Prager Riesling Smaragd Wachstum Bodenstein

What it pairs with

• Lobster in Riesling sauce
  The wine's concentration and complex mineral character match the luxury of lobster in a wine-based sauce.
• Turbot with capers and lemon butter
  Intense mineral and citrus notes are calibrated for fine flatfish preparations.
• Aged Comté
  After a decade, the wine's rich, complex texture finds an equal in an aged Comté.

How to serve Prager Riesling 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. Lobster in Riesling sauce, Turbot with capers and lemon butter, Aged Comté. Match the wine's structure to the dish's fat and salt.

History

The Wachstum Bodenstein is the prestige cuvée named for the Bodenstein family who have run the Prager estate since the 1960s. Toni Bodenstein, who married into the family, gave the wine its distinctive Fuder-aged, concentration-first style. The wine is made only in the best vintages from the most exceptional Achleiten parcels.

1. 1982 — First Wachstum Bodenstein Riesling Smaragd, created by Toni Bodenstein as the estate's prestige cuvée
2. 1999 — Wachstum Bodenstein Riesling Smaragd enters export distribution in the US and UK markets

Facts

Producer

Weingut Prager

Grapes

Riesling

Classification

Wachau DAC

Oak

Large old oak Fuder; no new oak

ABV

13.5%

Price

€80-140 at retail

Drinking window

8-25 from vintage

First vintage

1982

Frequently asked about Prager Riesling Smaragd Wachstum Bodenstein

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