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AustriaCurated by Michele Edington, Certified Sommelier
White asparagus (Spargel) season is April-June and is the classic local match for Gruner Veltliner. Sturm (cloudy, semi-fermented young wine) appears briefly in Sept-Oct during harvest.
Grapes
white: Grüner Veltliner, Riesling, Neuburger, Muskateller, Sauvignon Blanc, Chardonnay / Morillon
Wines & pairings
Wachau Grüner Veltliner — Federspiel / Smaragd
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.
Wachau Riesling
Starters
- Smoked trout or river fish pate — Smoked trout is gorgeous with Austrian Riesling. The wine brings lemon, peach, and that cool stony character you get so often in Wachau and Kamptal, which works especially well with the smoky fish and creamy pâté.
- Liptauer spread (paprika cheese spread) — Liptauer has paprika, creamy cheese, and plenty of savory flavor, so I love putting something bright beside it. Riesling brings citrus and ripe stone fruit that make the paprika pop, especially with dark bread and a few pickles on the side.
- Danube charcuterie board — Give me local ham, sausages, mustard, pickles, and a cold glass of Riesling and I’m happy. The wine has enough acidity for all that cured meat, while its apple, citrus, and mineral notes work especially well with mustard and anything pickled.
Entrées
- Pork roast with apple-cabbage — Roast pork is one of my favorite places to bring Austrian Riesling to the table. Apple in the dish picks up the wine’s orchard fruit, while the cabbage, pork, and pan juices give all that bright citrus and acidity something substantial to work with.
- Zander (pike-perch) with butter sauce — Zander is delicate enough to let Riesling really show off. Lemon, peach, and mineral notes work beautifully with the fish, while brown butter gives the pairing just enough richness to make the wine taste even brighter.
- Wiener Schnitzel — This pairing needs almost no convincing once it is in front of you. Crisp schnitzel, fresh lemon, and dry Austrian Riesling are ridiculously good together. The wine picks up the lemon, the breading loves the acidity, and suddenly ordering another glass feels like the obvious decision.
- Roast chicken with herbs — Austrian Riesling is beautiful with roast chicken, especially when there is plenty of thyme, parsley, garlic, and lemon involved. The wine’s citrus and stone fruit bring a bright edge to the roasted flavors, while the mineral character keeps the pairing feeling really clean and fresh.
- Tafelspitz (Viennese boiled beef) — Tafelspitz is such a classic Austrian comfort dish, and Riesling gives it exactly the lift it needs. The wine’s acidity works beautifully with the tender beef and broth, while its citrus and herbal notes fit especially well with the horseradish and chive sauces served alongside it.
Desserts
- Apricot strudel (if an off-dry Spatlese) — Apricot and Austrian Riesling are a natural match, especially with a slightly off-dry bottle. The wine picks up the ripe stone fruit in the filling, while its acidity keeps the pastry and sweetness feeling bright instead of flat.
- Marillenknödel (apricot dumplings) — Marillenknödel are one of the most Austrian desserts you can put on the table, and Riesling makes so much sense with them. The apricot center pulls out the wine’s peach and stone-fruit notes, while the buttery crumbs give the acidity something rich to work against.
- Apple strudel — Apple strudel and Riesling just belong together. The baked apple, cinnamon, and buttery pastry bring out the wine’s orchard fruit, while the citrus and acidity keep every bite tasting fresh. I’d be very happy with this and a glass at the end of dinner.
Featured along
Common questions
- What wine is Wachau Valley known for?
- Wachau Valley, in Austria, is known for Wachau Grüner Veltliner — Federspiel / Smaragd, Wachau Riesling, made from grapes such as Grüner Veltliner, Riesling, Neuburger, Muskateller.
- What grapes are grown in Wachau Valley?
- Grüner Veltliner, Riesling, Neuburger, Muskateller, Sauvignon Blanc, Chardonnay / Morillon.
- What food pairs with Wachau Valley 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.