Culinary and Creative

Great sweet wines have an incredibly unlimited potential, especially when it comes to culinary match-making.

A picture shows Kaiserschmarren
© AWMB / Wirz, Möbius

The classic and most frequent pairing is with desserts. Austrian sweet dishes in particular demonstrate how a great Prädikatswein makes the ideal partner. But that´s not all. Poultry liver–  for example, roasted or as a paté – longs for sweet wine. And the piquant, zesty edge and intense flavour of blue cheese, such as Roquefort, Stilton or Gorgonzola, finds the perfect balance with a smooth, elegant Prädikatswein. Then there is Asian cuisine, which requires an aromatic Auslese wine with an elegant structure and harmonious fruit-acidity play.

A picture shows a poultry liver paté
© AWMB / Kohl

The real character of sweet wines are best shown when they are served at the right temperature; our recommendation is 10 º C. In general, dessert wines should not be drunk from large glasses with smaller rims. These tulip or apple-shaped glasses tend to inhibit the aromas. Also, in order for the wines to maintain their coolness and not warm up too quickly in the glasses, only small amounts
should be poured.