From: Burgenland, Austria
Varietal: Blauburgunder (aka Pinot Noir)
Tasting Notes: “Elegance” is the key word here. Perfectly ripe but not overpowering or jammy red fruits like cherry, raspberry, and crunchy cranberry take the lead, while distinctly earthy and garden-like aromas waft from your glass with unrushed grace. You’ll pick up notes of cola, clove, mushroom, wet leaves, caramel and tobacco, which aid in the benefit of balancing out all that gorgeous fruit & providing a weightier texture and intrigue that you’ll want to keep smelling while the bottle is open. Please serve slightly chilled. You’ll thank us later.
Pairing: Blauburgunder from Austria pairs with many of the same things Pinot Noir from Burgundy does. Charcuterie, salmon, tuna, mushrooms, truffles, risotto, etc. So, for today’s pairing, we’ll be sharing a fun twist on the norm with Sausages with Tangy, Ginery Pineapple by Melissa Clark. This recipe will yield 3 to 4 servings, and will take about 45 minutes to make. PS vegetarians delight - we tried using vegetarian sausages (and gluten free bread for mopping up the drippings) and it was just as glorious as the aforementioned Italian sausage.
Austrian red wines are perfect matches for the trends of today. They fit that lighter, food-friendly paradigm of reds that offer toned silhouettes, with textures ranging from silky smooth to velvety. Their power is more often expressed aromatically than through assertive tannins or overly firm structures, while bright acidity highlights every nuance of fruit and spice.
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