Every Austrian wine region has its Backhendl wine. Of course the wines need body to compete with the breadcrumbs and salad dressing.
- Grüner Veltliner in its traditional pepper and spice style brings freshness into the combination. The fuller-bodied Reserve categories round off the chicken with spice and length.
- The Thermenregion and deep fried dishes are a harmonious combination thanks to the juicy style and depth of fruit character. Rotgipfler and Zierfandler, and in particular Neuburger, are proven choices.
- The choice of wine for the Steiermark, the traditional stronghold of this dish, is either Pinot Blanc or Chardonnay, that is known locally Morillon. Regional favourites also include Schilcher, Gelber Muskateller, along with a medium dry Traminer from the village of Klöch.
- Müller Thurgau is a real gem wine, with a hint of muscat in the nose with notable residual sugar.