We are always experimenting new pairings with our favorite #AustrianWines.
On this occasion the meal is a vegan Asian dish called “Vegan Mapo Tofu”.
Our friends at Austrian Wine suggest a soft Zweigelt with lots of dark, fresh cherry fruit, which blends very well into the flavours of the dish. Or maybe a classic Blaufränkisch with smoothly integrated tannins or a full-bodied Grüner Veltliner.
And of course, we’d go with a selection from our winery partners: Johanneshof Reinisch Zweigelt, Weingut Günter u. Regina Triebaumer Blaufränkisch and MALAT Weingut & Hotel Grüner Veltliner.
Get the full recipe by The New York Times here and let us know which one you would pair with this spicy dish!