Food with Riesling
by Richard Radcliffe


German Riesling has become known and acknowledged by chefs, food writers and everyday wine lovers to be one of the best, if not THE best wine for pairing with all kinds of food. The reason is simple: the vibrant, fresh acidity and ripe, noble fruit qualities inherent in German Riesling are the perfect compliment to the widest range of cooking imaginable. In fact, the two components of this noble varietal, acidity and sweetness, are mirrored in the technique of chefs everywhere who use vinegar, citrus juice, as well as different forms of sugar and syrups to balance the flavors of their creations.


Riesling is especially suited to many of the world’s most exciting ethnic cuisines. All Asian cooking, especially Chinese, Korean, Thai and Japanese are very compatible with German Riesling. The use of soy-based ingredients, fermented items, pickled vegetables, and highly spiced components in these cooking traditions demand the refreshing, aggressive flavor profile found only with the acid/sweet persona of German Riesling. Indian food has a reputation of being one of the best partners for German Riesling. The use of fruit in savory/spicy applications such as chutneys and curries seems to compliment flavors and “mouthfeel” of German Riesling. Other vibrant world cuisines that have a great pairing with Riesling are: Caribbean, Mexican & Central American cooking, and “Southwestern” cuisine. The newest rage in our city of San Francisco is “Fusion” cooking, involving sometimes wildly creative blends of many of the above-mentioned cooking traditions, set in ultra-chic modern surroundings. This is a particularly great development for those who enjoy perfect food and wine pairings.


As far as western cooking is concerned, German Riesling is an excellent partner to any entrees where the use of fruit in a savory setting is featured. Think: Roast Pork loin stuffed with apricots, Venison with huckleberry sauce, or classic Duck à l’Orange. All seafood preparations are a sure bet with Riesling. The inherent sweetness of many crustaceans like crab, shrimp and lobster is echoed and made more interesting by pairing with Riesling, with its elegant, subtle sweetness. Food writers also have acclaimed Riesling to be the best possible wine to have with deep fried foods, whether it be Tempura, or Cajun beer-batter fried seafood. Smoked salmon, trout, and for that matter most brine-cured and smoked items are generally considered excellent with German Riesling: once again the salty, smoky, resonant aspect of these foods is well contrasted with, but accentuated by the crisp, chilled, ripe fruit of Riesling.


As you can see, there is a universe of cuisine that is highly desirable for pairing with German Riesling. In general, unless you’re serving a heavy beef or lamb ragout, grilled red meat, or robust Italian tomato based pastas, you will find that as white wines go, you can do no better than German Riesling. Keep in mind also that Riesling wine features some of the lowest alcohol levels in the world of wine. Perfect for the summertime season of light outdoor meals, and for a healthy lifestyle in general.


Dee Vine Wines offers the best selection of German Riesling in America. We want you to enjoy these treasures of artisan winemaking with any of the kinds of cuisine mentioned here; but experimentation is just as gratifying. You will be delighted to find that Riesling will probably become the new favorite wine with all your “old” favorites.