Powerful Cabernet Sauvignon constantly gets the spotlight in the wine world. But when it comes to food, there is one underrated varietal that every wine lover needs to have on hand: Riesling. This dinnertime flex player has the acidity to stand up to almost any sauce, from citrusy vinaigrettes to buttery reductions. A crisp, bone-dry Riesling can go from shellfish appetizer to pork entreé in the same meal. Meanwhile, an off-dry Riesling’s touch of sweetness matches even the spiciest dishes. Read on to discover what pairs well with Riesling, as well as the nuances between Rieslings from around the world.
Comparisons! German vs. Austrian vs. French vs. American Riesling
Before you start pairing Riesling with every dish, it is important to understand that not all Riesling is created equal. Because Riesling is produced throughout the world, it tastes different depending on where it is grown. Here are a few high-level differences between Rieslings made in different parts of the world. Of course, specific aromatics and profile will vary by exact producer.
German Riesling
Germany is the world’s top producer of Riesling. While styles differ by region, German Rieslings are prized for their food-friendly acidity. The steep slopes and cool climate of the Mosel region yield Rieslings with piercing, laserlike acidity and steely minerality. Meanwhile, the Rheingau, a slightly warmer region, yields wines with more lush fruit aromatics and a rich, elegant palate. You can find dry, Kabinett styles and also sweet Spätlese and Auslese styles.
Austrian Riesling
When made well, Austrian Riesling can be comparable to German Riesling. The Austrian terroir is slightly less cold than Germany’s. It yields wines with a similar flinty minerality to German wines, but less bracing acidity and a slightly fuller body. The aromatics veer more towards stone fruit and tropical. It is produced in both dry and sweet styles. You can find dry, Kabinett (Federspiel) styles and also sweet Spätlese and Auslese (Smaragd) styles.
French Riesling (Alsace)
Alsace Riesling is smoother and rounder than its German counterpart. While still mineral-driven, it does not have the same brisk, eye-opening acidity as German Riesling. Instead, it offers more delicate fruit and floral aromatics, and a creamy weight and opulence not present in German or Austrian Riesling. It is usually produced in the dry or lightly off-dry style only.
American Riesling
Riesling is not a top varietal in America, but it is produced in Washington, California, and New York. California, with its warmer temperatures, usually produces fruit-forward, easy-to-drink Rieslings. Washington Riesling tends to be a bit less fruity, more delicate, and with less spine-tingling acidity than German Rieslings. New York’s Finger Lakes Riesling is produced in a wide range of styles, ranging from bone-dry and mineral-driven to sweet depending on the producer.
When it comes to food and Riesling pairing, my personal preference is towards German or Austrian Riesling. German Riesling consistently delivers bracing acidity that is incredibly refreshing with food. Austrian Riesling, while less intense, is also consistently crisp and mineral-driven. On the other hand, American Riesling is produced in such a wide range of styles that it is less reliable for pairing with specific dishes, unless you are familiar with the producer. And while there are exceptions, I find Alsace Riesling to be a bit more “shy” on the nose and delicate on the palate. It’s still great with lighter dishes like seafood, but I wouldn’t put it alongside heavily-spiced Asian curries or other dishes.
Food and Wine Pairing Ideas With Riesling
Wondering what pairs well with Riesling? Here are a few delicious ideas – but don’t let them be your limit.
Mac & Cheese and Off-Dry Riesling
Mac and cheese is a very creamy, mild dish. When it meets Riesling, an aromatic grape with a wide bouquet of floral, fruit, and herbal notes, magic happens. In the Franz Hirtzberger Steinterrassen Riesling Federspiel, jasmine, honeysuckle, and stone fruit flavors give a new dimension to the mac and cheese. Its aromatics are delicate, but the silky cheese sauce is gentle enough to let them shine. Off-dry Riesling’s touch of sweetness is the perfect counterpart to the saltiness of cheese.
Spicy Mayo Sushi and Off-Dry Riesling
Any time you have spicy mayo, you need an off-dry wine Riesling. The fiery red chili overpowers pretty much any wine’s delicate aromatics, obliterating everything except for sweetness. Spice especially clashes with wines that are tannic or higher in alcohol. As such, an off-dry Riesling is perfect. It has the sugar to stand up to spice, the acidity to match the vinegar in the sushi rice, and a light, refreshing profile that compliments the dish’s fresh ingredients. If you are short on time, consider this sushi bake. This is essentially a deconstructed sushi, with the ingredients layered casserole-style instead of rolled up.
Bibimbap with Off-Dry Riesling
For Bibimbap, the predominant flavor is usually spicy because it is served with gochujang. This red chili paste is thick, savory, and hot enough to mask all other flavors in the dish. Riesling’s residual sugar is soothing after the heat of gochujang. Its sweetness feels appropriate rather than being cloying. Its light body and vibrant acidity also nicely matches the plentiful vegetables in this dish.
Thai Papaya Salad with Riesling
I tested som tam against the realm of white wines that typically pair well with salads – those with high acidity, little to no oak, and a crisp, light body. These included a crisp French Rosé, a New Zealand Sauvignon Blanc, an Italian Pinot Bianco, and an off-dry Austrian Riesling. For spicy salads laden with Thai chili pepper), off-dry Riesling was the winner. Its sweetness was perfect against the spice, while its light, delicate profile allowed the mild flavor of green papaya to shine through.
The Final Sip
Riesling isn’t normally my first choice of wine. I prefer exploring the world of wine varietals, from Italian Susumaniello, to Spanish Godello, to Oregon Cabernet Franc. However, I also frequently enjoy a wide range of cuisines, from Thai, to Japanese, to Greek, to comfort food. Over time, I have come to appreciate that some wines, like Riesling, are simply more versatile than others when it comes to food pairing. From salads, to seafood dishes, to barbecue, you may be surprised by how many dishes Riesling can compliment. This is just a short list of ideas for what pairs well with Riesling.