Description 1 of 4

Grüner Veltliner (spelled Gruener when the umlaut is not present and also known as Weissgipfler, Manhardsrebe Grüner Muskateller) is the most widely planted grape in Austria, making up for 1/3 of the country's wine production. Although the exact origins of the grape are unknown, records of its existence date as far back as Roman times. One parent is known to be Traminer, the other remains unknown. Gruener Veltiner is indigenous to Austria, though it is now being grown throughout the world including New Zealand and Oregon. Although Gruener Veltliner is grown throughout the country, it is predominantly known from the Wachau, Kamptal, Kremstal, Weinvertel and Wagram regions. Gruener Veltliner is extremely susceptible to its terroir taking on the soil and climate characteristics of each region dramatically. For example, Gruener from the Kamptal is often recognized as a more mineral style whilst Gruener from the Wachau is much more serious and acidic. Typically, Gruener Veltliner is recognized as a highly acidic grape full of white pepper spice and green apple with lingering citrus characteristics. Gruener Veltliner wines can range in alcoholic content, but are generally between 12-13% abv. Some Gruener Veltliner wines can be as high as 15%. Although the wines are generally produced dry, Gruener Veltliner can also be produced in a range of sweetness. With Gruener Veltliner, anything is possible. – Description from Constance Chamberlain

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Description 2 of 4

 

Grape: Grüner Veltliner

Color: White

Synonyms: Veltliner Grun, Gruner, Green Veltliner, Gruner Muskateller.

 

Main Regions: Austria, Germany, Czech Republic, Hungary, New Zealand, California, East Coast United States.

 

Description: Gruner Veltliner produces wines with fresh citrus aromas, bright acidity, ground white pepper and mineral accents. Gruner ages well and pairs with foods that are difficult with other wines (artichokes, asparagus). 

 

Characteristics: Body: (Light-Med-Full);  Flavors & Smells Of: (White pepper, lemon, pear, white peach, mango, smoke).

 

Wine Styles: Dry, Late Harvest, Sparkling, Sweet.

 

Origin: Indigenous to Austria. Natural cross of Traminer and St. Georgen.

 

Notes: 

 

Main Growing Regions in Austria for Gruner Veltliner:

 

Niederosterreich

     Wachau

     Kremstal (DAC)

     Kamptal (DAC)

     Weinviertel (DAC)

     Traisental (DAC)

 

Burgenland

     Leithaberg (DAC) 

 

History and General Information

 

There is evidence that the Romans drank a wine from this grape, which carries a name befitting its essence and origin: “green grape of the Veltlin” (a village in Tirol). Prior to the 19th century, the varietal was called Gruner Muskateller, but was changed to Grüner Veltliner since it bears no relation to Muskateller. Gruner Veltliner started its rise to modern acclaim in the 1950s when Austrian Lenz Moser developed a method of training vines high to permit a mechanized harvest. This allowed a better quantity to quality ratio. The grape proliferated under that training system and soon became the hallmark grape of Austria.

 

In 1985, a handful of Austrian producers were caught using diethylene glycol to sweeten their wines artificially.  A media frenzy identified the additive as ethylene glycol, a harmful ingredient in antifreeze, and put the whole Austrian wine industry in jeopardy. Ironically, this forced the Austrians to take control of their wine industry and the resulting tight regulations helped Austria gain the winemaking respect it enjoys today.   

 

Links:

www.austrianwine.com

 
– Description from Craig Donofrio

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Description 3 of 4

(aka. Veltliner)

Widely grown in Austria, this white-wine grape is used to create the famous wines of the same name. The wines it produces are typically fermented dry, and are medium-bodied, lightly fruity and spicy, with naturally high acidity. A late ripener and moderately cold-resistant, this grape promises to do well in cool regions with extended growing seasons. Gruner Veltliner has yet to find a niche in North America, however the grape may gain greater attention with the renewed interest in its Germanic counterpart, Riesling, and the search for a white wine other than Chardonnay.


Young, hip and fresh, dancing to the beat of your own groove. You are nervy with a clever spice. Your modish Euro-style is totally chic for the bars and clubs of Vienna, but it’s a fashion yet to catch on with the American couture trendies. – Description from Appellation America (view original content)

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Description 4 of 4

 

Name of varietal: Grüner Veltliner
 
Common synonyms: Veltliner Gruen, Gruner, Veltliner, Green Veltliner, Gruner Muskateller, Bielospicak, Manhardtraube, Veltlinske Zelene, Zoldveltelini
 
Parentage of the grape: indigenous to Austria, possibly an offshoot of Traminer (a notorious spontaneous cloner)
 
History of the grape: Meaning “green grape of the Veltlin” (a village in Tirol), there is evidence that the Romans drank a wine made from this local grape. Prior to the 19th century, the varietal was called Gruner Muskateller, but was changed to Grüner Veltliner since it bears no relation to Muskateller. It rose to prominence in the 1950s when Lenz Moser developed the Hochkulter high vine training method and the wines gained recognition. The grape soon became the national and most widely planted varietal.
 
But in 1985, some producers were found guilty of exporting bottlings to Germany that had been purposely dosed with diethylene glycol, an ingredient in antifreeze, in attempts to add sweetness and body to poor quality late harvest wines. This caused a total collapse of the Austrian wine industry as a whole, and Grüner Veltliner as a grape was all but shunned. It took over a decade for Austria to get back on its grape-crushing feet, with much stricter quality control measures in place. Grüner Veltliner is now enjoyed as an inexpensive young table wine as well as fine aged, structured releases and late harvest dessert wines. 
 
Characteristics of the grape: light to medium-bodied, lemon, pear, white peach, mango, white pepper, slight hint of smoke
 
Regions where the grape is currently important: Austria, Germany (Pfalz), Czech Republic, Hungary, California, New Zealand (Otago)
 
Type or types of wines the grape produces: dry to off dry white, late harvest dessert wine, sparkling (Sekt)
 
 
– Description from Amanda Schuster

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