The Wines and Producers of Austria and Germany

Courtesy of Terry Theise Selections and Michael Skurnik Wines



I firmly believe that the world's best and most versatile food wines come out of Austria and Germany. The cooler climate and mineral-rich soil means wines of great acidity and aromatics, and after many hundreds of years of practice they've really worked out their technique and are consistently sticking the landing. If you think white wines can't be serious, then I urge you to pay attention to real-deal Gruners and highborn Rieslings from this part of the world, and I beg you to try them with food. They will not disappoint.

On January 19th we will be hosting a few producers from the portfolio of Riesling pundit and goofball-guru Terry Theise, whose extensive work in these countries has mined up some real heroes (and stars) of winemaking and terroir. Johannes Leitz (of Weingut Josef Leitz), Johannes Hirsch (of Kamptal's rocking Hirsch), and Thomas Klinger (Bründlmayer), all will be here to talk about the wines they make, and a member of the Saahs family will be here to talk about their legendary estate Nikolaihof, one of the oldest wineries in Europe.

The menu looks great, too, featuring some of Ryan's charcuterie expertise and some of Hugh's wizardry with seafood. Great food, great wines, great pairings, oh January 19th hurry up and get here...

Empire State South


Wednesday, January 19th, 6:30 p.m.

1.
Beef tartare with puffed beef tendon, radish, and cucumber


Brut Rose, Bründlmayer, Kamptal, Austria, NV



2.
Lobster roulade with butter-braised leek and mustard cream


Gruner Veltliner, Nikolaihof, 'Hefeabzug', Wachau, Austria, 2008



3.
Poached flounder over braised daikon, mache, citrus, and dashi broth


Riesling, Hirsch, Heiligenstein, Kamptal, Austria, 2007



4.
White sausage of sweetbreads and black truffle with braised cabbage and spaetzle


Riesling, Josef Leitz, 'Dragonstone', Rheingau, Germany, 2009



5.
Duck confit with red curry broth, grilled rice, and buttery escarole


Riesling, Josef Leitz, Rüdesheimer Berg Roseneck Spätlese, Rheingau, Germany, 2004



6.
Selection of regional cheeses



7.
Pear linzer torte with whipped cream and Nikolaihof Elderflower syrup

Beerenauslese, Heidi Schröck, Austria, 2008

$110 per person plus tax and gratuity



Call ESS at 404-541-1105 for Reservations