Veal Schnitzel + Grüner Veltliner
If you’re tempted to uncork a red wine, don’t do it! For the traditional Schnitzel, you need a crispy and citric white to cut the fatty sensation of the frying.
To enjoy the tender and moist meat embraced by a crunchy and peppery crust, nothing better than a terroir pairing: An Austrian Grüner Veltliner to refresh and clean our palate.
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