The most widely planted vine in Austria, this white wine grape produces pale, crisp, light-to-medium bodied wines.
There are notes of green veggies, white pepper, sometimes lentils, rhubarb and strawberry, as well as a big floral bouquet but not of the perfumed variety.
This dry white wine will match well with almost any kind of food, including the notoriously difficult such as artichoke and asparagus.
While there are many smaller growing areas all over Austria, it makes sense— to us at least— to distiguish between the traditional style of Lower Austria's Wachau, Kremstal, Kamptal, Traisental, including the large and value-oriented Weinviertel on the one hand, and the Gruner Veltliner grown along Burgenland's Leithaberg mountain-chain on the other.
Gruner Veltliner wines of Lower Austria are typically fermented and aged in steel-tank and come in various levels of ripeness. The famous Wachau valley has reserved and protected specific names from these ripeness levels (Steinfeder, Federspiel and Smaragd), while other regions like the Traisental or Kamptal use more traditional terms like Reserve for their higher-end bottlings. Soils are often primal rock, but exceptions exist, like a limestone patch in Inzersdorf in the Trainsental that Ludwig Neumayer calls his own, making his wines stand-out examples for precision and freshness.
Compare to that the Gruner Veltliner examples from Burgenland, wines that will often see larger neutral oak and soils range from limestone to granite to shist, producing wines that are akin to white Burgundies, espcially in the hands of producers like Moric, Lichtenberger-Gonzalez, Schuster and Kolfok.