Gruner Veltliner wine, an Austrian treasure
What is Gruner Veltliner?
Grüner Veltliner is Austria's most famous white grape variety, whose origins date back to Roman times. Its current name appeared for the first time in 1855, before which date it was known as Weißgipfler. After the First World War, the spread of trellised vine growing (also known as high cultivation) in Austria led to a significant increase in the number of planted Grüner Veltliner vines. This generous variety requires little care and is characterized by its ability to adapt to many different types of soil.
Where does Gruner Veltliner grow?
The dominant variety in Austria, Gruner Veltliner is also planted in Hungary, Germany, Slovakia, Italy, the USA (Oregon, California) and New Zealand.
What does Gruner Veltliner taste like?
Mostly produced as a dry white wine, Grüner Veltliner produces white wines in a variety of styles, depending on the type of soil in which it is planted. The wines are complex, exuding aromas of spices (white pepper), lime, apple and white-fleshed fruit. Yet, Gruner Veltliner wines successfully retain a lively freshness and a pleasant acidity.
This Austrian varietal boasts a promising aging potential. Grüner Veltliner reveals delicious aromas of candied fruit, citrus fruit, honey, spices and reveals more herbaceous notes as it ages. The freshness and minerality are still well and truly there, even after years of aging.
The growing interest in wines made from this grape variety follows from a tasting in 2002 at which the critic Jancis Robinson and the Master of Wine Tim Atkin rated certain Grüner Veltliner wines higher than the top Burgundy wines.
What food pairs with Gruner Veltliner?
Gruner Veltliner is similar to the famous Sauvignon Blanc grape variety. Taking a fine bottling of Austrian Gruner Veltliner to a blind wine tasting soiree will definitely get the crowd talking!
Gruner Veltliner wines will pair with traditional Austrian dishes such as Schnitzel. The wines stemming from this varietal will also complement meat (chicken, pork, veal), vegetables (asparagus) and soft cheeses (ricotta, camembert).
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