Veal Schnitzel + Grüner Veltliner

by Eduardo Brethauer | 21 Oct, 2021

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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Eduardo Brethauer

Chilean wine journalist, author and judge living in Poland (who knows why.) Author of the guide VCC (just ask for it,) co-founder of VIGNO and VITIS MAGAZINE (RIP), member of CWW, CCG, CMR, AGEPV, and many other prestigious collusions.

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Eduardo Brethauer is a journalist, judge, amateur cook and professional seeker for wines with character and identity. He is author of the hilarious guide Vinos con Cuento; co-founder of Vigno-Vignadores de Carignan; member of Circle of Wine Writers, Cronistas Gastronómicos y de Vino de Chile, La Commende Majeure de Roussillon, and Asociación Gremial de Enólogos y Profesionales del Vino del Valle de Itata.

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