Beef:
Beef can be prepared in many different ways. Younger meat is juicy roast, but thin soups, older excellent Kraftbrühen, but Woody and fibrous flesh. Boiled beef you traditionally drink white wine, can choose but as well velvety mild red wine. The stews fit powerful spicy red wines from the grape varieties Syrah and Shiraz, Cabernet franc.
Juicy roast beef would like fine red wines from Mittelburgenland. Same wines fit to the fried short steak. Boiled beef and Sauerbraten, however, have a greater affinity for white wines. Riesling and Grüner Veltliner, even so aromatic varieties such as Scheurebe and Gewürztraminer used can come here. However a red wine be, Pinot Noir offers the most attractive combination.