(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, Brussels 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