[Translate to English:]

Viennese Fried Chicken with Potato Salad
Backhendl mit Erdäpfelsalat

Every Austrian wine region has its Backhendl wine. Of course the wines need body to compete with the breadcrumbs and salad dressing.

© AWMB/Blickwerk Fotografie

Pairs well with:

  • Grüner Veltliner in its traditional pepper and spice style brings freshness into the combination. The fuller-bodied Reserve categories round off the chicken with spice and length.
  • The Thermenregion and deep fried dishes are a harmonious combination thanks to the juicy style and depth of fruit character. Rotgipfler and Zierfandler, and in particular Neuburger, are proven choices.
  • The choice of wine for the Steiermark, the traditional stronghold of this dish, is either Pinot Blanc or Chardonnay, that is known locally Morillon. Regional favourites also include Schilcher, Gelber Muskateller, along with a medium dry Traminer from the village of Klöch.
  • Müller Thurgau is a real gem wine, with a hint of muscat in the nose with notable residual sugar.

NEWSLETTER

Be the first one to know the latest news in the world of Austrian Wine!

Erfahren Sie 1x im Monat Neuigkeiten vor allen anderen und sicher Sie sich die aktuellsten Themen aus der Welt des österreichischen Weins. • Hintergrundinformationen • Eventeinladungen • Gesetzesänderungen Noch nicht überzeugt? Sehen Sie sich hier unseren aktuellen Newsletter an.