12 Days of Austrian Wine: Pairing Austrian Wine & Food

Austrian wine has appropriately been named one of the most food friendly wine categories in the world by sommeliers and wine consumers alike. That is not surprising, after all, you will find high acidity in most of the wines which is something food really loves.

Let’s take our signature grape, Gruner Veltliner, for example. It was said for years that asparagus and other like vegetables could not be paired with wine. Alas, the renaissance of Gruner helped prove that this is simply not true! This makes sense, of course, because asparagus, or spargel as it is called in Austria, is a specialty. Another option would be to reach for a Sauvignon Blanc from Styria – the herbaceous pairs so well!

Reached for a fried piece of food like schnitzel? Well you could reach for a beer or a more concentrated Gruner that will offer both the flavor to counter the schnitzel and the acidity to cut through the spice.

If we’re stepping outside of traditional Austrian cuisine and over to Asian, though, there’s a still a perfect match. A ripe Riesling pairs perfectly with the spices of curry and the like and other wines such as Gemischter Satz can also be a great choice.

Looking to Christmas fair, if we’re talking pork or duck reach for the reds. Cranberries and Christmas spices pair perfectly with the notes in these wines and, once again, the acidity will help cut through the fat.

Most importantly? Austrian wine is known to induce good moods of all those around them… so start with a good ol’ sekt which is perfect company for appetizers and get to eating (and drinking.)

Want more? Check out our great food and wine pairing video from top Austrian chefs and winemakers such as Wolfgang Puck, Winni Bruger, Hartmuth Rameder, and Emmerich Knoll.

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Categories: 12 Days of Austrian Wine, 2009 North American Wine Bloggers' Conference, featured food and wine pairing

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