Wiener Schnitzel with Potato Salad
The classic Viennese escalope of veal is traditionally deep fried in the purest pork lard. The crispy breadcrumbs demand a crisp, structured wine.
- Gemischter Satz Classic: a refreshing accompaniment that also pairs well with the Viennese cold potato salad.
- Grüner Veltliner: Both the classically traditional style with its neutral oak style, or the more opulent reserve category offer the perfect spice and fruit extract to offer perfect balance with the “Schnitzel”.
- Rotgipfler, Zierfandler, Neuburger, and Pinot Blanc with fruit and creamy texture.
- Red wine that is light and fruity, and ideally served slightly chilled.