Riesling with everything?

We all have different preferences, but to me riesling is not a universal grape; it doesn't go with everything. For example, I'd rather have no wine with steak, roast beef, lamb chops, or hamburgers than have Riesling with it.

Riesling is a very versatile white grape, but it's not an ideal choice with most red meats. I think that tomato-based dishes also can overwhelm it. With Riesling, it also depends on the sweetness level. "Dessert wine"-type Rieslings (Auslese and up) are really not suited for much food beyond certain cheeses and maybe nuts (ironically, they would be terrible with most desserts).

Just my $0.02, Mark Lipton

Yes, but as I understand it, the term "dessert wine" does not mean a wine to be served with dessert. It mean a wine to be *used* as a dessert.

Quite so, Ken, but that's not how a lot of people think of them, I find.

Mark Lipton

Yes, I've found the same thing.

A waiter in a restaurant in Bordeaux insisted that I have a glass of Sauternes with my foie gras. I know it's a classic pairing but it didn't enhance the dish on that occasion.

i'm with Mark and Ken, not a fan with red meat (well, maybe duck or goose if you consider red meat) or with tomato dishes (especially cooked, but fresh as well). Not a real clash but not my instinct with delicate white fish either. But lots of chicken, pork, rabbit, oily fish recipes it's my go-to (especially if Asian)

I don't waste even inexpensive wine on curries. I've found that cider (hard in the US) is the better accompaniment. Graham