Pork goes best with a youthful white wine, particularly a classically dry but full-bodied Grüner Veltliner or Welschriesling.
- Grüner Veltliner, rich and powerful. The full-bodied and vibrant structure of Grüner Veltliner, is an obvious choice for this dish, with its depth of character. Its structure supports the tender pork, and is harmonious with the crispy skin and rind, and finally, with the cabbage side dish, is a highly aromatic partner.
- Gemischter Satz, a wine in a fuller and richer style, can be rewarding in this combination. The diversity of the aromas evolve thanks to the complexity of the side dishes and the spicy gravy.
- Roast pork, when served in the local wine regions, is usually paired with a local variety such as Schilcher rosé in the Weststeiermark and Blaufränkisch and Zweigelt in Burgenland.