Wine and Food Pairing Tips from Morton's Experts!

[streetzizblack]

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[WinesComTV]

a big hello from winescomtv! great videos. riesling and wasabi, a match made in heaven! what sweetness level did you pair with that spiciness?

[MortonsTheSteakhouse]

@WinesComTV The wine used in this example was an American riesling that was off dry, so about 10-20 grams of residual sugar. So if you want to place it into a German category we would be in that range of grams of residual sugar per liter....anywhere from Kabinett Feinherb to Auslese Halbtrocken depending on the quality level.

For pairing with spicy foods I would stick in the 0-60 grams of RS/liter. Any sweeter than Semi Sweet (30-60 g/l/rs) would be better for dessert than entree(my opninion).