A very fine Gru-Vee in the fuller bodied style (Smaragd) from the Wachau just northwest of Vienna. Complex, aromatic with a mix of citrus, pear, white pepper and beautifully integrated acidity. Can't beat the versatility of Gru-Veeys with food so enjoy it now paired with fish, seafood, pork or poultry in medium flavoured sauces, or Asian cuisine with moderate spice. But it also has the complexity to sip on its own and the stuffing for mid term cellaring. Dec. 2014.