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California Wine Magazine PresentsRiesling

About the Wine

About the Pairing
Acid
High
Body
Low to Medium +
Tannin
Low
Sweetness
Dry to Dessert
Alcohol
Low to High (style based)
Food Style Pairing Characteristics
Appetizers Most styles This wine is the perfect aperitif to open your palate making it perfect partner for appetizers.
Shrimp & Scallops Cooked in butter or in a spicy sauce The acidity and fruit of the wine contrasts the creaminess and spiciness in the food.
Thai & Vietnamese Food Spicy or salty The low alcohol and fruitiness of the wine works well with the spiciness and saltiness in the food.
Sausages with Sauerkraut Grilled or smoked The acidity of the wine cuts the fat in the sausage beautifully without overpowering the sauerkraut.

Mexican Food

Chicken or Pork The spicy grilled flavors and high acidity from the use of tomatoes and tomatillos in the food works with the acidity and low alcohol in the wine.
Pork Smoked or grilled The high acidity of the Riesling bright acidity works with the sweetness of the pork.
Trout Smoked or grilled The delicate flavors of the fish and wine work beautifully together. The light bodies of both are complimentary.
Cheese   This wine is ideal with such great cheeses as roquefort, blue cheese and cambozola and also munster.
Fruit: Lemon, green and yellow apples, pears, lime, peaches, apricots, guava, baked apple, quince Non-Fruit: White Floral, rose, honeysuckle, honey, minerality, wet stone, petroleum, rubber boot, steely, slate, juniper, chalk, mint, lychee
Region(s): Anderson Valley, Arroyo Seco,El Dorado, Lake County, Mendocino, Monterey, Napa, Paso Robles, Russian River, Santa Cruz, Santa Lucia
Other Notes: Riesling is the ultimate white wine for pairing with food. Its great acidity, fruit and low alcohol helps it work beautifully with spicy food that only Gewurztraminer can match. A nice off-dry or slightly sweet version can taste wonderful with food with a little fuller bodied, like chicken and shrimp. Click here for our full varietal article:Riesling.