Grüner Veltliner

  (GROO-ner FELT-lih-ner)
Synonyms: Grüner Veltliner, Veltlin Zelene, Veltlinkske Zelené (Czech Republic), Zôldveltelini (Hungary)

Wine Name: Grüner Veltliner (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 #1 – typical Austrian

Body – medium

Acidity – medium (+)

Sweetness – dry but fruity

Tannins – 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