Austrian Wine Meets Pasta, Gazpacho and Souvlaki

In general, dishes such as penne and paella in combination with white wine is clearly in the lead. Austria's main grape variety, Grüner Veltliner, perfectly completes favourite antipasti such as beef carpaccio, proscuitto and melon, and the summer-light caprese. The classic Styrian Sauvignon Blanc, with its ripe fruit and without green or bold aromas and flavours, is another ideal antipasti partner. A Sauvignon Blanc that's a bit stronger, riper and has been matured in big wooden barrels goes nicely with grilled seafood.

Warm Italian starters, from pasta to gnocchi, harmonise so well with the indigenous grape varieties, especially Rotgipfler and Zierfandler. And the Burgundy varieties, including Weissburgunder and Grauburgunder, make perfect companions not only for pasta & co, but also to Spanish tortillas and, of course, the inimitable paella.

For gourmets who prefer their dishes a bit more hearty and robust, there is even more from the Mediterranean kitchen to enjoy with Austrian wine. Juicy roasted meats, for example, are superb with St. Laurent or Pinot Noir. And Blaufränkisch and Zweigelt, with their fine fruit and spice expressions, are deliciously supportive partners for ossobucco and grilled bistecca.
 

The culinary themes of the AWMB brochures show just how harmonious the multi-faceted aromas and flavours of Austrian wines can be with delicious dishes from all over the world. In addition to the brand new publication, Mediterranean Cooking & Austrian Wine- which features also excellent tips by top food experts - the series includes Austrian Cooking & Wine, Cheese & Wine, Asian Cooking & Wine and Asparagus & Wine. All brochures are available via the online shop of the Austrian Wine Institute (ÖWI) and can be downloaded from the AWMB website.