Andreas Gugumuck is reviving an old Viennese tradition: in Rothneusiedl he breeds Roman snails, which are processed into tasty, protein-rich delicacies. A congenial pleasure partner is Peter Szigeti, whose complex Premium Sparkling Grüner Veltliner Terroir Brut harmonizes perfectly with the finely tuned snail dishes. The proof of the pudding is in the eating – with the new sparkling wine & snail package.
1 Fl. 0,75 lt. SZIGETI Grüner Veltliner Terroir Brut Brilliant golden yellow reflections, complex bouquet with hints of apple and green pepper, clearly mineral on the palate, prominent origin "Steinterrassen im Spitzer Graben". With 13% alcohol, 5 g residual sugar and 7 g acid, it is a steadfast companion for snail specialties.
1 eq. (460 g) Viennese snails in balsamic onions The popular introduction to the culinary world of snails. Perfect as a cold appetizer with baguette. The fine, elegant taste of the Mediterranean snail goes well with mild onions, the fine acidity of vinegar and the sweetness of honey.
1 eq. (460 g) Viennese snails Beuschel style Prepared like a classic Riesling beuschel, but with the meat of Weiner snails. Ready to eat and serve, perfect with bread dumplings, crunchy salad and some crème fraiche.
1 eq. (460 g) Viennese snails potato goulash The Viennese classic, ideal as a starter or intermediate course. Ready to eat and serve, enjoy warm with finely chopped fresh herbs and a tablespoon of sour cream.