||Weissgipfler, Grunmuskateller, Veltlin, Veltlin Zelene, Veltlinske Zelene, Zeleni Veltlinec, Zoldveltelini, Zold Veltlini
|Areas of cultivation
||Grüner Veltliner is the signature grape of Austria, and by far the nation's most widely planted wine grape. As Austria battles its way back to stardom on the international wine market, crisp, spicy Grüner Veltliner has been its flagship wine. The finest Austrian expressions come from vineyards above the Danube River, in Wachau, Kremstal and Kamptal.
|Characteristics of the wine obtained from this grape variety
||Classic Grüner Veltliner wines show citrus aromas (lemon peel and grapefruit) complemented by stone fruit and fresh vegetal notes and the variety's trademark hint of white pepper. But within this there are two key styles of Grüner Veltliner wine. The first – lighter, fresher and focused on minerality and citrus character – is typical of Weinviertel. The wine often bottled with a slight spritz, to lift the wine and emphasize its fresh, fruity notes.
The second style – spicier, weightier and more complex – is embodied by the top wines from the warmer Wachau, Kremstal and Kamptal regions. These wines are richly textured and well structured, and require several years in bottle before reaching developed maturity. While most wines from this grape variety are fermented and aged in stainless steel or large old oak casks, some modern-styled weightier examples might be made using smaller new oak barrels. With time they soften and take in honeyed, marmalade-like characteristics that match their attractive, deep golden hue. Some writers have noted similarities with mature white Burgundy.
||Grüner Veltliner wines pair well with a wide range of foods, with the fresher styles well suited to many salad leaves and vegetables, as well as being mouthwatering aperitifs.