4. White Wines – powerful and opulent

Classic Austrian white wines show freshness, fine acidity, pronounced elegance and loads of character with a moderately full structure. Their subtle character allows even the finest aromas and flavours in your food to evolve.
This clear profile is expressed particularly well by the DAC wines: Districtus Austriae Controllatus describes varietal wines that are typical of their area of origin, such as Grüner Veltliner for the Weinviertel DAC and the Traisental DAC.

A picture shows a boiled fillet
© AWMB / Ulli Kohl

There are other fruity, stimulating whites, such as fresh Rieslings from the vineyards along the Danube river, or elegant Weißburgunders and Chardonnays from the Burgenland, as well as aromatic “Steirische Klassik” wines, which are produced mainly from Sauvignon Blanc, Morillon / Chardonnay or Weißburgunder. All of these wines are regarded as all-rounders – and rightly so!  - because they fit so well with Austrian as well as international cuisine. They make deliciously delightful complements to starters such as the traditional Brettljause - with ham, bacon, Schweinsbraten and hearty sausages - or with grilled chicken or trout “Forelle Müllerin”. Whether poached, as a light Mediterranean terrine, or on the barbecue grill – fish in particular harmonises perfectly with classic Austrian whites. The same is true for seafood or Asian dishes prepared in a Wok with fresh, crunchy vegetables.