For this classic dish of freshwater fish with crispy buttered skin, choose a clean, mineral wine with a fresh, balanced acidity.
- Riesling: A fresh, dry Riesling with a firm body is the ideal combination.
- Grüner Veltliner, classic: A glass of this style of Grüner Veltliner from around the Danube is superb for lunch.
- Sauvignon Blanc: A refreshing Sauvignon Blanc from the Steiermark (yet not too grassy) brings vibrancy to the dish – and the Pinot Blanc and Morillon (Chardonnay) are sappy alternatives.
- Alternative choices might include all dry white wines that have not matured in oak. Depending on how the fish is prepared, either the wine or the fish will dominate the taste. For example, a fresh and light-bodied wine such as Welschriesling, Müller Thurgau, Frühroter Veltliner, unoaked Sauvingon Blanc, and even Gelber Muskateller pair well with poached trout, in addition to Grüner Veltliner and Riesling that is dry and displays mineral characters.