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AustriaCurated by Michele Edington, Certified Sommelier
Kremstal and Kamptal sit beside Wachau but feel a little less dramatic and a little easier to explore. Grüner Veltliner is the main thread, Riesling brings the stony, racy side, and the best bottles can be every bit as serious as their famous neighbor.
Grapes
white: Grüner Veltliner, Riesling, Sauvignon Blanc, Chardonnay / Morillon, Pinot Blanc / Weißburgunder
red: Zweigelt, St. Laurent, Pinot Noir / Blauburgunder
Wines & pairings
Kremstal/Kamptal Gruner Veltliner
Starters
- White Asparagus with Hollandaise — Every spring, Grüner Veltliner and white asparagus seem to find each other again. The wine carries enough freshness to brighten the buttery hollandaise while its signature peppery edge settles naturally alongside the earthy sweetness of the asparagus.
- Backhendl Salad (Styrian Fried Chicken Salad) — Golden fried chicken, crisp greens, and pumpkin seed oil create exactly the kind of contrast Grüner Veltliner loves. Each sip brings another layer of citrus, herbs, and white pepper that keeps every bite feeling fresh.
- Char with Horseradish and Apple — Cold alpine char, crisp apple, and fresh horseradish have an effortless elegance. Grüner Veltliner slips into the pairing with citrus, minerality, and gentle spice that feel woven into the plate from the beginning.
Entrées
- Wiener Schnitzel — Few wines feel more at home beside Wiener Schnitzel than Grüner Veltliner. The bright citrus, lively acidity, and signature white pepper lift every bite of the crisp golden crust while fresh lemon ties the entire plate together.
- Tafelspitz — Austria's national dish brings together tender boiled beef, root vegetables, broth, apple-horseradish, and chive sauce. Grüner Veltliner moves comfortably through every element, picking up the herbs, echoing the vegetables, and refreshing the palate between bites.
- Roast Chicken with Root Vegetables — Simple dishes often create the most memorable pairings. Roast chicken, carrots, parsnips, and herbs allow Grüner Veltliner to show its quiet complexity, layering orchard fruit, fresh herbs, and pepper across every bite.
Desserts
- Apfelstrudel (Late Harvest Grüner or Auslese if available) — When Grüner carries a little sweetness, apple strudel feels like a natural destination. The wine follows the baked apples, cinnamon, and flaky pastry without overwhelming their delicate flavors.
- Marillenknödel (Apricot Dumplings) (Late Harvest recommended) — Sweet apricots tucked inside soft potato dumplings bring out Grüner's orchard-fruit character. A gently sweet bottling carries enough richness to walk beside the dessert from the first bite to the last.
- Topfenstrudel (Off-dry or Late Harvest Grüner) — Creamy quark filling, buttery pastry, and a dusting of powdered sugar invite a Grüner with just a touch of sweetness. The wine keeps the dessert lively while allowing the delicate dairy flavors to shine.
Kremstal/Kamptal Riesling
Starters
- Smoked trout or river fish pate — Steely minerality and high acid match the smoke and richness of the pate.
- Liptauer spread (paprika cheese spread) — The wine's citrus and stone-fruit notes cool the paprika spice and keep the pairing lively.
- Danube charcuterie board — Riesling's acidity cuts through cured meats while its mineral backbone keeps everything balanced.
Entrées
- Pork roast with apple-cabbage — Riesling's fruit-acid balance bridges the sweet apple and savory pork.
- Zander (pike-perch) with butter sauce — Classic Danube river-fish pairing; the wine's acidity lifts the butter sauce.
- Wiener Schnitzel — The wine's citrus character works like the squeeze of lemon traditionally served with the dish.
- Roast chicken with herbs — Simple preparations allow Riesling's precision and fruit character to shine without overpowering the food.
- Tafelspitz (Viennese boiled beef) — The wine's freshness keeps this comforting classic from feeling heavy and complements the accompanying horseradish.
Desserts
- Apricot strudel (if an off-dry Spatlese) — A touch of residual sugar in the wine matches the fruit filling without becoming cloying.
- Marillenknödel (apricot dumplings) — Apricot is one of Austria's signature fruits, and off-dry Riesling naturally echoes those flavors.
- Apple strudel — The wine's orchard-fruit character feels right at home alongside Austria's most famous dessert.
Featured along
- Danube — Krems
Common questions
- What wine is Kremstal & Kamptal known for?
- Kremstal & Kamptal, in Austria, is known for Kremstal/Kamptal Gruner Veltliner, Kremstal/Kamptal Riesling, made from grapes such as Grüner Veltliner, Riesling, Sauvignon Blanc, Chardonnay / Morillon.
- What grapes are grown in Kremstal & Kamptal?
- Grüner Veltliner, Riesling, Sauvignon Blanc, Chardonnay / Morillon, Pinot Blanc / Weißburgunder, Zweigelt, St. Laurent, Pinot Noir / Blauburgunder.
- What food pairs with Kremstal & Kamptal wines?
- Classic local pairings include Apfelstrudel (Late Harvest Grüner or Auslese if available), Wiener Schnitzel, White Asparagus with Hollandaise, Apricot strudel (if an off-dry Spatlese), Smoked trout or river fish pate.