Tipping into full spring time mode here, with a dinner of monkfish, maitake sautee, steamed asparagus and boiled golden potatoes, all held together by a sauce based on celery leaves and ramps. So much green!
Some might think it was destined to be a wine clash, but we know better and 2016 Alzinger Ried Loibenberg Riesling Smaragd was the perfect match. Ripe full layers from the site and the vintage, but always with a dose of herbal pungency and mineral elegance that one expects from Alzinger.
In an absolute sense, this is not my favorite vintage and yes I prefer the Steinertal, but the extra oomph and power were great with the meal. Dinner was a happy space.