No edition tomorrow or Monday
For information about the Boston Wine Expo, see http://www.wine-expos.com/boston/index.html. If any of you plan to attend, feel free to contact me by E-mail at firstname.lastname@example.org - perhaps we can arrange a meeting in the Expo hall.
Two Gruner Veltliners
No tipple for fans of "fruit bombs," Gruner Veltliner is often bone-dry, tart and minerally, even austere, giving rise to the joke among Austrian wine makers, "Why drink fruit when we can drink rocks?"
But that's a rather unappetizing way to characterize a wine that's not merely appetizing but particularly well matched with food. As noted in the Jan. 14 Wine Advisor, "GV" is gaining popularity as an exceptional companion with Pacific Rim cuisines. It occurred to me the other day, though, that the Gruner Veltliner style also bears a kinship to the top white wines of Northeastern Italy, a region that - perhaps more than coincidentally - was long under Austrian dominion.
So, I wondered, would Gruner Veltliner marry well with a Trieste-style seafood risotto? You bet it would! The stony minerality and clean, zingy fruit of two somewhat different GVs really sang with a risotto packed with shrimp, scallops and fish. Here are my notes:
Nikolaihof 2000 Hefeabzug Wachau (Austria) Gruner Veltliner ($13.99)
Mantlerhof 2000 Spiegel Kremstal (Austria) Gruner Veltliner ($6.99)
FOOD MATCH: As noted above, both wines were well matched with the seafood risotto recipe featured in last week's 30 Second Wine Advisor Food Letter, archived at www.wineloverspage.com/wineadvisor/tsfl020124.phtml.
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All the wine-tasting reports posted here are consumer-oriented. In order to maintain objectivity and avoid conflicts of interest, I purchase all the wines I rate at my own expense in retail stores and accept no samples, gifts or other gratuities from the wine industry.
Thursday, Jan. 31, 2002