Grüner Veltliner

Grüner Veltliner – Austria's national grape variety with international appeal

Grüner Veltliner is much more than just an important grape variety in Austria. It is a piece of cultural history, an expression of regional terroirs and a prime example of how versatility, elegance and individuality can come together in a single grape. As a white wine, Grüner Veltliner is known for its peppery freshness, delicate minerality and distinctive aroma of citrus fruits, apple and sometimes nutmeg or white pepper. When you hear the name Grüner Veltliner, you think of peppery freshness, fine minerality and the distinctive aroma of citrus fruits, apple and sometimes nutmeg or white pepper.

Grüner Veltliner – a grape variety with a double effect

Grüner Veltliner is one of Austria's best-known and most popular white wine varieties. With its unique combination of fruitiness, minerality and freshness, it has become a national variety. The Grüner Veltliner grape variety is a natural cross between Traminer and St. Georgen and is often regarded as Austria's national variety. The name ‘Veltliner’ comes from the Roter Veltliner, to which the Grüner Veltliner is not related. The variety can be traced back to the middle of the 16th century in Lower Austria and has since developed into one of the most important and widespread grape varieties in Austria.

Grüner Veltliner Grüner Veltliner – a grape variety with a double effect

The term Grüner Veltliner has become so established in everyday language that it is often used twice. This doubling appears in technical texts and in international trade, for example. However, it always refers to the same grape variety, which accounts for around a third of the total vineyard area in Austria and thrives in regions such as the Weinviertel, Wachau, Kremstal and Traisental. Its popularity has also earned it the status of a national variety.

The origins of Grüner Veltliner – searching for clues in St Georgen

The genetic origin of Grüner Veltliner can be traced back to St Georgen in Burgenland. It was there in the 1990s that the previously unknown parent variety “St Georgen Rebe” was identified. The location where this vine was found is of great importance for the genetic lineage of Grüner Veltliner. The second genetic component is Traminer, an old, aromatic grape variety that has been known in Europe since the Middle Ages. This cross produced a white wine with enormous range and expressiveness.

Regions of origin and vineyard area – a living tradition

With a total vineyard area of over 14,000 hectares, Grüner Veltliner is Austria's most important white wine variety. The most important wine-growing areas are in Lower Austria, particularly in the Weinviertel, Kamptal, Wachau and Traisental regions. These regions offer the ideal conditions for growing Grüner Veltliner thanks to their optimal soil and climate conditions. But Burgenland also plays a central role in the history of Veltliner thanks to its historical grape varieties.

Many synonyms – from Zoeld Veltelini to Weissgipfler

The grape variety is known by numerous names: Zoeld Veltelini (Hungary), Valteliner Vert (Italy), Weissgipfler (Switzerland), Veltliner Verde (Friuli), Veltlinac Zeleni (Slovenia). Other synonyms are Feldlinger, Manhardsrebe and Weißer, which are used in different regions and historical contexts. The names Klevner or Clevner are also occasionally used, but these have historical differences. In international wine terminology, the term Grüner Veltliner is now common and stands for quality from Austria.

The vine in profile – a look at the leaf, grape and vine

The Grüner Veltliner vine is robust and adaptable. Its leaves are large, five-lobed and deeply indented. The grapes are rather loose, with greenish-yellow berries that sometimes have a slight reddish tinge. The berries have an average size of b mm and a weight of b g. The vines themselves are high-yielding, which requires good yield regulation to ensure the highest quality. The berries have a delicate skin, which makes them susceptible to fungal diseases.

Growth, climate and soil – the interplay of nature and care

The Veltliner vine loves deep, nutrient-rich soils. These vines are particularly adaptable and thrive in various soil types such as loess, limestone, clay or slate. Loess, limestone, clay or slate are particularly suitable, depending on the region and the style of wine desired. The climate should not be too dry, as Veltliner needs a certain amount of water. In years with consistent weather, balanced, fruit-driven wines are produced. In cooler locations, Veltliner develops a pronounced minerality and remains elegant and delicate.

Grüner Veltliner in the glass – focus on aroma and taste

Hardly any other grape variety offers such diversity in the glass as Grüner Veltliner. As a white wine variety, it is characterised by citrus notes, green apple and yellow pear. Typical are citrus notes, green apple, yellow pear, sometimes quince or kumquat. On the palate, the wine often has a dry body, fine acidity, lots of freshness and a distinctive, spicy finish. On the nose, many Veltliners are reminiscent of rose petals, herbs, even a hint of smoke or pepper. With age, the wine gains depth and presents nutty and slightly honeyed notes.

Grüner Veltliner and white aromatics – comparison with Sauvignon Blanc

Unlike varieties such as Sauvignon Blanc or Muscateller, Grüner Veltliner is less opulent on the nose but more structured on the palate. While Sauvignon Blanc often displays tropical fruit notes such as passion fruit or gooseberry, Veltliner remains more subtle, with citrus, grapefruit, white pepper and a characteristic, lively acidity. Both varieties are exciting partners for food, but cater to different sensory preferences.

From Valteliner to Veltliner Verde – an overview of names and varieties

The grape variety is known by many names: Weissgipfler, Valteliner, Veltliner Verde, Veltlinac Zeleni, Zoeld Veltelini and even Cima Bianca. The names Manhardtraube, Mouhardrebe and Valtelin Blanc are also common and reflect the historical and regional diversity of the grape variety. They all refer to varieties or historical names of Grüner Veltliner. This diversity in names shows how firmly rooted the wine is in the European wine world – whether in Hungary, Italy, Slovenia or Austria. Particularly noteworthy are varieties such as Weissgipfler and Savagnin Rose Aromatique, which have different sensory profiles.

DAC system and DAC wine – a guarantee of quality from Lower Austria

The DAC system (Districtus Austriae Controllatus) guarantees the origin and quality standard of an Austrian wine. The Weinviertel DAC was the first wine to receive this protected designation of origin in 2003. This wine-growing region is known for its high-quality Grüner Veltliner and has since become synonymous with Grüner Veltliner with a clear, peppery character. Kremstal DAC, Traisental DAC and Kamptal DAC also rely almost exclusively on this grape variety. The DAC system ensures that only varietal, regional wines with this designation are sold.

Vinification and variety – from DAC wine to reserve style

Vinification in stainless steel tanks is typical of the classic style, where the fruit is the focus. The fresh aromas are preserved and the clarity of the wine is emphasised.

In higher quality wines, vinification in large wooden barrels is also used occasionally. This method gives the wine more structure, depth and longevity. Reserve or single-vineyard wines often display a mineral backbone with a complex texture without losing the variety's typical freshness.

The role of Grüner Veltliner in international viticulture

Grüner Veltliner has long since found its way beyond Austria's borders. It is also cultivated in Germany, especially in Rhineland-Palatinate and Baden, albeit in small quantities. Grüner Veltliner is also becoming increasingly popular in other countries such as New Zealand, Canada and Australia. Winemakers in New Zealand, Canada and Australia are also venturing into this variety. Nevertheless, Austria remains the centre of this grape variety with over 14,000 hectares of vineyards. The worldwide spread of Veltliner demonstrates its adaptability and the growing demand for white wines with character.

Grüner Veltliner in the kitchen – an all-rounder at the dinner table

Grüner Veltliner is a prime example of a wine that can accompany a wide range of dishes. It is particularly versatile in its dry form, pairing well with both traditional and modern dishes.

It is ideal with classic dishes such as Wiener schnitzel, fried chicken or boiled beef, as its acidity invigorates the palate and its freshness pleasantly balances the fattiness. The peppery notes also harmonise wonderfully with the breadcrumb coating.

Perfect harmony with vegetables and herbs

Another prime example of the versatility of Grüner Veltliner is its combination with fresh vegetable creations. Asparagus, a difficult partner for wine, is ideally complemented by the subtle spice and lively acidity of Veltliner. Whether green or white asparagus, with hollandaise sauce or just butter, Veltliner always provides a good counterbalance.

Dishes with fennel, kohlrabi or celery – often rather mild in flavour – also gain depth from the wine. Combined with fresh herbs such as dill, tarragon or parsley, Veltliner skilfully brings out delicate aromas.

Spicy cuisine meets lively structure

Asian cuisine with a slight spiciness, ginger, soy sauce or coconut milk benefits from the aromatic complexity of Veltliner. It is particularly recommended with Vietnamese spring rolls, Thai curry or sushi with wasabi and pickled ginger. The combination of peppery spice and invigorating freshness also makes this wine a pleasant accompaniment here.

In Indian cuisine, for example with vegetarian curries, dal or butter chicken, the mineral component of Veltliner provides a structuring accompaniment without overpowering the delicate spice nuances.

Cheese and Veltliner – an underrated combination

Soft cheeses such as Brie or Camembert with herbs, semi-hard cheeses with caraway or hard cheeses with rind: Veltliner harmonises with many types of cheese, as long as the texture is not too fatty or the flavour too mature. It shows its talent for contrasting with fatty components, especially with mild goat's cheese or young mountain cheese.

Drinking temperature and storage – tips for optimal enjoyment

Grüner Veltliner develops its aroma best at a serving temperature of 8 to 10 degrees Celsius. If drunk too cold, it loses its expression; if served too warm, it quickly becomes heavy.

Fresh, young wines are ideal for immediate consumption – within the first two to three years. More complex DAC wines from limestone or loess sites, on the other hand, can be stored for five to eight years without any problems, some even longer. This allows them to develop a deep, often nutty character with notes of dried fruit, honey or yeasty hints.

International success and presence in the New World

Grüner Veltliner has long been present beyond Austria's borders. In Germany, smaller areas are cultivated in Rheinhessen, Baden and the Palatinate. In Italy, too, especially in South Tyrol and Friuli, the grape variety is known as Veltliner Verde or Valteliner. 

In the New World – for example in the USA and New Zealand – innovative winemakers are demonstrating that Veltliner can also thrive under different conditions. Nevertheless, Austria remains the centre of this grape variety with over 14,000 hectares of vineyards. Grüner Veltliner is particularly appreciated and cultivated in its homeland of Austria.

Frequently asked questions (FAQ) about Grüner Veltliner

What kind of wine is Grüner Veltliner?

Grüner Veltliner is a dry, aromatic white wine from Austria, known for its fresh acidity, peppery spice and fruity aromas such as apple or citrus.

How should Grüner Veltliner be drunk?

Best served at 8–10 °C in a white wine glass. This allows the aromas to develop fully and preserves the freshness.

What grape variety is Veltliner?

Grüner Veltliner is a distinct white wine variety and is derived from a natural cross between Traminer and St. Georgen.

Why is Grüner Veltliner called that?

The name derives from the greenish-yellow colour of the berries and refers to the historic Veltlin region in northern Italy, although no direct connection has been proven.

Which Grüner Veltliner is the best?

That depends on the style – DAC wines from the Wachau, Kamptal or Weinviertel regions are considered particularly high quality. Single-vineyard and reserve wines offer additional depth and ageing potential.

What food goes well with Grüner Veltliner?

Perfect with Wiener schnitzel, asparagus, Asian dishes, mild cheese or fish. Also an excellent partner for vegetarian dishes.