Originally Posted by gomestar
I though his focus was less on the sweet part and more on the lower alcohol part (note: I do not have the article pulled up to verify, I could be wrong)
He did mention the low alcohol part but I think the RS was more on his mind:
With the recipes this week, I recommend a spätlese-style riesling, a wine with a razor-edge balance between refreshing acidity and sweetness. Why? The dishes are spiced with cayenne pepper, a powdered chile with heat that can deaden the flavors of many wines. Sweetness counteracts the burn and complements the flavors. In addition, higher levels of alcohol can amplify heat, which will not be a problem with the low-alcohol riesling.
Edit: please don't think I'm knocking the article as I liked it. I felt it was about not stereotyping wines and wine pairings and this just jumped out at me as he stereotyped the wine in question.