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+--- Thread: Riesling direkt aus Deutschland (/thread-1286.html)
- Nate - 08-20-2001
I recently received a bottle of native German Riesling (as opposed to Alsatian) and need to know what type of food or specific foods it would go well with. It is a 99 vintage, labeled trocken (dry), and is produced in the Rheingau region of western Germany by Von Lade (a Qualitaetswein). I am not familiar with the producer, but the wine is second tier, and I do know that because of the grape style and regional info, the wine is more acidic than average. I'm thinking it would potentially counterbalance slightly oily or fatty food and would taste less acidic with salty or even slightly sweet foods. However, it can also make a food taste slightly more salty because of its high acidity. Am I way off?! Thank you in advance!
- Innkeeper - 08-20-2001
You got it right; Wiener Schnitzel would be my choice (done right!).
- hotwine - 08-20-2001
In addition to the Wiener Schnitzel, suggest as entrees broiled or roasted pork chops or loin; broiled chicken (with the skin on); roast turkey.
Rheingau has an unusual flavor that is not duplicated in any other Riesling. You'll either love it or hate it. Suggest you have a Mosel or Pfalz handy as a backup - a kabinett or spatlese.
- lolly mackenzie - 08-21-2001
Ginger chicken / Chinese Style - done right. Sweeter style chinese food, especially those with a bit of spice go well with most German Reislings.
I agree with roast chicken and turkey as well.
- Thomas - 08-21-2001
Or the sweetness of Thai food.
However, I think the trocken style of Riesling is too dry to pair with salt--that takes big, sweet wines like late harvest or Ports.