Ottenbreit – Long Live Müller-Thurgau 2023 Franken, Germany

Christian Ottenbreit's Müller-Thurgau, crafted from vines planted in 1960, presents a luminous straw-yellow hue delicately enriched with copper highlights. On the nose, ripe peach and apricot aromas mingle with meadow flowers, accented by hints of white pepper, zesty citrus, and warm spices such as clove and nutmeg.

The palate bursts with remarkable freshness from a mineral-driven core, where refined fruit flavours harmonize with a faint muscat note and a whisper of butterscotch—all balanced by bright, lively acidity.
The finish is persistent, gracefully carrying the fruit and mineral elements into a satisfying, clean conclusion.

A two-week skin contact fermentation, followed by extended barrel ageing, further enhances its profile with added depth and richness. This wine’s vibrant acidity and aromatic complexity make it an excellent match for dishes like lightly spiced Asian cuisine or creamy seafood pasta.

More exciting pairing options are listed below.

FOOD PAIRING

Starters

• Matjes-Herring Salad with Apples & Dill Tender, marinated herring is paired with crisp apple slices and fresh dill. The tang and brightness of pickled herring awaken your palate, providing a refreshing prelude that mirrors the wine's lively acidity.
• Bavarian Cucumber Salad (Gurkensalat) Thinly sliced cucumber dressed in a light vinegar-and-dill infusion creates a crisp, refreshing starter. The salad’s delicate balance of tartness and herbaceous notes perfectly complements the wine's subtle fruity and mineral character.
• Rote Bete Carpaccio with Goat Cheese & Walnuts Paper-thin slices of roasted beetroot topped with crumbled goat cheese and toasted walnuts offer an earthy yet creamy contrast. A light drizzle of honey or balsamic reduction enhances the natural sweetness and spice, echoing the wine’s warm hints of clove and nutmeg.

Main Courses

• Pan-Roasted Trout with Lemon-Herb Butter Fresh trout, with its delicate texture, is pan-roasted to achieve a slight crispness on the skin and finished with a zesty lemon-herb butter sauce. The citrus and herbal accents highlight the wine's bright, refreshing acidity.
• Herb-Crusted Pork Tenderloin with Apple-Cabbage Slaw A tender pork loin encrusted with a medley of fresh herbs is paired with an apple and red cabbage slaw. The fruitty and lightly spiced slaw elevates the pork’s savory nature, resonating with the wine’s refined fruit flavors and whisper of spice.
• Chicken Fricassée with Spring Vegetables This gently stewed chicken dish, enriched with mushrooms, asparagus, and baby carrots in a delicate white wine sauce, provides comforting warmth. Its soft, herb-infused flavors allow the wine’s mineral-driven palate to shine.

Cheeses

• Allgäuer Emmentaler A smooth, nutty cheese with a mild, buttery consistency that matches the wine's luminous acidity, creating a harmonious balance on the palate.
• Tilsiter This semi-hard cheese offers a tang with subtle spice notes that mirror the warm spice hints in the wine, offering both contrast and a delightful echo to the wine’s aromatic profile.
• Bergkäse A robust mountain cheese with a firm texture and pronounced, earthy, nutty flavors that add depth. Its slightly assertive character provides a counterpoint that elevates the wine’s fruity and mineral notes.

Desserts

• Apfelstrudel with Vanilla Sauce The timeless German apple strudel, bursting with tart apples, raisins, and a hint of cinnamon, when served warm with a rich vanilla sauce, enhances the wine’s delicate peach and apricot notes.
• Bienenstich (Honey Almond Cake) This light, yeasted cake crowned with a crisp, caramelized almond-honey topping offers a subtly sweet finish. Its nutty and creamy texture pairs beautifully with the wine’s interplay of fruit and brightness.
• Quarkkuchen (German Cheesecake) A traditional German cheesecake made with light, tangy quark and a crisp pastry base. Its refreshing profile and gentle sweetness provide a satisfying end to the meal, echoing the wine’s clean, persistent finish.

Starters

• Bavarian Cucumber Salad (Gurkensalat) Crisp, thinly sliced cucumber dressed in a light vinegar and dill marinade. This refreshing salad mirrors the wine’s citrus brightness and lively mineral notes.
• Rote Bete Carpaccio with Goat Cheese & Walnuts Delicately thin slices of roasted beetroot layered with crumbled goat cheese (or a suitable vegetarian alternative) and toasted walnuts. A drizzle of honey or a balsamic glaze enhances the natural earthiness and subtle spice, echoing the wine’s warm hints of clove and nutmeg.
• Herbed Obatzda with Pretzel Bites A traditional Bavarian cheese spread crafted from Camembert or Brie blended with cream cheese, paprika, and fresh herbs. Served with freshly baked pretzel bites, its rich and tangy profile complements the wine’s delicate fruit nuances.

Main Courses

• Käsespätzle with Caramelized Onions Traditional German egg noodles bathed in melted cheese and crowned with sweet, slowly caramelized onions. The creamy texture and savory depth of this dish perfectly balance the wine’s crisp acidity and nuanced flavor profile.
• Vegetarian Flammkuchen A thin, crispy tart topped with a light spread of crème fraîche, red onions, mushrooms, and a handful of fresh spinach. A sprinkle of goat cheese or a tangy alternative adds extra creaminess, complementing the wine’s bright, refreshing character.
• Hearty Vegetable Eintopf A robust German stew brimming with seasonal vegetables like potatoes, carrots, celery, and green beans simmered in a flavorful vegetable broth with aromatic herbs. Its earthy, savory profile provides an inviting counterpoint to the wine’s mineral-driven core.

Cheeses

• Allgäuer Emmentaler A smooth, nutty cheese with a mild, buttery consistency that pairs beautifully with the wine’s vibrant acidity.
• Tilsiter This semi-hard cheese offers a pleasing tang and subtle spice notes that echo the wine’s hints of warm clove and nutmeg.
• Bergkäse (using vegetarian rennet) A robust mountain cheese with firm texture and pronounced earthiness. Opting for versions made with vegetable rennet ensures a vegetarian-friendly choice that enhances the wine’s refined profile.

Desserts

1. Apfelstrudel with Vanilla Sauce A classic German apple strudel, filled with tart apples, raisins, and a pinch of cinnamon, served warm with a velvety vanilla sauce. Its comforting sweetness complements the wine’s delicate fruit notes.
2. Bienenstich (Honey Almond Cake) A light yeast cake topped with a caramelized almond and honey crust, offering a nutty and subtly sweet finish that resonates with the wine’s interplay of fruit and spice.
3. Quarkkuchen (German Cheesecake) A refreshing cheesecake made with tangy quark set in a crisp pastry base. The dessert’s gentle citrus and creamy texture provide a satisfying finale alongside the wine’s persistent, clean finish.