Tasting
Yellow with greenish reflections, clearly visible viscosity. A fresh bunch of yellow flowers in the nose, followed by pomelo filets and ripe, red bell peppers. Additionally accompanied by juicy pear pulp and a twinkle of lemon, all immediately merging to a multi -layered aroma spectrum. Dry with creamy acidity and spice. Perfectly balanced between hearty power and animating elegance.
Pairing
Minced meat balls with Muscat pumpkin as "side dish". Gouda bread + peperonata. With pears au gratin, mild ham (for breakfast ), guinea fowl with morel filling, pasta with home-mixed walnut pesto, zander casserole, to start with before passing on to the TRIE, and much more.
Making
Hand-picked in several runs as of 13.9.2010 (Yellow Muscat, Muskat Ottonell) to the end of September (Chardonnay).
Selective hand-picking into small boxes, gentle pressing after a short period of maceration, fermentation at 17 - 19º C in stainless steel tanks.
| Grape varieties | Chardonnay, Yellow Muscat, Muscat Ottonel … |
|---|---|
| Serving temperature | 7–10° C |
| Bottling | December 13th 2010 |
| Alcohol | 12,5 Vol.% |
| Acidity | 6,5 g/l |
| Residual sugar | dry |
| Bottle sizes | 0,75l |
| CO2 Pressure | 2,499 bar (individual CO2-pressure at 20°C) |
Other vintages
- Available
- Sold out
Recipes
- Soft Cheese grilled on an Apple Wood Plank with Cherry Sauce
- Rust Bean Strudel
- Liptauer by Grandmother Ratz
- Semolina Dumpling Soup
- Pasta e Fagioli
- Our Simple Truffles Risotto
- Fried Veal Escalope with Caper Sauce
- Red Beet Soup
- Potato Soup with Dumplings
- Celery Cream Soup Garnished with Truffles
- Avocados with Poached Egg and Caper Sauce
- Blinis with Caviar
- Gnocchi in Ham–Sage–Sauce
- Orecchiette with Spinach-Cream Sauce
- Asparagus Risotto
- Boiled Tafelspitz
- Nut Noodles
- Pear Cheese Pockets
- Bacon-Potato-Hash Browns
- Potato-Greave-Spread with Crisp Slices of Bread
- Bean-Lamb-Strudel
- Sautéed Chanterelles on Two Types of Beans
- Fried Pork Cutlet with Smoked Cheese Filling
- Roasted Dumplings with Egg & Bacon
- Onion Toast and roasted Mushrooms
- Schüttelbrot-Hamburger
- Fried Zander with luke-warm Creme Fraiche Pasta, Pignoli and sauted Balsamic-Tomatoes
- Spargel-Avocado-Tartar