Grüner Veltliner - Vienna
Vienna is the only major capital city in the world with significant wine production nearby. The vines still extend, however, into parts of the city itself, as they have done for hundreds of years.
Viticulture in Vienna is as old as Vienna itself - the Celtic settlement of Vedunia, and later the Roman garrison of Vindobona both cultivated grapes. The earliest named vineyards were documented in 1132, and by the late middle ages, all city districts had their own vineyards.
Viennese Heurigen culture, which so dominates Viennese wine to this day, was made possible by Emperor Josef II, who in 1784 passed a law allowing wine growers to sell their wine alongside home-made food. Viennese will often on a nice day take the tram out to go for lunch in a Heuriger, ideally one attached to a winery in a vineyard district. If you are visiting Vienna for business or tourism, take the time to do the same.
Our main winemaker in Vienna is the fantastic Rainer Christ, always one of the best !
Breaking into our consciousness during the last ten to fifteen years, Grüner Veltliner continues to excite and grow in popularity. This is Austria’s most planted grape. Grüner Veltliner deserves all the praise that it has been given. Not only is it a versatile grape in terms of style but it has tremendous ageing capability, allowing for some tremendous stylistic variations brought on through maturity. The serious versions challenge other lofty white wines very effectively, winning at blind and trade tastings and in the hearts and cellars of sommeliers.
Grüner Veltliner is a very food-friendly wine with a spicy, peppery nose and flavours of lime, peach, quince and honey. It is a grape that ages well and the depth of flavour intensifies with each passing year. Sweet wines and sparkling wines are also produced to great effect. Grüner Veltliner is a welcome partner to many foods that you would not immediately expect to match with a white - it is arguably one of the world's most flexible grapes at the table. Try it with foods you would have considered traditional red wine territory, and heavy reds at that, like Duck Confit or a Beef Roast.
So what is Grüner Veltliner like? It is often described as being spicy, with aromas/flavours which include green and yellow apples, freshly ground white pepper, meadow flowers, underripe melon, green vegetables, (green beans and freshly broken pea pods spring to mind), newly mown grass, a flinty minerality and undefined citrussy notes, sort of halfway between lime and grapefruit. Lentils, mustard, and cress are commonly cited. Fruitier examples may show rhubarb and strawberry aromas. Depending on where it's grown, there may also be tropical and stone fruit (peaches, apricots), an earthiness and a mossy/herby/undergrowth smell.