Reply to "Reisling classifications"

When it comes to pairing Riesling with food, you're in luck; the varietal's crisp acidity (even when the wine has some sweetness) makes it a natural.

With Kabinett- and even Spatlese-level wines, you can go for many light- to medium-bodied dishes based on fish, chicken, veal and pork. Spatleses will even stand up to the sweetness in chutneys and fruit sauces or sides that would kill completely dry wines. And think of savory tarts that have some sweetness from dried fruit or golden raisins.

When it comes to BA, TBA and Eiswein, they ARE dessert. If you're looking for food to go with them, apricot tart is usually fab since these wines can have apricot-y flavors.
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