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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

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

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

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

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

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

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

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

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

© 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

A general favourite, Schinkenfleckerl is also easy to prepare. Choose a wine to complement the creamy cheese and ham flavours of the sauce. © Austrian Wine/Blickwerk Fotografie Pairs well with: Riesli

The vinegar in this dish means the wine must be chosen carefully. The recipe can be used with sheatfish, too. © Austrian Wine/Blickwerk Fotografie Pairs well with: Grüner Veltliner: Whenever it is a c

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. © Au

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. © Austrian Wine/Blickwerk Fotografie Pairs

Austrians like to enjoy their minced beef or veal rissoles with a glass of white wine. © Austrian Wine/Blickwerk Fotografie Pairs well with: Riesling Reserve: The fruity characters of the Riesling enh

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. © Austrian Wine/Blickwerk Fotografie Pairs

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

Two kinds of roasted, toasty aromas, and red wine fans can relish in opening a full-boiled, structured red wine that is rich in extract. © Austrian Wine/Blickwerk Fotografie Pairs well with: Blaufränk

In Austria, pan-fried chanterelles (Eierschwammerl) dishes are often served with egg (especially scrambled egg), along with parsley potatoes. © Austrian Wine/Blickwerk Fotografie Pairs well with: Grün

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. © Austrian Wine/Blickwerk

Roast beef, as well as traditionally Viennese tenderloin pair well with similar wines recommendations. © Austrian Wine/Blickwerk Fotografie Pairs well with: Pinot Noir : A maturing, complex Pinot Noir

Austrians call porcini 'the king of mushrooms'. Sauteed, they are often used to garnish seared beefsteak, veal or guinea fowl. © Austrian Wine/Blickwerk Fotografie Pairs well with: Sankt Laurent , ful

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. © Austrian Wine/Blickwerk Fotografie Pairs wel

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

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

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

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

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

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

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

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

A complex dish with very thin strips of marinated green asparagus and a vinaigrette of asparagus juice and olive oil combined with baby artichokes, a sepia roll and wild herbs. The asparagus and artic

For this recipe, flambéed asparagus cream is combined with pickled Perigord truffles and Single Malt Whisky jus. Very dark, smoky and earthy aromas snuggle up with the creamy noble vegetables – creati

The classic Viennese escalope of veal is traditionally deep fried in the purest pork lard. The crispy breadcrumbs demand a crisp, structured wine. © Austrian Wine/Blickwerk Fotografie Pairs well with:

The creamy, fresh paprika taste determines the wine. First choice is a strong, full-bodied white wine. © Austrian Wine/Blickwerk Fotografie Pairs well with: Pinot Blanc with a full body and neutral or

Every Austrian wine region has its Backhendl wine. Of course the wines need body to compete with the breadcrumbs and salad dressing. © Austrian Wine/Blickwerk Fotografie Pairs well with: Grüner Veltli

The boiled "Tafelspitz" (cap of rump), "Schulterscherzl" (shoulder blade) & co are among the leading favourites of the Viennese cuisine. In Vienna, these dishes are traditionally served with apple and

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. © Austrian W

Known traditionally as Beuschel, this Viennese speciality is a ragout of cleaned veal lungs. A small portion is often served as an amuse-bouche. © Austrian Wine/Blickwerk Fotografie Pairs well with: R

Choosing the wine for a liver dish always requires care – as little acidity as possible, with fruit flavours discreetly to the fore. © Austrian Wine/Blickwerk Fotografie Pairs well with: Grüner Veltli

It might be a real surprise to learn that the best partner to this favourite stewed recipe are rich and spicy white wines. © Austrian Wine/Blickwerk Fotografie Pairs well with: Grüner Veltliner , rich

These wine recommendations work equally well with "gefüllte Kalbsbrust" (stuffed breast of veal) or "gebratene Kalbsstelze" (roast veal shank). © Austrian Wine/Blickwerk Fotografie Pairs well with: Gr

Austrian Sekt sparkles brilliantly in the glass – especially on the winter holidays Christmas and New Year’s Eve. We owe this ebullient delight to a great love story that began – once upon a time – in

For this classic dish of freshwater fish with crispy buttered skin, choose a clean, mineral wine with a fresh, balanced acidity. © Austrian Wine/Blickwerk Fotografie Pairs well with: Riesling : A fres

Ohdeer! Here’s a variation on your venison: Wafer-thin venison carpaccio with celeriac cream: a modern starter that is sure to make a vivid impression on the autumn table. © orf.at Pairs well with: As

Mediterranean cuisine enjoys great popularity in Austria and is not limited to pizza and pasta. The secret lies in the simple and rather purist composition of the dishes. Spanish tapas are currently e