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Markus Huber Obere Steigen Gruner Veltliner 2010
Goes very well with any kind of seafood; as well with chicken and turkey.
Absolute focus on the strengths of the region and the unique soil types that are found there ensure that year to year the wines display unmistakable clarity of fruit. "Sustainable development, carefully controlling the harvest and meticulous pruning are the most natural and important prerequisites for successful winemaking", says Markus. "Only that way can there be a harmonious merging of traditional and modern methods that create pure wines of unique provenance and character."
Appreciated for superior wines made from indigenous varieties, Austria should be on the radar of any curious wine drinker. A rather cool and dry wine growing region, this country produces wine that is quintessentially European in style: food-friendly with racy acidity, moderate alcohol and fresh fruit flavors.
Austria’s viticultural history is rich and vast, dating back to Celtic tribes with first written record of winemaking starting with the Romans. But the 20th century brought Austria a series of winemaking obstacles, namely the plunder of both world wars, as well as its own self-imposed quality breach. In the mid 1980s, after a handful of shameless vintners were found to have added diethylene glycol (a toxic substance) to their sweet wines to imitate the unctuous qualities imparted by botrytis, Austria’s credibility as a wine-producing country was compromised. While no one was harmed, the incident forced the country to rebound and recover stronger than ever. By the 1990s, Austria was back on the playing field with exports and today is prized globally for its quality standards and dedication to purity and excellence.
Grüner Veltliner, known for its racy acidity and herbal, peppery aromatics, is Austria's most important white variety, comprising nearly a third of Austrian plantings. Riesling in Austria is high in quality but not quantity, planted on less than 5% of the country’s vineyard land. Austrian Rieslings are almost always dry and are full of bright citrus flavors and good acidity. Red varietal wines include the tart and peppery Zweigelt, spicy and dense Blaufränkisch and juicy Saint Laurent. These red varieties are also sometimes blended.
Fun to say and delightfully easy to drink, Grüner Veltliner is indigenous to Austria, where it has long maintained its status as the nation’s most important and most planted white grape.
In the Glass
Crisp and refreshing with plenty of lively acidity, Grüner Veltliner is marked by telltale notes of white pepper, citrus, peach, herbs and a bright minerality. While most are fresh and ready to drink early, there are a few styles to be found. Many high caliber single vineyard bottlings can benefit from cellar aging but the straightforward and easily quaffable Grüners often come in one liter size bottles—a convenient size!
Grüner Veltliner is a wonderfully versatile wine. It can pair with just about any lighter fare, from seafood to poultry, or even notoriously difficult vegetables like asparagus and artichokes. Traditional Austrian Weiner Schnitzel is also a perfect match to the acidity and spice in Grüner Veltliner.
About 75% of the world’s Grüner Veltliner comes from Austria but the variety is gaining ground in other countries, namely Hungary, the Czech Republic, Slovakia and the United States.