Riesling, being naturally sweet and acidic, is ideally suited for spicy Asian dishes and suits chicken, pork, duck, crab and prawns especially well. Aromatic herbs like cayenne pepper, ginger, clove, cinnamon, basil and Allspice will pair beautifully, heightening both the taste of your wine and your meal at the same time. You will want to pair this type with soft cow’s milk cheeses and dried fruit like figs. For the vegetarians, pair your Riesling with naturally sweet vegetables like capsicum, carrot, red onion, pumpkin, squash and coconut.
The serving temperature of Riesling should be chilled, ideally ‘fridge cold’. This makes it an excellent sipping wine for hot and stormy Australian nights and for lazy afternoons paired with soft cheese, crackers and great company. It figures among the low alcohol content wines with an average of 8% but stronger alcoholic versions are available, particularly aged Riesling varieties.