20019, Gruner, Veltliner, Landhaus Mayer, Austria Recipe

1. Chill the bottle of Grüner Veltliner thoroughly. Place the bottle in the refrigerator for at least 2 hours prior to serving or in an ice bucket with a mixture of ice and water for 20–30 minutes until well chilled (about 8–10°C / 46–50°F).

2. Prepare an ice bucket or a wine cooler with ice and water to keep the bottle cold at the table if serving over more than 30–45 minutes.

3. Select clean white wine glasses. Pour the wine gently, filling each glass to about one-third full (3–4 oz / 90–120 ml) to allow aromas to concentrate.

4. Prepare bread

Preheat oven to 175°C (350°F) or use a toaster. Slice the country bread or baguette into thin slices (about 0.5 cm / 1/4 inch). Arrange on a baking sheet and toast for 6–8 minutes until just crisp and lightly golden. Alternatively, lightly butter and toast slices in a skillet over medium heat for 2–3 minutes per side. Keep warm or cover loosely with a towel to keep slightly crisp.

5. Prepare vegetables and garnishes

Wash and thinly slice the cucumber on a bias and the radishes into very thin rounds. Halve the cornichons lengthwise. Chop the fresh dill finely and set aside. Cut the lemon into wedges.

6. Assemble the spread

If using smoked trout rillettes or smoked salmon, place 200 g onto a small serving bowl and break into bite-sized pieces or leave as thin slices. If you like, stir in 1 tablespoon of chopped dill and 1 teaspoon of olive oil to the spread for brightness and sheen. Adjust salt sparingly (smoked fish can be salty).

7. Dress the garnishes

Arrange the cucumber slices, radish slices, and cornichon halves on a serving board or platter. Drizzle the cucumbers very lightly with the remaining teaspoon of olive oil and sprinkle about 1 teaspoon freshly ground black pepper over the radishes and cucumbers if desired.

8. Plate and serve

Place the toasted bread on the board alongside the spread and garnishes. Provide a small knife or spreader for the fish spread and tongs or forks for the garnishes. Offer lemon wedges on the platter so guests can add a light squeeze of lemon to the fish. Keep the chilled bottle of Grüner Veltliner in the ice bucket at the table and pour small amounts into glasses as needed.

9. Tasting tips: Grüner Veltliner typically shows bright acidity, white pepper spice and citrus/green-fruit notes. Encourage guests to pair a small bite of the smoked fish on toasted bread with a sip of wine — the wine’s acidity will cut the oiliness and complement the briny, herbal flavors. Refill glasses and refresh the ice as needed.