Description

Veal is white meat and can therefore pair well with balanced white wines, rosé wines, and fruit forward light red wines.

A Wiener Schnitzel is best paired with a white wine that balances acid with sweetness.
In Austria, the traditional pairing is Grüner Veltliner.

Schnitzel also pairs well with Riesling, Chenin Blanc and Gewürztraminer.

The lack of fat in veal can lead to dry meat when overcooked.
For this reason a sauce might be added. If so, a better wine choice might be an oaked Chardonnay.

If you prefer red wine, you should go for a fruit-forward wine like Pinot Noir or a full bodied rosé.

About Wiener Schnitzel

In 1857 an Austrian field marshall named Joseph Radetzky von Radetz brought home the recipe for "Cotoletta alla Milanese" from Italy.
The only difference is that Cotoletta has a bone, while Schnitzel is boneless.

The Roman gourmet Apicius described in his cookbook (from the 1th century AD) a method for tenderizing meat by pounding on it.
This process is used today to flatten a Wiener Schnitzel.

Go Local if You Can

Let local wines complement the flavors of local food.

Pairing local wine with local food will enhance the dining experience by harmonizing the characteristics of the wine with the ingredients and cooking styles of the region:

Terroir

The environmental factors, soil, climate, and topography, that influence the characteristics of a wine, represent the Wine Terroir of a region. The ingredients, flavors, and cooking techniques represent the Cuisine Terroir.

Culture and Tradition

Local wines are deeply intertwined with the culture and traditions of a region. Pairing them with local cuisine creates an authentic culinary experience. For example, if a region is known for its hearty, red meat dishes, a robust and full-bodied red wine from the region will enhance the dining experience.

Ask for Help

Let local chefs and winemakers collaborate to create innovative pairings that showcase the best of the region.

A good rule of thumb is to match the intensity of the wine with the richness of the meat for the best pairing experience.

Examples

Pairing Italian Chianti with traditional Tuscan dishes like Pasta with Ragu or Beef Fiorentina.

Enjoy a Red Burgundy with classic French dishes like coq au vin or boeuf Bourguignon.

Matching Spanish Rioja with Paella or Tempranillo with Tapas.