The spiciness of the sauce has a big influence on the wine choice. Be it white or red, too much peppery spiciness or tannins are counterproductive. Robust wines are ideal: ripe Veltliner, dark Zweigelt from a ripe vintage or a St. Laurent with earthy tones.
Pairs nicely with
- Powerful Grüner Veltliner
- Dry or off-dry Traminer
- Zweigelt
- St. Laurent