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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

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

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

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

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

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

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

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

© Unsplash Recipes Saltimbocca Ossobuco Bistecca – Grilled Steak Fegato alla Veneziana – Venetian-Style Liver

© 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

The creamy, fresh paprika taste determines the wine. First choice is a strong, full-bodied white wine. © Austrian Wine/Blickwerk Fotografie Pairs well with: Pinot Blanc with a full body and neutral or

The vinegar in this dish means the wine must be chosen carefully. The recipe can be used with sheatfish, too. © Austrian Wine/Blickwerk Fotografie Pairs well with: Grüner Veltliner: Whenever it is a c

Every Austrian wine region has its Backhendl wine. Of course the wines need body to compete with the breadcrumbs and salad dressing. © Austrian Wine/Blickwerk Fotografie Pairs well with: Grüner Veltli

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. © Austrian W

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. © Au

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

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. © Austrian Wine/Blickwerk Fotografie Pairs

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

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. © Austrian Wine/Blickwerk Fotografie Pairs

In Austria, pan-fried chanterelles (Eierschwammerl) dishes are often served with egg (especially scrambled egg), along with parsley potatoes. © Austrian Wine/Blickwerk Fotografie Pairs well with: Grün

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

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

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

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. © Austrian Wine/Blickwerk Fotografie Pairs well with: Blaufränk

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

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. © Austrian Wine/Blickwerk

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

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

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

Austrians call porcini 'the king of mushrooms'. Sauteed, they are often used to garnish seared beefsteak, veal or guinea fowl. © Austrian Wine/Blickwerk Fotografie Pairs well with: Sankt Laurent , ful

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. © Austrian Wine/Blickwerk Fotografie Pairs wel

A general favourite, Schinkenfleckerl is also easy to prepare. Choose a wine to complement the creamy cheese and ham flavours of the sauce. © Austrian Wine/Blickwerk Fotografie Pairs well with: Riesli

Austrians like to enjoy their minced beef or veal rissoles with a glass of white wine. © Austrian Wine/Blickwerk Fotografie Pairs well with: Riesling Reserve: The fruity characters of the Riesling enh

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

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

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

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

In cooperation with Annette Scarfe MW, Austrian Wine organized four masterclasses on different topics to strengthen its presence in Singapore. Every Monday in June, Annette Scarfe presented in the win

As part of the Austria Day “Re.Focus Austria” organised by Advantage Austria in Seoul, Austrian Wine put on a masterclass and organised a “New Faces” wine bar in order to increase the presence of Aust

As part of a masterclass, the wine journalist Simon J Woolf presented the diversity of the next generation of Austrian Wine. An interested expert audience from trade, retail and press from Amsterdam a

The wine list competition Star Wine List was already a great success in the Nordic countries in the past. Now the search for the “Star Wine List of the Year” was held worldwide. “Last year when we loo