Grüner Veltliner Smaragd Hochrain

What it pairs with

• Roast suckling pig with fennel
  The wine's pepper and stone-herb notes match roast pork; acidity balances the fat.
• White asparagus hollandaise
  Classic Wachau pairing; Grüner Veltliner and white asparagus are inseparable at the Austrian table.
• Grilled Danube pikeperch
  The full body and mineral depth of the wine are a match for the firm-fleshed local fish.

How to serve Grüner Veltliner Smaragd Hochrain

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. Roast suckling pig with fennel, White asparagus hollandaise, Grilled Danube pikeperch. Match the wine's structure to the dish's fat and salt.

History

The Hochrain Grüner Veltliner mirrors the estate's Hochrain Riesling in its site-specific approach. First bottled as a separate cuvee from the mid-1990s.

1. 1995 — Hochrain Grüner Veltliner Smaragd first bottled by Rudi Pichler

Facts

Producer

Weingut Rudi Pichler

Grapes

Grüner Veltliner

Classification

Wachau DAC

Oak

Stainless steel; no oak

ABV

13.5%

Price

EUR 48-70 at retail

Drinking window

5-18 from vintage

First vintage

1995

Frequently asked about Grüner Veltliner Smaragd Hochrain

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