Serving Suggestions for Sauces & Side Dishes

A picture shows potatos with saucen
Potatos with saucen, © AWMB / Wirz, Möbius

Rich, creamy and cheese based dishes complement the taste profile of fruity white wines with soft acidity, both with or without oak barrel maturation. The opulent and creamy texture of a Chardonnay aged in oak captures the rich intensity of creamy sauces.

Dark sauces, especially those with rich roasted flavours, have their own bitter taste, and generally pair well to red wines with fruit intensity and strong tannin structure.

Deep fried side dishes require a refreshing opponent to balance out the intensity of the batter; a style of white wine that is omnipresent throughout Austria. Great choices include Grüner Veltliner, Gemischter Satz, and Pinot Blanc, as well as the indigenous specialities Neuburger, Rotgipfler and Zierfandler, and the Schilcher rosé.

If a salad is being served, then the wine should ideally have crisp acidity, in order to complement the high acidity of the dressing, which in turn brings out the fruitiness of the wine. Ideal wines include a refreshing Sauvignon Blanc or Welschriesling.