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Flat front label of wine

Berger Gruner Veltliner (1 Liter) 2009

Gruner Veltliner from Austria
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    Winemaker Notes

    Charm and value typify these wines. Clean, cultured-yeast wines with lots of primary fruit, yet aging superbly. The Veltliners are zingy and spicy. This is almost always the Class among the liters, and 2009 continues the trend. There's simply more substance here. Alas the remarkable '09 – likely the best vintage ever.

    Critical Acclaim

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    Berger

    Berger

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    Berger, Austria
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    This is a father/son estate of fourteen hectares. Half of the land consists of south-facing loess terraces with locally renowned names. Vines are Riesling, Veltliner, Pinot Blanc and the “C” word. There’s some land on the Gedersdorf plateau that’s planted to red varieties. All the wines are made dry, of course. They use cultured yeasts to get slow fermentations and to preserve the utmost CO2. Berger is all stainless steel, of course. Technology for controlling fermentation temperatures, by no means universal in Austria, has been in use here since 1990.

    Appreciated for superior wines made from indigenous varieties, Austria should be on the radar of anyone who loves bright, elegant wines. These food-friendly, cool-climate reds and whites are quintessentially European in style with racy acidity, moderate alcohol, and tart, fresh fruit flavors. Austrian wines are prized for their near-uniform dedication to excellence, and it is now difficult to find a bad bottle.

    Rather than joining in on the worldwide trend to plant international varieties, Austria has chosen to stake its reputation mainly on its native grapes. Grüner Veltliner, known for its racy acidity and vegetal and peppery aromatics, is the most important, comprising nearly a third of Austrian wines. Riesling in Austria is high in quality but not quantity, planted on less than 5% of the country’s vineyard land. Unlike their German counterparts, Austrian Rieslings are almost always dry, with higher alcohol, slightly lower acidity, and flavors that lean more toward the citrus end of the fruit spectrum. Field blends of these two grapes along with Pinot Blanc and other white varieties known as Gemischter Satz are popular for daily consumption in Vienna. Red wines include light, tart-fruited Zweigelt, juicy and spicy Blaufränkisch, and Pinot-Noir-like Saint Laurent.

    Gruner Veltliner

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    Difficult to pronounce yet delightfully easy to drink, Grüner Veltliner is indigenous to Austria, where it has long maintained its status as the nation’s most important white grape. It became trendy among America’s wine elite in the mid-twenty first century, and has since proven itself to be more than just a fad, becoming a mainstay on the shelves of wine shops and the pages of restaurant wine lists for those who enjoy a crisp and refreshing yet serious white wine. Grüner Veltliner performs well in cool climates, and is gaining ground in chillier pockets of California and New York’s Finger Lakes.

    In the Glass

    Crisp and refreshing with plenty of lively acidity, Grüner Veltliner is marked by telltale notes of white pepper and a slight vegetal quality reminiscent of green beans, as well as a streak of minerality. When less ripe, it leans toward the lemon/lime end of the fruit spectrum, while additional hangtime at harvest can lend notes of pink grapefruit and even stone fruit. A hint of spritz on the palate is not unusual.

    Perfect Pairings

    Grüner Veltliner is a wonderfully versatile wine—it can pair with just about any lighter fare, from seafood to poultry to complex salads. It even works with spicy foods, and can be a classic pairing with Asian dishes.

    Sommelier Secret

    When it comes to foods that are notoriously difficult to pair, Grüner Veltliner has been known to step in and save the day. The sulfur compounds naturally present in asparagus can imbue a wine with a highly unpleasant metallic taste, while artichokes’ cynarin compound typically cause the taste of a wine to turn unpalatably sweet. Grüner Veltliner not only manages to avoid these issues, but actually serves to complement these foods with its sharp, pungent, vegetal flavors.

    WVWABG104L_2009 Item# 108742