Pork:
The pig was already around 5000 BC. Tamed by the Chinese and has over the years become one of the most popular animals evolved. There are the age and the type of the giving of the utmost importance for the quality of the meat. The fillet pieces, so the two long, delicate muscles on each inner side of Lendenstücks just below the back bone are a special treat. The choice of wines to the fillets can variable make are, should always the side dishes and sauces are adjusted. To the fillet with onion puree, White Burgundy is a real treat. Is submitted to a Gorgonzola Sauce, a not too serious Gewürztraminer fits perfectly.
Both white and red wines can be served to the pork chop. Done on "Norman art" in clarified butter and served with ungesüßtem applesauce, a powerful Pinot Gris from southern Styria fits red Zweigelt from Burgenland to. Pork demand velvety, not too tannin-heavy red wines.