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Birgit Eichinger Gruner Veltliner Hasel

75 cl / 12.5% Vol
Birgit Eichinger Gruner Veltliner Hasel
A wonderful nose of light spice, with underlying yellow fruit aromas, and delicate white pepper. A fantastic wine to introduce you to this superb grape variety!
See product details
Birgit Eichinger Gruner Veltliner Hasel
Birgit Eichinger Gruner Veltliner Hasel
€22.50
Ex Tax: €18.29
Birgit Eichinger Gruner Veltliner Hasel

Birgit Eichinger Gruner Veltliner Hasel

€22.50
Ex Tax: €18.29
We ship worldwide to many destinations including the EU, USA, UK, the Far East & Australia. See delivery information See delivery information.
Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Nose Light spice on the nose, with under-lying yellow fruit aromas, delicate white pepper.
Palate Succulent and mouthfilling offering glides really easily across the palate, with a nice echo. The appley flavours are wrapped in a spicy veil.
Fact Sheet
Fluid 75 cl
Grape Variety Gruber Veltliner
Maturation Maturation takes place in stainless steel tanks.
Alcohol % 12.5%
Estate/Producer Birgit Eichinger
Country Austria
Region/AOC Kamptal DAC
Vintage 2018
Awards and/or Press Quotes
Awards and/or Press Quotes Wine Magazine 93/100 Wine Enthusiast - 93/100
FAQs
Dark chocolate pairs best with wines that have the structural intensity to match its bitter cocoa and tannin character without being overwhelmed. Fortified wines are the strongest match: aged Tawny Port with its dried fig, rancio, and roasted nut character is the classic pairing. Banyuls from the Roussillon, a naturally sweet Grenache based wine, is the benchmark French equivalent. A full bodied, fruit forward red such as Zinfandel or Amarone can also work, where the ripe dark fruit and spice complement the chocolate.
Many wines use animal derived fining agents during production to clarify and stabilise the liquid before bottling. Common fining agents include isinglass (derived from fish swim bladders), gelatine (bovine or porcine), casein (milk protein), and egg whites (albumin). These are added to bind suspended particles and removed before bottling, but trace quantities may remain. Vegan wines use alternatives including bentonite clay, activated carbon, or pea protein. Checking the Barnivore database or looking for a vegan certification on the label is the most reliable approach.

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