Rudi Rabl Steinhaus Riesling 2021

Rudi Rabl Steinhaus Riesling is an elegant, medium–bodied white wine from the Kamptal region in Austria. Crafted exclusively from Riesling grapes grown on steep gravel and slate slopes, it unveils vibrant aromas of green apple, citrus zest, and white blossom, with subtle mineral undertones. On the palate, expect a crisp, refreshing acidity balanced by a lively texture and a clean, persistent finish that truly reflects its alpine terroir.

*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, Barrel-fermented
Grape Varietal: Riesling
Tastes Like: Comparable to a crisp Sauvignon Blanc, with green apple, citrus zest and a clean mineral finish
Alcohol Percentage: ~12.5% (approx.)
Closure: Screwcap
Size: 750 mL
Appellation: Kamptal DAC
Region: Kamptal, Austria
Terroir: Gravel and slate slopes imparting fresh minerality

Weingut Rudi Rabl is a family-owned estate in Kamptal, Austria, renowned for its mineral-driven Rieslings. Perched on terraced vineyards overlooking the Kamp River, they practise sustainable viticulture and meticulous cellar techniques to produce expressive, terroir-driven wines.

Seafood: Pan-fried trout with lemon and parsley to echo the wine's bright acidity.
Poultry: Roast chicken with thyme and garlic, complementing its citrus notes.
Vegetarian: Asparagus risotto finished with a squeeze of lemon.
Game: Sautéed quail with herb butter for a delicate, aromatic pairing.

Emmentaler: Nutty and smooth, enhancing the wine's fruit character.
Vorarlberger Bergkäse: Firm and slightly tangy, matching its minerality.
Ziegenkäse: Creamy and tangy, adding refreshing contrast.
Topfen: Silky quark, lending gentle acidity and texture.

Forelle Müllerin Art (Trout Meunière)

Ingredients:

• 2 whole trout, cleaned and gutted
• Salt and pepper, to taste
• Flour, for dusting
• 4 tbsp butter
• 1 tbsp vegetable oil
• Juice of 1 lemon
• 2 tbsp chopped parsley

Instructions:

1. Season trout with salt and pepper, then dust lightly with flour.
2. Heat butter and oil in a large frying pan over medium–high heat.
3. Place trout skin-side down and cook for 3–4 minutes per side until golden and cooked through. Remove fish and keep warm.
4. Add lemon juice and parsley to the pan, swirling to deglaze and create a light sauce.
5. Pour the sauce over the trout and serve immediately with lemon wedges.