The harsh Winter of 2009 was met by the pleasant arrival of Spring in 2010. However, cold, wet periods soon followed, and 2010 saw significant rainfall and a lack of sunshine overall. Depending on the
It’s almost eerie – the 9 series! The legendary Austrian “9er” vintages certainly live up to their reputation even in the new millennium. It began in 1959 – the vintage that nature gave an outstanding
Just like other countries around the world, Austrians have their own traditions of cooking over an open fire. Whether it’s sausages, steaks, pulled pork, vegetables or fish, the variety of wines from
Sequence of designations: Origin - Quality Level - Grape Variety Very expansive and wide-ranging wine lists with many wines per producer, as well as venues that feature a great assortment of wines fro
Sequence of designations: Origin – Quality Level Voluminous wine lists require more levels of organisation than small ones. Here, the types of wine ( white wine , red wine , etc.) will first be organi
Sequence of designations: Quality Level - Grape Variety One may also organise a wine list initially by type of wine and country, then by more closely defined origins (wine-growing region/ DAC ), where
“Anyone who goes on a journey will have quite a tale to tell...” This quote from Matthias Claudius holds much truth, particularly for anyone who chooses Austria as a holiday destination. Travellers ca
Sequence of designations: Origin-Quality Level-Grape Variety A very consumer-friendly organisation for the modern fashionable eatery with a good wine programme, but for superior inns and restaurants w
Sequence of designations: Origin - Quality Level Wine lists with a generous Austrian selection can also be organised according to grape variety. One makes distinctions initially by type of wine, then
Sequence of designations: Origin - Quality Level - Grape Variety A simple system of organisation for pubs or bistros with a small wine assortment: Sparkling – White – Red – Sweet. The types of wine (
It is important that wines are correctly identified by bars, restaurants and wine merchants and that wine lists are correctly structured in the technical sense. One still finds inaccurate designations
Fancy some mature white wines? Then you have to try the combination with hearty breadcrumb cauliflower, finished with a buttery , nutty hazelnut bechamel and a fresh leaf salad with camelina marinade.
The maximum permitted yield in Austria is 10,000 kg of grapes per hectare or 75 hectolitres per hectare (hl/ha). This limit applies to Qualitätswein or regionally typical Qualitätswein ( DAC ), Prädik
In the Austrian Wine Law, the traditional term “Landwein” replaces the Community law term “Wine with Protected Geographical Indication”. English: PGI = Protected Geographical Indication; German: g.g.
Niederösterreich (Lower Austria) © Austrian Wine / Brunnbauer Niederösterreich (Lower Austria) Lower Austria includes the following large geological units: Moldanubian Superunit, Moravian Superunit, M
Moldanubian and Moravian Superunits The Moldanubian and Moravian zones are deep sections of an ancient mountain range that began in central Europe, crossed the Iberian Peninsula and ended in the Appal
From a geological point of view, there are three main rock groups: igneous rocks (magmatic rocks), which are either intrusive (plutonic rocks) or extrusive (volcanic rocks), sedimentary rocks; and met
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
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. Pairs well with: © orf.at P
Tagliata (sliced beef fillet), Scaloppine (veal cutlet) and Bistecca (steak) – Italian meat dishes are simple and usually grilled or quickly pan-fried. Red wine or white wine ? A question that is not
Mushrooms are one of the most difficult foods to match with wine. Hard vintages should be avoided while warm vintages which produced ripe wines are recommendable. In this case, Riesling and Sauvignon
Calf’s liver with onions and creamy polenta needs to be paired with a powerful full-bodied wine. Surprisingly, the flavours harmonise well with smooth Riesling . A balanced St. Laurent is the best red
Ossobuco is a classic Italian meat dish of braised veal shank. Gremolata, a chopped herb condiment typically made of parsley, lemon zest and garlic, gives the dish the final touch and tastes delicious
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