Gruner Veltliner

Where does the Grüner Veltliner grape variety come from?

Given how prevalent Grüner Veltliner is in Austria, it is only logical that its roots are here. It is likely that the grape was already being grown in Lower Austria on the Danube in the Middle Ages – although at that time it was still known as ‘Grüner Muskateller’. It was only in the 18th century that the name Grüner Veltliner first appeared in documents. The amazing thing is that there is absolutely no relation to the other Veltliner grape varieties that exist. Genetic analyses have shown that Grüner Veltliner originated from a natural cross between Traminer and an old grape variety from St. Georgen in Burgenland.

In the 20th century, the grape variety experienced an upswing thanks to modern cultivation methods such as the high culture according to Lenz Moser. This method allowed for better yield control and led to a significant increase in quality. Today, Grüner Veltliner occupies about a third of Austria's total vineyard area, making it the country's most important indigenous grape variety.

Grüner Veltliner worldwide

Although Grüner Veltliner is strongly associated with Austria, it has also gained a foothold internationally. In Europe, it is cultivated in countries such as Germany (especially Rheinhessen), Italy (Alto Adige) and Slovakia.

Overseas, it can be found in New Zealand, Australia and the United States, where winemakers appreciate the variety for its adaptability to different terroirs. In particular, New Zealand and California show great potential for Grüner Veltliner, as similar climatic conditions to those in Austria prevail there. Compared to Chardonnay or Sauvignon Blanc, however, Grüner Veltliner does indeed play a rather subordinate role internationally. Of the almost 19,000 hectares worldwide, 15,000 hectares are in Austria alone.

What does Grüner Veltliner taste like?

You can recognise a typical Grüner Veltliner immediately when you taste it. That's because it has the legendary ‘Pfefferl’ – a hint of pepper – on the finish. Opinions often differ as to whether it's green, white or black pepper, so let's just stick with the umbrella term ‘pepper’. In addition, there are usually fruity notes such as green apple, pear, grapefruit and quince.

In more mature wines, exotic fruits such as mango and mineral tones can dominate. The taste of Grüner Veltliner varies greatly depending on the location and ageing. Light variants are fresh, acidic and invigorating, while high-quality examples from late harvests and with barrel ageing can have a creamy texture and complex flavour. The variety ranges from simple table wines to top-quality wines with phenomenal ageing potential. While a young and fresh Grüner Veltliner should be enjoyed at 8 to 10 °C, a drinking temperature between 10 and 12 °C is recommended for aged wines and Smaragds.

What are the ideal growing conditions for Grüner Veltliner?

Grüner Veltliner thrives particularly well in temperate climates with sufficient rainfall. Deep loess soils provide ideal conditions for the grape variety, as they can store water well. However, Grüner Veltliner is sensitive to drought and diseases such as downy mildew or chlorosis. Grüner Veltliner achieves the best results in regions with cool nights, which help to maintain acidity. All these good conditions can be found in abundance throughout Austria. No wonder that the grape variety is the absolute star there.

Which growing regions are known for Grüner Veltliner?

At this point, you are probably expecting us to list only Austrian wine regions here. And you're not entirely wrong. Most of the vines are in the Alpine republic. But to save face, we also have two other regions in store for you in addition to the Austrian focus.

Wachau, Austria. Hardly any other region produces as many prestigious wines from Grüner Veltliner as the Wachau. The area is situated along the Danube and offers a unique terroir of primary rock soils and a cool, continental climate. The combination of steep terraces and cool nights produces truly great wines. In addition, there is the quality classification with Steinfeder, Federspiel and Smaragd, with the Smaragde being the absolute top wines.

Weinviertel, Austria. The Weinviertel is Austria's largest wine-growing region – and, with 6,800 hectares, also the epicentre for Grüner Veltliner. Deep loess soils and a temperate climate produce fresh, spicy wines with the typical ‘Pfefferl’ (a hint of pepper).

Kremstal, Austria. In the Kremstal, Grüner Veltliner thrives on breezy loess soils and benefits from warm summers and cool nights in autumn. These conditions lead to elegant wines with delicate spice and pronounced fruit

Kamptal, Austria. In Kamptal, soils range from loess to primary rock, which virtually guarantees a wide variety of styles. The Grüner Veltliners are often powerful, spicy and have a clear structure.

Marlborough, New Zealand. It may be hard to believe, but it's true: in Marlborough, New Zealand, Grüner Veltliner is becoming increasingly important. The climate, with sunny days and cool nights, as well as gravelly soils, provide ideal conditions for the variety. The wines from Marlborough are characterised by vibrant freshness, exotic fruit aromas and well-integrated acidity.

South Tyrol, Italy. In South Tyrol, especially in the Isarco Valley, Grüner Veltliner is cultivated on gravelly, stony soils. The altitudes between 500 and 650 metres and the Alpine climate produce elegant wines with a delicate minerality and a pronounced acidity.

What food goes well with Grüner Veltliner?

Grüner Veltliner is a real all-rounder that goes perfectly with both light and hearty dishes. The absolute classic with Grüner Veltliner is, of course, Wiener Schnitzel. The crispy breadcrumb coating and tender meat are perfectly complemented by the Grüner Veltliner's freshness and spice. Fried or grilled pikeperch or trout are a delight with young and lively Grüner Veltliners – as they are with sushi.

In addition, Grüner Veltliner is considered one of the best companions to asparagus – whether with Sauce Hollandaise, lemon béchamel or prepared au naturel. Its freshness and spice emphasise the delicate flavour of the asparagus. Incidentally, mild-spicy cheeses such as aged mountain cheese harmonise well with Grüner Veltliners, as their acidity balances the creaminess of the cheese. And if you open a complex Grüner Veltliner Smaragd from the Wachau, why not enjoy it with a roast pork or a knuckle of pork. The seasoning and structure go perfectly with such savoury dishes.

Three Fun Facts about Grüner Veltliner

1. Until the 20th century, the name ‘Grüne Muskateller’ was used for Grüner Veltliner.
2. The oldest vines are in Stützenhofen in Lower Austria. They are over 150 years old.
3. In Austria, Grüner Veltliner is particularly popular as a ‘spritzer’ (a wine spritzer) in summer.