This favourite Vietnamese recipe bathes the tender flesh in a pleasantly sweet flavour by adding sweet ingredients. The admixture of pepper or a little chili provides a bit of zip. Depending on preference, calls for a supporting wine or a wine as counterpoint.

The picture shows braised and caramelised fish and two glasses of wine, Rosé and white wine.
© Austrian Wine/Blickwerk Fotografie

Pairs well with

  • Sekt must not be served exclusively as an apéritif. An Austrian Sekt g.U. (PDO) Brut sets fresh accents to the voluptuous sweetness of the sauce in an elegant way, especially if the yeasts present themselves as brioche notes, like in category “Reserve” or “Grosse Reserve”.
  • Fragrant Riesling with a fine acid backbone makes the dish seem lighter, as does a Grüner Veltliner; mineral undertones add a sense of sophistication. 
  • The soft baked-apple flavours of Roter Veltliner or Rotgipfler harmonise very well with all ingredients, and make the aromatics blossom.
  • Pinot Noir or Sankt Laurent (not too heavy) adeptly unfold their fruit flavours and are ideal here, because they bring only restrained & finely-grained tannins into play; the structure of the wine helps the dish to express a robust character
  • Those who prefer to create a gentle counterpoint with the sweetness of the dish might choose a Trockenbeerenauslese or a Ruster Ausbruch, with perfectly integrated acidity. It should have a few years of bottle age; then the flavours of the dish can coalesce perfectly with the wine.


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