Wiener Schnitzel

Wiener Schnitzel

A true Wiener Schnitzel is a wafer-thin veal escalope in a crisp, golden crumb, served with nothing more than a wedge of lemon, so the wine has to cut the fried richness and chime with that squeeze of citrus without burying the delicate meat. High acidity is everything here. Avoid oak and heavy body.

Pairs Perfectly

An Austrian Gruner Veltliner in a lighter, mineral style, such as a Federspiel from the Wachau or a Kamptal bottling. Its lemon-and-white-pepper lift and racing acid are the national answer to schnitzel for good reason, and it is widely stocked and easy to enjoy young.

Pairs Well

A dry Riesling from Alsace, France. Bone-dry and high in acid, it scours the fried crumb clean and echoes the lemon.

A Verdicchio, Marche, Italy. Its citrus-and-almond bite handles the richness while staying light enough for the veal.

Avoid

Oaked, heavy whites and tannic reds, which smother the delicate cutlet and fight the lemon.

Failing That

A Pinot Grigio, Friuli, Italy.

If All Else Fails

Picpoul de Pinet, France.

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