On Friday I went to lunch with my fellow Notes on Austrian wine creator, Stephanie Artner of the Austrian Trade Commission, at Seasonal – an Austrian restaurant located on E. 58th Street and 7th Ave owned by previously featured chef, Wolfgang Ban.
Initially the meeting was for business, but we ended up wining, dining and catching up with Wolfgang over a couple glasses of Austrian we hadn’t had before by the end of the meal.
Seasonal offer’s a three course menu for $27 at lunch time – one appetizer, one entree and one dessert. Stephanie opted for the
JAKOBSMUSCHEL: Scallops, Walnut, Speck, Cabbage, the WIENER SCHNITZEL: Veal Cutlet, Potato, Cucumber, Lingonberry and the Apfelstrudel for dessert. I opted for the MANDELSUPPE: Chilled Almond Soup, Zucchini, Cucumber, Peach, and the TAFELSPITZ: Flat Iron, Oxtail Consommé, Apple – Horseradish, Spinach, Rösti – I skipped on desssert, entirely full from the delicious food that had been presented to me.
To pair, Wolfgang offered Stephanie and I a Gruener Veltliner by Weingut Kalmuk which
was heavier in body than expected (Wolfgang told us he’d start
us with something light!) The wine was full of green apple and spice and was a good start to the meal.
The second and the star of the lunch was the Roter Veltliner, Klassik 2009 by Franz Leth located in the Wagram.
Weingut Leth creates very terroir driven wines that express the Wagrams unique soil and climate structure. The Roter Veltliner was f
ruit forward with a mineral background, medium bodied and good company to the Austrian fare. It is important not to confuse Roter Veltliner with Gruener
Veltliner – the only relation the two have is the latter part of their name. Wolfgang gave Stephanie and I a mini education stating the Roter Veltliner was originally only used as a grape to cross with others to create new varietals. However, some producers such as Weingut Leth use the grape to make its own, delicious wine. Quite a yummy treat to end on and then wander back to good ol’ office for the rest of Friday afternoon.