Mosel Wine Seminar and Tasting

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Suggested Wine/Food Parings

Beef Fillet — Dry or Half-Dry German Rieslings

Cold German Plate — Sweeter German Rieslings

Mettwurst, Liverwurst & Jellied Meat Roll
Sliced Smoked Ham | Smoked Trout
Pickles | Radishes | Sweet Onions Slices
Soft White Cheese | Hard Boiled Eggs
Crusty Bread | Onion Butter

Pork Roast & Sauerkraut — Simple German Rieslings

Cream soups and Chowders — Dry German Rieslings

Early Evening Supper — Light German Rieslings

Warm Onion Quiche | County Ham
Roasted Potatoes | Cold Carrot Salad

Thanksgiving Turkey & the works — German Rieslings

Spicy Stir-Fry — Sweet or Dry German Rieslings
Mild Stir-Fry — Light and Simple German Rieslings

Dessert of Plums, Grapes & Creamy Cheeses — Auslese, Beerenauslese, Trockenbeerenauslese or Eiswein. (what every you can get or afford.)

Avoid (at least be warned about) serving Rieslings with tomato base dishes such as spaghetti or rich spices gumbos.
Pairing
German Wine and Food

When wines are tasting on their own, sweeter wines tend to steal the show, despite most peoples insistence that they only like dry wines. When food comes into play the odds are reversed.

The range of food German Rieslings can be served with is quite large. Here are some pointers:

Many dry Spätlese and Auslese wines stand up to almost anything, including many forms of red meat, game for example, and even sausages with Sauerkraut, but they overpower more delicate dishes.

Hot food also tends to go better with low alcohol wines that have some sweetness rather than fully fermented bone dry versions.

Half-dry fruity Rieslings are often excellent partners for moderately hot & spicy cuisine from far eastern countries.

At the sweeter end, Spätlese and Auslese wines often successfully partner with mildly savory foods, such as cold meats and cheeses,

Sweeter Rieslings make great dessert wines -- especially when cheese is served.