The culinary diversity of the Mediterranean kitchen is as popular as ever. And that’s a good reason for the Austrian Wine Marketing Board (AWMB) to deal with the theme Mediterranean Cooking & Austrian Wine.
This much loved food goes far beyond pizza and pasta. Also Spanish tapas and gazpacho are experiencing a revival, especially as summer hits.
In any case, Mediterranean cooking accompanied by Austrian quality wines – light and fresh, in particular – promises to deliver an array of wonderful culinary experiences.
Mediterranean Delectables Paired with Fine Wines
In general, dishes such as penne and paella, in combination with white wine are clearly in the lead. Austria’s main grape variety, Grüner Veltliner, perfectly completes favourite antipasti such as beef carpaccio, proscuitto and melon, and the summer-light caprese.
The classic Styrian Sauvignon Blanc, with its ripe fruit and without green or bold aromas and flavours, is another ideal antipasti partner. A Sauvignon Blanc that’s a bit stronger, riper and has been matured in big wooden barrels, goes nicely with grilled seafood.
Warm Italian starters, from pasta to gnocchi, harmonize so well with the indigenous grape varieties, especially Rotgipfler and Zierfandler. And the Burgundy varieties, including Weissburgunder and Grauburgunder, make perfect companions not only for pasta & co, but also to Spanish tortillas and, of course, the inimitable paella.
Juicy roasted meats, for example, are superb with St. Laurent or Pinot Noir. And Blaufränkisch and Zweigelt, with their fine fruit and spice expressions, are deliciously supportive partners for ossobucco and grilled bistecca.
The multi-faceted aromas and flavours of Austrian wines harmonize with delicious dishes from all over the world. Find out more about Austrian Cooking & Wine, Cheese & Wine, Asian Cooking & Wine and Asparagus & Wine online.
There are brochures to those themes available via the online shop of the Austrian Wine Institute (ÖWI) and can be downloaded from the AWMB website.