Alzinger Grüner Veltliner Smaragd Steinertal

What it pairs with

• Gravadlax with dill mustard
  Pepper-spice and mineral notes cut through cured salmon richness.
• Light vegetable tart
  Mineral freshness and herbal notes complement spring vegetable preparations.
• Soft rind Brie with herbs
  Acidity cuts the richness; herbal wine notes echo the herb crust.

How to serve Alzinger Grüner Veltliner Smaragd Steinertal

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. Gravadlax with dill mustard, Light vegetable tart, Soft rind Brie with herbs. Match the wine's structure to the dish's fat and salt.

History

The Steinertal site produces contrasting expressions from Riesling and Grüner Veltliner at Alzinger. The Grüner version is more angular and mineral than the Loibenberg, closer in spirit to the Riesling from the same Ried.

1. 1992 — First Steinertal Grüner Veltliner Smaragd produced separately from the Riesling

Facts

Producer

Weingut Alzinger

Grapes

Grüner Veltliner

Classification

Wachau DAC

Oak

Stainless steel; no oak

ABV

13.0%

Price

€50-75 at retail

Drinking window

5-15 from vintage

First vintage

1992

Frequently asked about Alzinger Grüner Veltliner Smaragd Steinertal

Tags