Prager Grüner Veltliner Smaragd Wachstum Bodenstein

What it pairs with

• Roasted veal sweetbreads with truffle
  The wine's concentration and spice can match the intensity of luxury offal with truffle.
• Pan-seared duck breast
  Full-bodied spicy Grüner with ripe fruit is a refined match for duck.
• Aged Gruyère with walnuts
  Crystalline, nutty cheese amplifies the wine's pepper-spice register.

How to serve Prager Grüner Veltliner Smaragd Wachstum Bodenstein

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. Roasted veal sweetbreads with truffle, Pan-seared duck breast, Aged Gruyère with walnuts. Match the wine's structure to the dish's fat and salt.

History

Following the success of the Wachstum Bodenstein Riesling, Toni Bodenstein began producing a Grüner Veltliner version from the same Achleiten reserve parcels. The amphibolite soils at Achleiten yield particularly spicy, concentrated Grüner Veltliner that can age as long as the estate's Rieslings.

1. 1985 — First Wachstum Bodenstein Grüner Veltliner Smaragd from Achleiten reserve parcels

Facts

Producer

Weingut Prager

Grapes

Grüner Veltliner

Classification

Wachau DAC

Oak

Large old oak Fuder; no new oak

ABV

14.0%

Price

€70-120 at retail

Drinking window

8-20 from vintage

First vintage

1985

Frequently asked about Prager Grüner Veltliner Smaragd Wachstum Bodenstein

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