Tegernseerhof Riesling Smaragd Steinertal

What it pairs with

• Freshwater crayfish with cream
  Racy mineral Riesling cuts through rich cream while echoing the crustacean sweetness.
• Sushi with pickled ginger
  Lime-mineral intensity and racy acidity suit delicate raw fish preparations.
• Oysters with lemon mignonette
  Primary-rock mineral and sharp acidity are a classic oyster pairing.

How to serve Tegernseerhof Riesling Smaragd Steinertal

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. Freshwater crayfish with cream, Sushi with pickled ginger, Oysters with lemon mignonette. Match the wine's structure to the dish's fat and salt.

History

The Steinertal Ried is shared among Loiben-area producers; Tegernseerhof's version emphasises the site's mineral austerity. Martin Mittelbach produces a tighter, more linear Riesling from these parcels compared to the estate's richer Grüner Veltliner.

1. 1992 — First Tegernseerhof Steinertal Riesling Smaragd as a distinct single-Ried cuvée

Facts

Producer

Weingut Tegernseerhof

Grapes

Riesling

Classification

Wachau DAC

Oak

Stainless steel; no oak

ABV

13.0%

Price

€50-75 at retail

Drinking window

6-18 from vintage

First vintage

1992

Frequently asked about Tegernseerhof Riesling Smaragd Steinertal

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