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Fried Spring Rolls

Accompanying wines may have a more intensive fruit flavour to support this powerful dish. A bit of acidity and spiciness bring lively elegance and finesse to the dish. Other possibilities: medium-bodied Sauvignon Blanc, Zierfandler and Weissburgunder (Pinot Blanc).

The picture shows fried spring rolls and two glasses of wine, filled with white wine and rosé.
© AWMB/Blickwerk Fotografie

Pairs well with

  • Medium-bodied Grüner Veltliner: the distinctive fruit harmonises so well with the sweetish taste of the spring roll. Crisp, light acidity and the typical Veltliner taste are important counterpoints that provide the final kick.
  • Riesling: an exciting combination – the crisp acidity and flavours of a dry Riesling provide an interesting contrast to the mild sweetness of the spring roll.
  • Rosé: the light acidity and fruitiness of the Rosé go perfectly with fried dishes.

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