Pairing German food & wines

[Smurfette]

The Riesling was nice with the stuffed chicken breasts we had for dinner. I thought it was quite good paired with the salty feta & spinach in the chicken, but my husband didn't like the acidity. Should I try another region for a less acidic wine or is it because it was a QbA and not a QbP? (Kabinett? Spatlese? Auslese?)Does a later harvest affect the acidity at all? [img]http://www.wines.com/ubb2/confused.gif[/img] Lots of questions I know, but I am *very* new to all this. Thanks