Bernkasteler Doctor

Seafood and Shellfish

• Fresh Oysters: The crisp acidity of the wine cuts through the brininess of oysters, while the subtle fruitiness enhances their delicate flavor.
• Lobster with Butter Sauce: Sweet, succulent lobster paired with a rich butter sauce complements the wine’s honeyed notes.
• Grilled Fish: Light, flaky fish like sole, branzino, or trout is a great match for the wine’s refreshing acidity.
• Scallops: Seared scallops, especially when paired with a citrusy or light cream sauce, bring out the wine’s fruit and mineral character.

Pasta and Risotto

• Pasta with Creamy Sauces: Rich pasta dishes like fettuccine alfredo or carbonara pair beautifully with the wine’s acidity, which balances the creaminess of the sauce.
• Shrimp or Lobster Risotto: A risotto made with seafood like shrimp, crab, or lobster highlights both the wine’s sweetness and its refreshing citrusy finish.
• Lemon Risotto: A zesty lemon risotto with herbs offers a bright pairing that echoes the wine’s citrus and floral notes.

Cheese Pairings

• Soft Cheeses: Burrata, Brie, and Camembert pair nicely with the wine’s fruitiness and acidity, which balances their creamy textures.
• Goat Cheese: Fresh goat cheese, especially when paired with honey or herbs, creates a perfect contrast to the wine’s sweetness and acidity.
• Aged Gouda: The rich, nutty flavors of aged Gouda bring out the wine’s mineral qualities, while the wine’s sweetness provides a nice contrast.

Spicy Dishes and Asian Cuisine

• Spicy Asian Dishes: Riesling, especially one like Bernkasteler Doctor, is a classic match for Thai or Indian cuisine, especially dishes like green curry, spicy shrimp stir-fry, or spicy vegetable curries. The wine’s sweetness and acidity balance out the heat and spice.
• Sushi: Fresh sushi (tuna, salmon, or vegetable rolls) is a wonderful match for Riesling. The wine’s minerality and fruitiness complement the flavors of raw fish and rice.
• Spicy BBQ: Sweet, tangy BBQ sauces pair well with Riesling’s balance of sweetness and acidity, especially when served with grilled pork or chicken.

Pâté and Charcuterie

• Duck Pâté or Foie Gras: The richness of pâté or foie gras is wonderfully contrasted by the wine’s acidity and sweetness.
• Cured Meats: Salty, savory meats like prosciutto, bresaola, or soppressata work well with the wine’s refreshing qualities.
• Charcuterie Boards: A selection of cheeses, nuts, and mild cured meats will complement the wine’s fruity and floral notes.

Vegetarian Dishes

• Grilled Vegetables: Lightly grilled vegetables such as asparagus, zucchini, and eggplant pair well with the wine’s minerality and crisp finish.
• Vegetable Tempura: Crispy, lightly battered vegetables like sweet potato or zucchini are a great pairing for the wine’s clean, refreshing nature.
• Apple or Pear Salad: A fresh salad with apple or pear slices, arugula, and a light vinaigrette brings out the wine’s fruitiness and minerality.

Dessert Pairings

• Fruit Tarts: A lemon tart, apple pie, or peach cobbler will highlight the wine’s acidity and honeyed sweetness.
• Cheesecake: A rich New York cheesecake with a fruit topping, such as berry compote or mango, complements the wine’s fruit-driven flavors.
• Fruit Sorbet: Lemon or peach sorbet brings out the citrus and fruity notes of the wine, making for a refreshing match.