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For this classic dish of freshwater fish with crispy buttered skin, choose a clean, mineral wine with a fresh, balanced acidity. Pairs well with: © Austrian Wine/Blickwerk Fotografie Pairs well with:

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 Pa

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 s

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

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 Morill

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

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 touch

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, p

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

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, pa

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 or

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 Sauvignon

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 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 it

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

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

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

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

© 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

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

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

Cream of asparagus soup is one of the most popular asparagus dishes. Although wine is not often recommended with soups, it can definitely bring out some harmonious expressions with all kinds of aspara

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 minera

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 Veltli

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

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

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

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 wel

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

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

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

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 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 Fot

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

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

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 Fotografie

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