Spanish Cuisine

This cold vegetable soup is one of the classics. Medium-bodied Grüner Veltliner pairs well as it can hold its own against the garlic. Ripe Sauvignon Blanc is a convincing choice. Or the Spanish version: an oxidised, sherry-like white wine.

This dish containing rice, vegetables, chicken, mussels and seafood complimented by the aroma of saffron has its own unique and distinctive taste. The best recommendations are Chardonnay or Pinot Blanc, for example from Leithaberg, or even classic, medium-bodied Blaufränkisch.

This traditional dish of boiled meat with potatoes and vegetables is excellent with Pinot Noir or a very light-bodied Blaufränkisch or Zweigelt.

St. Laurent goes wonderfully with this hearty stew made of beef tripe, calf’s foot, chickpeas and chorizo.

A classic match would be a fine, dry sparkling wine; alternatively a dry Welschriesling or a spicy, classic Grüner Veltliner.

Fish, mussels and shellfish are best served with light, fresh white wines such as Welschriesling, Riesling and Veltliner, which may show a slight hint of saltiness.

A simple dish that shines in combination with Neuburger, Pinot Gris or Pinot Blanc.

Thanks to Adriana Gonzales Vicente from Lichtenberger-Gonzales Winery for the tips.