rosé wine made in the Prosecco style. It has delicate aromas of fresh strawberries and red berries. Refreshingly dry finish.
We were welcomed to the River and Rail Restaurant by Executive Chef Aaron Deal and Klaus Wittauer, founder kwselection Wines from Austria.
Our first course was “Brettljause”/Kasekrainer, Alp Blossom Cheese, Fingerling Potato Salad and Smoked Trout Roe and Rye Flour Crackers paired with Anton Bauer, Riesling, Feuersbrunn 2016 – light soft yellow color. On the nose it exhibits white peaches with a hint of exotic spices and mineralic undertone. A wonderfully transparent play of fruit on the palate ending in a long dry finish. am all-purpose food wine especially good with spicy cuisine.
Second pairing: White shrimp/Pencil Cob Corn Grits, Marinated Spring Vegetables and Herb Oil paired with Tegernseerhof, Gruner Veltliner, Bergdistel 2016. Intense, concentrated wine, which packs spice, ripe pineapple and apricots and a final floral character that fills the mouth. Elegant and balanced.
Third course: Pekin Duck Breast/Green Asparagus, Shitake Mushroom, Golden Beets, Apricot Compote paired with Heinrich Hartl, Pinot Noir, Oberwaltersdorf 2016. “A gentle vanilla note wraps itself around ripe, red cherry on the nose, with a slight touch of smoky mocha. The palate combines these flavors and presents them on a juicy palate held firm by a fine mesh of tannins. This has bite and ample freshness.” Anne Krebiehl MW
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