Nikolaihof Vinothek Riesling

What it pairs with

• Turbot with mushroom cream
  The wine's complexity and evolved texture call for a refined fish preparation.
• Aged hard cheese with honey
  Evolved honey and apricot notes in the wine echo this classic cheese-and-honey combination.
• Foie gras terrine
  Rich, concentrated wine with mineral depth is a worthy partner to fatty foie gras.

How to serve Nikolaihof Vinothek Riesling

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. Turbot with mushroom cream, Aged hard cheese with honey, Foie gras terrine. Match the wine's structure to the dish's fat and salt.

History

The Vinothek releases at Nikolaihof are inspired by traditional Austrian practice of holding wine in barrel for years before selling. The ancient Fuder cellar (dating to Roman times) provides the stable low-temperature environment for extended ageing. The wine is released only when the Saahs family judges it ready.

1. 1990 — Vinothek Riesling programme launched: wines held in barrel minimum 5 years before release
2. 2005 — International recognition of the Vinothek concept as a distinctive Austrian wine-ageing tradition

Facts

Producer

Nikolaihof Wachau

Grapes

Riesling

Classification

Wachau DAC

Oak

Large old oak Fuder; barrel-aged 5+ years before release

ABV

13.5%

Price

€80-130 at retail

Drinking window

5-30 from release

First vintage

1990

Biodynamic

Demeter Certified

Organic

DEMETER

Frequently asked about Nikolaihof Vinothek Riesling

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