Match of the week
Potato spread, potato bread and weissburgunder
This may seem a bit of a random pairing but it was the ‘amuse’ at the start of a really delicious meal at Schloss Ottersbach during our trip to Austria’s Südsteiermark (Styria) region last week.
It was held at Schloss Ottersbach, because of the numbers involved (over 50 of us) but cooked by chef Tom Riederer of Vicarage St Andra.
But surely potato spread on bread is a bit of a carb overload? Well maybe but it was utterly delicious: a moist light rye (I’d guess) bread with chunks of potato in it and a light creamy potato purée to spread on it which offset the weissburgunder (pinot blanc) perfectly. It also went well with morillon (the local name for chardonnay)
There was no particular wine that matched better than others - we had access to a whole line up of different wines to try - but I particularly liked the Felberjörgl Ried Kreuzegg 2013 and the rich Gross Nussberg GSTK 2011 which was served in magnum and was also brilliant with a delicious slow-cooked egg served with pumpkin seed oil foam. (And I say this as someone who doesn’t normally like slow-cooked eggs)
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