'austria' on Serious Eats

Perfect Father's Day Gift: Blue Gin

Reisetbauer makes Blue Gin with whole botanicals—27 in all. Though many gins are either very floral or aggressively piney, Blue Gin is marked by smooth, rich texture and multifaceted flavor, with the juniper gentle and well-integrated, and a bright citrusy spice from the orange peel and hops. More

Serious Eats Amateur Wine Taste-Along Report: Grüner Veltliner

Overall, this week's Grüner tasting was fantastic. It was incredible to discover how a single little grape could take on so many different flavors—some of these wines were tart and tangy, while others were alluringly spicy, with hints of smoke, fennel, and cloves. This made it difficult to rank the favorites and least favorites of the group—though some tasters preferred some bottles over others, there really weren't any losers in this bunch. More

Serious Eats Amateur Wine Taste-Along: Grüner Veltliner

Anyone that knows me knows that I love BYOBs. Not only do I get to drink wine that I know I like, but I still get that "I did something today" feeling that comes with leaving the house. The challenge I find in New York is that a lot of the restaurants that allow you to bring your own wine serve dishes from around the world—from delicate sushi to fiery Indian dishes—and the big, bold reds I have sitting at home don't necessarily offer the best pairings. Enter Grüner Veltliner. More

Riesling Report: Hiedler Riesling Urgestein 2009

Sometimes a wine has a little peppery alcohol heat, or a hint of the slightly floral note of white pepper, but I have never tasted a wine with such a vivid freshly-cracked black pepper flavor as this. This wine is almost plush compared to the other Austrian rieslings we've tried lately, tart and slim but rounded with floral and vegetable flavors. More

Riesling Report: Nikolaihof Riesling Vom Stein Smaragd, 2008

At the recent Theise portfolio tasting, the Nikolaihof wines stopped me in my tracks—not just the riesling, but the Grüner and Gelber Muskateller as well. Sipping these wines, the buzz of the room blurred into the background, and the flavors washed over me: fruit and stones, flowers pressing through slate, herbs releasing their oils. So I've been hoarding this bottle, waiting for a night when I had a good long time to spend with it. More

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