A crisp, aromatic wine, considered the noblest white of all by much of the wine world, that goes with just about everything
Riesling: Crisp and Aromatic
Rob D. Brodman

Swirl and taste: Delicate white peach, green apple, and lime flavors―or riper apricot, nectarine, and mandarin orange. Riesling often has a pleasant minerality akin to wet stones and a haunting diesel-like aroma (if you can imagine that as a good thing).

Pair with:
• Shellfish
• Pork
• Ham
• Salads and vegetables
• Egg dishes
• Sausages, salumi, and charcuterie―especially cured pork products
• Barbecue
• Asian dishes―Thai, Vietnamese, Chinese, Japanese (sushi!), Indian
• Southwestern foods

 Find your style: Bone-dry to quite sweet. (Western winemakers are making it drier now.) The best have great acidity that keeps the wine lively.

Perfect recipe pairings
For dry Riesling

• Chicken Stew with Olives and Lemon
• Pork Scaloppine with Sweet-tart Shallots
 • Potato, Leek, and Mushroom Gratin

For slightly off-dry
• Pan-Roasted Fish with Thai Curry Sauce
 • Chile Verde
 • Halibut and Sweet Potato Chowder

For fairly sweet (but not late-harvest dessert style)
• Best-Ever Chinese Chicken Salad
 • Pad Thai
 • Sweet-and-Sour Chicken-Apricot Skewers

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