|
Grüner Veltliner
(GROO-ner FELT-lih-ner)
Synonyms:
Grüner Veltliner, Veltlin Zelene, Veltlinkske Zelené (Czech Republic), Zôldveltelini (Hungary)
Wine Name:
Grüner Veltliner (recent popular nickname "Gru Vee")
Background:
Most common grape in Austria usually produced as a fresh jug wine meant to be drunk young. Moderate acidity, with lentil, celery and white peppery aromas with sometimes a touch of citrus and honey. Not very aromatic but sometimes herbal aromas.
Classic Brands and Sources:
Bründlmayer, Fred Loimer, Franz Hirtzberger, Josef Jamek, Emmerich Knoll, Lenz Moser, Familie Nigl, Nikolaihof, Willi Opiz, Franz Xaver Pichler, Prager, Dr Unger, Freie Weingärtner Wachau
Characteristics:
| Style | Body | Acidity | Sweetness | Tannins |
|
Typical
|
medium
|
medium (+)
to high
|
dry but fruity
|
low
|
Wine and food pairing guidelines:
Pairs with acidic dishes and does well especially with stronger vegetables such as asparagus, brussel sprouts etc.
Foods and Entrees that usually pair:
Heavier fish, chicken, pork and veal with citric and other acidic sauces; asparagus with lemon, vegetables with acidic sauces, sushi, fried foods, Wiener Schnitzel, sausage, Japanese/Indian/Thai food.
Cheese Pairings:
Boursin herbed, Brick, Derby, Feta (sheep's milk), goat cheese, Gouda, Havarti, Majorero (Spanish hard goat cheese) Mahon, Bucheron (French goat cheese), dry Jack cheese, cream cheese, Saint -Felicien (French cow's milk cheese), Raclette, Pave Affinois
|
Grüner Veltliner at Plonk Wine Merchants
Grüner Veltliner at Wikipedia
Grüner Veltliner at WinePro
What is your Favorite Brand of this Wine?
|
