What it pairs with
-
Pork tenderloin with mustard
The wine's white-pepper character and medium body match mustard-glazed pork. -
River fish with herb butter
Mineral freshness and herbal notes complement local Danube fish. -
White asparagus with brown butter
Classic Wachau pairing for a Grüner from Weissenkirchen.
How to serve Grüner Veltliner Smaragd
Allow 5 minutes from open to pour.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a smaller all-purpose white glass; the bowl shape rewards the wine's structure.
- Pair with. Pork tenderloin with mustard, River fish with herb butter, White asparagus with brown butter. Match the wine's structure to the dish's fat and salt.
History
The Denk family has farmed Achleiten and Klaus parcels in Weissenkirchen since 1950. The Grüner Veltliner Smaragd is their flagship bottling from these prized sites.
- 1950 — Denk family establishes the estate in Weissenkirchen
- 2003 — Grüner Veltliner Smaragd first bottled under current label
Facts
- Producer
- Weingut Ferdinand Denk
- Grapes
- Grüner Veltliner
- Classification
- Wachau DAC
- Oak
- Stainless steel; no oak
- ABV
- 13.0%
- Price
- EUR 18-28 at retail
- Drinking window
- 3-10 from vintage
- First vintage
- 2003
Frequently asked about Grüner Veltliner Smaragd
When should I drink Grüner Veltliner Smaragd?
Drink 3-10 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Grüner Veltliner Smaragd?
Pork tenderloin with mustard is the canonical pairing. Other strong matches include River fish with herb butter and White asparagus with brown butter. The wine's white-pepper character and medium body match mustard-glazed pork.
What grapes are in Grüner Veltliner Smaragd?
The blend is Grüner Veltliner. The wine is classified as Wachau DAC.