EN 
DE 
FR 
IT Paprika, Braised Meat and the Right Drop
From Saftgulasch to Gulyás – the perfect wine for every variation
Whether classic beef goulash with a velvety, spiced sauce, Hungarian Gulyás as a fiery soup, or Viennese Saftgulasch with bread dumplings – paprika and slowly braised meat call for wines with depth and character.
In short — which wine goes with goulash? Bold, fruit-forward reds are the first choice: Grenache from the Rhône, aged Garnacha from Spain, or Nero d’Avola from Sicily. The generous fruit catches the paprika spice, while soft tannins complement the braised meat.
Goulash is not simply goulash – and the right wine makes all the difference. The long braising time renders the meat wonderfully tender, whilst the aromas of paprika, onions and spices meld into a complex sauce. The key to choosing the wine: how intense is the paprika spice? How rich is the sauce?
Every region has its own interpretation: Hungarian Gulyás is a soup, Viennese Saftgulasch a ragout with a silky sauce. The East German Gulaschsuppe – a canteen classic of the GDR – was often thinner, with more paprika and tomato purée. Whilst bold Rhône wines are a perfect match for the classic version, the fiery original calls for spiced reds with a character of their own.
Classic Beef Goulash – Bold Rhône Wines
The classic German beef goulash with its velvety, paprika-spiced sauce is true comfort food. Beef braised for hours until it melts on the tongue – this calls for wines with body, ripe tannins and dark fruit.
Grenache-dominated wines from the southern Rhône are made for exactly this: the generous fruit harmonises with the paprika, whilst the spiced notes of the garrigue character complement the aromas of the braised meat. From the uncomplicated Côtes du Rhône to the majestic Châteauneuf-du-Pape.
Côtes Du Rhône “No Wine’s Land” 2020
Grenache and Syrah from Du Coulet. Dark berries, garrigue, a velvety mouthfeel – an introduction to the Rhône with real character. The spiced fruit harmonises perfectly with the paprika sauce.
Châteauneuf-du-Pape rouge 2019
Biodynamic Châteauneuf from Domaine de Marcoux. Cherry, lavender, herbs – elegant and complex. The silky tannins complement the meltingly tender braised meat.
Châteauneuf-du-Pape Rouge 2021
A legendary estate, an iconic wine. 14 grape varieties, all 13 permitted vineyard sites – complexity in its purest form. Blackberry, tobacco, leather. Perfect for a festive goulash or special occasions.
Hungarian Gulyás – Spicy Reds
The authentic Hungarian Gulyás is not a thick sauce but a spiced soup – with beef, potatoes, csipetke (pinched pasta) and plenty of sweet noble paprika. The seasoning is more intense, the heat more pronounced than in its German counterpart.
This calls for wines that can hold their own: spicy reds with character of their own. A matured Garnacha from the Priorat area, a Sicilian Nero d’Avola – or, for an easy introduction, an unpretentious Austrian cuvée.
Gluegglich Rot
An easygoing red from Loimer. Zweigelt, Blaufränkisch, St. Laurent – fruity, juicy, and thoroughly moreish. Its lively character refreshes between spicy spoonfuls.
Tros Negre “Notaria” 2016
Old-vine Garnacha from Alfredo Arribas. Eight years of ageing bring real complexity: cherry, leather, tobacco, and Mediterranean herbs. The spiced depth is every bit a match for the Gulyás.
“FL” Fossa di Lupo 2022
Nero d’Avola from Arianna Occhipinti. Dark, spicy, with notes of plum, black pepper, and volcanic earth. A perfect companion to the fiery heat of the Hungarian original.
Wiener Saftgulasch – Elegant Companions
The Wiener Saftgulasch is more refined than its relatives: plenty of onions (at least the same quantity as meat!), sweet noble paprika, a touch of vinegar for freshness – and a silky, velvety sauce. Traditionally served with bread dumplings or Nockerln.
Here the wines may be more elegant: a Burgundian Pinot Noir with its finesse, an Austrian Pinot from Loimer – or the surprise: a mature Riesling from Rheinhessen, whose acidity cuts through the opulence.
Steiner Riesling 17-22
Solera Riesling from Schätzel – a blend of several vintages. Ripe fruit, creamy texture, vibrant acidity. The unconventional choice that surprises and delivers.
Bourgogne Rouge “La Taupe” 2021
Red Burgundy from Chavy-Chouet. Cherry, strawberry, delicate spice – classic Pinot with elegance. The gentle structure flatters the Viennese original.
Anning Pinot Noir 2019
Biodynamic Pinot from Fred Loimer. Sour cherry, herbs, delicate earth – elegant with depth. The Austrian Pinot for an Austrian classic.
Frequently Asked Questions
Which wine pairs best with goulash?
Full-bodied, fruit-forward red wines are the first choice: Grenache-based wines from the Rhône, ripe Garnacha from Spain, or Nero d’Avola from Sicily. The generous fruit harmonises with the paprika spice, while soft tannins complement the tender braised meat.
Does white wine work with goulash?
Surprisingly, yes – at least with the refined Viennese Saftgulasch! A mature Riesling with a creamy texture or a full-bodied Pinot Gris can work beautifully. The acidity refreshes the palate between rich mouthfuls. With a spicier Gulyás, however, it is less recommended.
What is the difference between Gulasch, Gulyás, and goulash soup?
The Hungarian Gulyás is the original: a spiced soup with beef, potatoes, and sweet paprika. The West German Gulasch evolved into a thicker ragout. The Viennese Saftgulasch sits somewhere in between, with a silky sauce. The East German goulash soup was an interpretation of its own: thinner, often made with tomato purée, peppers, and sometimes noodles – the quintessential canteen classic.
Can you drink beer with goulash?
Quite common in Vienna – a Märzen or dark lager pairs well. But a good wine elevates the dish to another level entirely: the complexity of wine complements the aromas more effectively, and the tannins give structure to the rich sauce.
Which wine pairs with Szegediner Gulasch?
For Szegediner Gulasch with sauerkraut, you need wines with good acidity that echo the cabbage: a Zweigelt from Austria, a lighter Blaufränkisch, or – for the adventurous – a dry Riesling. The acidity bridges the sauerkraut and the wine beautifully.
Which wine goes with goulash soup?
With a thinner goulash soup – whether in the East German style or classically Hungarian – lighter, fruity red wines are ideal: an uncomplicated Zweigelt or Blaufränkisch, a fresh Gamay, or our Gluegglich Rot. The spice of the soup calls not for heavy wines, but for freshness and sheer drinkability.
Discover All Wines to Pair with Goulash
This selection shows only a portion of our recommendations. In our shop you will find further full-bodied red wines and surprises to suit the many variations of goulash.
All wines for goulash