What is Riesling?
Riesling is a white wine style best understood through its balance of fruit, freshness, body, tannin, sweetness and texture. Aromatic high-acid white wine that can be dry or off-dry, useful with curry spice, pork, seafood and sweet-savoury sauces. Typical flavours include Aromatic high-acid white wine that can be dry or off-dry, useful with curry spice, pork, seafood and sweet-savoury sauces..
Australia, New Zealand, France, Italy, Spain, Germany
Riesling
Aromatic White · 11-14%
Style profile
Grapes, regions and character
Riesling is commonly associated with Riesling. The grape choice shapes the wine’s aroma, structure, acidity, body and food-pairing personality. Classic regions include Australia, New Zealand, France, Italy, Spain, Germany.
Australia, New Zealand, France, Italy, Spain, Germany
Australia; New Zealand; France; Italy; Spain; Germany
What does Riesling pair well with?
Pair Riesling by matching the wine’s weight, acidity, sweetness and tannin to the dish. It works especially well with Seafood, poultry, lamb, barbecue, creamy sauces and desserts depending on style.. It is usually less successful with Very hot chilli or highly bitter dishes can make wine taste harsh..
Best food matches
Pairings to avoid
What makes a good or bad Riesling?
A good Riesling should taste balanced, expressive and clean. Look for clear fruit, freshness, structure and a finish that suits the style. The acidity is usually high, so the wine should feel lively without becoming harsh. The body is usually light, so it should match the weight expected from this style.
A poor Riesling can taste flat, tired, harsh, thin, overly sweet, too alcoholic or unbalanced. Avoid bottles where oak, bitterness, heat or sweetness dominate the fruit, freshness and structure.
When buying Riesling, look for bottles where the region, grape and producer style match the food you want to cook. Useful countries to look at include Australia; New Zealand; France; Italy; Spain; Germany.
Serve Riesling at around 7-10°C. Serving temperature matters because too warm can make wine feel heavy, while too cold can mute flavour.
