Alzinger Grüner Veltliner Smaragd Loibenberg

What it pairs with

• Wiener Schnitzel
  Pepper spice and acidity cut through the breaded veal in this classic Wachau pairing.
• Roasted pork belly with fennel
  Rich pork finds a counterbalance in the wine's firm acidity and spicy pepper.
• Grilled sea bass with lemon
  Citrus and mineral notes echo the lemon-dressed fish preparation.

How to serve Alzinger Grüner Veltliner Smaragd Loibenberg

Allow 5 minutes from open to pour.

1. Open and pour. Open and pour directly. No decanting required for this style.
2. Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a smaller all-purpose white glass; the bowl shape rewards the wine's structure.
4. Pair with. Wiener Schnitzel, Roasted pork belly with fennel, Grilled sea bass with lemon. Match the wine's structure to the dish's fat and salt.

History

Alzinger works parcels in the Loibenberg Ried that produce a richer, fuller style of Grüner Veltliner compared to the estate's linear Rieslings. This cuvée entered the range as a complement to the Steinertal Riesling, demonstrating the estate's dual expertise in both grape varieties.

1. 1987 — First Loibenberg Grüner Veltliner Smaragd from Alzinger; estate builds reputation across both Grüner and Riesling

Facts

Producer

Weingut Alzinger

Grapes

Grüner Veltliner

Classification

Wachau DAC

Oak

Stainless steel and old Fuder; no new oak

ABV

13.5%

Price

€50-70 at retail

Drinking window

5-15 from vintage

First vintage

1987

Frequently asked about Alzinger Grüner Veltliner Smaragd Loibenberg

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