Mandel-Höh Zierfandler

Oxidized. Maybe it was supposed to be that way to an extent but this was a lot

Smoky campfire, hazelnut, sherry like in its mainly savory almost alcoholic balance. Paired well w a oily sea bream preparation. Perhaps the only thing it would pair well w/?

Tonight, we’re exploring a gorgeous white wine from Thermenregion, situated near Vienna, in Niederosterreich, Austria. 🇦🇹

It’s made from the indigenous variety – Zierfandler – which we’d never tried before and were super excited to taste.  Now that we have, we can confirm it is stunning! 😍😍

👀 This wine is medium lemon. 👃🏻 On the nose are medium (+) intensity aromas of honeydew, ripe white peach, apricot, pear, white cherry, lemon and lime peel, white blossom, tarragon, chervil, wet slate, cardamom, honeycomb, and cream.

👄 On the palate this wine is dry with the tiniest hint of residual sugar, lending a honeyed characteristic. It has medium alcohol (13.5% ABV), a medium(+) body, and medium(+) acidity with medium(+) intensity of flavors consistent with the nose. It has a persistent finish and a rich, textured mouthfeel that reminds us of a Viognier.

We paired this wine with a creamy herb 🌿 capellini pasta, sautéed shrimp, asparagus, and cherry tomatoes. It went deliciously!! 😚💫

Cheers to exploring new wines from new regions and finding some real treasures along the way! 🥂🥂

Weingut Stadlmann Thermenregion Zierfandler Mandel-Hoh (2019).

If you like Chenin

I command you to drink more Zierfandler.

2011. Not my favorite. Had too much funk for me. #TexSom

Rich and zippy at once. Ripe pear, Meyer lemon, green plum, acacia honey, lime.

Mandel-OH MY GAWD! Best zierfandler I've had all week...

In Modling, Austria. Near perfect wine.

Vegetal nose, great acidity, dark gold color, ripe, dry.