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Wolfgang Gruner Veltliner Concerto 2007

Gruner Veltliner from Austria
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    Winemaker Notes

    Concerto is an extraordinary wine, standing apart even from its heralded Gruner Veltliner peers. This Gru-Vee is pressed from sweet, vine-ripened GV grapes hand-selected for their rich character and potential to produce a complex, explosive wine. Concerto is lean and tight, characterized by racy fruit flavors, with a slightly mineral undercurrent and a full, expansive finish. Like other Gru-Vees, Concerto is extremely versatile and pairs well with nearly all entrees.

    This wine is particularly outstanding served with grilled or roasted red meats, fish, and poultry.

    Critical Acclaim

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    Wolfgang

    Wolfgang

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    Wolfgang, Austria
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    Wolfgang's Gru-Vee wines showcase remarkable examples of Austria's heralded Gruner Veltliner grape, the centerpiece of Austrian wines that has swiftly become a favorite of sommeliers among the world's white varietals. Because nearly all of the annual Gru-Vee yield is consumed in Austria, the grape's charms have long been hidden from the rest of the world. In international tasting competitions, Gru-Vees have regularly outshone the world's finest Chardonnays and white Burgundies.

    Wolfgang Vineyards' wines are not only great examples of Gruner Veltliner, they're also a great place to start your exploration of all the country's great wines. Be on the lookout for new wines from Wolfgang Vineyards as they continue to introduce the world to Austria's wonderful wine varietals.

    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.

    SOU165331_2007 Item# 96871