Grüner Veltliner (Austria)

Grüner Veltliner is Austria's most famous white wine grape.

It is an exciting alternative to Riesling and Sauvignon Blanc.

Grüner Veltliner Flavors

Citrus and Peach are typical Grüner Veltliner flavors, with delicate hints of Herbs and Pepper.

Lemon

Lime

Grapefruit

Gooseberry

Peach

Asparagus

Herbs

White Pepper

Grüner Veltliner Profile

Grüner Veltliner wines are dry, aromatic with a good acidity:

SUGAR:	Dry (3 g/l)

BODY:	Medium

FRUIT:	Medium

ALCOHOL:	12-13% ABV

	Serving temperature: 10-12°C (50-54°F)

Grüner Veltliner Food Pairing

Grüner Veltliner is very food friendly.

Austrian. Vegetarian. Asian. Spicy Mexcican. Indian.

Salads

Tapas

Vegetables

Pasta

Risotto

Fish

Chicken

Pork

Excellent Pairings

Salad. Artichokes.
Seafood Pasta and Risotto.
Vegetarian Pasta and Risotto.
Raw Fish. Sushi. Tuna.
Smoked Ham and Fish. Salmon.
Roasted Chicken. Pork. Veal.

Cheeses

Fresh Cheese. Goat. Mozzarella.

Austrian Specialities

Asparagus Soup.
Wiener Schnitzel.

Grüner Veltliner Cheese Pairing

Grüner Veltliner is known for its crisp and fruity profile. It pairs well with a variety of cheeses.

Opt for cheeses with moderate saltiness and creaminess to balance the Grüner Veltliner's acidity.

Add fruits (grapes, apples, pears), nuts (almonds, walnuts), or a light drizzle of honey to enhance the pairing.

Fresh and Mild Cheeses

Goat Cheese (Chèvre): The tanginess complements the subtle fruit notes in Grüner Veltliner.

Feta: Its delicate flavor pairs well with the wine's lightness.

Ricotta: Especially good if served with a drizzle of honey or fresh fruits.

Soft Cheeses

Brie: The creamy texture and mild flavor work beautifully with Grüner Veltliner.

Camembert: Similar to Brie but with slightly more earthiness.

Chaource: Soft with a bitter nutshell flavor. A little on the salty side.

Semi-Hard Cheeses

Gruyère: Mildly nutty and sweet, enhancing the wine's subtlety.

Manchego: A classic Spanish pairing, especially younger Manchego, which is less intense.

Asiago: Lightly aged Asiago adds a complementary tang to the cheese.

Blue Cheeses (for contrast)

Robiola has a delicate, tangy flavor that pairs well fresh and light wines with good acidity.