What about the wine pairings for Bernhard Mairinger's Austrian feast? He recommends a Grüner Veltliner or the ancient variety Roter Veltliner with the pumpkin soup. His favorites are the Grüner from Bründlmayer or the Roter Veltliner from Franz Leth. With the duck, he thinks a Zweigelt, St. Laurent or Blaufränkisch would be perfect. All three are Austrian reds. "Zweigelt is probably what most sommeliers would serve with duck, but I'm a big fan of Blaufränkisch," says Mairinger, recommending the producers Kollwentz (from the Burgenland) and Markowitsch. "It's like a peasant wine from back in the days — full body, strong fruit notes and with a balanced acidity. Just a great wine!"
—S. Irene Virbila