Tegernseerhof Grüner Veltliner Smaragd Loibenberg Bergdistel

What it pairs with

• Veal roast with root vegetables
  The wine's weight and pepper spice are calibrated for rich, roasted white meats.
• White asparagus with Hollandaise
  Classic Wachau pairing: the wine's spice and mineral lift bridge asparagus bitterness.
• Pike-perch with mustard sauce
  The Danube's freshwater fish finds an ideal partner in this mineral-rich Grüner.

How to serve Tegernseerhof Grüner Veltliner Smaragd Loibenberg Bergdistel

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. Veal roast with root vegetables, White asparagus with Hollandaise, Pike-perch with mustard sauce. Match the wine's structure to the dish's fat and salt.

History

The Bergdistel (mountain thistle) label was created by Martin Mittelbach to distinguish his flagship Loibenberg Grüner Veltliner Smaragd. The name references the wild thistles that grow on the steep Loibenberg terraces.

1. 1990 — Bergdistel label introduced for the estate's flagship Loibenberg Grüner Veltliner Smaragd
2. 2000 — Martin Mittelbach receives DÖW (Distilled Wines of Austria) recognition; Bergdistel becomes the estate's calling card

Facts

Producer

Weingut Tegernseerhof

Grapes

Grüner Veltliner

Classification

Wachau DAC

Oak

Stainless steel and large old oak Fuder; no new oak

ABV

13.5%

Price

€45-70 at retail

Drinking window

5-15 from vintage

First vintage

1990

Frequently asked about Tegernseerhof Grüner Veltliner Smaragd Loibenberg Bergdistel

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