Twenty minutes north of Vienna sits the majestic, 900-year-old monastery of Stift Klosterneuburg. Currently home to 50 Augustinian monks from around the world, it was founded as a collegiate church by the Margrave Leopold III in 1114 and has run continuously, except for a brief period during the Nazi regime. Today, it is an awe-inspiring cultural center, and it remains Austria’s oldest and largest winery. Klosterneuburg is also a pioneer in sustainability and climate protection, and one of Europe’s first carbon-neutral wineries.
Ripe but dry, this medium-bodied wine is vaguely reminiscent of a very big Burgundy. From a food-pairing standpoint, it can do most of the things that a ripe, fully extracted Pinot Noir (or more elegant Syrah) can, but with added heft and a wild herbal quality. Because of its slightly leafy, green character, it is an excellent accompaniment to dishes that feature herbs or herbal marinades. Particularly fine pairing partners include thyme, rosemary, marjoram and sage, especially when they are incorporated with lighter meats such as veal, pork, feathered game and poultry.
Serve at cool room temperature (62°F).
Decant one hour before serving.