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© AWMB / Thomas Schauer Pairs nicely with: Powerful Grüner Veltliner or Roter Veltliner Powerful Pinot Blanc, Pinot Gris Powerful Rotgipfler Powerful Chardonnay/Morillon This Ligurian speciality is ve

Pairs nicely with Powerful Grüner or Roter Veltliner Morillon/Chardonnay aged in large oak casks Grauburgunder Powerful Rotgipfler, Neuburger Dry Traminer This popular dish contains lots of egg and ch

© AWMB / Thomas Schauer Pairs nicely with Powerful Grüner Veltliner Dry or off-dry Traminer Zweigelt St. Laurent The spiciness of the sauce has a big influence on the wine choice. Be it white or red,

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

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

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

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

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 grape varieties

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

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

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

© AWMB / Thomas Schauer Recipes Saltimbocca Ossobuco Bistecca – Grilled Steak Fegato alla Veneziana – Venetian-Style Liver

© AWMB / Thomas Schauer Recipes Beef Carpaccio Fish Carpaccio Vitello Tonnato Prosciutto & Melon Caprese Salad / Burrata Fish Antipasti Vegetable Antipasti

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. © AWMB/Blickwerk Fotografie Pairs well with: Blaufränkisch Rese

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

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. © AWMB/Blickwerk Fotograf

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

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

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. © AWMB/Blickwerk Fotografie Pairs well with: M

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. © AWMB/Blickwerk Fotografie Pairs well with: Gemischt

The creamy, fresh paprika taste determines the wine. First choice is a strong, full-bodied white wine. © AWMB/Blickwerk Fotografie Pairs well with: Pinot Blanc with a full body and neutral or no oak m

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 it

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. © AWMB/Blick

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

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

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

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

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

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

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

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. © AW

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. © AWMB/Blickwerk Fotografie Pairs well wit

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

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. © AWMB/Blickwerk Fotografie Pairs well wit

The lucky number for the world of Austrian wine seems to be the 9, since when the year ends with this numeral – like 1999 and 2009 (‘the Niners’) – the vintage often turns out to be particularly fine.

The widely varied palette of wines from Austria is as colourful as the foliage in autumn, offering many exciting options for creative combinations with the wild game of field and forest. Whether white

© AWMB / Brunnbauer Нижняя Австрия (Niederösterreich) Геологическая структура Нижней Австрии включает следующие формирования: Молданубская зона, Мораво-Силезская зона, Молассовый бассейн, Венский басс

Для производства качественных вин в Австрии одобрены 26 белых сорта . Список включает множество местных сортов, таких как Грюнер Вельтлинер , Цирфандлер и Ротгипфлер , которые можно отыскать практичес

Для производства качественного красного вина в Австрии разрешены 14 красных сортов, и примерно треть австрийских виноградников засажены красными винными сортами. С большим отрывом от других самым успе

Под «аффинированием» в целом понимается профессиональная обработка сыра для обеспечения его лучшего созревания. Между тем этот термин также используется для улучшения вкуса сыра с помощью трав, прянос

Сыры с голубой и зеленой плесенью относятся к группе полутвердых ломтевых сыров. Обычно их изготавливают из пастеризованного коровьего молока. Для некоторых представителей в качестве исходного продукт

Сыры с двойной плесенью относятся к группе мягких сыров. На своей поверхности и в тесте они имеют различные культуры плесени. К нему относятся:     Австрия Дольче Бьянка, Цвифахер Германия Бавария Блю