Austria’s classic white wines have a satisfying freshness and fine acidity, alongside plenty of elegance, strong character and medium-bodied structure. Their typically unobtrusive nature allows even the most subtle flavours in dishes to unfold.

Regionally typical Grüner Veltliner from Wachau in the Steinfeder and Federspiel categories are extremely versatile food companions – to the same extent as Weinviertel DAC , Traisental DAC , Kremstal DAC and Kamptal DAC. Delicately spicy Welschriesling, fresh Riesling, elegant Pinot Blanc and Chardonnay (called Morillon in Steiermark) always pair well with everything. Connoisseurs find particular appeal in “Schmeckerten” wines – a dialect term referring to aromatic varieties such as Muskateller, Muskat-Ottonel, Müller-Thurgau and Traminer. Junger Österreicher or Steierischer Junker – the first releases of a year’s new vintage – are a top choice in autumn shortly after the harvest.

All of these wines display marvellous versatility at the table. They are equally at home alongside an amuse-bouche or a light starter, a summery salad with fresh herbs, sheep’s or goat’s cheese, cold starters of ham, bacon and strongly flavoured sausages, or grilled chicken. Austria’s classic whites pair especially well with fish – whether poached, chargrilled or prepared in a light terrine – and fresh shellfish, or stir-fried Asian dishes with al dente vegetables.


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