Full-bodied Grüner Veltliner: A safe choice - the Wok dish is characterized by the sweet and salty flavours of the sauces, which are reflected in the Veltliner. The ingredients actually play a secondary role. The more abundantly the soya and oyster sauce are used, the more robust and pronounced the wine has to be. Look out for high acidity, which doesn’t carry the sweetness of the oyster sauce.
Light- to medium-bodied Weissburgunder (Pinot Blanc): The characteristic soft, nutty taste of the Weissburgunder harmonizes with the salty tones of the soya sauce. Weissburgunder matured in large or small wooden barrels fits wonderfully to strongly seasoned dishes.
Pinot Noir or Zweigelt Cuvée: Chicken or pork can, with appropriate preparation (carefully roasted and strongly seasoned) go extremely well with light red wine. Zweigelt has low acidity and tannins, and is therefore not so hard and dominating like most red wines.