Showing posts with label Grüner Veltliner. Show all posts
Showing posts with label Grüner Veltliner. Show all posts

Wednesday, February 8, 2017

Three Delightful Whites. Chapeau Chaps!

Three Delightful Whites
Chapeaux Chaps!

We have been traveling all over to assemble this top notch trio of white wines for you. Maybe just a trio but they amount to quite an orchestra, maybe even capable of a symphony. The traveling has not been done by me personally but by the folks from Wine Mason, Mary Pawle and Le Caveau. They have bought well. So, let us doff the hats and say Chapeaux to the chaps and chapesses!

Turner Pageot Le Blanc 2015, Languedoc (AOP), 14%, €19.95 Bradley’s, North Main Street, Cork.

Colour is a shiny pale gold. The nose, slightly honeyed, is of ripe apricot and exotic fruit. Ripe fruit abounds on the medium-dry palate. This is fruity, rich and round and quite a powerful wine with a long and mineral  finish. Very Highly Recommended.

It is an organic blend of Roussane (80%) and Marsanne (20). Turner Pageot, imported by the Wine Mason, produce a range of “gastronomic wines” and say the striking colourful collage on the label suggests exciting food and wine matches.

And the food and wine pairings they suggest are Fish and crustaceans in sauce; Saint Jacques with black truffle; Pike dumplings Nantua sauce; Noble poultry; White sausage. Old-fashioned veal blanquette. Mushrooms with cream. 

Noble poultry, how are ye! Well, come to think of it, there was some right royal Irish chicken in the Thai Green Curry from Cinnamon Cottage. I tried the wine with that delicious dish and they got on very well together!

Diwald Goldberg Grüner Veltliner, Wagram (Austria) 2013, 12.5%, €20.75 Mary Pawle Wines

The low-yielding vineyard overlooks the Danube and this organic trocken (dry) white wine has spent 8 months on lees. Importer Mary Pawle recommends matching it with scallops. It is often recommended with Asian also. Indeed, Grüner Veltliner is a very good food wine, very versatile, so much so that sommeliers regularly mention it, especially if a small group is hesitating over which wine to order.

This Diwald bottle boasts an attractive light gold colour. You’ll first meet its light fruit (apples, citrus) and white pepper on the nose. A tingly feel introduces it to the palate, that clean fruit fresh is there too, balanced by a lively and lovely acidity. Very Highly Recommended.

Framingham Classic Riesling, Marlborough 2009, 12%, €22.65 Le Caveau
Colour is an inviting rich yellow. Floral and citrus elements in the aromas and a hint of diesel too followed by a mouthful of delicious complex flavours. It is just off-dry with a little sweetness in the mix - think Mosel rather than Rhine.

Texture has been reinforced by some six months spent on lees. Balance comes from the juicy acidity and the finish is long and drying. Overall quite a rich Riesling and a Highly Recommended one.

The diesel is almost always an unwanted distraction for me in New Zealand (and Australian) Rieslings but here it is just about noticeable and hardly at all with food, especially with that delicious Skeaghanore Smoked Duck Breast.

Friday, November 9, 2012

Two Johann Strauss Numbers

Austria’s Grape: Grüner Veltliner
A Johann Strauss Duet.

On a coach tour through Austria some eight years ago, two things were unavoidable: one was dreaded dry pork (it featured in every dinner in the budget hotels) and the other was their “national wine” made from Grüner Veltliner.

So, I was nearly turned off pork but certainly I was turned on to GV or Gru-vee as some call it. GV may not be unique to Austria but it “belongs” to the country in the same way that Zinfandel is associated with California.

While it is a national treasure, the Austrians sometimes treat it quite nonchalantly as was the case in a wine tavern in Grinzing (close to Vienna) where they were serving it in half litre mugs at three euro a time. Quite a night. Wine, schrammelmusik and I don’t think we got pork there!

Memories of that Austrian trip came back as I recently tried two GV’s from Karwig Wines, both made by Weingut Johann Strauss in the Kremser area. This region, on the banks of the Danube and west of Vienna, is not too far east of the abbey of Melk, a famous tourist attraction that some of you may have visited.

My rainy day cruise by the Danube vineyards

Weingut Johann Strauss, 2009 Grüner Veltliner (Alte Reben, Kremser, Weinzierlberg), 13.5%, €15.70 Karwig Wines

Weingut Johann Strauss, 2009 Grüner Veltliner (Kremser, Sandgrube), 13%, €13.50 Karwig Wines

The first wine is made from the fruits of old vines (Alte Reben) in the Weinzierlberg vineyard while the second, not from old vines apparently, gets its fruit from the adjoining Sandgrube (sandpit) vineyard, both in the Kremser.

Joe Karwig says that location can be a quite important factor in Grüner Veltliner, though that didn’t seem to be the case here. Each has white fruit aromas and a colour of light gold (with green hints).

The first one has a pleasant tingly introduction, followed by fairly intense fruit flavours before a long dry finish and performed at a good level from start to finish. It is possibly a little more lush and slightly peppery than the Sandgrube but there is not much between them in my humble opinion. The Sandgrube has a very similar attack, again with nice bright fruit flavours and a similar finish.

So there you are, a pleasant alternative to the mainstream white grapes. I certainly enjoyed them and both are highly recommended, well worth a try.
Music in Grinzing wine house