Riesling can provide an ideal complement to many dishes. Indeed, because of the relatively low alcohol content, fruity acidity, and range of dryness levels, Riesling is widely considered the most food compatible white wines in the world. A few guidelines for matching foods and Riesling wines may be helpful.

Four basic considerations are vital to establishing successful food and wine pairings; intensity, alcohol, the degree of sweetness and acidity. A sucessful match is one in which these components in wine are in harmony and balance with their counterparts on the menu.

First, try to balance the intensity of taste in the main dish with the intensity of the wine. A subtly flavored, delicate dish calls for a light Riesling QbA or Kabinett; more intensely flavored preparations may find a better match in fuller Riesling Spätlese or even Auslese wines. Second, remember that the level of alcohol affects the taste of the wine and it compatability with food.  Kabinett wines, with their naturally-produced, lowest alcohol content match perfectly with mild and delicate dishes, such as fish, port and poultry, erved with light sauces. Well-seasoned, more robust dishes, such as veal, some game, or dishes served with more intense sauces require wines with more body, like dry or medium dry Spätlese wines.

The third factor, the sweetness of the wine, depends a great deal on your own preferences.  But the sweetness of the wine should be in balance with the sweetness of the food. It is important to note that most vegetables have a pronounced sweetness and sauces made from reductions of butter, cream and meat stocks are slightly sweet, calling for a wine that is not austerely dry.

Finally, the acidity in wine is an important consideration in harmonizing wines with food. Fortunately, German Rieslings are high in fresh, fruity acidity that tantalizes the appetite.  Acidity can counterbalance and even cut through the richness of sauces and fatty foods. Wines with high acidity are extremely versatile, going well with most foods, but if a riesling wine is chosen to match very spicy or hot dishes, a fruiter and sweeter style is more appropriate.

Apéritif and Hors d’Oeuvres -German Rieslings are the world’s most versatile apéritif wines. Light, low in alcohol Kabinett wines will enhance the appetite without diluting the palate.  And, they are superb with a wide range of cold meets, fresh salads, light cheeses, canés and smoked fish. Rich pâtés call for the intensity of an older, sweeter Riesling Spätlese or Auslese wine.

Main Courses - Dry QbA, Kabinett and Spätlese wines are superb with most sauteed, broiled or grilled seafood.  If served with a heavy cream sauce, a dry Riesling with a higher alcohol content can form the perfect match.  If the sauce is lighter, the wine can have a touch of sweetness.  Most pork, poultry and veal dishes also match beautifully with Riesling QbA, Kabinett and Spätlese wines.  For game, full-bodied, dry Riesling Spätlese and Auslese wines are a perfect match, depending on the style of the sauce and the seasoning used for the meat.

Desserts - With their intense tase and aroma, Auslese, BA, TBA and Eiswein mayt serve as desserts themselves. They also match well with desserts that are not overwhelmingly sweet, particularly desserts with the tartness found in such fruits as apples, plums, pears, apricots, peaches and mango. Rare TBA’s and Eiswein should be enjoyed without the competition of a dessert.

Cheese - Neutral and harder cheeses will find a good match in fruity, low alcohol Riesliing QbA and Kabinett wines.  Softer cheeses generally match best with riper Spätlese wines.  The richer blue-veined cheeses are marvelous with Auslese and BA wines.