All About Riesling

Appearance

  • Color: Range from pale straw to a bright, golden yellow, with greenish hints in younger wines.
  • Opacity: Generally clear and bright, with a crisp and clean appearance.

Aroma

  • Primary Aromas: Citrus fruits (lime, lemon, grapefruit), green apple, pear, and stone fruits (nectarine, apricot).
  • Secondary Aromas: Floral notes such as jasmine, honeysuckle, and orange blossom. Aged Rieslings may develop unique petrol or kerosene notes, which are considered a desirable trait.
  • Tertiary Aromas: With age, Rieslings can develop complex aromas like honey, nuts, and even a hint of minerality from the soil.

Flavor Profile

  • Fruit Flavors: Dominantly citrus (lime, lemon), orchard fruits (apple, pear), and stone fruits (peach, apricot).
  • Other Flavors: Notes of honey, ginger, and sometimes minerality or slate from certain terroirs.
  • Oak Influence: Riesling is typically unoaked to preserve its natural acidity and aromatic qualities, though some regions might use neutral oak to add subtle texture without imparting oak flavors.

Structure

  • Body: Light to medium-bodied, offering a refreshing and sometimes slightly oily mouthfeel.
  • Tannins: Minimal to none, as Riesling is a white wine.
  • Acidity: High acidity, which contributes to its crispness and aging potential.
  • Alcohol: Ranges from 8% to 12%. Though some warmer regions might produce higher-alcohol versions.

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Pairings for Riesling

Spicy Asian Cuisine

Spicy Asian cuisine, such as Thai curries, Sichuan dishes, and Korean BBQ, is known for its bold flavors, combining heat from chili, ginger, or peppercorns with savory, umami-rich ingredients like soy sauce and fish sauce. The challenge in pairing wine with these dishes is to balance the heat while enhancing the dish's complexity. Wines with lower alcohol, high acidity, and slight sweetness are ideal as they cool down the spice, while still allowing the flavors of the dish to shine. Aromatic whites or fruity reds work well to complement the heat​.

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Seafood and Shellfish

Seafood and shellfish, with their briny, delicate flavors, are a culinary delight that requires thoughtful wine pairing to enhance their natural sweetness. Whether it's grilled shrimp, buttery lobster, or briny oysters, these dishes demand wines with bright acidity and subtle fruit notes that complement the richness of seafood without overpowering it. A crisp Sauvignon Blanc or a refreshing Albariño often works wonders by balancing the delicate, oceanic flavors with their zesty citrus and green apple notes. The right wine pairing will elevate even the simplest seafood dish into a memorable dining experience.

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Pork and Rich Meats

Pork and rich meats, such as pork belly, roast pork, or even duck, are known for their hearty, savory flavors and varying levels of fat content. These meats benefit from wine pairings that offer acidity to cut through the richness or complement the dish's seasoning and sauce. Whether you’re preparing a roast with herbs, a spicy barbecue, or a slow-cooked braise, wines like Riesling, Pinot Noir, and Zinfandel can enhance the flavors. The goal is to balance the fatty textures with acidity, fruit-forwardness, or slight sweetness in the wine

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