How much is a good riesling?

Riesling is almost never fermented or aged in new oak (although large, old oak barrels are often used to store and stabilise Riesling based wines in Germany and Alsace). This means that Riesling tends to be lighter weight and therefore suitable to a wider range of foods. The sharp acidity/sweetness in Rieslings can serve as a very good balance to foods that are high in salt content. In Germany, Cabbage is sometimes cooked with riesling to help taper the smell.