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Moldanubian and Moravian Superunits  The Moldanubian and Moravian Superunits are deep portions of an ancient mountain range, which extended from central Europe over the Iberian Peninsula to the Appala

When you think of Austrian cuisine, you need to think bigger than the Austria we know today. Austrian cuisine, or Viennese cuisine, as it’s known throughout the country, is a mixture of all the culina

The widely varied palette of wines from Austria is as colourful as the foliage in autumn, offering many exciting options for creative combinations with the wild game of field and forest. Whether white

The scenic landscape of Austria has been significantly shaped by the main geological units: the highlands of the Waldviertel and Mühlviertel regions form part of the Bohemian Massif in the north, foll

There are three superordinate groups of rock differentiated by geology: solidification rocks or igneous rocks occur as intrusive rocks (plutonic rocks) or as extrusive rocks (volcanic rocks), deposits

Whether modern pan-Asian fusion cuisine or classic dishes from Thailand, Vietnam, Japan, Korea, India or regional China: Austria has the right wines for every dish. The following shows the diversity o

Terroir is the much-discussed term that has a wealth of interpretations. On the positive side, the wines offer regional and often vineyard specific typicity and winemakers strive to move away from one

Fresh asparagus is always a welcome Spring greeting. Indeed, the ideal combination of wine with different asparagus recipes is complex . Which is why a thorough look at this topic is worthwhile - the

Even given the great diversity of Austria’s wines, they tend to exhibit a consistent characteristic that distinguishes them from those of other nations: an aromatic freshness, coupled with complete ph

Ohdeer! Here’s a variation on your venison: Wafer- thin venison carpaccio with celeriac cream: a modern starter that is sure to make a vivid impression on the autumn table. © orf.at Pairs well with: A

Mediterranean cuisine enjoys great popularity in Austria and is not limited to pizza and pasta. The secret lies in the simple and rather purist composition of the dishes. Spanish tapas are currently e

Steep slopes, valleys, rolling hills, terraces and specific sites of the Austrian wine regions are features that belong to the visible charm of our country’s landscapes. Hidden beneath the soils the r

© AWMB / Brunnbauer Niederösterreich (Lower Austria) Lower Austria includes the following large geological units: Moldanubian Superunit, Moravian Superunit, Molasse Zone, Vienna Basin, Waschberg Zone,

There are 26 white wine grape varieties classified for the production of quality wine in Austria. This also includes many indigenous varieties , such as Grüner Veltliner , Zierfandler and Rotgipfler ,

There are 14 red wine grape varieties classified for the production of quality wine in Austria, and approximately one-third of Austrian vineyard area is planted with red wine varieties . By far the mo

The origin of a wine is probably the most fundamental quality factor. The term ' terroir ' has become a much discussed slogan in recent years, and opinions differ on the question of “what is terroir ?

The maximum permitted yield in Austria is 9,000 kg of grapes per hectare or 67.5 hectolitres per hectare (hl/ha). The maximum yield per hectare in Austria is 10,000 kg/ha of grapes or 7,500 l/ha of wi

The classic Viennese escalope of veal is traditionally deep fried in the purest pork lard. The crispy breadcrumbs demand a crisp , structured wine. © AWMB/Blickwerk Fotografie Pairs well with: Gemisch

The creamy, fresh paprika taste determines the wine. First choice is a strong, full-bodied white wine . © AWMB/Blickwerk Fotografie Pairs well with: Pinot Blanc with a full body and neutral or no oak

The boiled "Tafelspitz" (cap of rump), "Schulterscherzl" (shoulder blade) & co are among the leading favourites of the Viennese cuisine. In Vienna, these dishes are traditionally served with apple and

Known as Brathendl, roast chicken remains one of Austria's favourite dishes, with regional specialities ranging from tender corn-fed chicken to the imperial delicacy of Sulm Valley capon. © AWMB/Blick

Known traditionally as Beuschel, this Viennese speciality is a ragout of cleaned veal lungs. A small portion is often served as an amuse-bouche. © AWMB/Blickwerk Fotografie Pairs well with: Rotgipfler

Choosing the wine for a liver dish always requires care – as little acidity as possible, with fruit flavours discreetly to the fore. © AWMB/Blickwerk Fotografie Pairs well with: Grüner Veltliner , ful

Roast beef, as well as traditionally Viennese tenderloin pair well with similar wines recommendations. © AWMB/Blickwerk Fotografie Pairs well with: Pinot Noir : A maturing, complex Pinot Noir with sub

It might be a real surprise to learn that the best partner to this favourite stewed recipe are rich and spicy white wines. © AWMB/Blickwerk Fotografie Pairs well with: Grüner Veltliner , rich and powe

These wine recommendations work equally well with "gefüllte Kalbsbrust" (stuffed breast of veal) or "gebratene Kalbsstelze" (roast veal shank). © AWMB/Blickwerk Fotografie Pairs well with: Grüner Velt

Pork goes best with a youthful white wine , particularly a classically dry but full-bodied Grüner Veltliner or Welschriesling . © AWMB/Blickwerk Fotografie Pairs well with: Grüner Veltliner , rich and

Austria's rivers and lakes are amongst the cleanest in the world. © AWMB/Blickwerk Fotografie The majority of these lakes claim the purity of drinking water, and the countless brooks and rivers are ho

The richness of the sauce and the side dishes have an impact on the choice of wine. © AWMB/Blickwerk Fotografie Rich, creamy and cheese based dishes complement the taste profile of fruity white wines

Recipes with mushrooms demand consideration when choosing the right style of wine. Generally speaking, white wines with very crisp acidity or mineral character , or red wines with gripping tannins, te

Offal includes the sweetbreads, liver, kidneys and brain. © AWMB/Blickwerk Fotografie The choice of wine is dependant upon the method of preparation, along with the selected sauce. There is no prescri

Pairs nicely with Classic or medium-bodied Grüner Veltliner Neuburger Classic, fruity Zweigelt St. Laurent Elegant, medium-bodied Blaufränkisch A classic ! Red wine is always an excellent choice for s

© AWMB / Thomas Schauer Pairs nicely with Medium-bodied Grüner Veltliner Ripe Riesling Ripe and powerful Sauvignon Blanc Rotgipfler , Zierfandler , Neuburger Dry Traminer Elegant Zweigelt Pinot Noir M

© AWMB / Thomas Schauer Pairs nicely with Classic Grüner Veltliner Powerful Grüner Veltliner Wiener Gemischter Satz Sauvignon Blanc , classic or matured in large oak casks Pinot Blanc , Pinot Gris Zie

© AWMB / Thomas Schauer Pairs nicely with: Powerful Grüner Veltliner or Roter Veltliner Powerful Pinot Blanc , Pinot Gris Powerful Rotgipfler Powerful Chardonnay /Morillon This Ligurian speciality is

Pairs nicely with Powerful mineral Grüner Veltliner Powerful Pinot Blanc / Pinot Gris Powerful Chardonnay /Morillon Neuburger Elegant Blaufränkisch This complex dish containing rice, vegetables, chick

Pairs nicely with Powerful Grüner or Roter Veltliner Morillon/ Chardonnay aged in large oak casks Grauburgunder Powerful Rotgipfler , Neuburger Dry Traminer This popular dish contains lots of egg and

Pairs nicely with Full-bodied Grüner Veltliner Ripe Riesling Ripe Sauvignon Blanc matured in large oak casks Pinot Blanc , Pinot Gris Rotgipfler , Zierfandler The acidity of the tomatoes combined with

© AWMB / Thomas Schauer Pairs nicely with Powerful Grüner Veltliner Dry or off- dry Traminer Zweigelt St. Laurent The spiciness of the sauce has a big influence on the wine choice. Be it white or red,

Stephan Vadnjal – Dolce Vita|Klagenfurt Austrian wine is always a safe choice when it comes to food and wine pairing, and Italian cuisine is no exception. Fresh Styrian wines make the perfect pairing

Tomato and mozzarella is an ever-present all-rounder in Italian cuisine. Sauvignon Blanc helps to reinforce the flavours and complements the basil, however this only works if the aromas in the Sauvign

Carpaccio is an extremely popular starter with a long history. The original recipe, created by Giuseppe Cipriani in Harry’s bar , calls for the beef to be bright red, raw and thinly sliced. Nowadays i

Fish versions of carpaccio made with raw sea bass, scallops or cooked octopus are very popular. Served with olive oil and lemon, these make for wonderfully delicate starters. Not too grassy Sauvignon

Creamy tuna flavoured sauce, tender meat, piquant capers – this combination of ingredients can be matched wonderfully with powerful white wines with a touch of spice. Powerful Grüner Veltliner complem

Courgette, aubergine, bell peppers, mushrooms and artichokes: the vegetables are often grilled prior to being pickled, smoky aromas meet vegetal aromas and lots of oil. Riesling is a good choice, but

© AWMB / Thomas Schauer Pairs nicely with Classic Grüner Veltliner , not too spicy Powerful Grüner Veltliner Powerful Welschriesling Elegant Riesling Rotgipfler , classic Zierfandler or Neuburger Mild

Octopus salad, prawns, lots of garlic and herbs, lashings of oil: not easy to match with a wine, a light white wine works best. A classic Grüner Veltliner livens it all up, fine Welschriesling or Ries

An absolute hit in summer. The melon needs to be ripe in order to harmonise with the fruity aromas of the wine. Classic Grüner Veltliner works splendidly as it brings out the saltiness of the prosciut

Gazpacho This cold vegetable soup is one of the classics. Medium-bodied Grüner Veltliner pairs well as it can hold its own against the garlic. Ripe Sauvignon Blanc is a convincing choice. Or the Spani

Three fiery spices dominate this tofu dish, which according to legend comes from Chengdu in the Sichuan province of China: chili, black pepper and the numbing electrifying effect of Sichuan peppercorn