Hirsch Gruner Veltliner


I love Austrian white wines in all seasons, but particularly in fall. This is the time of year the obscene amount of cookbooks I own are opened up, poured over, and menus planned. As a firm believer that wine and food show best when put together, there is no better white to have on hand when it comes to pairing. It’s become something of a joke with the wine staff – someone asks for a pairing – the quickest and often best answer in the white wine spectrum is and will be Grüner Veltliner. With a capacity to match dishes with vinegar-based dressings, green vegetable components, or herb heavy dishes that would destroy other varietals. Dry, yet completely mouth-coating, this shows equally expressive amounts of fruit (citrus, guava, apple), herb (I pick up sage leaf and clover), and acidity. Zesty without being sour, the fruit and herb notes shine across the tongue as the minerality comes in on the lengthy finish. 2013 was a classic vintage for Grüners and importer Terry Theise named this to his CORE-LIST Wine, meaning restaurants (and savvy retail shops) should have this wine on their list or on their shelves. You should have this on
your dinner table.

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