The deep fried mushrooms and the obligatory tartar sauce taste tremendously good with rich and long white wines and cellar-aged, medium-bodied red wines.
- Morillon (Chardonnay), rich and powerful; the delicate mushroom taste is pleasantly enhanced by the character of the wine.
- Grüner Veltliner, rich and powerful; a great wine that is in its element here.
- Rotgipfler, Zierfandler and Neuburger are great choices for every that is fried.
- Alternative red wine would be an elegant Zweigelt, Sankt Laurent or Pinot Noir.