Viennese Fried Porcini - Gebackene Steinpilze

The deep fried mushrooms and the obligatory tartar sauce taste tremendously good with rich and long white wines and cellar-aged, medium-bodied red wines.

A picture shows Viennese Fried Porcini
Viennese Fried Porcini, © AWMB / Wirz, Möbius

Enjoy with

  • Morillon (Chardonnay), rich and powerful; the delicate mushroom taste is pleasantly enhanced by the character of the wine.
  • Grüner Veltliner, rich and powerful; a great wine that is in its element here.
  • Rotgipfler, Zierfandler and Neuburger are great choices for every that is fried.
  • Alternative red wine would be an elegant Zweigelt, St. Laurent or Pinot Noir.