If you’re looking for a novel wine experience that will impress your been-there-drank-that friends, pour a glass of Ptujska Klet Pullus Welschriesling 2009.
The first rule of one-upsmanship in the wine world? Don’t mispronounced the grape or wine name. It’s VELSH-reez-ling.
Welschriesling is a white wine grape grown throughout central Europe and in areas of northeast Italy. It is completely unrelated to the riesling grape that produces the great riesling wines of Germany, although it does share riesling’s capability for high production, and it also produces an aromatic wine that is light-bodied with high acidity.
Ptujska Klet is Slovenia’s oldest winery and located in the city of Ptuj, in the Styria region. Viticulture in Ptuj and the surrounding area dates to 1239, when monks established the St. Francis Monastery and built the first winery.
A few weeks ago, Ptujska Klet’s winemaker Bojan Kobal presented a range of white and red wines at Manhattan’s newest upscale Italian restaurant, Ai Fiori. Kobel, 36, makes wines from indigenousness grapes such as the Welschriesling, and international varietals like pinot noir, pinot grigio and sauvignon blanc.
Bojan employs modern technology, but he also tries to make the wine as natural as possible by limiting the sulfur to a third of the amount traditionally used.
The 2009 Pullus Welschriesling has a distinct scent of white flowers and jasmine. Gooseberry and lime-like flavors cross the palate, and it’s edged with the grape’s natural acidity, which gives the wine a crisp, clean feel. Its good body and pleasant finish make it an ideal wine for spring and summer fare.
The 2009 Pullus Welschriesling was perfect with Ai Fiori’s sensational Ligurian dish of handmade trofie pasta infused with black squid ink and tossed with a crustacean ragout. Home cooks can serve the 2009 Welschriesling with grilled white fish, breast of chicken, or sushi rolls.
The 2009 Ptujska Klet Pullus Welschriesling retails for approximately $15.
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