Matching wine with food

[wondersofwine]

Do you realize that your brief outline of grape varieties completely ignored Riesling?
I can see maybe overlooking Viognier or Gewurztraminer--but, c'mon--you've got to included Riesling. Talk about getting no respect!
My take anyway:
Riesling: white wine grapegrown in many parts of the world
Old World: Germany, Austria, Alsace (France)
New World: California, Washington, Michigan, New York (Finger Lakes), Australia, New Zealand
Produces wine from bone dry (often the style in Alsace and Austria and becoming more common in Germany) to mildly sweet to extremely sweet. Usually low in alcohol (8-11 % by volume). Ranges in style from rather austere, steely, yet aromatic wines from the Saar and Ruwer tributaries of the Mosel River (district refered to as Mosel-
Saar-Ruwer or M-S-R) which may have some green apple or pear elements, to flowery (orange blossom, jasmine, etc.) fragrances or peach/apricot/nectarine elements (some wines from Rheingau and Rheinpfalz regions of Germany). Easy to match with food--chicken and other fowl, fish, pork, veal dishes with a light sauce, mild cheeses. Sweeter versions make a delightful dessert wine with dishes like fruit tarts or pies.