The local cheeses of Burgenland with the local wines that suit them, and why they work.
The cheeses of Burgenland with the wines made beside them. Pairings marked as a local tradition are the ones a regional source names; the rest are our own picks, and say so.
Topfen fills Topfenstrudel, a Burgenland farmhouse strudel. Kracher's Muskat Ottonel Auslese is sweet and medium-bodied with high acidity and a floral mandarin and jasmine nose: sweet enough for the dessert, fresh enough to lift the mild, lightly sour curd.
Bottles to try:
Topfen fills Topfenstrudel, a Burgenland farmhouse strudel. A Pinot Blanc and Pinot Gris Ruster Ausbruch is medium-bodied, sweet and high in acidity, with dried apricot and honey: enough to carry the dessert without burying the mild curd.
Bottles to try:
Immerse yourself in the world of Blaufränkisch, a celebrated red wine that embodies the essence of the Mittelburgenland. This immersive tasting experience invites you ...
Discover the rich flavours and fascinating stories behind the unique Blaufränkisch at an immersive tasting event in the heart of the Mittelburgenland region. This expe...
This absolute high-end wine tasting offers a unique opportunity to taste iconic Burgenland wines from the most legendary locations, combined with expert tasting traini...
Yes. German Wikipedia gives Topfen as the Bavarian and Austrian standard German word for Quark.
Cow's milk as a rule: Austria's food code lists Speisetopfen among the fresh cheeses from cow's milk, and one made from sheep's or goat's milk is named for its milk. Hautzinger in Tadten makes a sheep's milk Topfen.
Wikipedia's article on Burgenland cuisine says Topfenstrudel, with Bohnenstrudel and Kartoffelstrudel, was on farmhouse tables year-round.
