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Pairing Austrian wine with vegetable dishes
Vegetables, so often in the supporting role on the dinner table, are becoming the stars. When it comes to the right accompaniment, fruity white wines, Sekt and dry rosé wines from Austria are impressive all-rounders.
Though we might think of Austria as the land of schnitzel and sausages, 160,000 vegans live in the country today. In fact, across the world, vegetable dishes are being embraced by vegans, vegetarians and flexitarians alike. The diversity of Austrian wine, increasingly appreciated by international consumers, means that there is a perfect pairing for every seasonal vegetable.
The country’s flagship variety, Grüner Veltliner, is notably versatile when poured alongside meat-free or vegan dishes. The success of a pairing is determined by knowledge of the ingredients, and how they have been prepared, but an understanding of the wine brings you halfway there.
Paul Ivić of TIAN Restaurant, Vienna, says: “Often, I think a dish tastes perfect as it is, but when we pair it with the right wine, we discover completely new notes in the flavour. It’s as though the wine gives the dish that final kick. But you have to have the right team players.”
If vegetables with a high protein content are being served, such as chickpeas, lentils, podded peas, mushrooms or potatoes, then sommeliers frequently turn to light red wines. Classic-style, fruity wines, such as Zweigelt from Lake Neusiedl or Sankt Laurent from Niederösterreich (Lower Austria), pair well with the smoky aromas of chargrilled vegetables.
For brassicas, known for their pungency, a pronounced wine is in order. A dense Chardonnay from Burgenland or a mature Sauvignon Blanc from the Vulkanland region (Steiermark) would do the trick.
Braising bitter leaves, such as radicchio, can remove some of the bitterness. A good dense white wine with sweet extracts or a residual sweetness, such as a Rotgipfler from the Thermenregion or a Riesling, would do best in this context. A mature white wine from Leithaberg would be more suited to younger leaves, like spinach.
A root vegetable can bring out the best in a wine, depending on its qualities. Celeriac heightens the youthful zest of young, fresh wines. Carrots, with their underlying sweetness, go well with a Sauvignon Blanc made using an alternative method of élevage.
And for those who want the wine itself to be entirely vegan, with no animal products used in the vinification, Austria has plenty to offer. Austrian Wine CEO Chris Yorke says: “Many of our winegrowers have already turned to vegan production methods. These wines are easy to identify from the label when buying, and they are an extremely versatile accompaniment to food – not just for vegetable dishes!”
For more information on pairing Austrian wines with vegetable dishes, click here.
To visit the Austrian Wine website, click here.
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