Sometimes you just don’t know what to pair with something so you pick blindly. Riesling is probably not your typical Tuesday chicken Alfredo pairing, but it worked really well.
It had lemon and grass on the nose, with a slightly buttery and tangy taste. I got an acidic finish, but my dining companion did not. He got granny smith apples and the caramel sugar flavor like the top of a Creme Brule.
It’s not a sweet Riesling, its dry and crisp. As it warms it becomes a bit more buttery and like a chardonnay.
It paired well with the alfredo and brought out the creamy buttery-ness of alfredo. In turn the alfredo brought out a touch of sweetness in the wine. It made the chicken taste less dry.
Final Thoughts
I think my dining companion summed up with “If more Rieslings were like this, I could learn to love this grape.” I couldn’t agree more – and I have a new Tuesday night pairing favorite – Riesling and Alfredo.
