Josef Jamek Riesling Smaragd Ried Klaus

What it pairs with

• Pan-fried Danube carp
  Classic match: mineral Riesling with the Wachau's river fish.
• Smoked eel with horseradish
  The wine's mineral tension and herbaceousness stand up to the eel's richness.
• Aged Cheddar
  After 10 years, the wine's mineral complexity finds a companion in sharp aged Cheddar.

How to serve Josef Jamek Riesling Smaragd Ried Klaus

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 Danube carp, Smoked eel with horseradish, Aged Cheddar. Match the wine's structure to the dish's fat and salt.

History

Josef Jamek was one of the first Wachau producers to insist on dry, varietal wine styles in the 1960s, departing from the sweeter fashions of the era. His Klaus Riesling Smaragd from the steep Weissenkirchen terraces was an early single-site bottling within the region's dry-wine tradition.

1. 1970 — Josef Jamek first produces a standalone Klaus Riesling Smaragd as part of his dry-wine focus
2. 1983 — Estate joins Vinea Wachau Nobilis Districtus; Klaus Riesling becomes a founding Smaragd

Facts

Producer

Weingut Josef Jamek

Grapes

Riesling

Classification

Wachau DAC

Oak

Large old oak Fuder; no new oak

ABV

13.0%

Price

€45-70 at retail

Drinking window

6-20 from vintage

First vintage

1970

Frequently asked about Josef Jamek Riesling Smaragd Ried Klaus

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