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Kellerei St Paul's Pinot Bianco "Plötzner" DOC 2021
Kellerei St Paul's Pinot Bianco "Plötzner" DOC 2021
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Description
Description
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.
Wine Details
Wine Details
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
Winery
Winery
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.
Food Pairings
Food Pairings
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.
Cheese Pairings
Cheese Pairings
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.
Recipe
Recipe
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:
- Heat olive oil in a pan and sauté onions and garlic until translucent.
- Add rice and toast for 2 minutes. Deglaze with white wine and let it reduce.
- Gradually add stock, one ladle at a time, stirring continuously until absorbed.
- Cook scallops in a separate pan until golden and tender.
- 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.
