Comments on: Smackdown: It’s VELT-lee-ner http://blogs2.startribune.com/blogs/wine/2009/07/08/smackdown-its-velt-lee-ner/ Complement your plate and your palate with Bill Ward Mon, 23 Nov 2009 15:34:45 +0000 http://wordpress.org/?v=2.3.3 By: Laurie Tadayon http://blogs2.startribune.com/blogs/wine/2009/07/08/smackdown-its-velt-lee-ner/#comment-273 Laurie Tadayon Fri, 10 Jul 2009 18:20:39 +0000 http://blogs2.startribune.com/blogs/wine/2009/07/08/smackdown-its-velt-lee-ner/#comment-273 I also like having some fruit come to the fore at some point, so I suppose I, too am an American heathen. I'm working on a project with the Austrian Wine Marketing Board and recently traveled through Austria for the AWMB's annual wine summit where I tasted many, many Gruner Veltliners. I think that F.X. Pichler and Domane Wachau make particular nice ones, but there are really so many wine producers in Austria who make delicious Gruners, so it's difficult to narrow the field down. But yes, a little more fruit is more preferable to me over a little more pepper, which is another characteristic Gruners are well known for. Pepper can be nice as well, though. I suppose it depends on the food you're pairing it with. Which reminds me of another cool quality of Gruner, that it is highly food-friendly and pairs well with a huge variety of foods, from asparagus to Asian cuisine, to fried foods and more. I also read the Eric Asimov piece. Interesting to see Gruner in the news so much these days. Great smackdown, Bill. Cheers! I also like having some fruit come to the fore at some point, so I suppose I, too am an American heathen. I’m working on a project with the Austrian Wine Marketing Board and recently traveled through Austria for the AWMB’s annual wine summit where I tasted many, many Gruner Veltliners.

I think that F.X. Pichler and Domane Wachau make particular nice ones, but there are really so many wine producers in Austria who make delicious Gruners, so it’s difficult to narrow the field down.

But yes, a little more fruit is more preferable to me over a little more pepper, which is another characteristic Gruners are well known for. Pepper can be nice as well, though. I suppose it depends on the food you’re pairing it with. Which reminds me of another cool quality of Gruner, that it is highly food-friendly and pairs well with a huge variety of foods, from asparagus to Asian cuisine, to fried foods and more.

I also read the Eric Asimov piece. Interesting to see Gruner in the news so much these days. Great smackdown, Bill.

Cheers!

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