Grabner Wachau Riesling Smaragd Rossatz

What it pairs with

• Baked carp with root vegetables
  South-bank Riesling with freshwater carp from the Danube is a genuine local tradition.
• Chicken schnitzel with lemon
  Mineral acidity and citrus notes complement breaded poultry.
• Camembert with herbs
  Apricot and mineral notes in the wine work well with creamy soft cheese.

How to serve Grabner Wachau Riesling Smaragd Rossatz

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. Baked carp with root vegetables, Chicken schnitzel with lemon, Camembert with herbs. Match the wine's structure to the dish's fat and salt.

History

The Rossatz south-bank terroir is slightly warmer and produces rounder, more fruit-forward styles of Riesling compared to the steep north-bank Loiben sites. Grabner's Smaragd shows this distinction clearly.

1. 1975 — First Rossatz Riesling Smaragd from Grabner; estate distinguishes south-bank style from north-bank

Facts

Producer

Weingut Grabner Wachau

Grapes

Riesling

Classification

Wachau DAC

Oak

Stainless steel; no oak

ABV

13.0%

Price

€25-40 at retail

Drinking window

4-12 from vintage

First vintage

1975

Frequently asked about Grabner Wachau Riesling Smaragd Rossatz

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