Pairs well with:
- Pinot Blanc with a full body and a racy structure does not overwhelm the dish.
- Welschriesling: a rich and full-bodied Welschriesling from Burgenland at midday.
- Sauvignon Blanc: in its mature style from a single-vineyard site is exciting.
- Chardonnay without any notable oak pairs particularly well with chanterelle mushroom dishes.