The chicken is marinated with spices in sauces rich with umami flavours, before it is grilled on a spit. The sweetish-spicy peanut sauce expresses itself as creamy & full-bodied; white wine with a subtle note of oak does particularly well here.

The picture shows Chicken Skewers with Peanut Sauce and a glass of white wine.
© Austrian Wine/Blickwerk Fotografie

Pairs well with

  • Due to the nutty components a Reserve level wine is called for here, and Grüner Veltliner imparts a sense of freshness.
  • Chardonnay, Weissburgunder or Grauburgunder matured in cask with a bit of bottle age ­ complements the dish with noble & delicate roasted aromas. The Pinot-family wines complement the opulent sauce with elegant acidity without being overly aggressive.
  • Traminer would also be interesting for its scent of roses & nutmeg, building upon the aromatic spectrum of the Thai spices.


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