Food & Occasion

A dry Sekt pairs better with Wiener Schnitzel than many a white wine. The crispy breading is rich and fatty, and the carbon dioxide lifts that fat off the palate while the Sekt's acidity acts like a splash of lemon. The same holds for Backhendl (fried chicken), where the Sekt accompanies the golden crust without overpowering the tender meat.

Tafelspitz with Apfelkren (apple horseradish) also finds a good partner in Sekt. The Kren, or horseradish, brings sharp heat that a fresh Welschriesling Sekt tames nicely. A Reserve with deep lees character, on the other hand, pairs well with the beef, as its nutty notes complement the broth and meat.

With desserts, a simple rule applies: the Sekt should never be less sweet than the dessert, or it will taste sour by comparison. For Marillenknödel (apricot dumplings) or Kaiserschmarrn, Extra Dry or trocken suit better than Brut. For Sachertorte with its dark chocolate, a Rosé Sekt is the better choice.

Occasions for Sekt abound in Vienna. A Sekt breakfast is a Sunday tradition, and during Vienna's ball season, which peaks in winter, a glass of Sekt during the intermission is customary. On October 22, Austrian Sekt Day is celebrated, when Schlumberger invites visitors into the cellars of Heiligenstadt.

Moderation remains key: Sekt is a drink for meals and toasts, not for quenching thirst. A single glass with a good meal tastes better — and sits better — than three in a row. When raising a glass to schnitzel, sip slowly and take your time, and anyone still driving afterward leaves the glass untouched anyway.