Rieslings tend to be lighter weight and therefore suitable to a wider range of foods. Riesling is a versatile wine for pairing with food, because of its balance of sugar and acidity. It can be paired with white fish or pork, and is one of the few wines that can stand up to the stronger flavors and spices of Thai, Chinese, Indian and Southwestern cuisine. The sharp acidity/sweetness in Rieslings can serve as a good balance to foods that have a high salt content. In Germany, cabbage is sometimes cooked with riesling to reduce the vegetable’s smell.
Foods that pair well with a Riesling: Barbecued ribs and chicken. Cheese (especially asiago, cheddar, gorgonzola, gouda, gruyere). Fried chicken and chicken satay. Shellfish of all kinds. Corned beef and cured meet such as salami. Eggplant. Eggs (deviled, frittatas, omelets, quiches). Enchiladas (chicken and seafood). Green vegetables. Grilled fruit (apricots, peaches, pineapple). Guacamole. Ham. Plantains. Pork, especially pulled pork. Root vegetables, salads
Plantains. Sausages and Sushi. Veal. And chutneys.