No sommeliers, wine writers and connoisseurs would disaggree that the friendliest wine with all cuisines is the humble Riesling, particularly those from Mosel which are fruity, slaty and naturally delicious with no sugar added. They are generally vinified in the off-dry style for good balance. They reflect the philosophy of the place they come from and are not made according to the "popular World fomula" of extreme dryness, extreme alcohol, extreme oaking. Some of the very good ones I'd tasted:
1) Donnhoff
2) Fritz Haag
3) Gunderloch
4) Dr. loosen
5) J.J. Prum