{"id":28354,"date":"2016-08-25T15:07:19","date_gmt":"2016-08-25T19:07:19","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=28354"},"modified":"2023-06-12T14:15:24","modified_gmt":"2023-06-12T18:15:24","slug":"riesling","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/riesling\/","title":{"rendered":"Cheese + Wine: Riesling"},"content":{"rendered":"

In terms of versatility, riesling can\u2019t be beat. Whether bone-dry or as sweet as honey, the grape combines power and delicacy like no other. The wine\u2019s strength comes from palate-whetting, fat-cutting acidity and subtle clear, bright flavors with nary a hint of oak. Riesling is also lauded for its ability to reflect terroir, resulting in many distinct styles. For instance, Australian riesling is nearly always dry and limey with gingery spice. Those from California and Washington State are full- bodied, with fruit flavors edging toward apple and peach. Austria\u2019s versions are richer and drier, as are those from Alsace.<\/p>\n

However, it\u2019s Germany that produces the widest range of rieslings in the world, from light, crisp, lemony quaffs to honeyed dessert wines, all classified by the ripeness of the grapes before harvest. Kabinett<\/i> designates a wine of average ripeness, crisp and dry, while Spa\u0308tlese<\/i>, Auslese<\/i>, Beerenauslese<\/i> (BA, for short), and Trockenbeerenauslese<\/i> (TBA) move from gentle sweetness to candied intensity. A special category, Eiswein<\/i> (\u201cice wine\u201d), denotes wine made from grapes frozen on the vines. (A word of warning: Any of these styles may be made bone-dry with longer fermentation.)<\/p>\n

When it comes to pairing with cheese, though, sweeter riesling\u2014from Spa\u0308tlese on\u2014have the advantage. Extra ripeness amplifies flavor, smoothing the grape\u2019s citrus notes into more curd-friendly tones of apple, pear, and apricot. Riesling\u2019s naturally high acidity also prevents even the most saccharine wines from being cloying\u2014and allows them to take on tangy goat cheeses and cut through decadent triple creams. Another bonus: Less fermented sugar in a wine means lower alcohol\u2014some rieslings clock in at only 8 percent ABV, so go ahead and indulge in a few glasses before, during, and after the cheese course.<\/p>\n

Four to Pour<\/h2>\n

When pairing sweet riesling with cheese, try to match weight and intensity. The examples below are listed from lightest to heaviest.<\/p>\n

Sp\u00e4tlese riesling<\/h3>\n

Dr. Loosen 2014 Mosel Graacher Himmelreich + young Gruye\u0300re AOP<\/a><\/p>\n

Auslese riesling<\/h3>\n

Fritz Haag 2014 Mosel Brauneberger Juffer Sonnenuhr + aged Comte\u0301 AOP<\/a><\/p>\n

Beerenauslese riesling<\/h3>\n

Domdechant Werner 2013 Rheingau Hochheimer Kirchenstu\u0308ck + Munster AOP<\/a><\/p>\n

Trockenbeerenauslese riesling<\/h3>\n

Weingut Robert Weil 2013 Rheingau Kiedrich Gra\u0308fenberg + Roquefort AOP<\/a><\/p>\n

Feature Photo Credit: Hans Geel | Shutterstock<\/em><\/small><\/p>\n","protected":false},"excerpt":{"rendered":"

German riesling and cheese are sweet on each other<\/p>\n","protected":false},"author":6,"featured_media":28355,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[543],"tags":[572,149],"coauthors":[141],"class_list":["post-28354","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-pairings","tag-cheese-and-drinks-2","tag-wine"],"acf":[],"yoast_head":"\nCheese + Wine: Riesling - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/riesling\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cheese + Wine: Riesling\" \/>\n<meta property=\"og:description\" content=\"German riesling and cheese are sweet on each other\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/riesling\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/grantgbradley\" \/>\n<meta property=\"article:published_time\" content=\"2016-08-25T19:07:19+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-06-12T18:15:24+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2016\/08\/SUM16_wine_riesling.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"750\" \/>\n\t<meta property=\"og:image:height\" content=\"368\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Tara Q. 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