Specialists in the sparkling sector include private artisanal producers as well as larger "Sektkellereien", the commercial cellars. Where grape varieties are concerned, in the Weinviertel the Welschriesling and Grüner Veltliner are above all the most successful, while in other regions Riesling and Sauvignon Blanc yield expressive sparkling wines with great character. Cuvées made from members of the Pinot family in the French tradition remain timelessly in fashion.
These Sekts set the stage quite admirably for white meat, fowl and heartily spiced vegetable dishes, as well as rice and pasta courses – and of course fish and raw seafood. And the rule here is: the fuller-bodied the Sekt, the more strongly flavoured the dish can be. Extra Brut and Brut Nature Sekts should accompany dishes with a creamier texture on the palate, in order to more effectively achieve a sense of balance.