EVERY grape has its moment and, mainly thanks to the surge in popularity of Asian cuisine, the time has come for riesling.

Germany’s trophy grape comes in a variety of styles, and this noble white with its crisp, natural acidity, no oak influence and a lower-than-average alcohol level is light and elegant, but with the power to partner spicy curries, stir-fries and sushi and sashimi.

Just across the border from Germany, the picturesque Alsace region in north-east France also produces excellent riesling.

The sunny, warm and dry climate provides ideal conditions and dry, spicy styles such as Cave de Beblenheim Grafeneben Riesling 2010, Alsace, France, pictured (£9.99, 12% abv, Waitrose).

A sweeter counterpart from one of the region’s most famous winemakers, Rolly Gassmann, Riesling 2009, Rolly Gassman, Alsace, France (£55 case of six, 13.5% abv, rdfinewine.com) is rich and lush but has enough acidity to stop it being over-the-top Lucky for some, Germany has 13 wine regions and the second largest, Pfalz is marked by powerful, dry styles such as Darting Estate Durkheimer Riesling 2013, Germany ( £9.49, 12.5% abv, Marks & Spencer).

Another racy riesling echoing typical Pfalz ripeness and strength, try Reichsrat von Buhl Riesling Nr 1 2013, Germany (£10.99, 12.5% abv, www.laithwaites.co.uk).