Every once in a while I love a plate of spicy noodles loaded up with vegetables and fresh herbs. When thinking about what to pair with it, the white wines of Austria felt like a go-to. I decided on the darling of somms’ wine lists of chic restaurants at the moment: Gruner Veltliner.
Let’s start with the food.
This recipe is one of my favorites as it is easily adaptable. For example, I used some peanut butter in lieu of all the Hoisin to reduce sodium and add a nice creamy element to the sauce. For lunch today I went with portobello mushrooms, ample bok choy and carrots. Garnished with generous amounts of cilantro, basil and scallion, it really hit the spot.
The Gruber Roschitz Gruner Veltliner is a wonderful wine, on it’s own as well as a compliment for lunch. Lovely pear mingles with citrus, and the clear yet soft minerality with a touch of salt is delectable. Being light to slightly medium in body, it was a nice foil to my amply spiced dish.
This bottle was grown in Austria on a terraced vineyard facing south. The vines are 60 years old and grow in deep soil over bedrock, which clearly shines through on the palate. Another bonus is this is organically grown. Down to the whimsically charming artwork, this wine has a lot of appeal and I am looking forward to trying other offerings from Gruber Roschitz.