The latest survey confirms the “Wiener Schnitzel” – Viennese escalope of veal – as the nation’s favourite dish. Breaded recipes are highly popular, and also include chicken, liver, cauliflower, porcini mushrooms and so on.

A picture shows a Backhendel
Backhendel, © AWMB / Wirz, Möbius

The rich taste of the breadcrumb coating demands a full-bodied wine with freshness and spice: these include dry, fruity white wines, such as Grüner Veltliner, in both fresh and full-bodied styles, a delicate Pinot Blanc, as well as regional indigenous varieties like Rotgipfler and Neuburger. A real treat is “Schnitzel” with the Gemischter Satz field blend speciality, which offers a perfect harmony in opulence and complexity. Even wines that display a hint of botrytis cinerea (noble rot) often pair well with breadcrumb coated fried dishes. Regional specialities to accompany these recipes, especially the Styrian “Backhendl” – fried chicken in breadcrumbs - include the dry, fruity Schilcher rose wine or an off-dry Traminer.