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    Nigl 'Kremser Freiheit' Grüner Veltliner

    Attributes:
    Producer:

    Nigl
    Region:

    Kremstal, Other
    Varietal:

    Gruner Veltliner
    Bottle Size:

    750 ML

    2004: WineSpectator Rating: 88
    Aromas:

    lanolin
    Flavors:

    berries, flowers, grapefruit

    2003: WineSpectator Rating: 89
    Acidity:

    fresh
    Compliments:

    delicious, elegant, mouthwatering, well-balanced

    2002: WineSpectator Rating: 89
    Acidity:

    fresh
    Body:

    medium-bodied
    Complexity:

    rich

    2001: WineSpectator Rating: 90
    Compliments:

    racy

    2000: WineSpectator Rating: 91
    Aromas:

    berry aromas

    1999: Tastings Rating: 89
    Acidity:

    crisp
    Body:

    lean, medium-bodied
    Compliments:

    fragrant, racy
    Flavors:

    herb

    1998: WineSpectator Rating: 90
    Aromas:

    floral
    Flavors:

    citrus, mineral, peach

    Food Matches:
    Herbs & Spices: Caraway, Dill, Horseradish
    Poultry & Eggs: Game Birds
    Red Meat: Farmed Venison, Grilled or Roast Leg, Grilled or Broiled Chops or Rack of Lamb, Proscuitto & Serrano Ham, Sausage with Sweet & Hot Peppers, Schnitzel, Sweetbreads, Sweetbreads, Sweetbreads, Veal
    Spicy Food: Pho
    Vegetables: Cabbage, Pickles, Potato Dumplings, Potatoes, Roast Potatoes

    Gruner Veltliner:

    Native to Austria, Gruner Vetliner is a pale dry white with flavors of strawberry, rhubarb, but predominantly apple or white pepper. Floral aromas accompany this answer to the question: “What can we drink with this asparagus?”

    Leth Gruner Veltliner 'Steinagrund Lagenreserve'

    Attributes:
    Producer:

    Weingut Leth
    Region:

    Kirchberg Wagram, Other
    Varietal:

    Gruner Veltliner
    Bottle Size:

    750 ML

    2005: WineSpectator Rating: 86
    Flavors:

    apple, apricot, citrus, peach, smoky, spicy

    2005: WineAndSpirits Rating: 87
    Acidity:

    high acid
    Body:

    full-bodied
    Compliments:

    fragrant
    Texture:

    creamy

    2004: WineSpectator Rating: 86
    Acidity:

    crisp

    2004: WineAndSpirits Rating: 88
    Acidity:

    crisp
    Complexity:

    rich
    Flavors:

    apple, citrus, peach, pepper, smoke, spicy notes

    Food Matches:
    Herbs & Spices: Caraway, Dill, Horseradish
    Poultry & Eggs: Game Birds
    Red Meat: Farmed Venison, Grilled or Roast Leg, Grilled or Broiled Chops or Rack of Lamb, Proscuitto & Serrano Ham, Sausage with Sweet & Hot Peppers, Schnitzel, Sweetbreads, Sweetbreads, Sweetbreads, Veal
    Spicy Food: Pho
    Vegetables: Cabbage, Pickles, Potato Dumplings, Potatoes, Roast Potatoes

    Gruner Veltliner:

    Native to Austria, Gruner Vetliner is a pale dry white with flavors of strawberry, rhubarb, but predominantly apple or white pepper. Floral aromas accompany this answer to the question: “What can we drink with this asparagus?”

    Domaine Wachau 'Achleiten' Gruner Veltliner

    Attributes:
    Producer:

    Domaine Wachau
    Region:

    Wachau, Other
    Varietal:

    Gruner Veltliner
    Bottle Size:

    750 ML

    2005: WineEnthusiast Rating: 90
    Flavors:

    grapefruit, peppery, smoky

    Food Matches:
    Herbs & Spices: Caraway, Dill, Horseradish
    Poultry & Eggs: Game Birds
    Red Meat: Farmed Venison, Grilled or Roast Leg, Grilled or Broiled Chops or Rack of Lamb, Proscuitto & Serrano Ham, Sausage with Sweet & Hot Peppers, Schnitzel, Sweetbreads, Sweetbreads, Sweetbreads, Veal
    Spicy Food: Pho
    Vegetables: Cabbage, Pickles, Potato Dumplings, Potatoes, Roast Potatoes

    Gruner Veltliner:

    Native to Austria, Gruner Vetliner is a pale dry white with flavors of strawberry, rhubarb, but predominantly apple or white pepper. Floral aromas accompany this answer to the question: “What can we drink with this asparagus?”

    Quick Irish Soda Bread

    Rated

    Ingredients

    2 cups all-purpose flour, sifted
    1-1/2 tsp double-acting baking powder
    1/2 tsp baking soda
    1/2 tsp salt
    1 tbsp sugar
    ¼ cup shortening
    1/2 to 1 cup raisins or currants
    2 tsp caraway seeds
    1 egg, beaten
    2/3 cup buttermilk

    Preparation

    Preheat oven to 375°.

    Sift together in a large bowl: 2 cups sifted all-purpose flour,double-acting baking powder, baking soda, salt and sugar.

    Cut into the flour with a pastry blender, until the mixture has the consistency of coarse cornmeal: 1/4 cup chilled shortening.

    Stir in 1 cup raisins or currants, caraway seeds and mix together with beaten egg. Add buttermilk.

    Add to dry ingredients and stir well. Knead briefly and place in a greased 8-inch round pan. Press down so dough will fill the pan. Cut a bold cross over the top and sides so the bread will not crack in baking. Brush the top with milk.

    Bake 35 to 40 minutes. Serve hot with butter if desired.

    Yield

    Makes 8

    Cook Time

    Prep Time: 5 mins.
    Cook Time: 40 mins.

    Nutrition Facts

    Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
    Serving Size: 1
    Number of Servings: Makes 8
    Amount Per Serving:
    Calories: 230 Calories from Fat: 108
    Amount per Serving
    % Daily Value*  
    Amount per Serving
    % Daily Value*  
    Total Fat 12g
    18%  
    Carbohydrates 39g
    13%  
    Dietary Fiber 4g
    16%  
    Saturated Fat 7g
    35%  
    Calories 230kcal
    11%  
    Cholesterol 28mg
    9%  
    Protein 8g
    13%  
    Sodium 356mg
    14%  
    Calcium
    1%  
    Iron
    15%  
    Vitamin A
    0%  
    Vitamin C
    5%  
    *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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