Riesling Smaragd Brandstatt

What it pairs with

• Pike-perch with herb crust and lemon butter
  The wine's saline mineral core and citrus notes are perfect companions for fresh-caught Danube fish.
• Raw oysters
  The saline finish and racy acidity make an ideal pairing for briny shellfish.
• Grilled sole with capers
  Herb and mineral notes in the wine complement the delicate fish.

How to serve Riesling Smaragd Brandstatt

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. Pike-perch with herb crust and lemon butter, Raw oysters, Grilled sole with capers. Match the wine's structure to the dish's fat and salt.

History

Peter Veyder-Malberg founded his estate in 2008, restoring abandoned terrace vineyards in the Wachau. The Brandstatt site dates back centuries; Veyder-Malberg farms it biodynamically and ferments in large old Austrian oak barrels. First Brandstatt Riesling Smaragd bottled in 2010.

1. 2008 — Peter Veyder-Malberg founds the estate and begins restoring the Brandstatt site
2. 2010 — First Brandstatt Riesling Smaragd bottled

Facts

Producer

Winery Veyder-Malberg

Grapes

Riesling

Classification

Wachau DAC

Oak

Large old Austrian oak barrels (Fuderfass); no new oak

ABV

13.5%

Price

EUR 50-75 at retail

Drinking window

5-20 from vintage

First vintage

2010

Biodynamic

Biodynamic Practicing

Organic

ORGANIC CERTIFIED

Frequently asked about Riesling Smaragd Brandstatt

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