This week marked what would be my second Austrian Grüner Veltliner wine. I noted how the bottles seemed so similar. Both were white wines with just a hint of green tint and this tint was accentuated by another white label with green designs.
From my previous research, I learned that Grüner Veltliner pairs well with spicy food, so I prepared a spicy noodle dish to enjoy with this wine specifically. It combined sweet potato noodles with spicy sausage and a tomato-based sauce along with a few additional herbs and spices.
The Hermann Moser winery is managed by a husband and wife duo that combines their love for life and each other with their love for wine. The winery is in the middle of a region that grows Riesling and Grüner Veltliner almost exclusively. Located near the Danube River, this body of water lends to the terroir of the area. *
While, we’re on the topic, let’s discuss what terroir really is. It is basically how the elements that grapes are grown in affect the wine. There are four main elements of terroir, soil, terrain, climate, and tradition. Each element can add to or take away from the taste of a wine. *
This wine was from Kremstal, Austria and sampled on June 23, 2017. Again I noted that familiar green tint. The first whiff brought to mind the word sparkly. I know that isn’t a scent but it’s just what I thought of in that moment. After another sniff, I definitely took away scents of green pear. Ooh! The first taste came with a bite to it! There was also a little sour taste happening, like with Sour Skittles. I was listening to ”Tennessee Whiskey“ by Christ Stapleton. The more I drank, the more it became like a juicy lime. The high acidity may have been a bit too much with the spicy pasta. However, the more of the wine I had, the more my mouth watered for more.
I gave this wine a rating of 4.5. As soon as I finished the glass, I wanted more of it. I had to refrain from pouring another. My only reservation is that it didn’t end up pairing well with my spicy pasta.
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