March 2, 2012
Riesling
If you've got a seafood dish with a bit of spicy heat, the sweetness in a Riesling will help tame the flames. They are also great if your dish has some fruit component in it, like a spicy mango salsa topping a fish fillet. Or how about mussels in a red curry broth? German Rieslings tend to have lively acidity so they finish refreshing and not cloying. Look for the most recent vintage you can find; grab one with a plain ol' "Riesling" label under the name of the winery. (German wine labels are admittedly anxiety-inducing. Consult your wine shop pro.)
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