Grüner Veltliner Smaragd Vießling

In the glass

Aroma: white pepper, ripe apple, citrus blossom, stone mineral

Palate: grapefruit pith, pear, pepper spice, mineral

Grüner Veltliner Smaragd from the Vießling hamlet at the western edge of the Wachau by the Högl family; cooler-climate pepper and mineral notes with medium body.

What it pairs with

• Breaded fried chicken with potato salad
  The wine's pepper and acidity are the classic Austrian companion for fried schnitzel-style dishes.
• Grilled trout from the Spitzer Graben
  The estate's westernmost terroir produces a Grüner that pairs naturally with local mountain trout.
• Green herb soup
  Light mineral and herbal pepper notes complement a garden herb soup.

How to serve Grüner Veltliner Smaragd Vießling

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. Breaded fried chicken with potato salad, Grilled trout from the Spitzer Graben, Green herb soup. Match the wine's structure to the dish's fat and salt.

History

The Högl family has farmed the Vießling hamlet on the western edge of the Wachau since 1948. At 10 hectares their estate occupies a distinctly cooler terroir than central Wachau; the Vießling Smaragd is their calling card.

1. 1948 — Högl family establishes estate at Vießling
2. 1990 — Vießling Grüner Veltliner Smaragd first bottled

Facts

Producer

Weingut Josef & Georg Högl

Grapes

Grüner Veltliner

Classification

Wachau DAC

Oak

Stainless steel; no oak

ABV

13.5%

Price

EUR 28-42 at retail

Drinking window

4-15 from vintage

First vintage

1990

Frequently asked about Grüner Veltliner Smaragd Vießling

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