That's right--Austrian wine. We've been drinking a lot of Gruner Veltliner over the past year, thanks to John at the Orleans Grapevine, who recommended it to us last summer. It's a consistently excellent (and inexpensive) white, and very different from most varietals we're familar with in the U.S. It's a subtle wine--New Zealand Sauv Blanc it's not--so it's hard to describe. Just trust me--it's good.
But Austria and Germany are known for whites. I'm not a Riesling fan, but I know they make the best in the world there. But what about their reds? I hadn't heard good things, and I'd never even tried them until dinner a few weeks ago at Vidalia in DC. My brother who's been in the food and wine biz in DC for years was in our party, so the sommelier paid a visit to our table. He convinced us to try something unusual, and he brought back an Austrian Zweigelt and continued the onslaught of österreichisch reds throughout the evening.
They were so good I raved about them to Amy, who ordered a sampling from K&L Wines, which we finally picked up this weekend. Tonight we had the 2003 Iby Zweigelt Classic--not quite in the same league as the bottles picked out for us at Vidalia, but pretty damn good for $13. All the Austrian wine I've had has been a relative bargain--they all taste like they cost $10 more than I paid. Let's hope it stays that way.
As I said last night, Zweigelt is the Schmoo of red wine -- it'll go with just about any food that you choose.
Posted by: The Sensationalist | May 09, 2005 at 09:52 AM
Yes it is! And for those not in the know, a Shmoo "laid eggs, gave milk, and died of sheer ecstasy when looked at with hunger. The Shmoo loved to be eaten by humans and tasted like any food desired." Striking to think that even in '48 Americans must have had memories of Depression-induced deprivation for such a character to take root and grab hold as it did. Long live the Shmoo! (And Zwiegelt.)
Posted by: Ed | May 09, 2005 at 10:23 PM
Schmoo or Shmoo? Everyone seems to spell it differently, but I suppose we should go with the site that has done the most extensive research: http://www.deniskitchen.com/thestore/bios_shmoo.html
Posted by: The Sensationalist | May 10, 2005 at 09:27 AM