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 horseradish sauce and a sour cream and chive sauce. Outside the capital city, side dishes include a bread and horseradish sauce, but roast potatoes are always present.

The picture shows boiled beef in a pot and two glasses of white wine.

Pairs well with:

© Austrian Wine/Blickwerk Fotografie

Pairs well with:

  • Grüner Veltliner, rich and powerful; it enhances the flavours of the dish and is harmonious with the obligatory apple (or bread) and horseradish sauce.
  • Riesling Reserve: This is one recipe where the intensive fruit characters and juiciness of a mature Riesling are really brought to life.
  • Alternative white wine choices might include a rich Pinot Blanc or a fruity Zierfandler. A Grüner Veltliner in its classic style, along with the Gemischter Satz, are refreshing, yet are more refined in this combination.
  • Red wine: Medium-bodied Zweigelt or a Blaufränkisch that display developed fruit characters.


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