Austria – key grape varieties

Grüner Veltliner (say it – Groon-ah-Velt-leen-er) – “Herbaceous and Zesty”

Grüner Veltliner is often likened to Sauvignon Blanc because of its high acidity and flavours of white pepper and green bean.  There are more concentrated versions from the best regions which can become almost like an oaked Chardonnay from Burgundy. Grüner Veltliner makes a perfect accompaniment with sushi or ceviche; a Peruvian dish of lime juice cured fish and coriander.

Blaufränkisch (say it – Bl-ow-frank-eish) – “Blackberries and Citrus”

Blaufränkisch is Austria’s age-worthy red wine with big tannins and juicy acidity. They can be a little harsh when young but with age can become elegant, smooth and rich. Flavours of blackberries, cherry and spice accompany elegant tannins in the mid-palate. This grape is quite different to more widely known varieties and pairs well with game meats, lamb, strong firm cheese and charcuterie.

Zweigelt (say it – Sv-eye-ghelt) – “Cherry Bomb”

Zweigelt is the most planted red variety in Austria. It’s a lighter red wine, similar to Grenache or Gamay, that is rarely oaked. Since it’s a cool climate red, it will often have a slight bitter note on the finish. Zweigelt will often benefit from aeration prior to serving. Zweigelt is usually on the affordable side, but there are a few age-worthy examples. Expect flavours of raspberry and rich cherry with soft tannins and medium acidity that works well with schnitzel or breaded fried chicken.