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IT 15 Wines for the Breaded Classic
From Wiener Art to vegetarian – the perfect drop for every variation
Whether classic Wiener Schnitzel with potato salad, veal schnitzel with lemon-caper sauce or crispy celeriac schnitzel – the golden-brown breadcrumb coating calls for wines with freshness and elegance.
The schnitzel – whether veal, pork or vegetarian – is a masterpiece of simplicity: tender meat, airy breadcrumb coating, golden-brown fried. The art lies in the detail: beaten thin, triple-breaded, fried swimming in plenty of clarified butter. The right wine for it? Fresh, elegant, with good acidity.
Whilst the classic Wiener Schnitzel calls for Austrian white wines, schnitzel with sauce – whether Marsala, lemon-caper or sage – opens entirely different doors. And the vegetarian variations made from celeriac or tofu? Surprisingly versatile in wine pairing.
Viennese Classic – Grüner Veltliner & Co.
The Wiener Schnitzel – traditionally made from veal – is a monument of Austrian cuisine. Beaten thin, dipped in egg and breadcrumbs, fried swimming in clarified butter until the coating ripples. Served with potato salad dressed with pumpkin seed oil, lingonberries, 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 smoothness, it complements the buttery breadcrumb coating perfectly. The wine’s acidity works like the traditional squeeze of lemon: it cuts through the fat and refreshes the palate. But also Wiener Gemischter Satz – the traditional wine tavern wine made from several grape varieties – or an elegant Pinot Blanc harmonise wonderfully.
Our selection ranges from the uncomplicated everyday companion to the aged biodynamic wine for special occasions – because schnitzel deserves more than just any white.
Nahesteiner Grauburgunder 2023
Sleek Pinot Gris from Diel. Pear, subtle spice, invigorating freshness – the uncomplicated entry point to the breaded classic. Crisp and juicy just like the schnitzel itself.
Ried Käferberg Grüner Veltliner 2022
First vineyard site by Fred Loimer from the Kamptal. Stone fruit, white pepper, mineral core – biodynamic and precise. The classic companion to classic schnitzel.
Grüner Veltliner Steinterrassen 2012
Aged Demeter wine from Nikolaihof – Austria’s oldest winery. Honey, nuts, herbs, complex maturation notes. For the festive schnitzel or when you want something special.
Grüner Veltliner Ried Steinberg 2024
Fresh Grüner Veltliner from Fritsch. Apple, citrus, peppery spice – crisp and uncomplicated. The ideal everyday companion for quick schnitzel during the week.
Sulzfelder Weißer Burgunder 2023
Franconian Pinot Blanc from Zehnthof Luckert. Pear, almond, creamy texture – the German alternative to the Austrian classic. Slightly fuller-bodied, equally 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 plain: 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, wines can be more aromatic and fuller-bodied: A Sicilian white wine 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 to Piccata and other Italian schnitzel variations.
Vom Stein Riesling Smaragd 2021
Demeter Riesling from Nikolaihof. Peach, apricot, stony minerality, creamy texture – the mature character complements sauces with butter and herbs perfectly.
Kranachberg Sauvignon Blanc 2022
Grand cru from Sattlerhof. Gooseberry, grapefruit, smoky minerality – precise and profound. The acidity cuts through rich sauces like Marsala or brown butter.
Hunter’s Schnitzel & Cream Sauces – Finally Red Wine!
The Hunter’s Schnitzel – breaded schnitzel topped with mushrooms, cream and sometimes bacon – is the moment when red wine finally comes into play. The earthy mushrooms, the creamy sauce, the savoury roasted aromas: here you need wines with body and character.
Also cream schnitzel without mushrooms or schnitzel with pepper sauce fall into this category. The rule: the richer the sauce, the more robust the wine can be. From fruity Beaujolais to elegant Pinot from Champagne.
Beaujolais-Villages „Beaux Jours“ 2020
Fruity Gamay from François de Nicolay. Cherry, violet, silky tannins – lightly chilled a dream with mushroom cream sauce. Fruity enough not to overwhelm.
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 hunter’s schnitzel that becomes a feast.
Vegetarian & Tofu – Light Whites
The vegetarian schnitzel revolution: celeriac schnitzel with nutty breadcrumbs, crispy tofu schnitzel from Asian cuisine or breaded aubergine – the meat-free alternative can be just as satisfyingly crispy.
Wines can remain light and fresh here: a vibrant Rheingau Riesling, a creamy Palatinate Chardonnay or – the surprise – an alcohol-free white wine for mindful enjoyment.
Riesling Jacobus 2023
Biodynamic Riesling from Peter Jakob Kühn. Citrus, apple, fine herbs – vibrant freshness meets mineral depth. Perfect with celeriac and vegetable schnitzels.
Chardonnay Alcohol-free 2024
Alcohol-free Chardonnay from Haardt Hills. Apple, pear, subtle vanilla – creamy texture without the alcohol. For mindful enjoyment at your vegetarian schnitzel evening.
Weißer Burgunder „Im Sonnenschein“ GG 2022
Großes Gewächs from Rebholz. Hazelnut, ripe pear, creamy texture with Burgundian elegance. For the refined vegetarian schnitzel experience or breaded aubergine.
The Perfect Wiener Schnitzel – The Golden Rules
Frying a Wiener Schnitzel is not an art – but a perfect Wiener Schnitzel demands precision. These rules make the difference.
1. The Right Meat
Authentic Wiener Schnitzel is made from veal – beaten thin to 4-5mm. Pork is called „Schnitzel Wiener Art“. Both work, but veal stays juicier.
2. The Triple Breading
Flour – egg – breadcrumbs. Salt the egg lightly, the breadcrumbs not too fine. Important: each layer must adhere evenly.
3. Deep Frying
The schnitzel must swim in the fat, not fry. Clarified butter or lard at 170°C. Swirl the pan so the breading „puffs up“.
4. Don’t Press Down!
The breading must not stick to the meat. That’s why: never press down with a fork. The air layer between meat and breading creates the waves.
5. Serve Immediately
A schnitzel won’t wait. Drain on kitchen paper, add a lemon wedge, straight to the table. It’s only crispy for the first five minutes.
The Classic Sides
Potato salad with pumpkin seed oil, plus cucumber salad with dill, cranberries and a squeeze of lemon. Chips are heresy.
Frequently Asked Questions
Which wine pairs best with Wiener Schnitzel?
Grüner Veltliner is the classic – the peppery spice and crisp acidity complement the buttery breading perfectly. Alternatively: a fresh Riesling, Grauburgunder or Weißburgunder. Red wine is unusual, but a light, chilled Blaufränkisch can work.
Why do you drink white wine with schnitzel?
The acidity of white wine cuts through the fat of the breading and refreshes the palate – similar to the traditional squeeze of lemon on the schnitzel. Red wines with their tannins can clash with the crispy texture and taste bitter.
What is the difference between Wiener Schnitzel and Schnitzel Wiener Art?
An authentic Wiener Schnitzel must be made from veal – as stipulated by Austrian food regulations. Schnitzel Wiener Art refers to the same preparation method (breaded, deep-fried), but made from pork. Taste-wise and in terms of wine pairing: no major difference.
Which wine pairs with Jägerschnitzel?
With Jägerschnitzel with mushroom cream sauce, you can go bolder: a Chardonnay with oak ageing, a mature Grauburgunder or even a light Pinot Noir. The earthy mushroom notes harmonise well with subtle wood and roasting aromas in the wine.
Are there good vegetarian schnitzel alternatives?
Celeriac schnitzel is the classic – the root vegetable is sliced, blanched and breaded like a real schnitzel. Kohlrabi, aubergine or tofu also work brilliantly. The wine pairing remains similar: fresh white wines with good acidity.
Discover All Wines to Go with Schnitzel
This selection shows only a portion of our recommendations. In our shop you will find further elegant white wines and surprises that pair with the breaded classic.
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