Roast beef, as well as traditionally Viennese tenderloin pair well with similar wines recommendations.
Pairs well with:
- Pinot Noir: EA maturing, complex Pinot Noir with subtle oak cask ageing pairs exceptionally well fresh cranberries and sauces.
- Red blend: An elegant red wine blend that displays typical Austrian fruit (and not cooked, compote fruit flavours) acts as a positive partner to a roast, and makes a real impression.
- Sankt Laurent is suitable, especially if its slightly aged, with balance and soft tannins.
- Alternative white wine choices might include Grüner Veltliner and Zierfandler, with a full-bodied structure.