Spring! What better way to celebrate warmer temperatures and the arrival of spring then with a glass of Grüner Veltliner. Grüner Veltliner is known for its freshness on the palate, crisp acidity, minerality, floral, white pepper, and herbaceous notes, fruit flavors of citrus and stone fruits. If you are a Sauvignon Blanc fan, Grüner Veltliner just might be for you.
In Austria, Grüner Veltliner is the most planted grape variety. Grüner Veltliner is classified into 3 categories (based on the Wachau classification in Austria); Steinfeder– light bodied, fruity with an alcohol level under 11.5% Federspiel– the classic style, medium bodied, some fruitiness, with more minerality and structure, alcohol 11.5-12.5% Smaragd– full bodied, more complex and well structured, alcohol 12.5+% (some compare it to a burgundy style wine).
Lower Austria (Niederosterriech) is considered Austria’s most important wine region, making up 50% of Austria’s vineyards. Lower Austria has eight wine districts surrounding Vienna; Wachau, Kremstal, Kamptal, Traisental, Wagram, Weinviertel, Carnuntum, and Thermenregion.
Austria Wine Regions – map courtesy of winefolly.com
The Leth Wine Estate, known for its Grüner Veltliner is located in the heart of the Wagram wine region, Fels am Wagram, Austria. Wagram is a south facing wine region made up of deep reaching fertile soils of agglomerated clay, sand and lime loess.
2015 Leth Grüner Veltliner Steinagrund, Fels am Wagram Austria, 12.5% ABV $19.99 SRP
Tasting Notes – Pale yellow green in color with a floral and lime nose. On the palate nice crisp acidity, herbaceous notes, delicate, refreshing with a velvety finish.
Winemaking Notes – 100% Grüner Veltliner. Fermented in stainless steel tanks, aged 6 months in stainless steel tanks, 3 of these months on the lees.
Food Pairing – Grüner Veltliner pairs well with many foods because of its crisp acidity. It can stand up to rich full flavored foods and of course, traditional Austrian specialties like sausage and pork dishes. I paired the 2015 Leth with Scallops, Carrot Purée, Asparagus, and Pistou. This food and wine pairing was perfect! (check back for the recipe coming soon on Always Ravenous)
Sources I consulted for this blog post
The Wine Folly
The Wine Bible
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