Emmerich Knoll Grüner Veltliner Smaragd Loibenberg

What it pairs with

• Roast pork with caraway and sauerkraut
  White pepper and the wine's weight match the earthy spice of caraway pork.
• Wiener Schnitzel with potato salad
  A Wachau classic pairing: the wine's crisp acidity and pepper spice cut through the breaded veal.
• Garlic mushroom risotto
  Earthy mushrooms amplify the wine's mineral depth; acidity balances the creamy rice.

How to serve Emmerich Knoll 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. Roast pork with caraway and sauerkraut, Wiener Schnitzel with potato salad, Garlic mushroom risotto. Match the wine's structure to the dish's fat and salt.

History

Emmerich Knoll's Loibenberg Grüner Veltliner is one of the longest-established single-site Grüner Veltliners in the Wachau. The wine demonstrates the Loibenberg's capacity for rich, full-bodied whites from both Riesling and Grüner Veltliner.

1. 1973 — First single-vineyard Loibenberg Grüner Veltliner Smaragd from the Knoll estate

Facts

Producer

Weingut Emmerich Knoll

Grapes

Grüner Veltliner

Classification

Wachau DAC

Oak

Large old oak Fuder; no new oak

ABV

13.5%

Price

€45-70 at retail

Drinking window

5-18 from vintage

First vintage

1973

Frequently asked about Emmerich Knoll Grüner Veltliner Smaragd Loibenberg

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