12 Days of Austrian Wine: Reds for every palate

As the weather gets cooler, we reach for heartier wines, often red. As demonstrated by our successful New York tasting, the time is now for the red wines of Austria.

The renaissance of those great varieties – namely those made from our indigenous grapes Zweigelt, Blaufrankisch, and Sankt Laurent, made a wonderful range of wines from sparkling delicacies to light, quaffable wines, to serious, age-worthy wines and everything in between.

The holiday season is the perfect time to experiment with the food-pairing abilities of these wines, as well, as the traditional foods of the season contain lots of spice, just like the wines, and winter berry fruits… let’s not forget the smoky meats!

exps57902_SD2847494D02_13_4bStarting light? Serving smoked fish? Start with something fizzy – perhaps a Zweigelt sekt or a traditional Pinot Noir blend or perhaps a racy Schilchersekt, indigenous to Weststeiermark. This can also be an excellent way to get the party started amongst friends… who doesn’t love a little bubbly?

Moving onward to the first courses, a lighter, classic red will do nice, spicy casseroles, or beef skewers. It’s never too early for cheese, we say. Lighter reds also do wonderfully with matured varieties such as brie.

The main course calls for matured, intense red wines. These are those that have generally seen more oak, but pair wonderfully with roast lamb, or beef, as well as the traditional fixings.

So drink up the red wines of Austria this holiday! Share with us!

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