Starters & rolls:
Even if you encounter appetizers in great variety, the wines that you choose as a pet should have but one thing in common: they should be dry and not too powerful. Heavy and disliked wines at an early stage make easily tired and fed up and therefore later combinations should be reserved.
The wine selection of salad is based generally on the dressing. Creamy sauces (yoghurt or potato dressing) go well with strong wines, while sauces based on oil and vinegar better of lighter, not too acid-based wines are accompanied. The varieties of white and grey Pinot wines are always a good choice. If you submit aromatic leaf salad such as such as the salad with fried strips of meat, you can use light red wines. A garlic dressing is held by Grüner Veltliner from the Wachau well in check, while a herb dressing with mild ripe Sauvignon blanc is an attractive pairing.
For a good pie is the motto: "the garment folds should be beautiful, but beautiful what shall be included." After the content is also the accompaniment aimed: the veal liver pâté demands Traminer, the Pike pie after a green Veltliner or a not too acid slab Riesling, and the pheasant pie after a large White Burgundy. While accompanying role pies, so-called "Galantines", mild white wines with good extract can be always dense.