Nikolaihof Hefeabzug Grüner Veltliner Smaragd

What it pairs with

• Calf's liver with caramelised onions
  The wine's creamy, rich body and spice note can handle the intensity of organ meat.
• Roast chicken with root vegetables
  Ripe pear and pepper notes echo roasted root vegetable sweetness.
• Aged Comté or Emmental
  Creamy, buttery wine texture matches hard aged cheese with nutty character.

How to serve Nikolaihof Hefeabzug Grüner Veltliner Smaragd

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. Calf's liver with caramelised onions, Roast chicken with root vegetables, Aged Comté or Emmental. Match the wine's structure to the dish's fat and salt.

History

The Hefeabzug (direct-from-lees bottling) is a traditional Austrian practice that Nikolaihof has championed as part of their natural, intervention-minimal approach. The wine is bottled from the Fuder cask without fining or filtration, preserving the full creamy texture of the lees.

1. 1980 — Hefeabzug Grüner Veltliner first released as a distinct cuvée showcasing the estate's sur-lies philosophy
2. 1998 — The Hefeabzug wins recognition at Austrian national wine competitions for its distinctive textural style

Facts

Producer

Nikolaihof Wachau

Grapes

Grüner Veltliner

Classification

Wachau DAC

Oak

Large old oak Fuder; extended lees contact; no new oak

ABV

13.5%

Price

€40-65 at retail

Drinking window

5-15 from vintage

First vintage

1980

Biodynamic

Demeter Certified

Organic

DEMETER

Frequently asked about Nikolaihof Hefeabzug Grüner Veltliner Smaragd

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