Spiced Paprika Dishes

It often proves a challenge to pair some wines with spicy pepper dishes.

A picture shows Szegediner Krautfleisch
Szegediner Krautfleisch, © AWMB / Wirz, Möbius

A red wine might well struggle against the piquant spice of the sauce, and therefore an opulent white wine with ripe fruit characters, often with noble rot notes or residual sugar, can work best with the spiciness. A flavoursome goulash prepared with slowly stewed, sweet onions goes well with a rich Grüner Veltliner or a fruit-driven Zweigelt with soft, balanced acidity. Yet a match made in heaven has to be the Szeged cabbage and meat dish „Sze¬gediner Krautfleisch“, with its delicate acidity and soft spiciness, with a glass of fiery Blaufränkisch.