The Tasting Panel magazine

June 2016

Issue link:

Contents of this Issue


Page 14 of 132

THE MESSAGE Brief Encounters Whether The Tasting Panel goes to the brand execs or the brands call us, there is an abundance of news to report, from the latest releases to behind-the-scenes experiences with some of the world's most influential importers, winemakers, distillers . . . well, you name it. We may not have enough pages in each issue to devote as much attention as we would like to each person whose path we cross, but please note that if it's in the publication, we deem it noteworthy. —Meridith May, Publisher & Editorial Director 14  /  the tasting panel  /  june 2016 C M Y CM MY CY CMY K Austria's Gold Rush C oming off a tour of large-scale tastings in Canada, Willi Klinger, Managing Director of the Austrian Wine Marketing Board, was clearly looking forward to an intimate tête-a-tête luncheon at Wally's Beverly Hills with some of Los Angeles's up-and-coming sommeliers and beverage directors, as well as a public wine tasting. A few last-minute food pairing details needed attention prior to starting the educational luncheon showcasing Austria's signature varietals—Grüner Veltliner, Riesling and Blaufränkisch—as well as an unexpectedly crisp and peachy expression of Sauvignon Blanc. However, the witty 30-year wine industry veteran kept even those attendees most experienced with Austrian wines compelled from his arrival (telling the group, "Let's have some fun!") to the closing sorbet. Klinger's discourse included everything from the nuances of wood in Austrian cooperage, to Austria's cool growing climate, the wine board's current U.S. marketing challenges and how to convince consumers to try food-friendly Reinisch wines. Burrata salad with olives and radicchio was a perfect foil for the Tement 2014 Sauvignon Blanc, as well as the smooth and mellow Nigl 2014 Grüner Veltliner Senftenberfer and Malat 2013 Grüner Veltliner Höhlgraben wines that evened out the edge of the spicy vegetables. Oven-baked sea bass was a natural partner for a trio of dry Riesling wines: F.X. Pichler 2014 Riesling Loibner Burgstal; Eichinger 2013 Reisling Gaisberg; Hertzberger 2013 Riesling Smaragd, with a subtle touch of sweetness. Harris Ranch ribeye and Wally's famous fingerling potatoes demon- strated the drinkability of the reds: Uwe Scheifer 2013 Blaufränkisch "K", Reinisch 2009 Zweigelt VS and the earthy Reinisch 2009 St. Laurent. —Elyse Glickman Willi Klinger, Managing Director of the Austrian Wine Marketing Board, leading a luncheon at Wally's Beverly Hills. PHOTO COURTESY OF AUSTRIAN WINE

Articles in this issue

Archives of this issue

view archives of The Tasting Panel magazine - June 2016