We were welcomed to the River and Rail Restaurant by Executive Chef Aaron Deal and Klaus Wittauer, founder kwselection Wines from Austria.
Our first course was “Brettljause”/Kasekrainer, Alp Blossom Cheese, Fingerling Potato Salad and Smoked Trout Roe and Rye Flour Crackers paired with Anton Bauer, Riesling, Feuersbrunn 2016 – light soft yellow color. On the nose it exhibits white peaches with a hint of exotic spices and mineralic undertone. A wonderfully transparent play of fruit on the palate ending in a long dry finish. am all-purpose food wine especially good with spicy cuisine.
Second pairing: White shrimp/Pencil Cob Corn Grits, Marinated Spring Vegetables and Herb Oil paired with Tegernseerhof, Gruner Veltliner, Bergdistel 2016. Intense, concentrated wine, which packs spice, ripe pineapple and apricots and a final floral character that fills the mouth. Elegant and balanced.
Third course: Pekin Duck Breast/Green Asparagus, Shitake Mushroom, Golden Beets, Apricot Compote paired with Heinrich Hartl, Pinot Noir, Oberwaltersdorf 2016. “A gentle vanilla note wraps itself around ripe, red cherry on the nose, with a slight touch of smoky mocha. The palate combines these flavors and presents them on a juicy palate held firm by a fine mesh of tannins. This has bite and ample freshness.” Anne Krebiehl MW
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