What it pairs with
-
Poached trout with dill butter
Classic Danube fish pairing; the wine's mineral freshness lifts the dill butter. -
Spring asparagus with vinaigrette
Riesling acidity and mineral notes complement delicate asparagus. -
Light chicken soup with herbs
The wine's herbal mineral character and medium body suit a gentle chicken broth.
How to serve Riesling Smaragd
Allow 5 minutes from open to pour.
- Open and pour. Open and pour directly. No decanting required for this style.
- Serve at 8-10°C. Cellar temperature (8-10°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a smaller all-purpose white glass; the bowl shape rewards the wine's structure.
- Pair with. Poached trout with dill butter, Spring asparagus with vinaigrette, Light chicken soup with herbs. Match the wine's structure to the dish's fat and salt.
History
The Piewald estate at Aggsbach-Dorf marks the westernmost point of the Wachau wine appellation near Melk. Their Riesling Smaragd is produced from terrace parcels overlooking the Danube.
- 1945 — Piewald family establishes the estate
- 2003 — Riesling Smaragd first bottled under current label
Facts
- Producer
- Weingut Familie Piewald
- Grapes
- Riesling
- Classification
- Wachau DAC
- Oak
- Stainless steel; no oak
- ABV
- 13.0%
- Price
- EUR 18-28 at retail
- Drinking window
- 3-10 from vintage
- First vintage
- 2003
Frequently asked about Riesling Smaragd
When should I drink Riesling Smaragd?
Drink 3-10 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Riesling Smaragd?
Poached trout with dill butter is the canonical pairing. Other strong matches include Spring asparagus with vinaigrette and Light chicken soup with herbs. Classic Danube fish pairing; the wine's mineral freshness lifts the dill butter.
What grapes are in Riesling Smaragd?
The blend is Riesling. The wine is classified as Wachau DAC.