Authentic Austrian Cuisine and Food http://snurl.com/21o5z7p

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Special Austrian Food you will find here :
http://snurl.com/21o5z7p
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Gruener Veltliner is Austria's signature grape. If memory serves me correctly, we have already
reviewed at least one such offering, but surely not in this column. Austrian wines tend to be pricey.
The producer, Weingut Undhof-Salomon was founded in 1792 and are now into the seventh
generation. They were the first to export Austrian wines to the United States. The property of 25
hectares (that's under 62 acres) had belonged to a monastery whose monks primarily cultivated
wine grapes and apricots. The Weingut grows mostly Riesling, Gruener Veltliner, and a fairly
unknown grape variety, Gelber Traminer, which is almost extinct. Here is what Peter Moser, a
major Austrian wine reviewer says about the winemaker and its site. "Salomon Undhof wines
blend finesse and character with minerality and fruit. Salomon Undhof has produced white wines
from the best terraced sites along the Danube, near Stein and Krems ever since 1792. These
wines mirror the idyllic landscape of their origin, making plain that the vines growing in the
Kremstal winegrowing area are among the best in the world." Wow, and for under $12. Today's
companion wine is a cheap Hungarian Pinot Grigio.
OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail
price.
Wine Reviewed
Salomon Undhof Salomon Groovey Gruener Veltliner 2009 12.5% alcohol about $12
Let's start by quoting the marketing materials. "Description: You know a wine is really starting to
catch on when it acquires a 'cool' nickname. Gruener Veltliner is now called GrueVe by the in-
crowd. Gruener Veltliner may be difficult for people to say (GROON-er VELT-lea-ner), but it is
becoming one of the hippest and hottest wines on the market. Typically dry and flavorful with a
peppery or spicy overtone, it is a great match for many fish (especially salmon) and seafood
dishes." And now for my review.
At the first sips this wine presented subtle acidity. It was lightly lemony and had a touch of
sweetness. The first meal centered on a meatless patty that was made with textured vegetable
protein. The wine was long and fruity. It tasted of slightly unripe grapefruit and was too acidic.
When paired with French fried eggplant sticks the Gruener Veltliner was long and slightly sweet,
now tasting of lime. A high-quality ice cream bar in a thick chocolate lightened the wine's lime
taste but it remained long.
My next meal was an omelet with lots of chilies. Now Gruener Veltliner showed light acidity and
tasted of peaches. It had good length. Fresh avocado rendered it light but long, tasting of lemon
and lime. The wine showed refreshing acidity but not a lot of fruit when paired with roasted
eggplant brimming with garlic. It was round and slightly sweet in the presence of a fresh tomato.
The Scottish shortbread dessert with lots of butter (32%) almost killed the wine at first;

2. subsequently it came back.
My final meal was a broiled Atlantic salmon filet first marinated and basted in an agave nectar
sauce and then broiled until slightly black. The GV was too acidic to be ethereal but it did try. It
tasted of white grapefruit. Cold beets dampened its acidity which was fine with me. Green beans in
tomato sauce rendered this wine round; it tasted of white grapefruit.
The first of two cheeses was a mild provolone. The wine was round with good balance. With a
rather tasty yellow cheddar it was mouth filling and almost elegant.
Final verdict. This is a close call, but I would buy this wine again. It is no longer for sale in my neck
of the woods. The producer's 2006 Reserve Gruener Veltliner falls into the cracks; it costs about
$35 which is too expensive for most of my columns and way below the cutoff for my upscale wine
column. I would like to see if I agree with that Austrian reviewer.
Levi Reiss has authored or co-authored ten books on computers and the Internet, but to be
honest, he would rather just drink fine Italian, French, or other wine, accompanied by the right
foods and spend time with his wife and family. He teaches classes in computers at an Ontario
French-language community college. Among his many web sites he is particularly proud of his
Italian travel site with a special focus on regional food and wine at www.travelitalytravel.com.
Check out his global wine website at www.theworldwidewine.com with his weekly column
reviewing $10 wines and his new sections writing about (theory) and tasting (practice) organic and
kosher wines, and now upscale wines.
Article Source:
http://EzineArticles.com/?expert=Levi_Reiss
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Special Austrian Food you will find here :
http://snurl.com/21o5z7p
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