Riesling and steak?
The New York Times thinks so: in Eric Asimov’s column on May 25, 2022, he wrote:
“….For example, a colleague asked me what white wines I would choose with dishes that we ordinarily serve with red wines, like pizza, pasta with cooked tomato sauce or steak. My answer: I’m not sure. Try a white wine you like and see what you think.
That perhaps sounds flippant, but I’m serious. Years ago in Germany, a winemaker demonstrated what he considered a wonderful pairing: a 20-year-old riesling auslese with a steak. It was a delicious combination. The richness of the wine’s texture was intact after 20 years, though most of the sweetness had faded into an umami quality that went unexpectedly well with the beef.
Such successes extend the range of possibilities. Today, I might try a younger dry riesling, something from Alsace or the Wachau region of Austria. The combination might not make magic, but I would learn something valuable even if I didn’t like it.
The lesson of the Auslese experience was clear: Implausible combinations can be good if you have the opportunity to see for yourself. I have since enjoyed Champagne and riesling with pizza, and red wine with oysters— no reason to think that white wines would be disastrous with red sauce…..”
You can find the complete article here: