Alzinger Riesling Smaragd Steinertal

What it pairs with

• Freshwater crab with herb cream
  Primary-rock mineral and racy acidity provide the perfect counterpoint to rich shellfish.
• Zander (pike-perch) on the bone
  The wine's mineral tension and length are a classic pairing with Danube fish.
• Oysters with lemon
  Racy acidity and mineral freshness are a natural partner to briny oysters.

How to serve Alzinger Riesling 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. Freshwater crab with herb cream, Zander (pike-perch) on the bone, Oysters with lemon. Match the wine's structure to the dish's fat and salt.

History

Leo Alzinger established his estate's reputation through rigorous single-vineyard viticulture, particularly the Steinertal Ried in Unterloiben. The estate name became known for primary-rock mineral precision in Wachau Riesling. Daughter Katharina Alzinger-Kittel now continues the tradition with the same philosophy.

1. 1985 — Leo Alzinger produces his first Steinertal Riesling Smaragd as a distinct single-Ried cuvée
2. 2010 — Katharina Alzinger-Kittel takes over winemaking, maintaining the estate's minimalist, site-expressive approach

Facts

Producer

Weingut Alzinger

Grapes

Riesling

Classification

Wachau DAC

Oak

Stainless steel; no oak

ABV

13.0%

Price

€55-80 at retail

Drinking window

8-20 from vintage

First vintage

1985

Frequently asked about Alzinger Riesling Smaragd Steinertal

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