Laurenz und Sophie 'Singing Gruner Veltliner'

Attributes:
Producer:

Laurenz V.
Region:

Austria, Other
Varietal:

Gruner Veltliner
Bottle Size:

750 ML

Food Matches:
Herbs & Spices: Caraway, Dill, Horseradish
Poultry & Eggs: Game Birds
Red Meat: Farmed Venison, Grilled or Roast Leg, Grilled or Broiled Chops or Rack of Lamb, Proscuitto & Serrano Ham, Sausage with Sweet & Hot Peppers, Schnitzel, Sweetbreads, Sweetbreads, Sweetbreads, Veal
Spicy Food: Pho
Vegetables: Cabbage, Pickles, Potato Dumplings, Potatoes, Roast Potatoes

Austria:

With long history of wine production going back to the 5th century BC, Austria produces great white wines. Austria's most planted grape is Gruner Veltliner, accounting for more than 1/3rd of the country's total area under vine. Welschriesling produces very good sweet white wines and is the second most important variety in Austria. Most of the vineyards are in the eastern half of the country, far from the ski slopes in the west.


Gruner Veltliner:

Native to Austria, Gruner Vetliner is a pale dry white with flavors of strawberry, rhubarb, but predominantly apple or white pepper. Floral aromas accompany this answer to the question: “What can we drink with this asparagus?”

Berger Grüner Veltliner

Attributes:
Producer:

E. & M. Berger
Region:

Austria, Other
Varietal:

Gruner Veltliner
Bottle Size:

750 ML

2004: WineSpectator Rating: 85
Acidity:

clean, crisp
Complexity:

complex

2003: WineSpectator Rating: 87
Complexity:

focused
Flavors:

grapefruit, lime, pepper, stone

2002: WineSpectator Rating: 83
Body:

solid

Food Matches:
Herbs & Spices: Caraway, Dill, Horseradish
Poultry & Eggs: Game Birds
Red Meat: Farmed Venison, Grilled or Roast Leg, Grilled or Broiled Chops or Rack of Lamb, Proscuitto & Serrano Ham, Sausage with Sweet & Hot Peppers, Schnitzel, Sweetbreads, Sweetbreads, Sweetbreads, Veal
Spicy Food: Pho
Vegetables: Cabbage, Pickles, Potato Dumplings, Potatoes, Roast Potatoes

Austria:

With long history of wine production going back to the 5th century BC, Austria produces great white wines. Austria's most planted grape is Gruner Veltliner, accounting for more than 1/3rd of the country's total area under vine. Welschriesling produces very good sweet white wines and is the second most important variety in Austria. Most of the vineyards are in the eastern half of the country, far from the ski slopes in the west.


Gruner Veltliner:

Native to Austria, Gruner Vetliner is a pale dry white with flavors of strawberry, rhubarb, but predominantly apple or white pepper. Floral aromas accompany this answer to the question: “What can we drink with this asparagus?”

Anton Bauer 'Gmork' Gruner Veltliner

Attributes:
Producer:

Anton Bauer
Region:

Donauland, Other
Varietal:

Gruner Veltliner
Bottle Size:

750 ML

2005: WineSpectator Rating: 86
Acidity:

crisp, fresh

2004: WineSpectator Rating: 84
Acidity:

tart

2002: WineSpectator Rating: 85
Acidity:

soft
Complexity:

focused

2001: WineSpectator Rating: 87
Body:

medium-bodied
Complexity:

rich
Flavors:

citrus, peach

2000: WineSpectator Rating: 82
Acidity:

clean, crisp

Food Matches:
Herbs & Spices: Caraway, Dill, Horseradish
Poultry & Eggs: Game Birds
Red Meat: Farmed Venison, Grilled or Roast Leg, Grilled or Broiled Chops or Rack of Lamb, Proscuitto & Serrano Ham, Sausage with Sweet & Hot Peppers, Schnitzel, Sweetbreads, Sweetbreads, Sweetbreads, Veal
Spicy Food: Pho
Vegetables: Cabbage, Pickles, Potato Dumplings, Potatoes, Roast Potatoes

Gruner Veltliner:

Native to Austria, Gruner Vetliner is a pale dry white with flavors of strawberry, rhubarb, but predominantly apple or white pepper. Floral aromas accompany this answer to the question: “What can we drink with this asparagus?”

Irish Brown Bread

Rated

Ingredients

4 cups whole wheat pastry flour
1 tsp sea salt
1 tbsp baking powder
1/4 tsp baking soda
1/4 cup caraway seeds
1/2 cup raisins
2 cups soymilk
2 tbsp lemon juice

Preparation

1. In a large bowl, mix together the flour, salt, baking powder, baking soda, and caraway seeds. Add the raisins and mix again.

2. In a medium bowl, mix together the soymilk and the lemon juice. Slowly stir the soymilk mixture into the flour mixture. The dough should be soft and sticky, but should hold its shape. If it is too soft, add a little more flour. Mix well, with a wooden spoon.

3. Turn the dough out onto a well-oiled and lightly floured cookie sheet. Shape it into a round loaf. With a sharp knife dipped in flour, cut an X about 1/2 inch deep into the top of the loaf.

4. Bake at 425°F for 30 - 40 minutes.

Yield

1 loaf

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: 1 loaf
Amount Per Serving:
Calories: 150 Calories from Fat: 16
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 1.77g
2%  
Carbohydrates 30.59g
10%  
Dietary Fiber 5.34g
21%  
Saturated Fat < 1g
1%  
Calories 150.09kcal
7%  
Cholesterol < 1mg
0%  
Protein 6.32g
10%  
Sodium 212.47mg
8%  
Calcium
1%  
Iron
3%  
Vitamin A
0%  
Vitamin C
2%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.