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Riesling Wine with Wild Game
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Thank you for visiting Riesling wine with food. We try to provide you with the most complete information we can about how to use wine with food. If you have recipes to contribute, please do and we will give you credit if you wish. We update our sources constantly. Please scroll down to learn more.
How to Use a Riesling with Food
Riesling is the most popular German wine. Its exact origines are unknown but the vine probably originated in the upper Rhine in the 16th century. After 1500 it was the vine of the Rhine and Mosel. Over 500 years influenced the wine as well. Its taste has many variations and the possibilities to describe it are endless. It is an elegant wine, lively, fresh, full of flavour and fragrant.
There are many grades of Riesling from the fine Kabinett to the noble Auslese. The Riesling goes with light meal like chicken, veal, pork, fish, Wild Turkey, Quail, Pheasant and fresh cheese. But you can serve a dry Spätlese with stronger tasting meals, too.
The "noble" (made from very ripe grapes) taste of the Auslese fits to dessert or as aperitif.
For special occasions, there is a Riesling sparkling-wine, made after the Champagne-method.
size=4>American Rieslings
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True Riesling wine is sometimes hard to identify because it is sold as both Johannisberg Riesling and White Riesling in North American markets. Despite the confusion, there is good reason for consumers to persevere in finding "real" Riesling. After all, true Riesling grapes are the source of some of the best wines of Europe, including Germany's Rhein and Mosel River regions as well as Alsace in France.
White Riesling is the botanical name for Riesling but the "Johannisberg" designate seems to capture the public's fancy for whatever reason. In any event, White or Johannisberg Riesling is still further confused with Sylvaner, which is also called "Franken Riesling" and with "Grey Riesling", which is not a Riesling at all but is so called for supposedly sharing some of Riesling's Germanic qualities.
California Rieslings tend to be more delicate than their European cousins. Dry California Rieslings generally are semi=dry with the freshness of melon rather than the tartness and grapefruit flavors of German Rieslings, although a select few California vintners are making dry Rieslings more in the German tradition.
Oregon and Washington are also major producers. Oregon is more highly praised for drier-style Rieslings, while Washington's vintners are better known for late harvest Rieslings. In both cases, there are myriad good choices at reasonable prices.
Rieslings can range in style from very dry to sweet dessert wines with up to 25 percent residual sugar. Typically, they have a lively fragrant, fruity and floral bouquet. Young Rieslings can be fabulous with crab, shellfish and other fish. Riesling is rich ground for trying new pairings with your favorite foods
