Tasting
Yellow with greenish reflections, clearly visible viscosity. The initial perception of fresh yellow flowers on the nose is followed by pomelo filets and ripe, red bell peppers, enhanced by juicy pear pulp and a twinkle of lemons, finally accumulating to a multi -layered aroma spectrum. Dry with creamy acidity and pressure. Perfectly balanced between hearty vitality and animating elegance. Due to this year`s vintage already fairly athletic.
Pairing
Pheasant filled with chanterelles, minced meat balls with Muscat pumpkin as “side dish”. Gouda bread + pepperonata. With pears au gratin, mild ham (for breakfast too ), pasta with home-made walnut pesto, smoked trout, for “twittering” followed by a red TRIE and much more.
Making
Hand-picked in several runs as of 06.9.2011 (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 | January 24th 2012 |
| Alcohol | 13,0 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