Water & Wine
In picturesque southern Styria, the journey of Styrian wine can be experienced and enjoyed to the full. Mr Pfanner, wine sommelier, wine merchant and wine expert at the Loisium Wine & Spa Hotel Ehrenhausen, shares his passion for wine with us, gives tips on ideal water-wine combinations and reveals how to make the perfect white spritz.
Mr Pfanner, you are a wine sommelier and wine merchant at the Loisium Südsteiermark. How did your journey in the field of wine begin?
"I discovered my passion for wine at a young age. Growing up in a catering family, I came into contact with the world of wine and food at an early age. In my late forties, I had the privilege of experiencing the development and rise of Styrian wine at first hand. I have been responsible for wine at Loisium in Ehrenhausen for three years now and can fully realise my passion here in both purchasing and sales."
What role does water play when paired with wine?
"Water is a valuable addition to wine - it can support or even impair the flavour. Water with too strong a flavour of its own, such as a high iodine content, has a positive effect on the body, but is less suitable for accompanying wine and food. Styria offers a variety of wines that reflect the terroir - the soil and the microclimate - and here the interaction with the water is particularly important. Wines with a natural saltiness on the finish go very well with mineral water with a higher minerality. Chalky, chalky wines in turn benefit from water with more carbon dioxide."
What do you look for when choosing water and wine?
"Wine and mineral water from the same region often harmonise well, as they have similar mineral profiles. A water with a low mineral content tends to blend in with the taste of the wine, while a higher mineral content emphasises certain aromas such as acidity or tannins in the wine. However, the sweetness and smoothness of a wine can be masked by highly mineralised or carbonated water. I therefore use carbon dioxide sparingly and opt for a water that supports the wine without overpowering it."
Which water do you choose for the Austrian classic, the white spritz?
"For the white spritz, I prefer a highly carbonated, less mineralised water. This makes the wine appear light and sparkling without masking its flavours - an ideal refreshment."
Cooking with wine is also a pleasure. In your opinion, which flavours are best suited to cooking and what role does water play in this?"
"Wine adds depth and character to many dishes, provided the quality of the wine is right. The acidity and tannin content of the wine gives dishes a special flavour, while melting and oak barrel ageing round them off. The right wine can perfectly emphasise the flavours of a dish. It is important to bring the wine to the boil briefly to allow the alcohol to evaporate. The dish is best accompanied with light water so as not to overpower the flavours."
What other tips do you have for cooking with wine?
"It's better to use a little more wine than too little - and from a bottle that you can also serve with the food. This way, the flavours of the food and drink complement each other perfectly."
Finally: What is your favourite dish to pair with a fruity red wine or a dry white wine?
"My favourite is veal cheeks in an aromatic red wine and grape sauce, served on sweet potato puree with steamed vegetables. This combination perfectly emphasises the fruity notes of the wine and rounds off the dish harmoniously."
Music for enjoyable moments
A good glass of wine and the right music simply belong together. With our "Wine & Dine" playlist, every sip becomes a special experience - perfectly coordinated for relaxed evenings and culinary highlights.
