I reckon ‘smaragd’ is a transliteration of the semi-orgasmic utterances that erupt uncontrollably when people first taste this. You know, like,
“Here, try this, Mr. Peterson.”
“SMAAARAAAAAAAGD. Hot damn, son, I’m sorry you had to see that. I don’t know what came over me.”
It’s Austrian rizza at its finest. A wondrous balance of lazer-powered acidity, flamboyant stone fruit, evocatively wet mountain slate and cool fog blowing over a frozen lake. Despite the language in common, these are miles apart (literally) from their German cousins. There’s something more tangible, more ‘get-able’, more enjoyable about the Austrians in my book. This’ll still age marvellously, but there’s plenty of charm to be enjoyed right now. Maybe try the first sip alone, though. Save yourself some embarrassment.
Full price $120.00 from the producer on 4 December 2019.
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It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Riesling
- Serving Temp.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Salt & pepper squid
- 3 (about 600g) large cleaned squid hoods
- 1L (4 cups) vegetable oil
- 40g (1/4 cup) plain flour
- 1 tsp salt
- 1 tsp ground white pepper
- 1 tsp Chinese five-spice
- 1/2 tsp chilli powder
- Lemon wedges and soy sauce with
- sliced fresh red chilli, to serve
- Use a sharp knife to cut through 1 side of each squid hood lengthways. Open out flat with inside surface facing up and score surface diagonally. Cut into 3.5cm squares and pat dry with paper towel.
- Heat the oil in a large wok over medium heat until it reaches 190°C on a confectionary/oil thermometer. (Or, add a 5cm cube of bread to the oil - it should turn light golden in 10 seconds.)
- Meanwhile, combine the flour, salt, pepper, Chinese five-spice and chilli in a medium bowl. Add the squid and toss gently to coat.
- Remove half of the squid from the flour mixture and shake off any excess. Add to the oil and cook, turning with a slotted metal spoon, for 2 minutes or until the squid just turns golden and curls. Use the slotted spoon to transfer the squid to a large plate lined with paper towel to drain. Reheat the oil in the wok to 190°C. Repeat with the remaining squid.
- Serve immediately with the lemon wedges and chilli soy sauce.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...