Riesling Smaragd Singerriedel

What it pairs with

• Grilled freshwater perch with dill butter
  The wine's racy acidity and stone-mineral character cut through the oily fish and echo the herbaceous dill.
• Wiener Schnitzel with lemon
  The wine's bright citrus core and raciness act as a natural palate cleanser against the fried breading.
• Aged Bergkase
  The nutty crystalline cheese amplifies the mineral and citrus notes of the Riesling.

How to serve Riesling Smaragd Singerriedel

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. Grilled freshwater perch with dill butter, Wiener Schnitzel with lemon, Aged Bergkase. Match the wine's structure to the dish's fat and salt.

History

The Singerriedel is a grand cru-level site on gneiss and granite soils above the town of Spitz, first bottled as a single-vineyard wine by Franz Hirtzberger in the early 1980s. The site's steep gradient and thin soils produce a Riesling of marked mineral intensity.

1. 1983 — First dedicated Singerriedel Riesling Smaragd bottling by Franz Hirtzberger
2. 2003 — Singerriedel recognised among Wachau's leading individual vineyards in Vinea Wachau producer literature

Facts

Producer

Weingut Franz Hirtzberger

Grapes

Riesling

Classification

Wachau DAC

Oak

Stainless steel fermentation and ageing; no oak

ABV

13.5%

Price

EUR 60-90 at retail

Drinking window

5-20 from vintage

First vintage

1983

Frequently asked about Riesling Smaragd Singerriedel

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