Elsewhere, notably the United States, Australia and New Zealand, the wines usually emulate one of the German or Alsace styles. Oak seldom plays a role in Riesling's flavor profile. In every case, the secret to finding a Riesling to drink with dinner is balance. The wine need not be totally dry. A touch of sweetness matters little if there is enough acidity to offset it.
Steely dryness can balance well if the flavors show enough character.
Few wines match so seamlessly with food as Riesling, with its flavors of green apple, peach or apricot, and its overtones of flowers and stones. Drafting a menu to incorporate all the major aspects of Riesling poses more of a puzzle than matching food to other varietals. For one thing, too many regions make good wines in too many styles. Second, trying to show what Riesling can do in both aged and young versions can make the effort hopelessly complicated. In nearly 10 years of Wine Spectator menus, Riesling has been matched with the main course only twice.