Austria‘s most widely planted grape variety, where, in quality regions like the Wachau, Kamptal and Kremstal, it can produce an assertive, steely, rich dry white capable of rivalling the best Rieslings.

Around Vienna it is used for the young ‘Heurige’ wines. It has a unique aroma and flavour with elements of white pepper and celery marking it out from any other variety. It’s also grown to a certain extent in Slovakia and Hungary.

SEE ALSO: Minerality in wine: What does it mean to you? | Decanter travel guide: Wachau, Austria

What does it taste like?

Austria‘s widely planted grape variety produce an assertive, steely, rich dry white with a unique aroma and flavour. For some it hints at white pepper and celery, while others prefer the descriptors of gherkins and dill. Either way, there’s often an unusual, alluring herbiness in what, at its best, can be an excellent, steely dry white.

Food matching with Grüner Veltliner: Prawns with coconut, coriander and passion fruit – recipe | Tagliolini with tuna, aubergine cream and burrata – recipe

Updated by Jeanne Thexton on the 12th of January 2016
View from Austrian Gruner Veltliner vineyard Achleiten in Wachau

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