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 a dry Sauvignon Blanc, 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.

Asparagus Tart

Ingredients:

• 1 sheet puff pastry
• 1 bunch asparagus, trimmed
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 2 eggs, beaten
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 200°C. Roll out puff pastry and place on a baking sheet.
2. Mix ricotta, Parmesan, and one egg in a bowl. Spread over the pastry, leaving a border.
3. Arrange asparagus on top, season with salt and pepper, and drizzle with olive oil.
4. Brush the pastry edges with beaten egg and bake for 20-25 minutes until golden.

Tip: Serve warm with a green salad for a complete meal.