F.X. Pichler Grüner Veltliner Smaragd Loibenberg

What it pairs with

• Veal medallions with cream sauce
  The wine's full body and mineral core support creamy preparations without being overwhelmed.
• Grilled sea bass
  Peach and fennel notes harmonise with the delicate herbal character of sea bass.
• Hard Alpine cheese (Bergkäse)
  White pepper and stone fruit in the wine echo the nutty, spiced notes of aged mountain cheese.

How to serve F.X. Pichler 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. Veal medallions with cream sauce, Grilled sea bass, Hard Alpine cheese (Bergkäse). Match the wine's structure to the dish's fat and salt.

History

Loibenberg is one of the largest and best-known Riede in the eastern Wachau, shared among several Loiben producers. F.X. Pichler's parcels on the upper terraces produce a slightly fuller, more generous style than the Kellerberg.

1. 1982 — First separate Loibenberg bottling distinguished from the estate's village Grüner Veltliner
2. 2005 — Wachau DAC status established; Loibenberg Smaragd qualifies under the new appellation rules

Facts

Producer

Weingut F.X. Pichler

Grapes

Grüner Veltliner

Classification

Wachau DAC

Oak

Stainless steel and large old oak Fuder; no new oak

ABV

13.5%

Price

€55-80 at retail

Drinking window

4-12 from vintage

First vintage

1982

Biodynamic

Biodynamic Practicing

Organic

ORGANIC CERTIFIED

Frequently asked about F.X. Pichler Grüner Veltliner Smaragd Loibenberg

Tags