A journey to Austria isn't complete without a monster schnitzel (daily), and at least one stop at Vienna's käsekrainer stands, but I visited mostly to taste wine, especially riesling and gruner veltliner. Here are my snapshots, along with snippets of winemaker-conversation, and a peek at some of the food we tried.
'gruner veltliner' on Serious Eats
Overall, this week's Grüner tasting was fantastic. It was incredible to discover how a single little grape could take on so many different flavors—some of these wines were tart and tangy, while others were alluringly spicy, with hints of smoke, fennel, and cloves. This made it difficult to rank the favorites and least favorites of the group—though some tasters preferred some bottles over others, there really weren't any losers in this bunch.
Anyone that knows me knows that I love BYOBs. Not only do I get to drink wine that I know I like, but I still get that "I did something today" feeling that comes with leaving the house. The challenge I find in New York is that a lot of the restaurants that allow you to bring your own wine serve dishes from around the world—from delicate sushi to fiery Indian dishes—and the big, bold reds I have sitting at home don't necessarily offer the best pairings. Enter Grüner Veltliner.
Roast chicken is one of the few dishes I have absolute mastery over in my kitchen. Other recipes may come and go with varying degrees of success, but roast chicken has become my go-to comfort meal during dark winters and blustery, rainy springs. Now, what wine to pair with crisp, golden skin and moist meat scented with rosemary? Grüner Veltliner.