The Demystified Vine

Taking the mystery out of wine exploration!

Ever have those moments when you can say you love your job? I did when I tried the Loimer 2011 Grüner Veltliner from Kamptal. You pretty green label, you!

This would be a wine I’d want to have available in ten years, but unfortunately, most wines nowadays aren’t made to age. So, as this is a DNNIFA wine (Drink now, not intended for ageing), go grab some.


Photo by Valerie Stride

Youthful and awash with citrus and green fruits, this Grüner Veltliner shows the varietal quite admirably. For about $30.00 CAD, you can pick up a bottle. To be honest, it is probably one of the best Grüner Veltliner’s I have tried. Now, I haven’t gone hunting for Grüner ever –just saying– but I’d say if you were to look at what we have in our market, this is going to be a winner if you’re looking for some Grüner, baby.

The tartness is accentuated by the lemon curd and pear you’ll find being carried on the bouquet. Palate-wise, this dry, acidic white wine will please those who enjoy a lighter, more mineral-driven drink. If you like a bit of viscosity in the mouth, don’t throw this one to the curb.

Grüner Veltliner is from Austria (although I’m sure there are small spots of it somewhere else in the world…). Austria is only starting to recover from its reputation for sweetening its wines with diethylene glycol. Note the word “die” in “diethylene”. For those who aren’t up on their chemical compounds, which, most of us probably aren’t (including myself), that is A.K.A. anti-freeze.

According to the White Wine Guide by Jim Ainsworth,

The whole of the country’s wine industry was tarred with the “anti-freeze” brush, and what exports there were plummeted. In some countries, even sales of Australian wine suffered! The effect this had on Austria’s wine authorities was to make them increase standards required of the wines and to be more vigilant in policing them. […] The result is that today, Austria produces some of the finest white wines in Europe […] with Grüner Veltliner capable of yielding everything from easy-drinking Heurige wines to serious, fleshy wines of real substance. pp. 172

Well, I’m weary, but not dead after having the Loimer, so you can too! I was your guinea pig.

What can you generally expect from a Grüner Veltliner? Dry, crisp, citrusy, spicy goodness. I saw you just dribble a bit.


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