This complex dish containing rice, vegetables, chicken, mussels and seafood with the additional aroma of saffron has its own unique and distinct taste . Powerful Pinot Blanc , Chardonnay , Styrian Mor
Aromatic and light with herbal notes of sage. The prosciutto enhances the saltiness and richness of this dish. Light and elegant white wines are a good choice, however slightly fruity red wines or ele
A classic ! Red wine is always an excellent choice for spaghetti. Zweigelt and Blaufränkisch are ideal, although it should not be too heavy and tannic. On the other hand a little robustness and a touc
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
Mild and neutral white wines that are not too spicy are particularly good when combined with garlic and parsley. Also Rosé wines are possible! Or an additional option: or full-bodied Welschriesling ,
This filled pasta dish is a speciality from the northern regions of Italy. Ripe Pinot Blanc , Zierfandler or earthy St. Laurent make impeccable partners for creamy, heavy sauces. Aromatic varieties ,
This Ligurian speciality is very popular in Austria. Cheese, herbs and garlic demand a certain amount of creaminess and smoothness from a wine. Matured wines make excellent companions whereas wines wi
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
The acidity of the tomatoes combined with the sharpness of the garlic calls for a Riesling – sublime with tomatoes. Fruit and acidity ! Generally speaking, ripe white wines are better here: a Sauvigno
This popular dish contains lots of egg and cheese which means that the ideal pairing partner would be a powerful and buttery white wine . This could be a Veltliner as well as a Rotgipfler , Neuburger
The spiciness of the sauce has a big influence on the wine choice. Be it white or red, too much peppery spiciness or tannins are counterproductive. Robust wines are ideal: ripe Veltliner, dark Zweigel
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
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
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
Greek cuisine relies on clear and precise aromas. Fish is prepared with olive oil and lemon and only a touch of garlic is added to lamb. Tzatziki is one dish that challenges and is therefore well matc
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
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
© Unsplash Recipes Saltimbocca Ossobuco Bistecca – Grilled Steak Fegato alla Veneziana – Venetian-Style Liver
The unsalted Indian cream cheese ‘Paneer’, made from full- fat cows’ milk, is often marinated, sometimes spiced with chilis and then grilled over charcoal, skewered together with green bell peppers. G
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
This ensemble of fermented vegetables – Chinese cabbage & radish – is served in Korea along with many diverse foods; even soups are flavoured with it. The most prominent spicy flavours are ginger, gar
Pesce al Forno - Baked Fish Pesce al Forno is a very simple baked fish dish which is usually served only with vegetables. Gilthead sea bream and sea bass are popular options. This dish likes dry white
The most important factor in the texture of the briefly roasted beef is the marinade, which tenderises the meat. In addition to soy sauce, ginger & garlic, the marinade often will contain fruity pear
The most important factor in the texture of the briefly roasted beef is the marinade, which tenderises the meat. In addition to soy sauce, ginger & garlic, the marinade often will contain fruity pear
© Shutterstock The choice of wine to go with the first dish depends entirely on the type of pasta and the sauce. White wines are ideal for tomato sauces with garlic or lots of spice, while Burgundian
Pizza is rarely paired with wine but there are pairing options that make for an enjoyable match. Fresh whites, Rosé and young fruity red wines are good options. Vegetarian or seafood pizza goes best w
© 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