Asian Cuisine & Austrian Wine
Tempura (shrimp, vegetables)

Ingredients fried in tempura batter stay pure and genuine; vegetables in particular remain unsalted and mild. The selected wine, therefore, should provide balance - animating the dish, but not dominating it.

Pairs nicely with:

> Classic Grüner Veltliner:
Classic Grüner Veltliner (for example, DAC wines from Kremstal, Kamptal, Traisental or Weinviertel; Federspiel from the Wachau, or Kabinett ...): The fine fruit romances the shrimp and refines the vegetables; the acidity and fine flavours make the dish exciting. The aromas and flavours are not obtrusive and do not interfere with tempura’s delicate flavours. Vegetable tempura agrees well with a very light Veltliner, while the characteristic taste of shrimp somehow prefers a more powerful wine.

> Medium-bodied Riesling with a touch of residual sugar:
A great combination especially with vegetable tempura; light Riesling harmoniously reflects and animates vegetable flavours.

> Vienna's Gemischter Satz:
Vienna’s Gemischter Satz: delicate spicy tones and acidity characterize the playful interaction of this wine’s various grape varieties. The multilayered flavours make for an interesting food match.

> Rosé:
The combination of subtle acidity and moderate fruit fits especially well to vegetables.

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Asian Cuisine

• Raw Fish
• Vietnamese Spring rolls (raw)
• Fried Spring Rolls
• Fried Rice with Vegetables or Chicken
• Spicy Prawns from the Wok
• Indian Tandoori Chicken
• Thai Curry with Fish, Shrimps or Lobster
• Steamed Fish, or Lobster or Jumbo Prawns
• Tofu, Chicken or Pork in the Wok
• Umami-rich Beef Dishes - Szechuan Beef, Chili Beef
• Tempura (Shrimp, Vegetables)
• Dim Sum (steamed)
• Crispy Duck, Peking Duck
  
  
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