Riesling Smaragd Hochrain

What it pairs with

• Steamed lobster with drawn butter
  Racy acidity and mineral depth are a natural match for rich lobster.
• Grilled char from the Danube tributaries
  Local freshwater fish with the estate's mineral Riesling is a perfect terroir pairing.
• Aged Gruyere
  The wine's mineral and citrus notes balance the salt and nuttiness of aged hard cheese.

How to serve Riesling 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. Steamed lobster with drawn butter, Grilled char from the Danube tributaries, Aged Gruyere. Match the wine's structure to the dish's fat and salt.

History

Peter Veyder-Malberg first produced Hochrain Riesling Smaragd in 2009 from the restored terrace site above Spitz. The combination of biodynamic farming and old-barrel fermentation creates a distinctive style different from stainless-steel-dominated Wachau producers.

1. 2009 — First Hochrain Riesling Smaragd bottled by Veyder-Malberg

Facts

Producer

Winery Veyder-Malberg

Grapes

Riesling

Classification

Wachau DAC

Oak

Large old Austrian oak barrels; no new oak

ABV

13.5%

Price

EUR 48-70 at retail

Drinking window

5-18 from vintage

First vintage

2009

Biodynamic

Biodynamic Practicing

Organic

ORGANIC CERTIFIED

Frequently asked about Riesling Smaragd Hochrain

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