General Description: Grüner Veltliner is the most widely planted white grape variety in Austria, accounting for about a third of the country’s vineyards. It has gained international acclaim for its versatility, producing everything from light, fresh wines with crisp acidity to rich, complex wines capable of ageing. Grüner Veltliner is characterised by its distinctive peppery spice, along with bright citrus and green fruit flavours, and a unique mineral undertone that can vary significantly with the terroir. This variety is also grown in other wine regions, including the United States, Australia, and the Czech Republic, but it is most closely associated with the wines of the Wachau, Kamptal, and Kremstal regions in Austria.
Primary Flavours:
- Green apple
- Lemon
- White pepper
- Radish
- Mineral notes
Taste Profile:
- Sweet-Dry: Dry
- Body: Light to full body (depending on the style)
- Tannins: N/A (as it is a white wine)
- Acidity: High
- ABV range: Typically between 11.5% to 14%
Handling: The serving temperature for Grüner Veltliner should be around 8°C to 10°C, which helps to highlight its freshness and vibrant acidity. Lighter styles are best enjoyed young, while the more full-bodied, complex wines from top vineyard sites have the potential to age and develop richer textures and flavours. Some of the high-end Grüner Veltliners can benefit from decanting to open up their aromas and flavours.
Food Pairing Suggestions: Grüner Veltliner’s high acidity and peppery spice make it incredibly food-friendly. It pairs well with fresh salads, light seafood dishes, and a variety of vegetarian fare. The wine’s crispness cuts through the richness of fatty foods, making it a great match for Austrian schnitzel, sausages, and other pork dishes. Its herbal and mineral complexity also complements Asian cuisine, including Thai and Vietnamese dishes, where the wine’s acidity and spice can balance the heat and flavours of the food.