The hearty soul of Western Styria as a warming elixir
If you are looking for the perfect wine to go with a real “Klachelsuppe”, you will come across a culinary gem. The theme of wine and food here is defined by the enormous strength of the pork knuckle, the binding effect of the roux or flour soup and the rustic seasoning of root vegetables and bay leaf. This soup is a powerhouse of Alpine cuisine and requires an accompaniment that is bold enough to stand up to the collagen and fat structures of the meat. The challenge for any sommelier is to find a balance that refreshes the palate after the rich texture of the soup without disturbing the delicate acidity of the soup, which is often enhanced by vinegar or wine. It is a culinary experience that thrives on the harmony between rustic heartiness and a razor-sharp texture in the glass, where the regional origin of the wine is crucial to preserving the identity of this dish and sharpening the senses for the next spoonful of this hearty classic.
Ideal wine accompaniment: Blauer Wildbacher Weststeiermark DAC (Styria, Austria)
A Blauer Wildbacher Weststeiermark DAC, better known as Schilcher, is the ideal answer to Klachelsuppe (hearty soup made from pork knuckles and root vegetables). This wine is unique in the world for its extremely racy acidity and distinctive structure, making it the predestined partner for this very fatty dish. On the nose, the Schilcher develops intense aromas of red currants, wild strawberries and a hint of rhubarb, which forms a fascinating contrast to the earthy spiciness of the pork knuckle. As the soup has a dense, almost sticky consistency due to the cooking of the knuckle, the almost cutting freshness of this wine is needed to create a cleansing counterbalance on the palate. The acidity of the Schilcher acts like a catalytic cleaner, instantly parrying the fat from the broth and providing a light-footed mouthfeel. It is a regional pairing par excellence, in which the unbridled energy of the Weststeirer and the rustic opulence of the soup merge into a majestic unity that revitalizes the palate after every spoonful and showcases the deep meat flavours in a refreshing way.
Further wine recommendations for this dish
Welschriesling Südsteiermark DAC (Styria, Austria)
A Welschriesling from southern Styria offers a classically fresh and straightforward accompaniment, which goes perfectly with the Klachelsuppe thanks to its fine apple fruit and animating acidity structure. This wine is characterized by its lightness, which forms a pleasant counterpoint to the heavy, bound texture of the soup. The subtle notes of meadow herbs on the nose harmonize wonderfully with the root vegetables and the spices used, such as marjoram and bay leaf. Anyone looking for an uncomplicated wine pairing that focuses on honest home cooking and refreshes the palate with a cool clarity will be delighted by this combination. The Welschriesling ensures that the Klachelsuppe remains digestible despite its richness and subtly emphasizes the rural elegance of the dish without overloading or dominating it aromatically.
Grüner Veltliner Weinviertel DAC (Lower Austria, Austria)
A Grüner Veltliner Weinviertel DAC brings an additional spicy dimension to the pairing with its characteristic pepper, which goes perfectly with the hearty pork knuckle. The aromas of white pepper, herbs and pome fruit perfectly complement the earthy characteristics of celery and yellow beetroot. Thanks to its taut acid structure, this wine can carry the fattiness of the broth effortlessly and offers robust support against the strong spices of the soup. It is an impressive wine recommendation for all those who love to play with Austrian classics and are looking for a combination that impresses with structure and a certain piquancy. The Veltliner acts as a spicy partner here, supporting the meaty aspects of the pork and at the same time ensuring an impressive length on the palate thanks to its mineral vein.
Riesling Mosel QbA (Mosel, Germany)
A dry Riesling from the Moselle is a fascinating international alternative that impresses with its delicate yet steely acidity. The nose often reveals notes of white peach and citrus fruit, paired with a cool slate minerality, creating an elegant contrast to the warmth of the soup. The vibrant acidity of the Riesling cuts precisely through the rich texture of the Klachelsuppe and leaves a clean mouthfeel. Anyone looking for a wine pairing that impresses with its precision and lively drinking flow will find it here. The delicate structure of the Mosel Riesling gives the down-to-earth dish an almost aristocratic lightness, with the wine’s fruit components subtly caressing the fine aromas of the pork knuckle and creating an exciting interplay between fat and freshness.
Sauvignon Blanc Südsteiermark DAC (Styria, Austria)
A Sauvignon Blanc from southern Styria has an aromatic intensity that goes perfectly with the vegetal notes of leek and root vegetables in the soup. With its typical nuances of paprika, gooseberry and freshly cut grass, the wine offers a green contrast to the dark meat seasoning. The striking acidity of this wine is powerful enough to fight against the texture of the soup and provides enormous dynamism on the palate. It is a modern and very precise wine accompaniment for connoisseurs who appreciate aromatic fireworks. The Sauvignon Blanc particularly highlights the freshness of the herbs used and ensures that the dish is given a contemporary and elegant touch despite its rustic base, with the wine’s mineral saltiness harmonizing wonderfully with the salt structure of the pork knuckle.
Rheinhessen Silvaner QbA (Rheinhessen, Germany)
A dry Silvaner from Rheinhessen is an underrated insider tip for hearty stews and soups with roots, as its fine earthiness creates a natural bridge to the vegetables. The wine impresses with its moderate acidity and a full-bodied texture, which perfectly adapts to the firm consistency of the soup. On the nose, there are often subtle notes of ripe pear and meadow hay, which wonderfully support the nourishing characteristics of the dish. It is a stylish choice for connoisseurs looking for an accompaniment based on harmony and depth rather than harsh contrasts. The down-to-earth nature of the Silvaner reflects the rural origins of the soup and makes for a very round, full-bodied taste experience in which the meaty juices of the pork and the soft wine notes merge into one.
The recipe:
Klachelsuppe (traditional Styrian knuckle of pork soup)
Cooking utensils
- 1 Large saucepan
- 1 Carving knife
- 1 Skimmer
- 1 Small pan (for the roux)
- 1 Whisk
Ingredients
- 1 fresh pork knuckle approx. 800 g to 1 kg
- 2 Carrots
- 1 Yellow beet
- 1/2 Celeriac
- 1 Leek stalk
- 1 Onion with bowl
- 2 Bay leaves
- 5 Peppercorns
- 3 Juniper berries
- 30 g Butter
- 30 g Flour handy
- 100 ml Sour cream Sour cream
- 1 Tbsp apple cider vinegar or white wine
- Salt
- Fresh marjoram and chives
Preparation
PREPARATION:
- Rinse the pork knuckle thoroughly under cold water.
- Halve the onion and fry until dark on the cut sides in a pan.
- Peel and roughly chop the carrots, beetroot and celery.
- Wash the leek thoroughly and cut into rings.
- Finely chop the herbs.
COOKING STEPS:
- Place the pork knuckle in a large pan with approx. 2 liters of cold water.
- Add the roasted onion, bay leaf, peppercorns and juniper berries.
- Bring everything to the boil and remove the rising egg white with a slotted spoon.
- Allow the shank to simmer gently over a medium heat for approx. 90 minutes.
- After 60 minutes, add the root vegetables and leek to the pot.
- To make the roux, melt the butter in a small pan.
- Add the flour and sauté while stirring until light brown.
- Deglaze with a little cold soup and stir until smooth.
DIRECTIONS:
- Remove the finished shank from the soup, remove the meat from the bone and cut into small pieces.
- Stir the roux into the simmering soup and bring to the boil briefly.
- Mix the sour cream with a little soup until smooth and add to the soup when it is no longer boiling.
- Season to taste with salt, vinegar and marjoram.
- Return the meat to the soup.
- Serve in deep plates and garnish with plenty of chives.
- Serve hot immediately.
SUPPLEMENTS:
- Heidensterz (classical Styrian accompaniment)
- Hearty farmhouse bread
- A blob of freshly grated horseradish
