Grüner Veltliner Sauberg Tradition Reserve - Ingrid Groiss

Grüner Veltliner Sauberg Tradition Reserve - Ingrid GroissThe Grüner Veltliner Sauberg Tradition Reserve from Ingrid Groiss in Lower Austria reveals a radiant, platinum yellow color in the wine glass. After the first swirl, you can perceive a perfect balance in this white wine, as it does not appear watery, nor syrupy or liqueur-like on the glass walls. On the nose, this white wine from Ingrid Groiss displays all kinds of oranges. As if that were not already impressive, further aromas such as honey, chamomile and minerality are added thanks to maturation in stainless steel. The Ingrid Groiss Grüner Veltliner Sauberg Tradition Reserve presents itself to the wine drinker as wonderfully dry. This white wine never appears coarse or austere, but rather round and smooth. On the palate, the texture of this well-balanced white wine is wonderfully light. On the finish, this youthful wine from the wine-growing region of Lower Austria delights with considerable length. Once again, hints of orange appear. Vinification of the Grüner Veltliner Sauberg Tradition Reserve from Ingrid Groiss The basis for the balanced Grüner Veltliner Sauberg Tradition Reserve from Lower Austria is grapes of the Grüner Veltliner variety. The Grüner Veltliner Sauberg Tradition Reserve is an Old World wine in the best sense of the term, as this Austrian exudes an exceptional European charm that clearly underscores the success of wines from the Old World. After harvesting, the grapes are immediately brought to the press house. There they are selected and gently crushed. Fermentation then takes place in stainless steel tanks at controlled temperatures. After the end of fermentation, the Grüner Veltliner Sauberg Tradition Reserve can continue to harmonize on the fine lees for several months. Food recommendation for the Grüner Veltliner Sauberg Tradition Reserve from Ingrid Groiss This Austrian white wine is best enjoyed moderately chilled at 11 - 13°C. It pairs perfectly as an accompaniment to asparagus salad with quinoa, fried trout with ginger-pear, or wok vegetables with fish.