I've been tasting more Gruner Veltliner recently and I agree that it is certainly Austria's flagship variety and showcases it's terroir very well, with differences in texture, mouthfeel, and aromatics from different regions. I've tried a few Austrian Rieslings and they generally seem to be more broad shouldered and have more body that ones from the Mosel, Nahe, and some examples from Rheinhessen. I must say that I was pretty surprised that the acreage of Grasevina was higher that more well know Austrian white cultivars. For me Grasevina (Welschriesling or Olaszrizling) is more a cultivar that I associate with Croatia or Hungary. As in those 2 countries winemakers take it much more seriously and give it prominence. Sauvignon Blanc from Steiermark seems to be increasing in reputation and quality, both in Europe and also internationally. As for others I would say Chardonnay and Weissburgunder/Grauburgunder have more to offer. And then you have all the very unique and geeky ones that are amazing, but low production and unavailable outside of Austria. And for an USP Gemischter Satz is one of a kind. Interesting and informative video, looking forward to the next ones. Cheers!
Thanks for your very interesting take on the Austrian varieties. There really are a lot of interesting wines being produced there. I definitely agree with you regarding Austrian Riesling. Wonderful wines!
They produce a small amount of Welschriesling in Northern Italy, though I could never understand why they didn't attempt to plant the real deal Riesling Renano in good sites.
In fact, the classic Riesling, is cultivated in various regions of thr North of Italy including, Lombardy, Veneto (particularly in the province of Treviso), Friuli, Trentino Alto Adige (notably in Valle Isarco and Valle Venosta), and the even Langhe, where it has been yielding outstanding results. As you probably know it's important to note that Riesling Renano is distinct from Welschriesling and has its own unique requirements in terms of growing conditions and results in very different wines.
I've been tasting more Gruner Veltliner recently and I agree that it is certainly Austria's flagship variety and showcases it's terroir very well, with differences in texture, mouthfeel, and aromatics from different regions. I've tried a few Austrian Rieslings and they generally seem to be more broad shouldered and have more body that ones from the Mosel, Nahe, and some examples from Rheinhessen.
I must say that I was pretty surprised that the acreage of Grasevina was higher that more well know Austrian white cultivars. For me Grasevina (Welschriesling or Olaszrizling) is more a cultivar that I associate with Croatia or Hungary. As in those 2 countries winemakers take it much more seriously and give it prominence.
Sauvignon Blanc from Steiermark seems to be increasing in reputation and quality, both in Europe and also internationally. As for others I would say Chardonnay and Weissburgunder/Grauburgunder have more to offer.
And then you have all the very unique and geeky ones that are amazing, but low production and unavailable outside of Austria. And for an USP Gemischter Satz is one of a kind. Interesting and informative video, looking forward to the next ones. Cheers!
Thanks for your very interesting take on the Austrian varieties. There really are a lot of interesting wines being produced there. I definitely agree with you regarding Austrian Riesling. Wonderful wines!
They produce a small amount of Welschriesling in Northern Italy, though I could never understand why they didn't attempt to plant the real deal Riesling Renano in good sites.
In fact, the classic Riesling, is cultivated in various regions of thr North of Italy including, Lombardy, Veneto (particularly in the province of Treviso), Friuli, Trentino Alto Adige (notably in Valle Isarco and Valle Venosta), and the even Langhe, where it has been yielding outstanding results. As you probably know it's important to note that Riesling Renano is distinct from Welschriesling and has its own unique requirements in terms of growing conditions and results in very different wines.