Hearty Heurigen culture meets traditional Wachau baking craftsmanship
If you are looking for the perfect wine to accompany an authentic Austrian snack, the Wachauer Laberl with bacon is unbeatable. The harmony of wine and food has been lived and loved in the cozy wine taverns of the Danube region for generations. The famous pastry, which impresses with its crispy crust and fluffy center, forms the ideal basis for spicy, wafer-thin slices of bacon. In this recipe, we refine the Laberl with regional bacon and a fine garnish that emphasizes its rustic character. It is an honest treat that reflects the soul of the Wachau region and is perfect for both a hearty breakfast and an evening meal. The combination of the fine roasted aromas of the crust and the salty component of the bacon calls for a wine accompaniment that combines freshness and structure. This small meal is deeply rooted in the Wachau region and impressively demonstrates how simple ingredients of the highest quality can be combined with the right glass of wine to create a culinary highlight.
Ideal wine accompaniment: Gemischter Satz Wachau DAC (Wachau, Austria)
A Gemischter Satz from the Wachau is the most traditional and fitting answer to a Wachauer Laberl with bacon. This wine specialty, in which different grape varieties are grown and pressed together in the vineyard, offers a fascinating aromatic complexity. The nose reveals floral notes, yellow fruit and a subtle spiciness that harmonizes wonderfully with the hearty bacon. The lively acidity of the Gemischter Satz has a refreshing effect and elegantly balances out the fat of the bacon on the palate. At the same time, the different grape varieties give the wine enough body to stand up to the strong pastries. As this wine often has a mineral depth, which is characterized by the primary rock soils of the Wachau, it lends the snack a noble structure. The interplay between the rustic saltiness of the food and the multi-layered fruitiness of the wine creates a balanced mouthfeel. It is an honest pairing that transports the region’s joie de vivre into the glass and focuses on the purity of the taste.
Further wine recommendations for Wachauer Laberl with bacon
Grüner Veltliner Wachau DAC (Wachau, Austria)
A Grüner Veltliner in the Federspiel category is an excellent accompaniment that picks up on the spiciness of bacon with its typical pepperiness. The fresh herbal aromas and nuances of green apple lend the snack a pleasant lightness. On the palate, this Veltliner is juicy and precise, which perfectly complements the crispy texture of the bacon. The fine minerality supports the savory character of the dish without dominating it. It is a very classic choice that provides drinking flow and underlines the down-to-earth elegance of Wachau cuisine by harmoniously rounding off the salty components of the meat.
Riesling Wachau DAC (Wachau, Austria)
A Riesling Federspiel from the Steinterrassen brings a cool elegance that forms an exciting contrast to the hearty bacon. The aromas of white peach and apricot as well as the steely acidity structure have an invigorating effect and cleanse the palate after every bite. This wine is ideal for those who appreciate a lively and fruity accompaniment. The mineral precision of the Riesling harmonizes excellently with the dense crumb of the Wachauer Laberl. The result is a dynamic flavor that impresses with its freshness and elevates the hearty snack to a higher level. The combination has a modern effect and demonstrates the versatility of regional specialties.
Pfalz Riesling QbA (Pfalz, Germany)
A Riesling from the Palatinate often offers a somewhat fuller fruit and a harmonious acidity, which corresponds very well with the bacon. The notes of ripe stone fruit and the often present minerality go wonderfully with the rustic character of this snack. As Palatinate wines often have a good extract strength, they easily stand up to the strong taste of the bacon. The wine is full-bodied and inviting on the palate, perfectly supporting the conviviality of a shared snack. It is a hearty accompaniment that impresses with its juiciness and offers a long-lasting, fruity finish that goes wonderfully with the spicy crust of the pastry.
South Tyrol Vernatsch DOC (South Tyrol, Italy)
For lovers of red wine, a Vernatsch from South Tyrol is an ingenious choice to accompany a Specklaberl. This wine is light red, low in tannins and impresses with its fine cherry fruit and a subtle almond note. The lightness of the Vernatsch does not mask the fine speck, but gently caresses it. In South Tyrol, the combination of speck and Vernatsch is a sacred alliance that also works perfectly with the Wachauer Laberl. The fresh acidity of the red wine ensures that the meal is easy to digest. It is a pairing for relaxed hours that impresses with its simplicity and charming character and encourages you to continue eating.
DO Rueda (Rueda, Spain)
A Verdejo from the DO Rueda has an interesting herbal spiciness and aromas of citrus fruits that add a modern accent to the bacon. The characteristic subtle bitter note on the finish goes perfectly with the roasted aromas of the freshly toasted bacon. This wine is very lively and lively, giving the hearty dish an international freshness. Its straw-yellow color and aromatic intensity make it an exciting partner for a traditional snack. Anyone looking for an alternative to the local classics will find a wine here that harmonizes perfectly with the salty note of the bacon thanks to its freshness and herbal notes.
The recipe:
Wachauer Laberl with bacon and the right wine to go with the meal
Cooking utensils
- 1 Sharp bread knife
- 1 Cutting board
- 1 Small knife for spreading
Ingredients
The basis
- 2 Piece of Original Wachauer Laberl
- 150 g Bacon cut wafer-thin
- A little butter optional
The set
- 2 Gherkins cut into compartments
- 1 tablespoon freshly grated horseradish Horseradish
- A pinch of sweet paprika powder
- Fresh chives
Preparation
Preparation:
- Ideally, get the Wachauer Laberl fresh from the bakery.
- Remove the bacon from the fridge approx. 15 minutes before serving.
- Grate the horseradish fresh so that it retains its full flavor.
Cooking steps:
- Use a sharp knife to slice the laberl in half horizontally.
- If you like it juicier, spread a thin layer of butter on the cut surfaces.
- Drape the bacon loosely over the bottom half of the loaf.
- Do not press the bacon flat so that air and aroma can circulate.
- Sprinkle a pinch of paprika powder over the bacon.
- Spread the freshly grated horseradish generously on top.
- Cut the gherkins into a fan shape and place next to them.
- Finely chop the chives and sprinkle on top.
- Place the top half of the laberl at an angle.
Dressing:
- Serve the laberl on a wooden board or a rustic plate.
- A few radishes or peppers go well with it.
- Enjoy immediately while the pastry is still crispy.
Recommended sides:
- A small spoonful of Liptauer (paprika and curd cheese spread)
- Crunchy radishes
- A few black olives
