Pairing Riesling

Pair some delicious Riesling with your favorite dishes


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New Zealand

New Zealand may be one of the younger Riesling-producing regions, but it has certainly gained a lot of momentum in a short time. The region is perfect for cool climate varieties and Riesling is thriving there.  

When tasting this wine and deciding what to pair with it, the answer came to me quickly; a smoked ham. Ham is a perfect companion to any Riesling that has a hint of sweetness. A baked Smithfield Ham with Bourbon, Honey, and Pecan Glaze fit the bill perfectly. Smithfield hams, from Virginia, are known for their formidable smoky and salty flavors. When mixed with a sweet glaze or off-dry Riesling, you’ll have a match made in heaven.

* This recipe would also be great with a German Spatlese.

2009 Felton Road Riesling - The nose was reserved showing wet stone, a hint of funk and floral notes. On the palate, it was juicy with balanced acidity and a forward kiss of sweetness with a distinct flavor of lemon curd. The finish lasted long with sweet & sour lemon notes lingering on the palate.
 

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Comments

  • Snooth User: tcadguy
    209208 7

    So glad to see our beautiful Finger Lakes region making the top Riesling lists. So well deserved. It is a fantastic wine lover's destination. Thanks GDP.

    Jul 14, 2012 at 11:54 AM


  • Snooth User: tcadguy
    209208 7

    Sorry. Should have thanked Eric Guido

    Jul 14, 2012 at 11:55 AM


  • Snooth User: Eric Guido
    Hand of Snooth Voice of Snooth
    92549 154,906

    That's okay. I'm glad you enjoyed the article. That bottle was an especially fine Riesling and I plan to buy more for my own enjoyment.

    Jul 14, 2012 at 12:08 PM


  • Snooth User: highflyer
    971123 3

    I can't seem to access the recipe for the Scallops (http://http//www.whatscook.in/seare...). Can you help?

    Jul 14, 2012 at 10:38 PM


  • Snooth User: Tom Hawk
    1119550 23

    You should add Niagara, ON Canada to the list. Niagara produces a wide range of reislings by sweetness, acidity & minerality.

    Jul 15, 2012 at 10:06 AM


  • Snooth User: highflyer
    971123 3

    Thank you. The link to the Finger Lakes food recipe still does not work, but I found the problem. This one works:

    http://www.whatscook.in/seared-scal...










    Jul 15, 2012 at 2:29 PM


  • Snooth User: courgette
    124481 148

    "lemon pith"? That's the white part of the lemon's rind. It's not the fragrant, flavorful part, which is the colorful exterior, with the oils. Any recipe which refers to the pith is talking about how to REMOVE it! I'm sure the description should say "lemon zest," or even "lemon rind," as the rind includes the zest. Something which supposedly smells of "pith" really smells of nothing, as the aromatic part is the zest.

    Jul 18, 2012 at 2:48 PM


  • Snooth User: Eric Guido
    Hand of Snooth Voice of Snooth
    92549 154,906

    I think there's a pretty big difference between the smell of lemon zest and lemon pith. Maybe that smell doesn't appeal to you, but it wasn't meant as a bad thing. The same way that smelling manure in an old school Chianti isn't a bad thing.

    Jul 18, 2012 at 2:56 PM


  • Not sure why Alsace is under-represented here but it is a lovely region and testimony to your choice of smoked ham (with kiwi riesling), as so many of its smoked pork products find their way to the regional dish of choucroute.
    Also winners with drier, limey rieslings like Alsace and Australia, which are quite high acid wines, are fish and chips - it seems to see off vinegar quite well, and turkey sandwiches, and chinese food/oriental takeouts!

    Jul 20, 2012 at 5:40 AM


  • Snooth User: Eric Guido
    Hand of Snooth Voice of Snooth
    92549 154,906

    Thanks for the comment William. I didn't purposely leave out Austria and Alsace, I just didn't have any new samples or anything in my collection from those regions. All the tasting notes I had were older bottles that might be hard to find at retail, which I try not to write about, because want people to be able to find the wines at retail.

    Jul 20, 2012 at 6:31 AM


  • Understood and appreicated. Your choice of smoked ham brought back fond holiday memories of of riesling and choucroute, and seemed like a very good call to me. Also the kiwi rieslings - they just keep getting better.

    Jul 20, 2012 at 8:45 AM


  • Snooth User: Kmartakos
    1119595 33

    This may not be very high brow, but with summer cookout season here, it's worth noting that medium dry Riesling pairs very well with hot dogs and relish. I always keep a bottle handy in the fridge (yes, *chilled* - Gasp all you want, wine snobs, but it's extra refreshing this way) during the summer.

    Jul 20, 2012 at 11:14 AM


  • Snooth User: Eric Guido
    Hand of Snooth Voice of Snooth
    92549 154,906

    KMARTAKOS: No worries about gasping here, one of my favorite meals is a Barbera paired with a cheese burger. And on a hot day, I want my white wine cold too.

    Jul 20, 2012 at 9:01 PM


  • This is EXACTLY the type of insight, Kmartakos, that you should feel proud of.
    Anyone snobby about this combo is up their own behind
    We can afford hot dogs. Indeed, hot dogs and sauerkraut will love riesling.
    And who likes warm riesling?

    Jul 23, 2012 at 4:54 AM


  • Snooth User: dobbs5
    1123024 14

    what wine goes good with sesame-crusted abi with sweet potato chip

    Jul 29, 2012 at 8:30 PM


  • Presume you mean Sesame crusted Ahi Tuna with sweet potato chip.

    If so, my gamble - with your money - requests for refunds are politely declined (!)would be Bandol Rouge, which will always be fine the next day if the match doesnt work for you. It goes with barbecued fish.
    Anyone else have good ideas for Dobbs5 ?

    Jul 30, 2012 at 4:21 AM


  • Bandol Rose is also Mourvedre and should work well with the Ahi Tuna and sesame seeds.
    Japanese tea like sencha might be a better option if served with wasabi, soy sauce dips etc

    Jul 30, 2012 at 5:24 AM


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