Concha y Toro

Ania Smolec 23/09/2014

Riesling and its food pairing

Riesling, with its characteristic versatility and complex aromas. Chefs and sommeliers say it is one of the most food friendly wine varieties.


Riesling, with its characteristic versatility and complex aromas, it is simply excellent to match with many different recipes. Chefs and sommeliers say it is one of the most food friendly wine varieties. Riesling usually gives light bodied wines, harmonious, aromatic and elegant, but with enough structure to be partner even for red meat like pork or veal. You can find Riesling made in several styles, from dry to sweet. Don’t hesitate! Use your creativity to prepare some fabulous menu!

Traditionally the strain was planted and vinficated in Central Europe´s soils and climate, like Mosel valley or Rhine Hesse region. With wine expansion to the New World, also Riesling found some new particular terroirs, such as Chilean Casablanca Valley. This coastal zone offers excellent conditions to develop gracefully the variety: cool climate, slow maturation of the grapes and very balanced soils.

The variety matures later in the season; therefore the enologist´s challenge is to keep the natural balance between ripeness and acidity. To make a wine from Riesling, the goal is to expose the fruity and the refreshing acidity of the variety. That is why the work in the vineyard and its conditions are so important for Riesling. Some winemakers joke that Riesling is made in the vineyard.

Aromas of Riesling

The bouquet of Riesling depends of the climatic conditions and soils. In warmer climates, Riesling has bigger body and develops notes of pineapple, pear, apricots, white plum and flowers. In cool climates, shows a light-weight delicacy, and that legendary balance of sweetness, acidity and aromas.

Riesling captures mineral elements from the soils where it grows and exhibits it in the wine. This variety has a rich natural acidity, with lots of citrus notes, which matches with greasy food. For example, Riesling pairs successfully with pork, fried recipes or heavy soups.

Terrunyo Riesling is off dry. It means that the wine is slightly sweet. Its nose is very fresh. You can almost smell the ocean salty breeze, but also the notes of the juicy fruits such as peaches, golden delicious apples with lustrous hints of flowers, like citrus blossom and sweet scents of wild petals.

Terrunyo Riesling is very well balanced with mouth filling crispness, pointed acidity and sweetness. Its structure, freshness and in the same time high point of the sweetness make this wine a perfect match to the large spectrum of Chinese food: fish and seafood, meat dishes with a high level of spiciness, like hot pots or Cantonese dim sum appetizers. Our recommendation to this wine is Szechuan shuǐzhǔ yù fish cooked in bouillon and spicy sauce.

Several Chinese dishes tend to be salty, Terrunyo Riesling refreshes them and the sweetness in the wine counteracts the salt. Riesling goes fantastic as well with their hot and spicy counterparts. As it matches well with salty foods, don’t forget about meats like ham, sausage, charcuterie and cold cuts. Its sweetness is also great in mimicking the sweetness of the ingredients like tamarind salsas, sweeter barbecued sauces or fruit salsa/chutney.

Terrunyo Riesling can also be paired with fruit desserts, such as tarts, pies, compotes, custards and candied fruits. Always think about those fruits similar to its bouquet, like peach, nectarine, apple, lemon and lime.

We want to recommend you our easy recipes for classic Vienner Schnitzel

Schnitzel recipe for 4 servings


  • 4 chicken breast or pork loin or veal cutlets
  • 1 cup of all – purpose flour
  • Salt, pepper,
  • 2 cups of breadcrumbs
  • 2 eggs
  • Oil for frying
  • 4 tablespoons of unsalted butter
  • Salt, pepper
  • Lemon wedges for serving
Schnitzel Eat Schnitzel With Fries Schnipo Lunch


  1. Prepare three components of the breading. In one shallow dish put the flour, in the second lightly beat eggs and in the third the breadcrumbs.
  2. Pound the meat evenly to 0.5 cm thickness for best results. Season the meat with salt and pepper (both sides).
  3. Dredge one cutlet at the time in the flour, turning to coat, and shaking off excess. Next, dip in the eggs, again making sure to coat complete and allow the excess to drip back into bowl, and finally do it again and coat cutlet with breadcrumbs.
  4. Heat the oil and butter. Fry the schnitzel for 3-4 minutes on one side. You may want to swish them around a little with your fork to make sure they are not sticking to the pan. Turn them over once and fry until both sides are golden brown. Remove from pan, allow the oil to drain off, place on a plate with lemon slices.