It might be a real surprise to learn that the best partner to this favourite stewed recipe are rich and spicy white wines. Pairs well with: © Austrian Wine/Blickwerk Fotografie Pairs well with: Grüner
These wine recommendations work equally well with "gefüllte Kalbsbrust" (stuffed breast of veal) or "gebratene Kalbsstelze" (roast veal shank). Pairs well with: © Austrian Wine/Blickwerk Fotografie Pa
Calf’s liver with onions and creamy polenta needs to be paired with a powerful full-bodied wine. Surprisingly, the flavours harmonise well with smooth Riesling. A balanced St. Laurent is the best red
Tagliata (sliced beef fillet), Scaloppine (veal cutlet) and Bistecca (steak) – Italian meat dishes are simple and usually grilled or quickly pan-fried. Red wine or white wine? A question that is not s
Mushrooms are one of the most difficult foods to match with wine. Hard vintages should be avoided while warm vintages which produced ripe wines are recommendable. In this case, Riesling and Sauvignon
This complex dish containing rice, vegetables, chicken, mussels and seafood with the additional aroma of saffron has its own unique and distinct taste. Powerful Pinot Blanc, Chardonnay, Styrian Morill
Ossobuco is a classic Italian meat dish of braised veal shank. Gremolata, a chopped herb condiment typically made of parsley, lemon zest and garlic, gives the dish the final touch and tastes delicious
This Ligurian speciality is very popular in Austria. Cheese, herbs and garlic demand a certain amount of creaminess and smoothness from a wine. Matured wines make excellent companions whereas wines wi
This filled pasta dish is a speciality from the northern regions of Italy. Ripe Pinot Blanc, Zierfandler or earthy St. Laurent make impeccable partners for creamy, heavy sauces. Aromatic varieties, pa
This popular dish contains lots of egg and cheese which means that the ideal pairing partner would be a powerful and buttery white wine. This could be a Veltliner as well as a Rotgipfler, Neuburger or
The acidity of the tomatoes combined with the sharpness of the garlic calls for a Riesling – sublime with tomatoes. Fruit and acidity! Generally speaking, ripe white wines are better here: a Sauvignon
Aromatic and light with herbal notes of sage. The prosciutto enhances the saltiness and richness of this dish. Light and elegant white wines are a good choice, however slightly fruity red wines or ele
Tomato and mozzarella is an ever-present all-rounder in Italian cuisine. Sauvignon Blanc helps to reinforce the flavours and complements the basil, however this only works if the aromas in the Sauvign
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
A classic! Red wine is always an excellent choice for spaghetti. Zweigelt and Blaufränkisch are ideal, although it should not be too heavy and tannic. On the other hand a little robustness and a touch
Creamy tuna flavoured sauce, tender meat, piquant capers – this combination of ingredients can be matched wonderfully with powerful white wines with a touch of spice. Powerful Grüner Veltliner complem
Courgette, aubergine, bell peppers, mushrooms and artichokes: the vegetables are often grilled prior to being pickled, smoky aromas meet vegetal aromas and lots of oil. Riesling is a good choice, but
Mild and neutral white wines that are not too spicy are particularly good when combined with garlic and parsley. Also Rosé wines are possible! Or an additional option: or full-bodied Welschriesling, p
An absolute hit in summer. The melon needs to be ripe in order to harmonise with the fruity aromas of the wine. Classic Grüner Veltliner works splendidly as it brings out the saltiness of the prosciut
Octopus salad, prawns, lots of garlic and herbs, lashings of oil: not easy to match with a wine, a light white wine works best. A classic Grüner Veltliner livens it all up, fine Welschriesling or Ries
The spiciness of the sauce has a big influence on the wine choice. Be it white or red, too much peppery spiciness or tannins are counterproductive. Robust wines are ideal: ripe Veltliner, dark Zweigel
Stephan Vadnjal – Dolce Vita|Klagenfurt Austrian wine is always a safe choice when it comes to food and wine pairing, and Italian cuisine is no exception. Fresh Styrian wines make the perfect pairing
Gazpacho This cold vegetable soup is one of the classics. Medium-bodied Grüner Veltliner pairs well as it can hold its own against the garlic. Ripe Sauvignon Blanc is a convincing choice. Or the Spani
Pesce al Forno - Baked Fish Pesce al Forno is a very simple baked fish dish which is usually served only with vegetables. Gilthead sea bream and sea bass are popular options. This dish likes dry white
© Shutterstock The choice of wine to go with the first dish depends entirely on the type of pasta and the sauce. White wines are ideal for tomato sauces with garlic or lots of spice, while Burgundian
Carpaccio is an extremely popular starter with a long history. The original recipe, created by Giuseppe Cipriani in Harry’s bar, calls for the beef to be bright red, raw and thinly sliced. Nowadays it
Pizza is rarely paired with wine but there are pairing options that make for an enjoyable match. Fresh whites, Rosé and young fruity red wines are good options. Vegetarian or seafood pizza goes best w
Greek cuisine relies on clear and precise aromas. Fish is prepared with olive oil and lemon and only a touch of garlic is added to lamb. Tzatziki is one dish that challenges and is therefore well matc
© Shutterstock Recipes Beef Carpaccio Fish Carpaccio Vitello Tonnato Prosciutto & Melon Caprese Salad / Burrata Fish Antipasti Vegetable Antipasti
© Unsplash Recipes Saltimbocca Ossobuco Bistecca – Grilled Steak Fegato alla Veneziana – Venetian-Style Liver
In Austria, pan-fried chanterelles (Eierschwammerl) dishes are often served with egg (especially scrambled egg), along with parsley potatoes. Pairs well with: © Austrian Wine/Blickwerk Fotografie Pair
Chanterelles are known in Austria as Eierschwammel. During the mushroom season they are often enjoyed as a starter, and this can influence the choice of wine to go with them. Pairs well with: © Austri
Austrians call porcini 'the king of mushrooms'. Sauteed, they are often used to garnish seared beefsteak, veal or guinea fowl. Pairs well with: © Austrian Wine/Blickwerk Fotografie Pairs well with: Sa
The deep fried mushrooms and the obligatory tartar sauce taste tremendously good with rich and long white wines and cellar-aged, medium-bodied red wines. Pairs well with: © Austrian Wine/Blickwerk Fot
The vinegar in this dish means the wine must be chosen carefully. The recipe can be used with sheatfish, too. Pairs well with: © Austrian Wine/Blickwerk Fotografie Pairs well with: Grüner Veltliner: W
Every Austrian wine region has its Backhendl wine. Of course the wines need body to compete with the breadcrumbs and salad dressing. Pairs well with: © Austrian Wine/Blickwerk Fotografie Pairs well wi
Known as Brathendl, roast chicken remains one of Austria's favourite dishes, with regional specialities ranging from tender corn-fed chicken to the imperial delicacy of Sulm Valley capon. Pairs well w
Wine experts are divided over duck and goose: red wine or white? Duck the question by choosing the wine to match the cabbage instead: white wine with white cabbage, and for red cabbage, red wine. Pair
You could accompany the dish with the same wine as that used for the sauce, though you may prefer to keep your higher wines for drinking rather than cooking. Pairs well with: © Austrian Wine/Blickwerk
Austrians like to enjoy their minced beef or veal rissoles with a glass of white wine. Pairs well with: © Austrian Wine/Blickwerk Fotografie Pairs well with: Riesling Reserve: The fruity characters of
This central European dish can also be served with a chanterelle mushroom goulash. It is a winning combination with white Leithaberg DAC wines, among others. Pairs well with: © Austrian Wine/Blickwerk
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From the traditional Heurige taverns to trendy wine bars and sophisticated gourmet restaurants, Austria’s capital has something to suit every taste. Vienna is reputed for its culinary diversity, and t
Австрийский совет винного маркетинга (Österreich Wein Marketing GmbH) находится в Вене. Это национальный орган обслуживания австрийской винодельческой промышленности. Организация была основана в 1986
The Austrian Wine Marketing Board, Prinz-Eugen-Straße 34, A-1040 Vienna, supports and coordinates the efforts of the Austrian wine industry in terms of quality and sales. One of the primary goals of t
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Austrian Wine went to Texas! Taylor Parsons and June Rodil MS offered the Austin wine scene a 90-minute tasting and inspiring conversation about “The Breadth and Depth of Contemporary Austrian Wine”.
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Austrian Wine went Texas! In Houston, the wine scene received a 90-minute tasting and an inspiring conversation about “The Breadth and Depth of Contemporary Austrian Wine” with Taylor Parsons and June
Die ÖWM ist zur Gast im kanadischen Montreal und vertritt Österreich mit einer Masterclass am 09.11.2018.
Grüner Veltliner stays in the Spotlight during one of the most significant wine forums in China. On the 2 nd of December the AWMB and Taste Spirit – Media Company from China, conduct an outstanding ma
Willi Klinger, managing director of the ÖWM, leads this year in Taipei one very exciting blind tasting through the diverse red wine world of Austria. Willi Klinger, together with Mr. HP Chu, one of th