Riesling Smaragd Ried Küss Den Pfennig - Weingut Schmidl

Riesling Smaragd Ried Küss Den Pfennig - Weingut SchmidlThe elegant Riesling Smaragd Ried Küss Den Pfennig from Weingut Schmidl glides into the glass with a bright light yellow color. If you swirl the wine glass, you can perceive a first-class balance in this white wine, as it does not stand out on the walls of the glass as either watery or syrupy or liqueur-like. The bouquet of this white wine from Lower Austria convinces with nuances of peach, lemon and green apple. If we trace the aromatics further, mineral notes are added. This wine delights with its elegantly dry flavor. It was bottled with 8.5 grams of residual sugar. This is a real quality wine, which clearly stands out from simpler qualities and so this Austrian naturally enchants with the finest balance despite all dryness. Aroma does not necessarily need much residual sugar. Balanced and complex, this dense white wine presents itself on the palate. Due to its present fruit acidity, the Riesling Smaragd Ried Küss Den Pfennig reveals itself to be fantastically fresh and lively on the palate. The finale of this well-maturing white wine from the wine-growing region of Lower Austria, more precisely from the Wachau, finally thrills with considerable reverberation. Vinification of Weingut Schmidl Riesling Smaragd Ried Küss Den Pfennig The balanced Riesling Smaragd Ried Küss Den Pfennig from Austria is a single-varietal wine, organically pressed from the Riesling grape variety. After the hand harvest, the grapes reach the press house in the fastest way. Here they are selected and carefully broken up. Fermentation follows in stainless steel tanks at controlled temperatures. After the end of fermentation, the Riesling Smaragd Ried Küss Den Pfennig can harmonize further for several months on the fine lees. Food recommendation for Weingut Schmidl Riesling Smaragd Ried Küss Den Pfennig This Austrian white wine is best enjoyed moderately chilled at 11 - 13°C. It is perfect as an accompanying wine to cod with cucumber-mustard vegetables, spinach gratin with almonds or pumpkin casserole.