Ingredients fried in tempura batter stay pure and genuine; vegetables in particular remain unsalted and mild. The selected wine, therefore, should provide balance – animating the dish, but not dominating it.
Pairs nicely with
- Classic Grüner Veltliner (for example, DAC wines from Kremstal, Kamptal, Traisental or Weinviertel; Federspiel from the Wachau, or Kabinett...): The fine fruit romances the shrimp and refines the vegetables; the acidity and fine flavours make the dish exciting. The aromas and flavours are not obtrusive and do not interfere with tempura’s delicate flavours. Vegetable tempura agrees well with a very light Veltliner, while the characteristic taste of shrimp somehow prefers a more powerful wine.
- Medium-bodied Riesling with a touch of residual sugar: a great combination especially with vegetable tempura; light Riesling harmoniously reflects and animates vegetable flavours.
- Vienna’s Gemischter Satz: delicate spicy tones and acidity characterize the playful interaction of this wine’s various grape varieties. The multilayered flavours make for an interesting food match.
- Rosé: The combination of subtle acidity and moderate fruit fits especially well to vegetables.