Roast beef, as well as traditionally Viennese tenderloin pair well with similar wines recommendations.

The picture shows the dish braised shoulder and a glass of red wine.
© AWMB/Blickwerk Fotografie

Pairs well with:

  • Pinot Noir: A maturing, complex Pinot Noir with subtle oak cask ageing pairs exceptionally well fresh cranberries and sauces.
  • Red blend: An elegant red wine blend that displays typical Austrian fruit (and not cooked, compote fruit flavours) acts as a positive partner to a roast, and makes a real impression.
  • Sankt Laurent is suitable, especially if its slightly aged, with balance and soft tannins.
  • Alternative white wine choices might include Grüner Veltliner and Zierfandler, with a full-bodied structure.

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