Shalom Chin Salomon Vintage Blog – Day 9 – recorking 1969 Grüner Veltliner

Shalom has his first experience of re-corking old wines from the deepest part of the Salomon cellars, and 1969 Grüner Veltliner. This brings back memories of when Bert Salomon showed up at my place in Melbourne for my 40th birthday with a case of 1962 Grüner Veltliner!

Yes, a whole dozen, as he was not sure how many people were coming!! I will never forget Bert’s generosity and true friendship in this wonderful gesture. Oh, the wines was brilliant, very sound, complex, provocative, showing a lot of development although not falling over – like the birthday boy.

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Mountain Fresh
Pfaffenberg vineyard, Austria

An Austrian wine is poised to leap to a wider acceptance. If you are looking for the best value for money in white wine, it is more than likely to have an unpronounceable name.

Easily misinterpreted as a tropical disease, or a robust German sausage and sauerkraut dish, Austria’s indigenous grape, gruner veltliner, is actually not that difficult to pronounce (groon-er vealt-lean-er) and bids fair to become more familiar as the wine’s popularity inevitably increases.

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Jurtschitsch GV Veltliner Kaferberg 2007 Kamptal, Austria
Jurtschitsch GV Veltliner Kaferberg 2007

Our ‘Wandering Palate’, Curtis Marsh, declares Austria’s indigenous white grape variety, Grüner Veltliner, the most well-suited, versatile wine style for Asian cuisine.

If one had to name the single most suitable white grape variety in terms of pairing to a broad spectrum of Asian cuisines, including compatibility with spicy heat moreover, congruous with the tropical climate and appealing to the Asian palate, it would unquestionably be grüner veltliner.

Yes, I know it looks terribly difficult to pronounce and easily misinterpreted as a tropical disease, or robust German sausage and sauerkraut dish. Actually, it’s not that difficult to pronounce, try (groon-er vealt-lean-er).

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Must Have Wines | Related to: , | 4 comments
When Thai meets wine
A variety of Thai food

Cold beer is always good but there are several more sophisticated ways to partner this most popular of Asian cuisines, writes Curtis Marsh.

There is a great deal more complexity and flavor in Thai cooking than many other Asian cuisines and, contrary to perception, it can be paired successfully with wine.

I can fully relate to an ice-cold beer if you are eating at a stall in the sweltering heat of Bangkok. However, beer does not appease the chilli factor and, as the locals suggest, warm green tea is a better solution to extinguish the fire.

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