Wine writer Oz Clarke says this:
Every year the Gruner Veltliner grape proves its versatility...the Kollmitz vineyard is high and sloping, steeping down towards the Danube, and it produces a unique white. The texture is as soft as souffle or ile flottante, dotted with salted Devon butter; a touch of pepper and spritz break up this mild yeasty cake, and you realise there's a nip of bitterness in the wine, a bitterness like guava pips, or the pips of pears, which only underscores the smooth, cool fruit of slightly underripe pears and chilled white melon that makes this such a high quality glugger. Oz's no.22 best wine in 2010
Smaragd-graded wines - named after the small emerald lizards often found between the vines - are richer, more full-bodied and have great ageing potential. Award winner.
Food recommendations:
Asian dishes with oyster sauce, peanut sauce, stir-fries, tofu. Poultry, pork, veal (chicken skewers and satays); white fish, shellfish; soups; vegetable dishes (brussel sprouts, asparagus)
Variety: Grüner Veltliner
Origin: Austria, Wachau
Body: medium - full
Suggested Serving Temperature: 11 - 13 ℃
Recommended Stem: Zalto Bordeaux
you can find all Zalto Denk'Art stems here
This product was added to our catalog on Thursday 17 March, 2011.
