Bigger in the mouth than the nose might suggest, the wine has a pleasing weightiness. Flavors comprise a sumptuous blend of fruit--from green apples to white plums--and vegetables, with notes of peas and lentils plus hints of white pepper. The wine's considerable structure is supported by mouthwatering acidity. Read more info about this wine
Weingut Türk Grüner Veltliner Frechau
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Featured Recipe Pairing
Grilled Asparagus and Prosciutto Salad
Asparagus, chives and mixed baby greens, which form the heart of this springtime salad, provide a crispy, vegetal tang. Try to buy the prosciutto the same day you plan to serve it, as its flavor begins to fade after slicing.
An Austrian original, the Grüner Veltliner grape began its resurgence 30 years ago, when growers discovered that lower yields and greater ripeness led to better results. The versatile white wine that "Gru-V" produces started to emerge as a sommelier favorite during the late 1990s based on its ability to pair with unlikely foods. After a decade of popularity in restaurants, Grüner Veltliner is slowly making its way into the mainstream. One of Austria's most highly regarded wine regions, Kremstal is located 40 miles west of Vienna and 30 miles south of the Czech Republic. There, a well-draining terrain composed of rocky soils intermixed with clay and limestone combines with a moderate climate to provide the racy character and mineral backbone of this wine. Part of a local winemaking legacy that dates back to the 1700s, the Türk family acquired the present site in 1836. The land and facilities have been passed down for generations and are now in the capable hands of Franz Türk, his wife and their four children.
Ripe and heady, the Frechau's aromas evoke apple, green apricot, citrus, sugar snap peas and wet stone.
Bigger in the mouth than the nose might suggest, the wine has a pleasing weightiness. Flavors comprise a sumptuous blend of fruit--from green apples to white plums--and vegetables, with notes of peas and lentils plus hints of white pepper. The wine's considerable structure is supported by mouthwatering acidity.
Grüner Veltliner is famous for matching with difficult-to-pair foods such as asparagus and artichokes, whose vegetal flavors seem to repel most wines. Grüner accomplishes this with its unique blend of savory and sweet, as well as its fine acidity. Particularly rich, the Türk works with heavier dishes like white asparagus with hollandaise sauce or any type of rich fish or seafood; try sturgeon, monkfish or seared scallops on a bed of greens or lentils.
Serve well chilled: refrigerate the bottle for 45 minutes before serving.
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