© Shutterstock Recipes Beef Carpaccio Fish Carpaccio Vitello Tonnato Prosciutto & Melon Caprese Salad / Burrata Fish Antipasti Vegetable Antipasti
This favourite Vietnamese recipe bathes the tender flesh in a pleasantly sweet flavour by adding sweet ingredients. The admixture of pepper or a little chili provides a bit of zip. Depending on prefer
Sichuan cuisine is famous for its generous use of chili. Sichuan peppercorns give this dish another, vibrantly fiery dimension. If the meat is marinated in soy sauce before frying, the umami flavour i
No easy task for the sommelier: a crispy and well-seasoned crust, gently roasted meat and a powerful , slightly sweet sauce (for example, plum sauce or black bean sauce). Pairs well with © Austrian Wi
The chicken is marinated with spices in sauces rich with umami flavours, before it is grilled on a spit. The sweetish- spicy peanut sauce expresses itself as creamy & full-bodied ; white wine with a s
This dish combines sweetness, fruity acidity and above all fiery spice, which poses a particular challenge to the wine accompaniment. Here one needs either residual sugar , extract or maturity. Pairs
Ingredients fried in tempura batter stay pure and genuine; vegetables in particular remain unsalted and mild. The selected wine, therefore, should provide balance – animating the dish, but not dominat
When pork belly is cooked gently enough for long enough, some of the fat diffuses into the muscle tissue and makes it meltingly tender. During the subsequent roasting, a crispy crust forms, which in C
Wagyu beef is abundantly and delicately marbled with fat , which makes it melt like butter so beautifully on the tongue. It has a slightly sweetish, subtle flavour, which can be best accentuated by br
The steaming method brings out the flavours of the filling – which would help determine the selection of the wine. Ideally, the wine selected would cover a broad flavour spectrum. Pairs well with © Au
A complex dish with very thin strips of marinated green asparagus and a vinaigrette of asparagus juice and olive oil combined with baby artichokes, a sepia roll and wild herbs. The asparagus and artic
Thai curry combines the sweetness of coconut milk with the spiciness of chili, ginger, onions and often garlic as well. Lemon grass brings freshness, while fish sauce & curry spices add piquancy. When
When selecting wines for raw fish dishes, it is important to look for those which are young and not too high in alcohol : zippy white wines with light acidity and soft fruity aromas, or young, elegant
In a typical wok dish, the use of umami-rich soy sauce or oyster sauce is the deciding factor in determining wine selection: the more intensely they are present, the more robust the wine should be to
This gentle way of cooking concentrates the natural flavours of the fish. Spring onion & ginger complement the peppery /lemony aromas. Also popular with lobster or shrimp. Pairs well with © Austrian W
The flavour of raw spring rolls is appealing for its expression of fresh herbs like peppermint, coriander & Thai basil. Here we recommend youthful white wines without too high a degree of acidity or p
Accompanying wines may have a more intensive fruit flavour to support this powerful dish. A bit of acidity and spiciness bring lively elegance and finesse to the dish. Other possibilities: medium-bodi
The mix of Indian red spices, in which the raw chicken is marinated, is quite intense with a slight sour accent. The wine, therefore, should be powerful and yield distinctive flavours in order to stan
The character of this prawn dish is determined by the hot, sharp chillies or the peppery piquancy of the black bean sauce. Pairs well with © Austrian Wine/Blickwerk Fotografie Pairs well with What cou
Depending on the size of your birds, figure two quail per person for a generous main course; if there are multiple courses to the meal, one quail will suffice. One partridge will furnish a single dine
The key to this dish is the delicate herbal cream sauce, which can be easily adjusted for various types of meat (red deer, roe deer, hare, Burgunderbraten). For young venison, the most delicate spicin
The creativity in Austrian cuisine today is showing more and more interesting asparagus and fish combinations. The range of recipes is, of course, vast, but the wine should always be from the supreme
The roasted , buttery aromas of this asparagus classic make wine matching easy. Mature wines between 3 and 5 years old fit better than younger ones. The smooth Neuburger (no Botrytis and not too miner
Buttery creaminess, smooth strength, perhaps with a bit of cheese – with Risotto, light wines haven't a chance! A robust Grüner Veltliner harmonises wonderfully with asparagus risotto. The new weighty
A rustic but no less delicious way to enjoy fresh asparagus. This pairs so well with a strong, dry Riesling , 2-3 years old and structured with harmonious acidity and distinct fruitiness. Grüner Veltl
Asparagus with vinaigrette is the asparagus appetizer par excellence. If made with tomatoes, onions or herbs – then a firm but not too grassy Sauvignon blanc, around 1 or 2 years old, is an ideal choi
A fabulous dish found on every menu during the asparagus season – but not an easy one when it comes to recommending wines to accompany it. The high fat content and the buttery flavour of the sauce cal
For this recipe, flambéed asparagus cream is combined with pickled Perigord truffles and Single Malt Whisky jus. Very dark, smoky and earthy aromas snuggle up with the creamy noble vegetables – creati
The classic Viennese escalope of veal is traditionally deep fried in the purest pork lard. The crispy breadcrumbs demand a crisp , structured wine. Pairs well with: © Austrian Wine/Blickwerk Fotografi
Two kinds of roasted , toasty aromas, and red wine fans can relish in opening a full-boiled, structured red wine that is rich in extract . Pairs well with: © Austrian Wine/Blickwerk Fotografie Pairs w
In Austria, pan-fried chanterelles (Eierschwammerl) dishes are often served with egg (especially scrambled egg), along with parsley potatoes. Pairs well with: © Austrian Wine/Blickwerk Fotografie Pair
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
Roast beef, as well as traditionally Viennese tenderloin pair well with similar wines recommendations. Pairs well with: © Austrian Wine/Blickwerk Fotografie Pairs well with: Pinot Noir : A maturing, c
Chanterelles are known in Austria as Eierschwammel. During the mushroom season they are often enjoyed as a starter, and this can influence the choice of wine to go with them. Pairs well with: © Austri
Austrians call porcini 'the king of mushrooms'. Sauteed, they are often used to garnish seared beefsteak, veal or guinea fowl. Pairs well with: © Austrian Wine/Blickwerk Fotografie Pairs well with: Sa
The deep fried mushrooms and the obligatory tartar sauce taste tremendously good with rich and long white wines and cellar -aged, medium-bodied red wines. Pairs well with: © Austrian Wine/Blickwerk Fo
It might be a real surprise to learn that the best partner to this favourite stewed recipe are rich and spicy white wines. Pairs well with: © Austrian Wine/Blickwerk Fotografie Pairs well with: Grüner
The creamy, fresh paprika taste determines the wine. First choice is a strong, full-bodied white wine . Pairs well with: © Austrian Wine/Blickwerk Fotografie Pairs well with: Pinot Blanc with a full b
The vinegar in this dish means the wine must be chosen carefully. The recipe can be used with sheatfish, too. Pairs well with: © Austrian Wine/Blickwerk Fotografie Pairs well with: Grüner Veltliner :
Every Austrian wine region has its Backhendl wine. Of course the wines need body to compete with the breadcrumbs and salad dressing. Pairs well with: © Austrian Wine/Blickwerk Fotografie Pairs well wi
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. Pairs well w
Known traditionally as Beuschel, this Viennese speciality is a ragout of cleaned veal lungs. A small portion is often served as an amuse-bouche. Pairs well with: © Austrian Wine/Blickwerk Fotografie P
Choosing the wine for a liver dish always requires care – as little acidity as possible, with fruit flavours discreetly to the fore. Pairs well with: © Austrian Wine/Blickwerk Fotografie Pairs well wi
Wine experts are divided over duck and goose: red wine or white? Duck the question by choosing the wine to match the cabbage instead: white wine with white cabbage, and for red cabbage, red wine . Pai
This central European dish can also be served with a chanterelle mushroom goulash. It is a winning combination with white Leithaberg DAC wines, among others. Pairs well with: © Austrian Wine/Blickwerk
These wine recommendations work equally well with "gefüllte Kalbsbrust" (stuffed breast of veal) or "gebratene Kalbsstelze" (roast veal shank). Pairs well with: © Austrian Wine/Blickwerk Fotografie Pa
You could accompany the dish with the same wine as that used for the sauce, though you may prefer to keep your higher wines for drinking rather than cooking. Pairs well with: © Austrian Wine/Blickwerk
Austrians like to enjoy their minced beef or veal rissoles with a glass of white wine . Pairs well with: © Austrian Wine/Blickwerk Fotografie Pairs well with: Riesling Reserve : The fruity characters
What's the best wine to pair with this rice and meat dish? It's not an obvious choice, but a fresh white wine with balanced acidity generally goes well with Reisfleisch. Pairs well with: © Austrian Wi
Pork goes best with a youthful white wine , particularly a classically dry but full-bodied Grüner Veltliner or Welschriesling . Pairs well with: © Austrian Wine/Blickwerk Fotografie Pairs well with: G