The boiled "Tafelspitz" (cap of rump), "Schulterscherzl" (shoulder blade) & co are among the leading favourites of the Viennese cuisine. In Vienna, these dishes are traditionally served with apple and horseradish sauce and a sour cream and chive sauce. Outside the capital city, side dishes include a bread and horseradish sauce, but roast potatoes are always present.
Pairs well with:
- Grüner Veltliner, rich and powerful; it enhances the flavours of the dish and is harmonious with the obligatory apple and horseradish sauce (or breadcrumbs and horseradish sauce).
- Riesling Reserve; this is one recipe where the intensive fruit characters and juiciness of a mature Riesling are really brought to life.
- Alternative white wine choices might include a rich Pinot Blanc or a fruity Zierfandler. A Grüner Veltliner in its classic style, along with the Gemischter Satz, are refreshing, yet are more refined in this combination.
- Red wine: Medium-bodied Zweigelt or a Blaufränkisch that display developed fruit characters.