Always very high in acid, when made as a table wine Rieslings can be harmoniously sweet (sweet and sour) or dry (very acidic). The wine is polarizing because some people find dry styles too acidic and sweet styles too cloying, but sweetness is always a wine making decision and not inherent to the grape.
Citrus (kefir lime, lemon juice) and stone-fruit (white peach, nectarine) always feature prominently, although there are also usually floral and sweet herbal elements as well
Floral and fruit-driven aromatic white that comes in variable sweetness. Some producers choose not to ferment all the grape sugar and therefore make the wine in an “off-dry” style.
chicken, pork, duck, turkey, cured meat, Indian, Thai, Vietnamese, Moroccan, German, washed-rind cheeses and fondue
Muscat Blanc (aka Moscato)
Less acidic with a much more aggressively floral flavor profile
richer, with less acid and more broad texture, rose candy and lychee are typical aromatics
Related to Moscato, but always in a dry style, more full-bodied and bitter
Also very acidic and made in sweet and dry styles, but much more savory with more apple-y, savory aromatics