Project Foodie - Food and Wine Pairing: Riesling

Food and Wine Pairing: Riesling

Written by foodie Heather

Photo courtesy of Chef Jason Bangerter Riesling is my favorite of the white wines. Many years ago when I first started drinking wine, I gravitated towards ones that were on the sweeter side, it was a long time before I learned to appreciate the complexity of dry wines. I had heard about and tasted a few dessert wines (Ice wine, Sauternes, Madeira) but their level of sweetness was a little cloying, not the kind of light sweet flavor that is good for everyday drinking. Just like my previous article on Chardonnay, I am going to arm you with just enough information to make you feel comfortable choosing a Riesling to pair with your meals. So let's get started. Riesling is thought to be one of the world's great white wine grapes. Some of the best white wines ever made come from the Riesling grape. Unlike Chardonnay, Riesling is more versatile. Riesling has a range from dry to very sweet. Where most Chardonnay's are pale gold in color, Riesling is much lighter in color. The fragrance, or nose, can be described as spicy like clove or star anise, fruity, or floral scented like Honeysuckle. Most Rieslings will have either a floral or fruity aroma. When tasting, the most common flavors are sweet apple, pear, peach, and honey. A Riesling that is a little spicier will also have a taste that is reminiscent of clove. Another thing to note is where the Riesling is from. You usually can't go wrong with a German, Australian, or California Riesling. Now that we've covered the basics are you ready for the taste test? Remember, when pairing wines with food follow the rule of matching or complementing the food and wine flavors. Which of the following meals would you pair with Riesling? a. Kung Pao Chicken b. Mango tart c. Turkey Chops with Cornbread stuffing d. All of the above The answer could be d, but actually it's a. A little sweetness really helps to cool off the heat in spicy foods without eliminating the key flavors in the meal. A late harvest Riesling would definitely work well with the Mango tart as a dessert wine, but Riesling would not necessarily pair well with the Turkey dish. For the Turkey I would do a light red like a Pinot Noir or maybe even a rose. Riesling would work well with the Turkey chop alone, but not with the stuffing that traditionally has a heartier flavor requiring a fuller wine. Next time, we'll conclude our study of the big "3" white wines with Sauvignon Blanc. About Chef Heather Chef Heather (aka Foodie Princess) is a graduate of the Institute of Culinary Education in New York City (formerly Peter Kumps New York Cooking School). She has worked for Gourmet Magazine, TV Personality Katie Brown, and the New York based Indian-fusion restaurant Tabla. Chef Foodie Princess resides in New Jersey with her husband and daughter and is in the process of launching her own Personal Chef Service "The Princess & The Pea".
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