Kellerei St Paul's Pinot Bianco "Plötzner" DOC 2021

Kellerei St. Paul's Pinot Bianco "Plötzner" DOC is a fresh and refined white wine from Alto Adige, Italy, crafted from 100% Pinot Bianco grapes. This medium-bodied wine offers vibrant aromas of green apple, pear, and white flowers, with a crisp palate showcasing citrus, almond, and a touch of minerality, balanced by lively acidity and a smooth finish.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

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.

Strangolapreti (Spinach Dumplings)

Ingredients:

• 200 g stale rye or bread, cubed
• 150 g spinach, blanched and chopped
• 2 eggs, beaten
• 50 g Parmigiano-Reggiano, grated
• 1 tbsp chopped parsley
• Pinch of nutmeg
• Salt and pepper, to taste
• Butter and sage leaves, for finishing

Instructions:

1. Soak bread in a little warm water or milk until soft, then squeeze out excess liquid.
2. Combine soaked bread, chopped spinach, eggs, cheese, parsley, nutmeg, salt and pepper. Mix to form a soft dough.
3. Shape into small dumplings (walnut-sized).
4. Bring a pot of salted water to a gentle simmer and cook dumplings for 3–4 minutes until they float.
5. Meanwhile, melt butter in a skillet, add sage leaves and fry until fragrant.
6. Drain dumplings and toss gently in sage butter.
7. Serve immediately with an extra sprinkle of Parmigiano.