Fish versions of carpaccio made with raw sea bass, scallops or cooked octopus are very popular. Served with olive oil and lemon, these make for wonderfully delicate starters. Not too grassy Sauvignon Blanc is perfect with sea bass although a fine Riesling harmonises well too. Octopus and scallops are best served with full-bodied wines: Pinot Blanc from Styria would be a good choice, perhaps aged in large oak casks, elegant Chardonnay (in Styria the name Morillon is traditionally used as a synonym) or powerful, spicy and smooth Grüner Veltliner would also go well.

A picture shows fish carpaccio

Pairs nicely with

© Austrian Wine / Thomas Schauer

Pairs nicely with

  • Full-bodied Grüner Veltliner, Roter Veltliner
  • Wiener Gemischter Satz
  • Ripe Sauvignon Blanc
  • Powerful Pinot Blanc
  • Chardonnay / Morillon


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