This cold vegetable soup is one of the classics. Medium-bodied Grüner Veltliner pairs well as it can hold its own against the garlic. Ripe Sauvignon Blanc is a convincing choice. Or the Spanish version: an oxidised, sherry-like white wine.
This dish containing rice, vegetables, chicken, mussels and seafood complimented by the aroma of saffron has its own unique and distinctive taste. The best recommendations are Chardonnay or Pinot Blanc, for example from Leithaberg, or even classic, medium-bodied Blaufränkisch.
St. Laurent goes wonderfully with this hearty stew made of beef tripe, calf’s foot, chickpeas and chorizo.
Serrano ham and Ibérian ham
Thanks to Adriana Gonzales Vicente from Lichtenberger-Gonzales Winery for the tips.