| Ruster Ausbruch: the Exquisite Dessert Wine from Austria | | | | By: Emily Schindler | << back  Page 2 of 2 |
What is the cellar potential for a Ruster Ausbruch? Vintner Kurt Feiler, from the Feiler-Artinger winery, describes their passage into maturity this way: “The Ruster Ausbruch has a cellaring potential of up to 50, 60 years. It shows well in the first 2 years, then closes down in year 3 for about a year, and then opens back up with fruit and more complexity on the palate; more rounded and integrated. It will hold at this perfect taste for another 15 years and then slows development as it moves into its ripening period. The sweet impression of the sugar reduces during this final period, developing a more crispy, slightly drier finish. For our Ruster Ausbruch blends every grape is picked single varietal, at different times, and then after fermentation they are blended. This also helps us to control the final feeling.”
One might be tempted to serve such a sweet dessert wine alongside the dessert course, but both Michael Wenzel and Kurt Feiler recommend different route: pair these wines with something savory, such as a blue-veined cheese or some prepared foie gras, to create incredible balance and harmony. If you do elect to serve it as the finishing touch of the meal, they would recommend keeping the dessert simple and not-too-sweet, such as a white cake or ripe fruit dish. Or better yet, serve a glass of Ruster as the entire dessert course. This is one dessert wine that can certainly stand alone, and deserves to do so.
These rare and exquisite wines are a must for the dessert wine connoisseur, and a knockout for the sweet wine novice.
Written by Emily Schindler
www.winemonger.com
About the Author:
Emily Schindler is a partner at the wine import company Schindler Weissman Co., which is based in Los Angeles, California.
Website URL: www.winemonger.com
|
Wine Related Articles 
