Thursday after class we all went to an Austrian dinner and wine pairing to get us ready for our lecture on Friday. I have a new love and appreciation for Austrian food and wine.
2011 Pinot sparkling wine, Steininger estate
River Trout with marinated cucumbers and a creamy dill sauce: 2012 Kremstal DAC Reserve Grüner Veltliner Leithen, Buchecker estate
Frothy Cep soup with croutons and chives: 2012 Wagram Roter Veltliner Scheiben, Leth estate
Prime boiled rump of beef with horseradish sauce, glazed carrots and mashed potatoes: 2012 Wiener Gemischter Satz, Wieninger estate & 2009 Burgenland Reserve St. Laurent, Juris estate
Strawberry dumplings with a mascarpone foam and Stracciatella ice cream: 2012 Burgenland Spätlese Traminer, Sommer estate & 2008 Burgenland Ruster Ausbruch, Feiler-Artinger estate