Off-Dry Riesling Pairings
Chicken Burritos with Black-Bean Salsa and Pepper Jack
Pepper Jack cheese looks innocent enough but adds a nice kick to these burritos. If you prefer a milder taste, use regular Jack instead.
Pairing: 2010 Carrick RieslingGO TO RECIPE
Thai Ground Pork Salad
At Thai restaurants, Tom Mylan usually requests a double order of larb (or laab), an addictive appetizer of ground meat spiked with chiles, lime juice and fish sauce and served with lettuce leaves for wrapping.
Pairing: 2011 Milbrandt Tradition RieslingGO TO RECIPE
Lemongrass-Barbecued Pork with Rice-Vermicelli Salad
Mai My Lin, one of the chefs Marcia Kiesel met at the Nha Trang night market, prepares an aromatic and pungent marinade for grilled pork with two quintessential Vietnamese ingredients—lemongrass and fish sauce. The real surprise here is Mai's zesty Carrot and Daikon Pickles, which are amazing with the smoky grilled meat.
Pairing: 2009 Peregrine RieslingGO TO RECIPE
Crab Balls with Grapefruit Salad
The crab and grapefruit in this dish first appeared at the restaurant Spice Market tossed with cold glass noodles. Jean-Georges Vongerichten decided it was a "messy pile," but liked the flavors, so he reconfigured them into crab balls rolled in panko (Japanese bread crumbs) and sesame seeds. The side salad is a fabulous mix of tart (grapefruit), spicy (Thai chile) and sweet (ginger syrup).
Pairing: 2011 Kung Fu Girl RieslingGO TO RECIPE
Sautéed German Sausages with Bacon and Apple Sauerkraut
In Germany's Pfalz region, cooks braise sauerkraut with onions, apples, seasonings, a touch of sugar and a little of the region's Riesling wine, creating an addictive accompaniment for juicy weisswurst or bratwurst.
Pairing: 2010 Fritz Haag Brauneberger Juffer Sonnenuhr RieslingGO TO RECIPE
Red Curry Chicken Kebabs with Minty Yogurt Sauce
For spicy chicken kebabs as addictive as Buffalo wings, Kerry Simon creates a fantastically simple marinade using just jarred red curry paste, vegetable oil and salt.
Pairing: 2010 Leitz Out RieslingGO TO RECIPE
Fried Semolina Dumplings with Apricots and Apricot Preserves
These griesschnitte (fried semolina dumplings) are moist and not too sweet, a perfect end to a meal. This recipe, from chef Roman Albrecht of The Kosher Classroom in Berlin, is made with margarine and soy milk.
Pairing: 2010 Domaine Albert Mann Schlossberg Grand Cru RieslingGO TO RECIPE
Ham and Gruyère French Toast Sandwiches
Dive into the delectable sandwich with a fork and knife or pick it up with your hands, providing there are plenty of napkins close by. Chef Jesse Cool likes to tuck the maple apples in with the ham and cheese, but the fruit can be served on the side, along with a spicy mustard or horseradish sauce.
Pairing: 2010 Selbach-Oster Graacher Domprobst Riesling SpätleseGO TO RECIPE
Stir-Fried Shrimp with Bacon, Mint and Chiles
For this singular stir-fry, chef Jerry Traunfeld combines sweet shrimp with salty bacon, then adds hot chiles, vermouth and a healthy dose of fresh mint.
Pairing: 2011 A to Z RieslingGO TO RECIPE
Roasted Squash Soup with Maple-Glazed Bananas
An outstanding value worth stocking by the case for its refreshing, sweet-and-sour lime-and-peach profile.
Pairing: 2010 Seven Hills RieslingGO TO RECIPE