OMGD Austria Tasting Dinner
Bailliage Provincial of Salzburg
Bad Vigaun, September 29, 2016
Beer versus wine themed event

Wolfram Köstler, Échanson Provincial of Salzburg and Maître Restaurateur Roman Mailänder and his wife welcomed members and friends of the OMGD and the Chaîne to a dinner themed "beer versus wine".

The restaurant located directly at the thermal spa of Bad Vigaun near Hallein radiates a most idyllic and homely atmosphere.Executive Chef Alexander Rettenbacher enthralled with the following menu, accompanied by different wines (in magnums) and a variety of beers, presented by Eduard Juric, chief beer sommelier of Stiegl, Salzburg.


“Salutation from the kitchen”
Lamb lights and octopus
Glera Spumante Brut, Sancin, Trieste
Columbus 1492, Pale Ale, Stiegl, Salzburg

Pickled char, paprika mousse, green pea cream
melon-chili-sorbet, Bavarian white sausage
Riesling Mordthal 2014, Fritsch, Wagram
Max Glaner's Wit, Belgium Witbeer, Stiegl, Salzburg

Smoked quail breast, sweet potato, chicory
Nasturtium pesto, pearl barley soup
Rosina 2011, Thaller, Südoststeiermark
Wildshuter Sortenspiel 2015, Stiegl, Salzburg

Raspberries filled with goat’s cheese
Sage, old Balsamico, dark chocolate
Pinot Noir 2011, Gsellmann, Neusiedlersee
Amacord, Birra Riserva Speciale, Rimini

Deer calf baked in collard greens, leaves and hamburger
Josta berries, puree of cèpes, pumpkin, Romanesco
Blaufränkisch Lehmgrube 2007, Schindler, Neusiedlersee
La Trappe Trappist, Strong Ale, Quadrupel

Chocolate cherry mille-feuille and “Schlosserbua”
beer sauce, caramel ice cream
Sipon Furmint Eiswein 2008, Krainz
Samichlaus Extra Strong Beer, Schloss Eggenberg, Oberösterreich

Everyone was delighted how well the beers corresponded with the food. One beer in particular met great acclaim. It was the Max Glaner’s Wit that only a few days before had won a gold medal. La Trappe and Amacord beers were also much appreciated as were all the wines.

After a very engaged and vivid discussion concerning a possible comparison between beer and wine as beverages for those meals presented Wolfram Köstler warmly thanked Maître Restaurateur Mailänder, the Executive Chef and the service team, as well as Eduard Juric for that pleasant evening in that cosy and friendly ambience.

Werner Scheibenpflug
Chargé de Presse