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. Green chutney on a peppermint or coriander base gives the mild cheese a bit of energy and adds fresh, vegetable flavours that can be nicely amplified by the appropriate wine selection.

The picture shows the dish Paneer Tikka and three glasses, filled with white and rosé wine.
© Austrian Wine/Blickwerk Fotografie

Pairs well with

  • The freshness & acidity of a light or medium weight Chardonnay cut through the mild creaminess of the dish as does as Welschriesling, whose acidic arc should not be too prominent.
  • The herbs in the chutney and the marinade spices of the dish harmonise well with the vegetable aromas of a Sauvignon Blanc, whether they are grassy green or piquantly yellow. The frequently exotic fruit flavours of this grape variety also go well with the roasted peppers.
  • A lively Grüner Veltliner with vibrant fruit is also a suitable companion, while a middle-weight, refreshing Riesling would not take a back seat to it. 
  • Muskateller with a bit of body adds fragrant floral highlights; these harmonise in a lively dialogue with the cream cheese and leave a feminine impression.
  • A young, slightly chilled Blaufränkisch (Classic) or a rosé with some residual sugar and notes of red berry fruit would also provide a charming accompaniment to the creamy cheese.


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