Talking About Wine with Ease by Linda R. Foxworth & Robert W. Wildman

Author:Linda R. Foxworth & Robert W. Wildman
Language: eng
Format: epub, mobi
ISBN: 9781490758879
Publisher: Trafford Publishing
Published: 2015-05-13T04:00:00+00:00

Grüner Veltliner pairs well with fish, vegetables, especially peas, and cured or smoked meats. A big plate of pasta with shrimp, peas and bacon would be great with a Gruner. While Gruner is grown in other countries, it is done best in Austria, so much so that Grüner Veltliner is known as Austria’s grape, making up no less than 30% of all grapes grown. Austria does grow other white varieties, such as Riesling and Müller-Thurgau. Austrian Rieslings are lovely and almost always fermented dry. But Austria is known for its Grüner Veltliner.

The climate of Austria is cool. Most vineyards rely on the moderating effects of a body of water such as the Danube. But because it is not as cool as the vineyards of Germany, Austria is able to grow more red varieties. About 35% of grapes grown in Austria are red. While some international reds are grown, such as Pinot Noir, Merlot and even Cabernet Sauvignon, most of the red grapes grown in Austria are indigenous, that is native to Austria and not grown successfully anywhere else. The three red Austrian wines that you are most likely to find in US stores are St. Laurent (sanct lau rehn), Blaufränkisch (blau frehnk ish) and Zweigelt (tsvy gelt). Zweigelt is a cross between St. Laurent and Blaufränkisch and is the most popular of the three, making up 10% of all grapes grown in Austria. Blaufränkisch has aromas of red fruit and blueberry with some savory flavors. It can be well structured and have good acidity. St. Laurent is related to Pinot Noir. It makes a medium-bodied wine with red fruit aromas. The most popular grape, Zweigelt, makes a wine that is both fruity and peppery. It pairs well with red meats and mushrooms. A grilled pork chop with a mushroom sauce would be its perfect accompaniment.

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