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Tempura

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 dominating it.

The picture shows the dish Tempura with a glass of wine.
© AWMB/Blickwerk Fotografie

Pairs well with

  • The refined fruit of a classic Grüner Veltliner elevates the flavour of the vegetables, while acidity and spice add excitement to the dish. Its discreet aromas do not distract from the direct flavours of vegetable tempura. Shrimp or prawns, however, demand a more authoritative representative of the variety.
  • A medium weight Riesling with a hint of residual sugar makes a successful combination with the vegetable version. A light Riesling will underscore the aromatics of the vegetables.
  • The fine spicy notes and acidity of a Wiener Gemischter Satz make for engaging combinations.
  • The interplay of subtle acidity and pleasant fruit in a rosé is especially enjoyable with vegetable tempura.

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