Kellerei St Paul’s Pinot Bianco “Plötzner” DOC 2021

Complex aroma spectrum with smells of green apple, pears and peaches paired with fine citrus nuances, floral hints and almond touch. On the palate this elegant Pinot Blanc is refreshingly fruity and finesse-rich with a salty finish. Pair as an aperitif, or with risotto, fish and asparagus dishes

Type: White Wine
Style: Light-bodied, Crisp
Grape Varietal: Pinot Bianco
Tastes Like: Comparable to a Chablis, with green apple, pear, and white flower notes, finishing with a refreshing minerality.
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Region: Alto Adige, Italy
Terroir: Gravelly and limestone soils
Aging: Stainless steel
Serving Temperature: 8-10°C

Kellerei St Paul's is a prestigious cooperative winery in Alto Adige, renowned for its meticulous winemaking and dedication to showcasing the elegance of local varietals. The "Plötzner" Pinot Bianco reflects their commitment to quality.

Seafood: Grilled prawns or scallop risotto.
Poultry: Herb-roasted chicken or turkey breast with lemon sauce.
Vegetarian: Asparagus quiche or zucchini fritters.
Meat: Pork loin with apples or veal piccata.

Ricotta: Creamy and mild, enhancing the wine's freshness.
Goat Cheese: Tangy and soft, complementing the wine's acidity.
Fontina: Mild and nutty, balancing the wine's structure.
Asiago: Smooth and savoury, pairing beautifully with the wine.

Scallop Risotto

Ingredients:

• 1 cup Arborio rice
• 500g scallops
• 4 cups chicken or vegetable stock
• 1/2 cup dry white wine
• 2 tbsp olive oil
• 1 onion, finely diced
• 2 garlic cloves, minced
• 1/4 cup Parmesan cheese, grated
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a pan and sauté onions and garlic until translucent.
2. Add rice and toast for 2 minutes. Deglaze with white wine and let it reduce.
3. Gradually add stock, one ladle at a time, stirring continuously until absorbed.
4. Cook scallops in a separate pan until golden and tender.
5. Once risotto is creamy, stir in Parmesan and top with scallops. Garnish with parsley.

Tip: Pair with Kellerei St Paul's Pinot Bianco "Plötzner" for an elegant meal.