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IT 15 wines for the breaded classic
From Viennese style to vegetarian – the perfect drop for every variation
Whether it is a classic Wiener Schnitzel with potato salad, veal schnitzel with lemon and caper sauce or crispy celeriac schnitzel – the golden-brown breadcrumbs call for wines with freshness and elegance.
In short — which wine with schnitzel? Grüner Veltliner is the classic choice for Wiener Schnitzel: peppery spice and crisp acidity alongside the buttery breadcrumbs. For Jägerschnitzel and cream sauces, however, a red is perfectly acceptable — light and preferably chilled.
Schnitzel – whether made from veal, pork or vegetarian ingredients – is a masterpiece of simplicity: tender meat, airy breadcrumbs, fried to a golden brown. The art lies in the details: pounded thin, coated three times, deep-fried in plenty of clarified butter. The right wine to accompany it? Fresh, elegant, with good acidity.
While the classic Wiener Schnitzel calls for Austrian white wines, schnitzel served with a sauce – be it Marsala, lemon and caper or sage – opens entirely different doors. And what about the vegetarian versions made from celeriac or tofu? They are surprisingly versatile when it comes to wine pairing.
Viennese classics – Grüner Veltliner & Co.
Wiener Schnitzel – traditionally made from veal – is a monument of Austrian cuisine. Pounded thin, turned in egg and breadcrumbs, deep-fried in clarified butter until the coating ripples. Served with potato salad dressed in pumpkin seed oil, lingonberries and a squeeze of lemon. A dish that looks simple but demands precision.
Grüner Veltliner is the classic answer – with its peppery spice, crisp acidity and smooth texture, it complements the buttery breadcrumbs perfectly. The wine’s acidity works just like the traditional squeeze of lemon: it cuts through the fat and refreshes the palate. Yet Wiener Gemischter Satz – the traditional Heuriger wine made from several grape varieties – or an elegant Weißburgunder also harmonise beautifully.
Our selection ranges from uncomplicated everyday companions to matured Demeter wines for special occasions – because schnitzel deserves more than just any old white.
Nahesteiner Grauburgunder 2023
A slender Grauburgunder from Diel. Pear, subtle spice, inviting freshness – the uncomplicated introduction to the breaded classic. Crisp and juicy, just like the schnitzel itself.
Ried Käferberg Grüner Veltliner 2022
A premier cru from Fred Loimer in the Kamptal. Stone fruit, white pepper, mineral core – biodynamic and precise. The classic partner for a classic schnitzel.
Im Weingebirge Grüner Veltliner Smaragd trocken 2020
Grüner Veltliner Smaragd from the biodynamic Nikolaihof, one of Austria’s oldest estates: white pepper, grapefruit and stone fruit, full-bodied and creamy, with vibrant acidity and a long, mineral finish. It has the power and substance to match a festive veal schnitzel, while the peppery finish cuts through the buttery breadcrumb crust.
Grüner Veltliner Ried Steinberg 2024
A fresh Grüner Veltliner from Fritsch. Apple, citrus, peppery spice – crisp and uncomplicated. The ideal everyday companion for a quick weekday schnitzel.
Sulzfelder Weißer Burgunder 2023
A Franconian Pinot Blanc from Zehnthof Luckert. Pear, almond, creamy texture – the German alternative to the Austrian classic. Slightly fuller-bodied, yet just as elegant.
Wiener Gemischter Satz Nussberg 2024
Biodynamic Gemischter Satz from Hajszan Neumann – the authentic Heuriger wine for Wiener Schnitzel. Grüner Veltliner meets Riesling and Pinot Blanc. Fresh, spicy, uncomplicated.
Schnitzel with sauce – versatile companions
Not every schnitzel arrives on the plate unadorned: piccata with lemon-caper butter, scaloppine with Marsala sauce, veal schnitzel with sage and brown butter – Italian cuisine has elevated breaded meat to an art form.
Here the wines may be more aromatic and fuller-bodied: a Sicilian white with Mediterranean spice, a mature Wachau Riesling or a precise Styrian Sauvignon Blanc – the sauce sets the direction.
FontaneBianche Alcamo Classico 2024
Catarratto from Vino Lauria. Citrus freshness, almond blossom, saline minerality – the Mediterranean companion for piccata and other Italian schnitzel variations.
Vom Stein Riesling Smaragd 2021
Demeter Riesling from Nikolaihof. Peach, apricot, stony minerality, creamy texture – the mature character perfectly complements sauces made with butter and herbs.
Kranachberg Sauvignon Blanc 2022
A top vineyard site from Sattlerhof. Gooseberry, grapefruit, smoky minerality – precise and profound. The acidity cuts through rich sauces such as Marsala or brown butter.
Jägerschnitzel & Cream Sauces – Red Wine at Last!
Jägerschnitzel – breaded schnitzel beneath a blanket of mushrooms, cream and sometimes bacon – is the moment when red wine finally comes into play. The earthy mushrooms, the creamy sauce, the spicy roasted aromas: this calls for wines with body and character.
Rahmschnitzel without mushrooms or schnitzel with pepper sauce also fall into this category. The rule: the richer the sauce, the more powerful the wine may be. From a fruity Beaujolais to an elegant Pinot from Champagne.
Beaujolais-Villages “Beaux Jours” 2020
Fruity Gamay from François de Nicolay. Cherry, violet, silky tannins – a dream lightly chilled with mushroom cream sauce. Fruity enough not to overpower it.
Côtes du Rhône Rouge 2022
Southern Rhône from Domaine de Marcoux. Blackberry, garrigue, velvety texture – spicy and full-bodied. The herbal notes complement the earthy mushrooms perfectly.
Coteaux Champenois Rouge 2020
Still Pinot Noir from Champagne by De Sousa. Raspberry, earth, Burgundian elegance – the luxurious surprise. For the Jägerschnitzel that becomes a feast.
Vegetarian & Tofu – Light Whites
The vegetarian schnitzel revolution: celeriac schnitzel with a nutty crust, crispy tofu schnitzel from Asian cuisine or breaded aubergine – the meat-free alternative can crunch just as satisfyingly.
Here the wines may remain light and fresh: a vibrant Rheingau Riesling, a creamy Palatinate Chardonnay or – the surprise – an alcohol-free white wine for mindful enjoyment.
Riesling Jacobus trocken 2024
Demeter-certified, spontaneously fermented Riesling from Peter Jakob Kühn: green apple, citrus, white peach and delicate herbal spice, fresh and sapid and mineral with a medium body. The lively acidity keeps celeriac and vegetable schnitzels fresh and picks up the lemon served alongside.
Chardonnay Alkoholfrei 2024
Alcohol-free Chardonnay from Haardt Hills. Apple, pear, subtle vanilla – creamy texture without the alcohol. For mindful enjoyment on your vegetarian schnitzel evening.
Weißer Burgunder “Im Sonnenschein” GG 2022
A Großes Gewächs from Rebholz. Hazelnut, ripe pear, creamy texture with Burgundian elegance. For an elevated vegetarian schnitzel experience or breaded aubergine.
The perfect Wiener Schnitzel – the golden rules
Frying a Wiener Schnitzel is no great art – but a perfect Wiener Schnitzel demands precision. These rules make all the difference.
1. The right meat
A true Wiener Schnitzel is made from veal – pounded thin to 4–5 mm. Pork makes it a “Schnitzel Wiener Art”. Both work, but veal stays juicier.
2. The triple coating
Flour – egg – breadcrumbs. Salt the egg lightly and don’t grind the crumbs too finely. Crucially, each layer must adhere evenly.
3. Fry it swimming
The schnitzel must swim in the fat, not merely fry. Clarified butter or lard heated to 170 °C. Swirl the pan so that the coating “soufflés”.
4. Don’t press down!
The coating must not stick to the meat. Therefore: never press it down with a fork. It is the air pocket between meat and coating that creates the waves.
5. Serve immediately
A schnitzel won’t wait. Drain on kitchen paper, add a wedge of lemon and straight to the table. It only stays crisp for the first five minutes.
The classic accompaniments
Potato salad dressed with pumpkin seed oil, alongside cucumber salad with dill, lingonberries and a squeeze of lemon. Chips are heresy.
Frequently asked questions
Which wine goes best with Wiener Schnitzel?
Grüner Veltliner is the classic choice – its peppery spice and crisp acidity complement the buttery coating perfectly. Alternatively, try a fresh Riesling, Grauburgunder or Weißburgunder. Red wine is unusual, but a light, chilled Blaufränkisch can work.
Why do we drink white wine with schnitzel?
The acidity of the white wine cuts through the fat of the coating and refreshes the palate – much like the traditional squeeze of lemon over the schnitzel. Red wines, with their tannins, can clash with the crisp texture and turn bitter.
What is the difference between Wiener Schnitzel and Schnitzel Wiener Art?
A genuine Wiener Schnitzel must be made from veal – Austrian food regulations stipulate as much. Schnitzel Wiener Art refers to the same method of preparation (breaded and deep-fried in fat), but using pork. In terms of flavour and wine pairing, there is little difference.
Which wine goes with Jägerschnitzel?
With Jägerschnitzel in mushroom cream sauce, you can opt for something more robust: a Chardonnay aged in wood, a mature Grauburgunder or even a light Pinot Noir. The earthy mushroom notes harmonise beautifully with subtle woody and roasted aromas in the wine.
Are there good vegetarian alternatives to schnitzel?
Celeriac schnitzel is the classic – the root is sliced, blanched and breaded just like a real schnitzel. Kohlrabi, aubergine or tofu also work superbly. The wine pairing remains similar: fresh white wines with good acidity.
Discover all wines for schnitzel
This selection shows only a part of our recommendations. In our shop you will find further elegant white wines and surprises that pair well with the breaded classic.
All wines for schnitzel