Bavarian Schnitzel

A Bavarian-style schnitzel is a heartier take on the classic Wiener Schnitzel: usually pork instead of veal, pounded thin, breaded and fried to a crisp golden crust. My plate in the picture came with pan-fried potatoes topped with bacon crumbs and onions, plus a small side of lingonberry jam. Potato salad is another traditional Bavarian pairing. Compared to the Viennese original, the whole experience is more rustic, savory and comforting.

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Wine pairings

A Bavarian schnitzel calls for a wine with freshness, acidity and enough structure to stand up to the crispy coating, the saltiness of the bacon and the sweetness of the onions. These wine recommendations work equally well with the classic potato salad or with pan-fried potatoes.

Dry Riesling’s bright acidity and citrus cut through the fried crust and balance the bacon-onion richness.

Weissburgunder's soft, clean orchard-fruit notes and gentle acidity make it an easy, versatile match for pork.

Silvaner's subtle herbal notes and earthy minerality pair naturally with pork.

Slightly chilled, juicy Dornfelder with low tannins complements fried pork and highlights the sweetness of the onions.

Schiava, a bright, delicate red with soft cherry fruit is refreshing and gentle enough for schnitzel and its sides.