Known traditionally as Beuschel, this Viennese speciality is a ragout of cleaned veal lungs. A small portion is often served as an amuse-bouche.

The picture shows the dish Kalbsbeuschel and a glass of white wine on a wooden table.
© AWMB/Blickwerk Fotografie

Pairs well with:

  • Rotgipfler or Zierfandler, full bodied versions, complement this dish extremely well. The tropical notes, coupled with the rich fruit extract make this style of Thermenregion wines a great partner to delicate sauces, and especially to the rich, creamy flavour of the ragout.
  • Grüner Veltliner, full-bodied style; The ripe fruit characters of a mature and rich Grüner Veltliner can really enhance the texture of this veal lights speciality.
  • An alternative might be an opulent, fruit-driven white wine, such as Riesling, as well as a fruity red wine like Sankt Laurent and Zweigelt.

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