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Grüner Veltliner

white · Pale intensity · Medium body

Sensory Profile

Appearance

Pale·
pale lemongreen tint in youthdeeper gold when aged

Nose · Medium

Primarywhite peppergreen applecitrus/limelentil/bean sproutgreen herbs
Secondarydillwhite flowersmineral/flint
Tertiaryhoneyhazelnuttoastdried herbs

Palate

white peppergreen applelimelentilmineralgreen herbs

Structure

Medium

Body

High

Acidity

Dry

Sweetness

Medium

Alcohol

Medium

Finish

Regions & Climate

Old World

WachauKamptalKremstalWeinviertelWagram

New World

New Zealand (limited)Oregon (limited)Czech RepublicSlovakia
Climatecoolmoderate

Winemaking

Fermentation

Primarily stainless steel at 15-18°C to preserve varietal character. Some premium wines fermented in large neutral oak (Fuder)

Oak

Large neutral oak Fuder for premium wines — adds texture without oak flavor. New oak is extremely rare and generally avoided to preserve the peppery, mineral character

extended lees contact for texture and bodystainless steel for purity (standard for Federspiel and below)large neutral Fuder for premium Smaragd bottlingsno malolactic fermentation (preserving high natural acidity)

Key Tells

  • •White pepper (rotundone) is the dead giveaway — unique among white varietals
  • •Lentil, bean sprout, radish savory notes are unique to Grüner Veltliner
  • •Higher body than Riesling at similar acidity levels
  • •No petrol character (Riesling only develops this)
  • •Less pungent green than Sauvignon Blanc — savory rather than herbal

Often Confused With

Sauvignon BlancRieslingPinot Grigio

Food Pairings

Wiener Schnitzel — THE Austrian pairing; acidity and pepper complement breaded veal/pork

White asparagus — peppery, vegetal wine mirrors asparagus character

Sushi — clean acidity and savory character work beautifully with raw fish

Tafelspitz (boiled beef) — classic Viennese comfort food with Grüner

Modern

Vietnamese pho — white pepper and herbs echo the soup's aromaticsGrain bowls with tahini dressing — savory, vegetal compatibility

Serving

TempSteinfeder/Federspiel: 8-10°C (46-50°F). Smaragd: 10-13°C (50-55°F) — warmer to show concentration
GlassStandard white wine glass. Larger glass for Smaragd to capture the peppery, mineral complexity
DecantNever decant in a carafe. Young wines: serve directly. Smaragd: may benefit from 10-15 min in glass