{"id":1884,"date":"2020-05-04T11:52:07","date_gmt":"2020-05-04T15:52:07","guid":{"rendered":"https:\/\/www.winetraveler.com\/uncategorized\/gruner-veltliner\/"},"modified":"2020-05-04T19:38:49","modified_gmt":"2020-05-04T23:38:49","slug":"gruner-veltliner","status":"publish","type":"grape","link":"https:\/\/www.winetraveler.com\/grape\/gruner-veltliner\/","title":{"rendered":"Gr\u00fcner Veltliner"},"content":{"rendered":"

(Pronounced \u201cgrooh-ner VELT-leehn-er\u201d)<\/strong><\/em><\/p>\n

Gr\u00fcner Veltliner is Austria’s grape gang leader whose turf continues to expand, causing some serious upsets. AKA Gr\u00fcner, GruVe (kind of like “groovy”), or GV, depending on who’s asking, has no problem with getting in your face and letting you know who you’re fooling with. Kidding aside, Gr\u00fcner Veltliner is named for its color and hometown. The word Gr\u00fcner means green in English, and Veltliner is its village of origin. Genetic analysis shows that it’s the offspring of Savagnin and an obscure Austrian grapevine named St. Georgener-Rebe that produces no grapes.<\/p>\n

Today Gr\u00fcner Veltliner is prized as Austria’s “Very Own” and most widely planted grape. While it dates back to the mid-1800s, its resident adoration didn’t start until the mid-1900s when it became the favorite wine served in wine-gardens, known as Heurigen’s and Buschenschank’s. Here vineyard keepers serve fresh glasses of the current vintage in a warm and cozy atmosphere. For #Winetravelers, then and now, Heurigen’s and Buschenschank’s are places to socialize, relax, and, most importantly, sample authentic Austrian wine and food.<\/p>\n

Later in the early 2000s, Gr\u00fcner Veltliner went from being a local wine bottled in liter format with a crown cap to gaining international attention as a contender rivaling Chardonnay<\/strong><\/a><\/span>. How? Because of Gr\u00fcner Veltliner’s supernatural ability to match with virtually any food, including the bitterly uncooperative artichoke and asparagus. Gr\u00fcner’s friendly disposition landed it in a prestigious blind-tasting conducted by world-renowned wine experts. Pitted against Chardonnay, “GruVe” swept 7 out of 10 categories proving its ability to produce fine, full-bodied wines capable of aging.<\/p>\n

Terroir and Gr\u00fcner Veltliner Growing Regions<\/h2>\n

To express its full potential, GV needs to be planted on mineral-rich slopes composed of silt, sand, clay, and rock with sunny exposure and cool evening breezes. While Austria’s finest expressions come from vineyards above the Danube River, in Wachau, Kremstal, and Kamptal regions, <\/strong>it’s also cultivated in neighboring Trentino-Alto Adige Valle Isarco, Italy, the Czech Republic, Slovakia,<\/strong> and Hungary<\/strong>. But since quality Gr\u00fcner Veltliner has begun to make a global impact, vines have been planted in Portugal, Adelaide Hills, Australia<\/a>, Central Otago, New Zealand<\/a>, Clarksburg, San Benito, Santa Barbara<\/a>, Santa Cruz, Willamette Valley<\/a>, Edna Valley, Umpqua Valley, Columbia Gorge<\/strong> and Washington<\/strong>.<\/p>\n

Gr\u00fcner Veltliner Tasting Notes<\/h2>\n

Gr\u00fcner Veltliner is typically vinified as a single variety, and it is made into an incredible spectrum of styles and structures, from long-aging, richly dense, fruited wines to high-toned, electric, racy, sparkling, sweet and eiswein. Its color is pale straw with hints of green and can have a slight effervescence in youth, giving rise to vivid aromatics of grapefruit, lime, lemon, white flowers, gunpowder, dill, and wasabi. In terms of taste, expect searing acidity followed by yellow apple, tropical fruit, radish, arugula, watercress, tarragon, sage, ginger, honey, and saffron.<\/p>\n

Food Pairing Gr\u00fcner Veltliner Wines<\/h2>\n

As mentioned, GV has the capacity to complement practically any food. Still, there are some extraordinary standouts, starting with Austrian wiener schnitzel, American fried chicken, vegan fare, sushi, curries, spicy Thai and Vietnamese, summer rolls, noodle salad, dim sum, barbeque ribs, fresh cheeses, zucchini and the notorious wine killers like salads with vinaigrette dressing, cabbage, sprouts, kale, pickles and the already mentioned asparagus and artichoke.\u00a0<\/p>\n

Countries Producing Gr\u00fcner Veltliner<\/strong><\/h2>\n

Austria\u00a0<\/strong><\/p>\n

Italy<\/strong><\/p>\n

Czech Republic<\/strong><\/p>\n

Slovakia<\/strong><\/p>\n

Hungary<\/strong><\/p>\n

Portugal<\/strong><\/p>\n

New Zealand<\/strong><\/p>\n

Australia<\/strong><\/p>\n

USA<\/strong><\/p>\n

Major Gr\u00fcner Veltliner Producers by Country<\/strong><\/h2>\n

Austria<\/u><\/strong><\/h3>\n

Hirtzberger, Smaragd, Wachau<\/p>\n

Emmerich Knoll Loibner Schutt, Wachau<\/p>\n

F.X. Pichler Loibner Klostersatz, Wachau<\/p>\n

Prager Smaragd, Wachau<\/p>\n

Nikolaihof, Wachau<\/p>\n

Salomon Undhof, Kremstal<\/p>\n

Nigl, Kremstal<\/p>\n

Willi Brundlmayer, Kamptal<\/p>\n

Schloss Gobelsburg, Kamptal<\/p>\n

Ewald Gruber-Roschitz, Niederosterreich<\/p>\n

Italy<\/u><\/strong><\/h3>\n

Tenuta Spitalerhof, Trentino-Alto Adige<\/p>\n

Kellerei Cantina Valle Isarco, Sudtirol Eisacktaler Trentino-Alto Adige<\/p>\n

Manni Nossing Sudtirol Eisacktaler, Trentino-Alto Adige<\/p>\n

Abbazia di Novacella-Kloster, Sudtirol Eisacktaler, Trentino-Alto Adige<\/p>\n

Czech Republic<\/u><\/strong><\/h3>\n

Vino Z, Moravia<\/p>\n

Edelspitz, Moravia<\/p>\n

Arte Vini, Moravia<\/p>\n

Slovakia<\/u><\/strong><\/h3>\n

Naboso Dumas Welsch, Bratislava<\/p>\n

Hungary<\/u><\/strong><\/h3>\n

Count Karolyi<\/p>\n

Floriana<\/p>\n

Tuzko Birtok, Szekszard<\/p>\n

Portugal<\/u><\/strong><\/h3>\n

Broadbent<\/p>\n

New Zealand<\/u><\/strong><\/h3>\n

Jules Taylor, Marlborough<\/p>\n

Coopers Creek, Gisborne\u00a0<\/p>\n

Yealands Estate, Awatere Valley<\/p>\n

Mount Edward Morrison, Central Otago<\/p>\n

Australia<\/u><\/strong><\/h3>\n

Nepenthe Winemaker’s Selection, Adelaide Hills<\/p>\n

Hahndorf Hill Winery, Adelaide Hills<\/p>\n

Stoney Rise, Tamar Valley<\/p>\n

Lark Hill, Canberra District<\/p>\n

USA<\/u><\/strong><\/h3>\n

Dr. Konstantin Frank, Finger Lakes\u00a0<\/a><\/strong><\/p>\n

Zugibe, Finger Lakes\u00a0<\/p>\n

Black Star Farms, Old Mission Peninsula<\/p>\n

Savage Grace, Columbia Gorge\u00a0<\/p>\n

Scenic Valley Farms, Willamette Valley<\/p>\n

Illahe Estate Willamette Valley<\/p>\n

Belden Barns Estate, Sonoma Mountain<\/p>\n

Dancing Coyote, Clarksburg\u00a0<\/p>\n

Vocal Vineyards, Santa Cruz Mountains<\/p>\n

Williams Selyem, San Benito<\/p>\n

Baker & Brain Paragon, Edna Valley<\/p>\n

Lincourt, Sta Rita Hills<\/p>\n

Tatomer, Santa Barbara County<\/p>\n

Learn About These Other Wine Grape Varieties<\/span><\/strong><\/p>\n

Cabernet Sauvignon<\/strong><\/a><\/div>\n
Chardonnay<\/strong><\/a><\/div>\n
Chenin Blanc<\/strong><\/a><\/div>\n
Cinsault<\/strong><\/a><\/div>\n
Grenache<\/strong><\/a><\/div>\n
Malbec<\/strong><\/a><\/div>\n
Marsanne<\/strong><\/a><\/div>\n
Nebbiolo<\/strong><\/a><\/div>\n
Petit Verdot<\/strong><\/a><\/div>\n
Pinot Grigio<\/strong><\/a><\/div>\n
Pinot Meunier<\/a><\/strong><\/div>\n
Riesling<\/strong><\/a><\/div>\n
Tannat<\/strong><\/a><\/div>\n
Teroldego<\/strong><\/a><\/div>\n
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Written By Jeff Bareilles<\/strong><\/p>\n

Jeff or \u201cJB\u201d is a native to the San Francisco Bay area and wants to live in a world where wine is served with every meal. As a beverage and food professional with more than 20 years of experience, he\u2019s contributed to The Food Lover\u2019s Guide to Wine; The Pho Cookbook (James Beard Award Best Signal Subject 2018); Unforgettable: The Bold Flavors of Paula Wolfert’s Renegade Life (James Beard Award Lifetime Achievement Award 2018); Manresa: An Edible Reflection; Happiness is on the Plate: Episode #1; Wine Spectator; Wine Enthusiast; The Wall Street Journal; San Francisco Chronicle; and GQ Magazine. When he\u2019s not \u201ctasting\u201d and eating he\u2019s writing about food and beverage or developing recipes in his laboratory (AKA: kitchen).<\/em><\/span><\/p>\n

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