The Wine Report Magazine
Winter 2005/2006
# 32 Sighardt Donabaum Gruner Veltliner Smaragd 2003
June/July 2005
Sighardt Donabaum Gruner Veltliner Smaragd 2003
92
Exceptional Value
Summary: Bright in its silvery-and-gold appearance, this rich and regal offering was generous with its apricot aromas and flavors. Additional nuances of citrus, peaches and honey held court in the nose and mouth. The panel reported that the presence of minerals and spices on the lengthy finale seemed to “remain forever,” leaving them wishing for an extended reign.
Food Friendliness: A summertime feast fit for a seaside king or queen is indisputably in order here. Begin with salade nicoise, continue with crab cakes or seared scallops, present and entrée of swordfish lightly peppered and grilled and finish with a fresh fruit ensemble.
Lang Gruner Veltliner 2002
89
Good Value
Summary: Pale silver-yellow in appearance, this light- to medium-bodied offering had extremely fresh and “rejuvenating” aromas of citrus, minerals, white flowers and honey. Tasters described simple but attractive flavors of citrus, mostly grapefruit at fist, turning lemony on the finish with decent weight and acidity.
Food Friendliness: One taster recommended drinking this wine outdoors, “to enjoy its freshness” with Caribbean cuisine like jerk chicken, fruit salads or grilled shrimp.
Hutter Garten Loiben, Gruner Veltliner 2003
88
Summary: Bright in its golden-green appearance, this soft, easy-to-drink wine exuded candied pear aromas intermingled with whiffs of green apples and menthol. Its pear and pineapple flavors took an acidic shift at the end.
Food Friendliness: A summer salad featuring arugula or radicchio would be ideal, as would gazpacho, sea bass or perhaps even sweet or sour pork.
Hutter Selektion LM, Gruner Veltliner 2003
88
Summary: Clear and pale straw in appearance, this light-bodied wine had an array of aromas ranging from pears to cut grass to coconuts to mint. Flavors were equally varied, from metallic tastes to pears, minerals and citrus fruits.
Food Friendliness: Tasters recommend a variety of dishes, ranging from Thai basil rolls to fried chicken, ham and cramy cheeses like Brie.
# 32 Sighardt Donabaum Gruner Veltliner Smaragd 2003
June/July 2005
Sighardt Donabaum Gruner Veltliner Smaragd 2003
92
Exceptional Value
Summary: Bright in its silvery-and-gold appearance, this rich and regal offering was generous with its apricot aromas and flavors. Additional nuances of citrus, peaches and honey held court in the nose and mouth. The panel reported that the presence of minerals and spices on the lengthy finale seemed to “remain forever,” leaving them wishing for an extended reign.
Food Friendliness: A summertime feast fit for a seaside king or queen is indisputably in order here. Begin with salade nicoise, continue with crab cakes or seared scallops, present and entrée of swordfish lightly peppered and grilled and finish with a fresh fruit ensemble.
Lang Gruner Veltliner 2002
89
Good Value
Summary: Pale silver-yellow in appearance, this light- to medium-bodied offering had extremely fresh and “rejuvenating” aromas of citrus, minerals, white flowers and honey. Tasters described simple but attractive flavors of citrus, mostly grapefruit at fist, turning lemony on the finish with decent weight and acidity.
Food Friendliness: One taster recommended drinking this wine outdoors, “to enjoy its freshness” with Caribbean cuisine like jerk chicken, fruit salads or grilled shrimp.
Hutter Garten Loiben, Gruner Veltliner 2003
88
Summary: Bright in its golden-green appearance, this soft, easy-to-drink wine exuded candied pear aromas intermingled with whiffs of green apples and menthol. Its pear and pineapple flavors took an acidic shift at the end.
Food Friendliness: A summer salad featuring arugula or radicchio would be ideal, as would gazpacho, sea bass or perhaps even sweet or sour pork.
Hutter Selektion LM, Gruner Veltliner 2003
88
Summary: Clear and pale straw in appearance, this light-bodied wine had an array of aromas ranging from pears to cut grass to coconuts to mint. Flavors were equally varied, from metallic tastes to pears, minerals and citrus fruits.
Food Friendliness: Tasters recommend a variety of dishes, ranging from Thai basil rolls to fried chicken, ham and cramy cheeses like Brie