Chanterelles are known in Austria as Eierschwammel. During the mushroom season they are often enjoyed as a starter, and this can influence the choice of wine to go with them.
- Mature Chardonnay, soft and supple, that is made for this dish. The cream sauce harmonises with a creamy, textured wine style, that complements the fat consistency of the sauce with its structure.
- An alternative might be a mature and opulent Grüner Veltliner with loads of richness, that is so easy to find in Austria, as well as Pinot Blanc.
- Red wine is more challenging. A harmonious St. Laurent or a Pinot Noir with soft, silky tannins are recommended, yet it is important to select a wine of premium quality.