Riesling is an aromatic white grape variety celebrated for its intense perfume, which often includes notes of lime, peach, and crisp green apple. The wine’s capacity to pair with a vast array of cuisines stems from its naturally high acidity, a characteristic that remains constant across all styles. This acidity is carefully balanced by varying levels of residual sugar, meaning the wine can range from bone-dry to lusciously sweet. Understanding this balance between acidity and sugar content is the single factor determining its food-pairing potential.
Pairing Dry Riesling
Dry Riesling, often labeled Trocken in Germany or sourced from regions like Alsace or Australia’s Clare Valley, provides a clean, palate-cleansing experience. These wines are defined by their high levels of malic and tartaric acid, which contribute a bracing, almost lemonade-like sensation on the palate. Winemakers may leave a small amount of residual sugar in the wine, but if the acidity is high and the pH is low, the wine will still taste quite dry.
The sharp acidity in dry Riesling acts as a foil for light fats and rich textures in delicate dishes. This makes it an ideal pairing for white-fleshed fish, especially those prepared simply like sole or snapper, and shellfish such as oysters or crab. The wine’s acidity cuts through the mild oiliness of the seafood, refreshing the palate between bites.
Dry Riesling also stands up well to preparations that feature vinegar or citrus, which typically cause less acidic wines to taste flat or watery. Fresh salads featuring a sharp vinaigrette are beautifully matched by the wine’s high acid structure. It also complements savory, lighter meat dishes, such as lean chicken or turkey breast, as well as classic German preparations involving light-colored meats and fresh herbs.
Pairing Off-Dry and Medium-Sweet Riesling
The most famous pairings for Riesling involve styles labeled as off-dry, semi-sweet, or medium-sweet, such as German Kabinett or Spätlese. These wines contain a noticeable amount of residual sugar, which elevates the pairing from complementary to synergistic. This style is uniquely suited for dishes with substantial saltiness or heat.
The subtle sweetness acts as a counterpoint to salt, which has the effect of softening the wine’s acidity and enhancing its fruit flavors. This chemical interaction makes off-dry Riesling an excellent match for salty cured meats like prosciutto or speck, as well as rich, salty preparations such as glazed ham or barbecue pork. The wine’s fruit profile, featuring apricot and peach notes, harmonizes with sweet and savory glazes.
The primary reason this style is sought after is its ability to tame the heat from chili peppers in spicy Asian cuisines, including Thai, Vietnamese, and Szechuan dishes. Capsaicin, the compound responsible for the burning sensation, is not water-soluble, which is why water fails to provide relief. The residual sugar in the wine provides relief by binding to the same nerve receptors in the mouth.
The slight sweetness and low alcohol content of these styles are important because high-alcohol wines intensify the burning sensation of capsaicin. The sugar in the Riesling counteracts the physical heat while the wine’s natural acidity cuts through the richness of sauces and oils. This creates a balanced experience where the wine soothes the palate while highlighting the complex flavors of the dish.
Pairing Sweet and Dessert Riesling
The sweetest styles of Riesling, including late-harvest wines like Auslese and the concentrated Beerenauslese or Trockenbeerenauslese (TBA), are dessert wines. These wines achieve intense sweetness and flavor concentration through extended hang time or noble rot, which concentrates sugars and acids. The fundamental rule for pairing these wines is that the wine must be perceptibly sweeter than the food.
If the dessert is sweeter than the wine, the wine will taste thin, sour, and bitter. These intense, honeyed wines pair well in a congruent manner with desserts that share similar fruit and honey characteristics. Examples include fruit tarts, poached pears, or any dish with a significant honey component.
Sweet Rieslings can also be used in a contrasting pairing, which is highly effective with strong, salty blue cheeses like Roquefort or Gorgonzola. The wine’s high sugar content balances the intense saltiness of the cheese, while the high acidity prevents the pairing from becoming cloyingly sweet. This contrast between the wine’s rich sweetness and the cheese’s savory saltiness creates a complex and balanced finish to a meal.