The name Szigeti is intriguing…this lovely Austrian sparkling wine tickled my taste buds. I was pleasantly surprised at the first sip – creaminess on the palate with crisp apple notes.
Grape Varieties: Grüner Veltliner
Region: Lake Neusiedl – Burgenland
Tasting Notes from website:
Lovely golden colour with light green tinges. Delicate aromas of apple with a touch of white pepper. Dry with crunchy acidity, hint of honeysuckle and kiwi over elegant lime notes.
My notes: Creamy, fruity with apple notes.
Locally sourced at Mr. Bill’s Wine Cellar, Roanoke, Virginia ($21.00 range)
The champagne in this dish gives the risotto a bit of a lemony flavor ~ and the fresh herbs give it even more zest – some of the best risotto I’ve ever tasted – yum!
2 tablespoons unsalted butter
1 bunch (6) spring onions, white part and just a little of the green part, sliced thin
6 baby Portobello mushrooms, chopped
1/8 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 garlic cloves, minced
4 cups to 4 1/2 cups vegetable broth
1 1/2 cups arborio rice
1/2 cup champagne (sparkling wine can be substituted) plus 1/2 cup champagne for the cook to sip on while cooking the risotto since this dish does take a little bit of time to cook!
1/2 cup grated Parmesan cheese
10 fresh basil leaves chiffonade
1/4 cup chopped fresh Italian parsley
1/3 cup chopped fresh chives
Chili Oil for garnish (available at Asian grocery)
Melt butter in a large saucepan over medium heat. Add the spring onion, mushrooms, garlic, salt and pepper. Stir and cook until mushrooms are soft. Add the rice to the mushroom mixture. Stir to coat the rice with the butter mixture and cook over low heat for about 2 minutes. Stir in the 1/2 cup of champagne. Continue to cook and stir over medium low heat until all of the champagne is absorbed. Add vegetable broth one cup at a time, stirring and cooking until rice absorbs the broth. If the rice is not tender after adding 4 cups of broth, add 1/2 cup more broth. After about 18 minutes of stirring and cooking the rice will be tender.
Remove rice from heat and stir in basil, Italian parsley, chives and Parmesan cheese. To serve spoon rice into warm bowls and drizzle lightly (to taste) with chili oil.
From Karen MacNeil’s WineSpeed Newsletter:
Wine question of the week: Which of the following is the driest style of Champagne or sparkling wine?
A. Brut B. Extra Dry C. Demi-sec D. Extra Brut
Answer: D. Extra Brut is a very dry Champagne or sparkling wine with less than .6 percent of sugar per liter. Brut is a dry to very dry style containing less than 1.5 percent sugar per liter. Extra Dry is slightly sweeter than Brut. And Demi-sec, with 3.3 to 5.0 percent of sugar per liter, is sweeter than Extra Dry.