What are your favorite pairings with Trocken Riesling?

WINE TALK
1

Especially if I am serving someone with seafood allergies.
I’m looking at this one
2001 P. Licht-Bergweiler Brauneberger Juffer Riesling Spätlese trocken

2

I make a coq a Riesling with a dry riesling and then serve it with a dry riesling. It’s an Alsatian dish and it’s awesome.

3

I must say that Kassler Rippchen is an absolutely amazing pairing for trocken (imagine eating a piece of really meaty bacon). I’m also a huge fan of Pork Loin Marsala with high acid Riesling. I guess I like pork with riesling.

4

So many pork preparations work really well. Roast a chicken with apple in the cavity.

5

Charcroute garnie

6

Pork, yes, but in my view not with a dry Mosel Riesling, but rather with one from the Pfalz or Rheinhessen. I don’t know P. Licht-Bergweiler (never heard of the producer), but I find classic M/S/R dry Riesling (e.g. von Schubert, Karthäuserhof, Christoffel jun., Willi Schaefer, Schloss Lieser, Fritz Haag, etc.) to be rather on the fresh and herbal side and I would rather pair it with e.g. trout in Riesling, smoked trout mousse, a fresh garden herb salad, a salad based on celeriac. If meat, rather goose rilettes, a chicken salad or something like that.

7

I like to bring fat to the party here, so a well marbled beef or pork belly would be my choice, lightly prepared. The acid should cut the fat but the fat should extend the experience of the wine. There should be a good tension.

8

Another vote for pork here. I am a big pork tenderloin fan, one can do so much with this tender cut.

9

I see where you are coming from, the Mosel Rieslings have that bracing acidity that makes them go better with seafood, while the Rhine and Nahe Rieslings have a lower acidity to go with pork -

I love cornish game hens with dry Riesling, or frankly anything with wings. I also love simply cut apples with soft cheeses with Trocken Rieslings as well.

10

I agree with the pork, also I really like it with Schnitzel.

11

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