The Ultimate Grüner Veltliner

Grüner Veltliner is made in many different styles, characterised by the individual grower’s philosophy.

A picture shows wine glasses
© AWMB / Hollinger

Other key elements include time of harvest, region, microclimate and soils. Gravel and conglomerates produce fresh, lemon-zesty wines, thick layers of loess bring forth wonderfully balanced silky styles, while our ‘Urgestein’—primary rock—imparts an enhanced minerality to the grapes grown upon it. Grüner Veltliner is universally recognised as the go-to white wine for the best food-pairing possibilities, ranging from:

  • Raw oysters and clams, sushi, poached lobster, pan-seared or fried fish
  • Meats like crispy pork belly, braised veal, chicken, smoked tongue
  • Cheeses, salad variations, mushroom and vegetarian plates—even notorious wine-killers like asparagus and artichokes
  • Grüner Veltliner has won renown as the spot-on favourite to pair with Asian and other spicy, highly flavoured cuisines


Even at modest alcohol levels of 11-12%, Grüner Veltliner provides an easy-drinking yet juicy and flavourful wine. These GVs are often labeled with the state-names ‘Niederösterreich,’ ‘Burgenland’ or ‘Wien,’ and come at very attractive price-points.


These quintessential GVs with 12-13% alcohol offer more body and texture while maintaining a crisp freshness that evolves into a long finish. Some of the most versatile food-wines in the world come from these appellations: Kremstal DAC, Kamptal DAC, Traisental DAC, Weinviertel DAC, Wachau Federspiel and Wagram — along with Niederösterreich, Burgenland and Wien.


Monumental GVs stand tall among the great white wines of the world. Experts praise them for their extraordinary value. These fully ripened wines from the classic appellations carry the name "Reserve" (or in the Wachau, Smaragd) on the label, quite frequently together with a single-vineyard designation.