Roasted

Roast beef with crispy fried onions, duck, goose and lamb recipes form the basis of Austrian cuisine.

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

Roast beef with crispy fried onions, duck, goose and lamb recipes form the basis of Austrian cuisine. Roasting the meat changes its texture and flavour components into a brwon crust with a typical toasted taste. These roasted flavours share the tannin structure of red wine, and this should be considered when selecting the right wine. Full-bodied white wines and well balanced red wines vomplement these dishes well, with an elegenat Zweigelt, mature Blaufränkisch as well as cellar-aged, opulent white wines are possibilities. Lighter meat dishes, such as roast chicken or roasted kidneys, tend to harmonise better with fruity white wines, such as Riesling or Grüner Veltliner.