8/1/2026
Which Wine Pairs With Which Styrian Dish
In West Styria, you don't have to think hard about wine and food pairing - the classic answer is usually already sitting on the board.
The West Styrian Buschenschank traditionally has no warm kitchen at all - everything served is cold and homemade. That actually makes the question of which wine to pair simpler than it often is in fine dining.
The Brettljause and Schilcher
The classic Brettl brings smoked sausage, cured pork, bacon, a coarse pork spread, horseradish, liver pâté, cheese, and Liptauer to the table - almost always finished with a dash of dark green pumpkin seed oil over a spread or the cheese. Schilcher pairs especially well with this hearty, often slightly salty combination: its pronounced acidity cuts through the fat of the bacon and sausage without the wine itself feeling heavy. Anyone who prefers the young Sturm over the finished wine during harvest season typically reaches for the same Brettl at the same time of year - the pairing stays the same.
Pumpkin Seed Oil as the Connector
Styrian pumpkin seed oil shows up on almost every board - drizzled over a spread, cheese, or salad. It brings a nutty, robust note that complements the fruity, acidic Schilcher rather than covering it up.
Why This Combination Works
Foods with a pronounced salt content make a wine with natural acidity taste milder and fruitier than it would on its own - a basic principle that's especially clear with Schilcher and a salty Brettljause. A heavier, more tannic red wine, by contrast, would quickly feel too dominant next to bacon and pumpkin seed oil.
More on the wine itself: Discovering Schilcher. Where to taste it in person: Wine Tasting in the Schilcherland and Top 5 Buschenschenken around Stainz.
Frequently Asked Questions
Why doesn't a Buschenschank serve warm food?
It's tradition: a Buschenschank serves only cold, homemade food and drink from its own farm - that's what sets it apart from a regular restaurant.
Does Schilcher pair with sweet dishes too?
An off-dry, fruity Schilcher works well with milk-based desserts like panna cotta, but it's mainly known for savory pairings.
What if you don't like Schilcher?
Most wine taverns also carry other wines from their own production - it's always worth asking during a tasting.