People often think proper food-wine pairing is based on strict rules. That’s a great misconception. In fact, breaking the pairing rules can lead to extremely interesting combinations. We will let you in on a few magical secrets:

Riesling is often considered a bad pairing wine, because it is relatively sweet. Right? Think again. Rieslings from Austria, Germany and the Alsace region are often dryer and perfect for pairing. Now, what to pair them with? First of all… pork! This is a very accessible meat in its taste. Therefore, it can easily be combined with grapes that are high in acidity, such as Chenin Blanc, Furmint… or Riesling. High acid reds that go well with pork are Gamay and Cabernet Franc.

And what about Asian food? Fish dishes (sushi or sashimi) generally taste well with elegant, light whites like Chablis, Muscadet or Gruner Veltliner. That latter also goes well with Thai food. A dry Riesling is a perfect companion for spicy Indian food. Other options that pair well with spicy are Pinot Gris and Gewürztraminer, both from the Alsace region or Germany.

P.S. Looking for good food with your bottle of Pinot Noir? Try pairing it with rich fish tastes like salmon or tuna. Also, Valpolicella and Beaujolais work fine with those fishes.