Hi everybody,
while in Burgenland (Austria) I bought a few bottles of Gelber Muskateller. I understand that it is an excellent apéritif - especially the fizzy version - but what about combining the "still" version with food?
Any ideas, Michael Pronay and Co?
Thanks
Yves
Pork chops in gorngozola sauce.
Btw, haven't seen many Muskateller in fizzy version - in fact only once, a sweetish sparkler from Szigeti in Gols.
M.
"Pork chops in gorgonzola sauce" sounds like an interesting match, Micheal. The fizzy Gelber Muskateller I bought is made by Firmenich near Gamlitz. Very nice mousseux, bone dry, very satisfying, harmonious stuff and - curiously enough - it does not come with a champagne cork, but with a crown cork (if this is the accurate English term for "Kronenkorken"). According to Mr Firmenich, it's a way to elude the "Sektsteuer" (tax on sparkling wine), although I had the impression that this product was "fizzier" that Italian prosecco.
Servus + bye
Yves
We carry a dry Gelber Muskateller from the Tschermonegg winery in the Styrian region of Austria, and the winemaker Erwin Tschermonegg suggests pairing it with sausages, paté, or Asian dishes.
I have also had an off-dry Muscat-Ottonel Spatlese (Muscat Ottonel is a different grape, but both are in the Muscat family) which was served with a kind of sweet walnut bread baked by the winemaker's grandmother, which paired perfectly. The slightly bitter "dirtiness" of the walnuts balanced the sweet "grapiness" of the Muscat, so I would be tempted to try pairing it with any walnut-centric dish.
Cheers! E. _______________
It is.
"Crown cap" would be the term.
Well, caution. Tax on "sparkling wine" in Austria has been abandoned with April 1st, 2005. "Sparkling wine" by EU definition is anything sparkling with a pressure from 3 (or 3.5?) bar upwords.
Anything saprkling with a pressure up to 2 (or 2.5?) bar is called "Perlwein" ("frizzante" in Italian; don't know the English term). Perlwein was not taxed, except when it was "packaged like a sparkling wine". This latter fact is quite curious, of course, and I don't think this rule was applied very often.
Anything between 2 (2.5?) and 3 (3.5?) bar is completely illegal, btw.
Anyhow: stainless steel crown caps for sparklers (both perlwein and the "real thing") do make sense: Keeps the product fresher and totally elminates the risk of cork taint. JFMOR: In our champagne tasting two years ago (some 80 wines) we 16% cork problems ... :-(
M.
Have something to add? Share your thoughts — no account required.
Ask the community — no account required