Light & Crisp, The Aromatics
Not only the Grüner Veltliner translates Austria’s cool climate into fresh and racy wines with perfect acidity. Crisp versions of Welschriesling (from the steep hillsides of Styria or the gentle slopes of Burgenland) with its aroma of green apples, Vienna’s classic Gemischter Satz, floral Weissburgunder (Pinot Blanc) or even unoaked Chardonnay all offer ideal by-the-glass wines—typical "cool climate" whites.
These aromatic grape varieties produce wines that are very typically "Austrian", with a fragrance so seductive one imagines residual sugar—but the mouth-feel and finish are bone dry, with lively and vibrant acidity. These "classic" versions are refreshing, and thereforer ideal as an aperitif. The aromatic intensity ranges from the delicate stone-fruit nuances of lighter Rieslings and the herbal nose of Sauvignon Blanc to the rose-petal fragrance of Traminer and ultimately the incredibly intense "grapey" Muscat-toned bouquet of the Müller-Thurgau and the Muskateller.