Wine Style
Riesling
White Wine
Riesling ranges from bone-dry to lusciously sweet, always with piercing acidity and aromatic precision. Off-dry styles tame spice; dry styles lift fatty fish and aromatic Asian dishes. German Mosel and Alsace set the quality bar across the sweetness spectrum.
Pronunciation: rees-ling
Wine structure
Typical descriptors
Typical grapes
Typical regions
Food pairings
Primary
Secondary
- Spicy Asian cuisine
- Pork with fruit glazes
Foods to avoid
- Heavy red-meat stews
- Very bitter greens without fat
Substitutions
If you cannot find Riesling, try:
Serving
- Temperature: 45–50°F (7–10°C)
- Glassware: Standard white wine glass
- Decanting: Not required
- Cellaring / aging: Dry 3–10 years; sweet German 10–30+ years
Beginner guide
Check the label for sweetness — German terms like Kabinett, Spätlese, and Trocken guide style.
FAQ
- Is all Riesling sweet?
- No. Many are dry (Trocken); sweetness varies by region and style.
- Why pair Riesling with spicy food?
- Off-dry fruit and acidity soften heat better than high-alcohol dry reds.