The steaming method brings out the flavours of the filling – which would help determine the selection of the wine. Ideally, the wine selected would cover a broad flavour spectrum.
Pairs nicely with
- Medium-bodied, fruity white wine with moderate acidity; non-barrique: Grüner Veltliner (Federspiel or Kabinett), medium-bodied Weissburgunder (Pinot Blanc), Grauburgunder (Pinot Gris), Neuburger or Gemischter Satz.
- The more taste-intensive the filling (for example, smoked pork), and the saltier or sharper the sauce (soy, chilli), then the more powerful the accompanying wine should be. Grüner Veltliner (Smaragd or Spätlese), Chardonnay, Weißburgunder (Pinot Blanc), Grauburgunder (Pinot Gris), Riesling.