Description
The most flexible wines across the board for food are dry and almost dry German Rieslings.
Tasting Notes: To quote David Rosengarten, one of the world’s most experienced wine and food pairers, when recently interviewed in the New York Wine Cellar. When asked what category of wine was most food flexible he replied: Well, generally what would help a wine to be most flexible would be reasonably low alcohol, fresh acidity, and, of course, good balance. So looking across the wines of the world, I’d say the most flexible wines across the board for food are dry and almost dry German Rieslings.
Recommended food pairings: Indian food has a reputation for being one of the best partners for German Riesling wines. The use of fruit in savoury/spicy applications such as chutneys and curries seems to compliment the flavours and mouthfeel of German Riesling.
All seafood preparations are a sure bet with Riesling. The inherent sweetness of many crustaceans like crab, shrimp and lobster is echoed and made more interesting by pairing with Riesling, with its elegant acidity and subtle sweetness.
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