PIWI Grape Varieties: Characteristics and Food Pairings
Fungus-resistant grape varieties (PIWIs) are rapidly gaining ground — from Solaris and Souvignier Gris to Divico. Here are all 33 key varieties with wine profile, matching dishes and the reasoning behind each pairing.
Definition and scope: PIWI means fungus-resistant grape variety. PIWIs are modern crossbred varieties with increased resistance to at least one fungal vine disease, but not necessarily fully resistant vines. The specific plant protection requirements still depend on the variety, site, weather, and cultivation practices.1 2
PIWI wines are not a distinct flavor style. The abbreviation primarily describes the grapevine in the vineyard, not the style in the glass. For food pairing, acidity, body, residual sweetness, tannin, alcohol, and aging are therefore decisive. The following table refers to the typical dry style, unless explicitly stated otherwise. A strongly fruity style, oak aging, or residual sweetness can significantly shift the choice of dishes.
Structure beats variety names: pairing consequences
White and light PIWI varieties (16)
What food pairs with Solaris?
Pairs with: Dry: pumpkin risotto, roast chicken, scallops, mild mountain cheese. Sweet: apple or apricot tart, blue cheese.
Why: Its yellow-fruited, partly nutty richness carries butter, pumpkin and roasted aromas. In the sweet style, acidity and sweetness contrast with the salt and fat of blue cheese.
Profile: Ripe yellow fruit, quince, mirabelle plum, almond and caramel; dry styles are often rounded to full-bodied, and it is also suitable for Federweisser and sweet wine.5
What food pairs with Johanniter?
Pairs with: Trout, pike-perch with lemon butter, sushi, asparagus with a light sauce, goat cheese.
Why: The acidity keeps pace with lemon, fish and asparagus. The elegant body does not overpower delicate seafood and vegetable aromas.
Profile: Fresh, citrusy to peach-like, often Riesling-like; lean to medium-bodied with pronounced acidity.6
What food pairs with Bronner?
Pairs with: Sliced veal, poultry in cream sauce, mushroom risotto, pan-fried shrimp, Gruyère.
Why: Medium body and subtle nuttiness suit creamy textures and mushrooms, while still retaining enough freshness for shellfish.
Profile: Delicate apple, pear and citrus fruit, moderate body; with lower yields reminiscent of Weissburgunder.6
What food pairs with Souvignier Gris?
Pairs with: Dry-fresh: char, poultry, quiche. Burgundian/oak-aged: lobster, veal, creamy pasta, mushrooms. Orange: roasted pumpkin, North African cuisine, aged cheese.
Why: The vinification is decisive. Fresh versions work well with fish; the fuller style mirrors butter and roasted aromas. Light tannin in orange wine suits structured vegetable and spice-driven dishes.
Profile: Stone fruit, ripe pear, subtle spice; ranging from fresh and fruity to Burgundian-creamy, also well suited to skin contact.6
What food pairs with Cabernet Blanc?
Pairs with: Goat cheese, asparagus, ceviche, herb pasta, grilled fish, salad with vinaigrette.
Why: Herbal, green aromas build a bridge to asparagus, basil and goat cheese. The acidity remains present alongside lime and vinaigrette.
Profile: Fresh to medium-bodied, often gooseberry, citrus, herbs, green bell pepper and exotic fruit; Sauvignon-oriented character.6
What food pairs with Muscaris?
Pairs with: Aperitif, spicy Thai curry, boldly seasoned Vietnamese cuisine, fresh goat cheese, Asian herb salads; as sparkling wine with tempura.
Why: Aromatics and fruit pair with coriander, lime and spices. An off-dry style softens chili heat; as sparkling wine, acidity and bubbles refresh with fried foods.
Profile: Very aromatic: muscat, citrus, flowers, sometimes smoke; full-bodied with clearly noticeable acidity and also interesting for sparkling wine.2 6
What food pairs with Sauvignac?
Pairs with: Ceviche, sea bream with herbs, goat cheese, green asparagus, light vegetable dishes.
Why: The style calls for green, citrusy and herb-driven dishes. Acidity cuts through oil and keeps up with fresh fish.
Profile: Citrusy, gooseberry-like, herbal and fresh; lean to medium-bodied.
What food pairs with Calardis Blanc?
Pairs with: Pan-fried cod, poultry salad, vegetable quiche, mild pasta dishes, young goat cheese.
Why: A versatile white wine that is not too loud: freshness suits fish and vegetables, while medium body works with quiche and light pasta.
Profile: Fresh-fruity to medium-bodied, usually pale orchard fruit, citrus and restrained herbal spice.
What food pairs with Hibernal?
Pairs with: Sushi, smoked trout, spicy Asian cuisine, asparagus, apple dishes.
Why: The high freshness carries salty fish and smoky aromas. In an off-dry style, it also balances heat and piquant spice.
Profile: Marked acidity, citrus, peach, floral and occasionally herbal notes; stylistically often reminiscent of Riesling.
What food pairs with Helios?
Pairs with: Poultry terrine, mild cheese, Quiche Lorraine, pan-fried pike-perch, light summer salad.
Why: Its soft, fruity character suits mild dishes and light creaminess. Very lemony or spicy dishes would tend to overwhelm the wine.
Profile: Fruity, mild acidity, yellow fruit and flowers; usually approachable and rounded.
What food pairs with Felicia?
Pairs with: Spring vegetables, salad with pear and nuts, light goat cheese, chicken, mild curries.
Why: Floral fruit connects with pear, herbs and vegetables. The light weight protects delicate ingredients from being overpowered.
Profile: Fragrant pale fruit, flowers, moderate weight; often fresh and uncomplicated.
What food pairs with Donauriesling?
Pairs with: Wiener Schnitzel with lemon, char, oysters, asparagus, fish tacos.
Why: Acidity cleanses the palate with breading and butter, resonates with lemon, and makes the wine a very good match for salty seafood.
Profile: Taut, citrusy, apple and stone fruit, pronounced acidity; rather classically elegant.
What food pairs with Danube Veltliner?
Pairs with: Schnitzel, stir-fried vegetables, roast pork, Asian-inspired vegetable dishes, Liptauer.
Why: The pepper and herbal notes echo the seasoning; acidity refreshes fat and breading. A more powerful style can stand up to roast pork.
Profile: Apple, citrus, herbs and peppery spice; fresh to medium-bodied.
What food pairs with Blütenmuskateller?
Pairs with: Dry/off-dry: aperitif, Thai salad, fresh goat cheese. Sweet: blue cheese, apricot tart, almond pastries.
Why: Its aromatics create a link to herbs and exotic spices. In the sweet style, the wine provides a reliable contrast to salt and blue cheese; the official recommendation mentions aperitif and sweet wine with cheese.2
Profile: Very intensely aromatic, muscat-scented and full; high sugar levels, therefore can be made in styles from dry to sweet.2
What food pairs with Voltis?
Pairs with: Roast chicken, pan-fried shrimp, pasta with a light sauce, fennel gratin, Brie.
Why: The supple, broader body calls for more than just raw vegetables: butter, light roasted aromas and soft cheese textures are harmoniously matched.
Profile: Fragrant, supple, broad and persistent, especially at moderate yields.6
What food pairs with Floreal?
Pairs with: Ceviche, grilled asparagus, goat cheese, salad with herb dressing, mussels.
Why: The pairing works through freshness and an aromatic bridge: citrus and herbs are mirrored in the dish, while acidity supports the salt and acidity of the food.
Profile: Fresh and aromatic, with pronounced citrus and herbal notes, lively acidity; light to medium body.
Red PIWI varieties (17)
What food pairs with Regent?
Pairs with: Burgers, beef goulash, salami pizza, grilled sausages, mild to medium-aged cheese.
Why: The ripe dark fruit and soft structure echo grilled and tomato flavors without overwhelming delicate dishes with harsh tannins.
Profile: Dark cherry, blackberry, plum; usually soft, fruity, medium-bodied, and less tannic than Cabernet.
What food pairs with Cabernet Cortis?
Pairs with: Rib-eye, leg of lamb, beef cheeks, pepper steak, aged Cheddar.
Why: Its structured, spicy character needs fat and protein as a counterbalance. Pepper and roasted flavors also create a clear bridge to grilled food.
Profile: Cabernet-like, intensely spicy, deeply colored, and rich in extract and phenolics.6
What food pairs with Cabernet Jura?
Pairs with: Lamb with rosemary, venison, braised duck, mushroom ragout, hard cheese.
Why: Cassis, herbs, and earthiness connect naturally with game, rosemary, and mushrooms. The fat in the meat softens the tannins.
Profile: Dark berries, cassis, spices, herbs; medium to full-bodied with noticeable tannins.
What food pairs with Cabernet Noir?
Pairs with: Roast beef, lamb chops, beef tenderloin, braised eggplant, Pecorino.
Why: Its Cabernet character calls for roasted, protein-rich food. Eggplant and Pecorino add umami and fat without pushing the fruit into the background.
Profile: Cassis, dark cherry, herbs, often with an elegant tannic structure; medium to full-bodied.
What food pairs with Cabertin?
Pairs with: Wild boar ragout, entrecôte, lamb shank, pepper cream sauce, aged Gouda.
Why: This profile calls for rich sauces and protein. The dark fruit can handle game and deep roasted flavors; fat reduces the grip of the tannins.
Profile: Blackcurrant, cherry, spice, noticeable tannins, and good body.
What food pairs with Prior?
Pairs with: Duck breast, grilled salmon, mushroom risotto, roast veal, venison.
Why: Its Pinot-like combination of acidity, fruit, and not overly dominant tannins suits duck and mushrooms; with salmon, the acidity balances the fish’s fat.
Profile: Fresh and structured, red cherry, berries, spices; according to the source, similar to Pinot Noir.6
What food pairs with Pinotin?
Pairs with: Roast chicken, pork tenderloin, lentils with bacon, mushroom pizza, charcuterie.
Why: Juicy red fruit and moderate structure are flexible enough for poultry, pork, and mushrooms. Salty cured meats make the wine seem fruitier.
Profile: Cherry, raspberry, spicy red fruit, usually medium-bodied with fine tannins.
What food pairs with Monarch?
Pairs with: Braised beef, BBQ ribs, game, grilled eggplant, spicy hard cheese.
Why: Extract and tannin need substance. Grill smoke, dark sauces, and protein bind the structure and echo the dark berry and roasted aromas.
Profile: Very dark color, powerful fruit, rich in extract and phenolics.6
What food pairs with Satin Noir?
Pairs with: Lamb skewers, braised beef roast, mushroom polenta, grilled vegetables, aged mountain cheese.
Why: Its velvety, dark character pairs well with roasted flavors and umami-rich mushrooms. Lamb and cheese provide the necessary fat to balance the tannins.
Profile: Dark-fruited, spicy, medium to firm tannins, often velvety in texture.
What food pairs with Rondo?
Pairs with: Grilled sausages, burgers, chili con carne with mild heat, pizza, hearty cold supper platter.
Why: Juicy fruit works well with tomato and grill smoke. Since the wine is fairly approachable, it also suits simple, rustic fare. With very spicy chili heat, a fruitier style served slightly chilled is better.
Profile: Very dark-fruited, cherry and blackberry, often juicy, soft to medium-bodied.
What food pairs with Bolero?
Pairs with: Pasta with ragù, roasted vegetables, roast pork, bacon quiche, medium-aged cheese.
Why: Its moderate structure makes Bolero an all-rounder for tomato, bacon, and pork. Fruit and acidity keep pasta and vegetables lively.
Profile: Fruit-forward, dark berries, medium-bodied, usually with soft tannins.
What food pairs with Laurot?
Pairs with: Beef with an herb crust, lamb, morels, pasta with game ragout, Pecorino.
Why: Herbal spice and dark fruit suit lamb and game; tannins are softened by meat fat and cheese.
Profile: Dark cherry, plum, herbs, and spice; medium to full-bodied.
What food pairs with Roesler?
Pairs with: Beef steak, venison goulash, smoked dishes, barbecue, aged hard cheese.
Why: The concentrated fruit stands up well to smoke and grilling. Protein and fat support the robust structure.
Profile: Very deep color, dark berries, cherry, spice, and noticeable structure.
What food pairs with Ráthay?
Pairs with: Lamb shank, osso buco, braised beef roast, game, aged mountain cheese.
Why: Braised dishes bring fat, protein, and depth—exactly the elements that integrate power and tannin.
Profile: Dark berries, spice, power, and pronounced tannins; often used for full-bodied red wines.
What food pairs with Divico?
Pairs with: Grilled beef, lamb, ratatouille, pappardelle with ragù, aged cheese.
Why: Fresh acidity works well alongside tomato and vegetables; body and tannin stand up to grilled meat and ragù.
Profile: Dark-fruited, cassis, cherry, spice, and fresh acidity; medium to full-bodied.
What food pairs with Artaban?
Pairs with: Charcuterie, roast chicken, tuna, Margherita pizza, vegetable tart, soft cheese.
Why: The light style can be served chilled and does not require heavy meat dishes. Its gentler tannins remain friendly with fish, vegetables, and salty starters.
Profile: Light, fresh, fruit-driven red wines.
What food pairs with Vidoc?
Pairs with: Beef tenderloin, rack of lamb, game, braised ribs, blue cheese or hard cheese.
Why: Intensity and structure need an equally robust counterpart. Fat, collagen, and protein from braised or grilled dishes smooth the wine and let the dark fruit come forward.
Profile: Powerful, dark-berried, spicy, well-structured, and rather full-bodied.
Rosé, sparkling and orange wine from PIWI varieties
PIWI grape varieties can also produce highly convincing specialty styles. A rosé made from Regent, Rondo, Cabernets or Pinotin is generally fruity, fresh and low in tannins. It goes well with salmon, grilled vegetables, couscous, salads, antipasti and lightly seasoned poultry. A sparkling wine made from Muscaris, Johanniter, Hibernal or high-acid cuvées pairs especially well with oysters, tempura, fries, fried chicken and creamy Brie: acidity and bubbles lift fat from the palate.3 6
An orange wine made from Souvignier Gris, Solaris or aromatic PIWI cuvées gains more tannin and herbal spice through skin contact. It is therefore often a better match for roasted pumpkin, mushrooms, smoked fish, lentils, Oriental-spiced cuisine and aged cheese than for very delicate white fish. With this style, tannin, oxidation and alcohol should be matched particularly carefully to the dish.
Practical notes
PIWI is not a judgment of quality or taste, but a viticultural category. Grape variety and vinification must be considered together. A fresh Cabernet Blanc, for example, is a suitable partner for ceviche, while the same variety with oak, more alcohol, and maturity is better suited to roasted poultry. A dry Solaris pairs well with pumpkin and chicken, whereas a nobly sweet version goes better with apricot dessert or blue cheese.
The ecological advantages of the varieties are an important reason for their growing importance: they can reduce plant protection passes, fuel consumption, soil compaction, and labor input. However, the specific savings are neither automatic nor identical for all PIWI varieties and sites; therefore, the technically correct wording is “increased resilience” rather than “spray-free” or “completely resistant.”1 2
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Editorially created and reviewed by the wine-pairing.online sommelier team led by Isidoro Celentano (MYSYMP AG, Switzerland). It is based on the 12-variable methodology (acidity, tannin, body, sweetness, aromatics, texture) building on the work of Tim Hanni MW, Gordon Shepherd and Hervé This, and on a database of 30,000+ wines, 313 grape varieties and 1,900+ regional pairings.
Last updated: August 2026