Emmerich Knoll Riesling Smaragd Loibenberg

What it pairs with

• Pan-fried perch with lemon brown butter
  Mineral acidity and stone-fruit notes complement freshwater fish perfectly.
• White asparagus
  Classic Wachau pairing: the wine's mineral spine and fruit handle asparagus bitterness.
• Veal piccata
  Lemon-caper sauce echoes the citrus and herb notes in the wine.

How to serve Emmerich Knoll Riesling 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. Pan-fried perch with lemon brown butter, White asparagus, Veal piccata. Match the wine's structure to the dish's fat and salt.

History

The Knoll family has farmed Loibenberg parcels since at least the mid-20th century. Emmerich Knoll established the Loibenberg Riesling Smaragd as a single-site bottling, emphasising traditional Fuder vinification to build complexity.

1. 1975 — Loibenberg Riesling Smaragd first bottled as a single-site cuvée
2. 1983 — Estate joins the founding Vinea Wachau Nobilis Districtus charter

Facts

Producer

Weingut Emmerich Knoll

Grapes

Riesling

Classification

Wachau DAC

Oak

Large old oak Fuder; no new oak

ABV

13.0%

Price

€50-75 at retail

Drinking window

6-20 from vintage

First vintage

1975

Frequently asked about Emmerich Knoll Riesling Smaragd Loibenberg

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