Grüner Veltliner

Grüner Veltliner
Family Grape
Type White, Classic (Vinifera)
AvailabilitySold-out
Juice Price$17.00
Brix17
pH3.24

Availability: Sep 30 - Oct 3

About Grüner Veltliner
Austrian in origin and known there simply as “GV”, Grüner Veltliner grapes are a white variety grown primarily in Austria, Hungary, Slovakia, and the Czech Republic. The name translates to “Green Wine of Veltlin”, in reference to an area in the lower Alps during the 1600s (Veltin is now part of Valtellina, Italy). The fruits are deep green in color and ripen in late September/early October in the Northern Hemisphere.

Its parent grape is Savagnin, causing Grüner Veltliner to be a half-sibling of Rotgipfler and either a grandchild or a half-sibling to Pinot noir (which has a parent-offspring relationship with Savagnin). Unfortunately, the true relationships are unclear since DNA profiling has not yet been able to determine, between Pinot and Savagnin, which grape is the parent and which grape is the offspring. Fulkerson Farms has grown this variety since 2010 despite NY not being a typical homeland for the variety. The vines are rather susceptible to downy and powdery mildew and only seem to be semi-tolerant of the cold New York winters.

Flavor
Grüner Veltliner grapes give off flavors of green pepper and lime, often being considered an exotic alternative to Sauvignon Blanc. When yields are high, the wines produced by Grüner Veltliner grapes are crisp and fresh, and can sometimes be concentrated and aged. Typically dry and full-bodied with a peppery nose, Grüner Veltliner wines can have a peachy and fruit-dominated aroma/flavor. The primary fruit flavors in Grüner Veltliner are lime, lemon, and grapefruit, with a herbaceous flavor that comprises the flavor described as “peppery”.

Uses
Grüner Veltliner grapes are typically used for winemaking, as their specific flavor isn’t usually preferred for eating. They can be made into wines of many different styles, although it is most popular in dry whites and some sparkling wines. Some wines are capable of long aging, although many varieties are served “new” without aging.

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