Rudi Rabl Spiegel Grüner Veltliner 2021

Rudi Rabl Spiegel Grüner Veltliner is a vibrant and mineral-driven white wine from Kamptal, Austria. Made from 100% Grüner Veltliner, it offers aromas of green apple, pear, and white pepper, with subtle hints of citrus and wet stone. The palate is medium-bodied with lively acidity, a smooth texture, and a refreshing, clean 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: Medium-bodied, Crisp
Grape Varietal: Grüner Veltliner
Tastes Like: Comparable to Chablis, with notes of green apple, white pepper, and citrus zest, finishing with vibrant acidity and a mineral-driven finish.
Alcohol Percentage: 12.5%
Closure: Screw Cap
Size: 750mL
Region: Austria
Terroir: Loess and gravel soils
Aging: Stainless steel
Serving Temperature: 8-10°C

Rudi Rabl is one of Austria's most acclaimed wineries, known for producing high-quality wines that reflect the distinct terroir of Kamptal. Their Spiegel Grüner Veltliner is a standout expression of this iconic Austrian varietal.

Seafood: Grilled prawns, baked cod, or seafood risotto.
Poultry: Lemon-herb chicken or turkey wraps.
Vegetarian: Asparagus tart or zucchini fritters.
Meat: Light pork dishes or veal medallions.

Goat Cheese: Fresh and tangy, enhancing the wine's crispness.
Ricotta: Creamy and mild, complementing the wine's minerality.
Pecorino: Nutty and savoury, pairing beautifully with the wine.
Brie: Soft and creamy, balancing the wine's acidity.

Wiener Schnitzel (Viennese Schnitzel)

Ingredients:

• 4 veal or pork cutlets (about 150 g each), pounded thin
• Salt and pepper, to taste
• 100 g plain flour
• 2 eggs, beaten
• 150 g breadcrumbs
• Butter or lard, for frying
• Lemon wedges, to serve

Instructions:

1. Season cutlets with salt and pepper. Dredge each first in flour, then dip in beaten eggs, and finally coat evenly with breadcrumbs.
2. Heat a generous amount of butter or lard in a large frying pan over medium–high heat.
3. Fry cutlets one or two at a time, for 2–3 minutes per side, until golden brown and cooked through.
4. Drain on paper towel to remove excess fat.
5. Serve immediately with lemon wedges and a simple potato salad or mixed green salad.