Spring is finally here! Time to get outside, soak up the sun, and drink some wine! To celebrate, we’ve got a few things to share with you, friends! Pairing ideas! Visits from our Winery Partners! A late night dance party in Houston! Read on to get the latest news and such from Circo Vino!
Flavors of Spring
The warming weather of the new season brings a bounty of fresh, bright flavors. To replace the heavy winter fare we’ve been subsisting on, Asian cuisine is particularly refreshing. Lemongrass, ginger, five-spice, and other lively flavors wake our palates up, and are begging to be paired with the perfect wine. Luckily, we have the inimitable Jon Elkins on our side, and he threw down with some incredible pairings of Asian foods and Austrian wine:
“I made this Vietnamese style Salad Roll with my house Basil Cured Salmon, Mixed greens, Avocado, and Radish Sprouts with a Cilantro White Miso dressing. As you can see, it was perfect with a Grüner Veltliner Loibenberg from Knoll.” Photo Courtesy of Jon Elkins
“Recently I have been making variations on Asian Crudo of Tasmanian Sea Trout, sliced out on a bed of some spicy greens like Baby Mustard Greens, dressed lightly with a fresh Ginger-Meyer Lemon Ponzu and then sprinkled with a fine slice of Fennel Bulb, Scallions, and Cilantro leaves. I like to fry the Trout skin and crumble over the top for a bit of crunch. This pairs very well with Gemischter Satz Nussberg from Hajszan Neumann.” Photo Courtesy of Jon Elkins
Jon mentions several other pairings to try out this spring, such as Peking duck with Reinisch Pinot Noir or Bulgogi with their St. Laurent. On the lighter side, you could try tempura veggies and oysters with a Rotgipfler. Any way you slice it, the lovely acidity of a cool-climate Austrian wine makes for an unforgettable food pairing every time.
In honor of Michael Reinisch’s visit to the US (more on that below), we asked the expert mixologists at The Coronet to craft a special cocktail to personify the Thermenregion’s signature varietal, Rotgipfler. They did not disappoint. The resulting “Die Hellorange” was a perfect jumping-off point for the masterful pairing menu that followed, featuring all the hits from Familie Reinisch.
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The Gang Comes to the US
Austrian wine rockstars Emmerich Knoll III and Michael Malat embarked on a whirlwind tour of some hot US markets this spring. With stops in New York, Texas, California, and Illinois, these guys had a busy April! In May, we were graced with a visit from Thermenregion winemaker Michael Reinisch of Familie Reinisch, as he hit many of the same stops before landing in Arizona for some time in the desert. Pics or it didn’t happen…
Michael Reinisch had a bit of time to soak up the Arizona sun before a lovely wine dinner at the Coronet in Tucson:
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Spring Selections
We have a couple of exciting and unique wines on our shores for the first time, ready to pair with all your springtime eats. Whether it’s a fresh Rosé with a spring greens salad or Zweigelt with backyard burgers, our newest offerings are sure to help you “spring into summer!”
2018 Rosé of St. Laurent & Pinot Noir
Familie Reinisch
Varieties: 70% Pinot Noir, 30% St. Laurent
Vineyard: Limestone and alluvial land in Tattendorf
Analysis: Alcohol: 12.5%; Acid: 5.7 g/L; Sugar: 2.8 g/L
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2018 Rosé of Blaufränkisch
Günter & Regina Triebaumer
Variety: 100% Blaufränkisch
Vineyard: Chalky clay, löss
Analysis: Alcohol: 12.5%; Acid: 5.8 g/L
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2015 Zweigelt Nussberg
Hajszan Neumann
Variety: 100% Zweigelt
Vineyard: Clay and limestone on the Nussberg in Vienna
Analysis: Alcohol: 13.0%; Acid: 5.3 g/L, Sugar: 1.0 g/L
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“All of nature begins to whisper its secrets to us through its sounds. Sounds that were previously incomprehensible to our soul now become the meaningful language of nature.” -Rudolph Steiner