Updated: Jan 16
Grüner Veltliner Moosburgerin 2018
My cholesterol is at 230, so I have to stay away from rare steaks and cheeses. Today I am going for grilled swordfish, and I pick this Austrian nectar to moisturize the palate and keep myself healthy. It is a 100% Grüner Veltliner.
In the glass the wine has a pale lemon gold colour. It is clear with no traces of deposits.
The aromas intensity is medium plus. The aromatic palette is quite interesting. There are hints of acacia, honeysuckle with a juicy essence of pear. More I smell inside the glass, more my nostrils are thrilled by the perfume of nectarine and peach, with a nice crispy lemon zest But there is also a rich flavour of melon and pineapple. Mineral notes of flint and wet stone also characterize the wine. The white pepper makes all the flavours more vibrant.
In the mouth, the wine is dry with a high level of acidity. The alcohol is medium (i.e. 12.5%). the flavour intensity is medium plus. On the palate, we taste the same aromas enjoyed at the nose, plus a bit of hay and honey. There is also a hint of cream, but I don’t think this nectar undergo the malolactic fermentation. There is a subtle perfume of honey and hay. These aromas may develop even more with the aging.
The finish is medium plus, with the pineapple and the flint lasting the most.
The wine is good even though a bit simple. It works well with spicy food and fishmeal as my swordfish sandwich with comfit tomatoes.