Nikolaihof Vom Stein Riesling Smaragd

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What it pairs with

• Grilled pike with caper butter Mineral austerity and firm acidity cut through the richness of caper butter and freshwater fish.More wines for fish →
• Mushroom and goat's cheese tart Earthy herb notes in the wine resonate with mushroom; acidity refreshes after the rich cheese.More wines for mushrooms and truffles →
• Smoked eel The wine's tension and smokiness mirror the eel's intensity without being overwhelmed.More wines for fish →

How to serve Nikolaihof Vom Stein Riesling 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. Grilled pike with caper butter, Mushroom and goat's cheese tart, Smoked eel. Match the wine's structure to the dish's fat and salt.

History

The Saahs family converted Nikolaihof to biodynamic viticulture in 1971, making it one of the earliest Demeter-certified wine estates in Europe. The Vom Stein Riesling Smaragd comes from limestone-rich terraces near Mautern on the south bank of the Danube, yielding a structured, austere style that embodies the estate's commitment to natural farming.

1. 1971Nikolaihof converts to Demeter biodynamic viticulture under Christine Saahs
2. 1983Joins Vinea Wachau Nobilis Districtus; the Vom Stein Riesling becomes one of its founding Smaragd cuvées

Facts

Producer

Nikolaihof Wachau · visiting guide

Grapes

Riesling

Classification

Wachau DAC

Oak

Large old oak Fuder and barrels; no new oak; Demeter biodynamic cellar

ABV

13.0%

Price

€45-70 at retail

Drinking window

6-20 from vintage

First vintage

1978

Biodynamic

Demeter Certified

Organic

DEMETER

Frequently asked about Nikolaihof Vom Stein Riesling Smaragd

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