A Tour of Wine Grapes: Gruner Veltliner

Gruner Veltliner

Grüner Veltliner (grew-ner felt-lee-ner) is a white wine grape that is prodomanatly grown in Austria, accounting for more than a third of the country’s total vineyard area with Slovakia, Hungary and the Czech Republic being the other significant growers.

Often just referred to as “Grüner,” this wine is typically low in body, tannin and sweetness but high in acidity. But, being a very versatile grape, it can also produce wines that are rich and full-bodied.

Key flavors of wines produced from Grüner Veltliner grapes includes lime, lemon and grapefruit. But, most famously, it has spicy, herbal notes of white pepper, radish and lentils. Bet you haven’t had a wine with notes of lentil before!

Grüner Veltliner is one of the few white wines that can be incredibly age-worthy, though its longevity depends heavily on the style. Everyday versions are meant for early consumption while high-quality productions can age for 10 to 30 years or more!

Grüner Veltliner wines should be served cold (45 to 55 F) in a white wine glass. No decanting required.

A Tour of Wine Grapes: Grenache

Grenache 🍷

Grenache (grenn-nosh) is also known as Garnacha in Spain.

More than 90% of Grenache is grown in either France or Spain, with Italy and the U.S. making up much smaller fractions.

Grenache is used in the French Rhone GSM blends (Grenache, Syrah & Mouvedre) and in Châteauneuf-du-Pape.

It is said that in the 17th and 18th centuries, before strict French wine laws (AOC) existed, Burgundian merchants often illegally blended high-alcohol Grenache from the Rhône into their Pinot Noir to give it more "body" and color.

Wines made from the Grenache grape are medium to medium-high in body with medium-low tannin and acidity.

Typical notes include red fruits such as strawberry, raspberry and cherry with some spice notes such as white pepper, cinnamon and anise. Oak aging can impart leather, tar and tabacco leaf flavors.

Despite its low acidity, Grenache wines can age 3-5 years with the premium Châteauneuf-du-Pape wines being age worthy from 10 to 20 years.

Grenache should be served in a red wine glass at 60-68 F. Decant 30 minutes before serving.

A Tour of Wine Grapes: Gewurztraminer

Gewürztraminer

Gewürztraminer (guh-VURZT-tra-mee-ner) has been around for centuries in Europe and prized for its wines with intense floral aromas.

Its name is derived from the German word "Gewürz," meaning "spice" or "perfumed," reflecting its bold fragrance. And, the grape is a mutation of the ancient Traminer (Savagnin Blanc) variety.

Today, Gewürztraminer is grown throughout the world with Argentina and Moldova being the largest producers followed by Italy, U.S., Ukraine and Australia.

While Gewürztraminer grapes produce white wine, the grapes have distinctive pink to reddish skins. This often gives the wine a golden-copper color compared to other whites.

Gewürztraminer wines tend to be medium to low in body, low in acidity, but have a higher level of perceived sweetness even when all the sugar has been converted to alcohol through fermentation.

Aromas sometimes attributed to Gewürztraminer include soap, potpourri, or cheap perfume because of its bold floral aromas. But, most agree the aromas are most like lychee and rose petals.

Gewürztraminer is associated with flavors of grapefruit, apricot and tangerine and often has a oily or viscous mouthfeel.

Because of Gewürztraminer’s low acidity, it should be consumed young and typically only keeps for 2-5 years.

Serve Gewürztraminer ice cold (38-45 F) in a white wine glass. No decanting required.

A Tour of Wine Grapes: Gamay

Gamay 🍷

Gamay (gam-may), commonly referred to as Gamay Beaujolais, is almost entirely grown in France and Beaujolais (in the Loire Valley) is its home.

Gamay is a natural cross between Pinot Noir and Gouais Blanc (a very obscure grape). But, a direct relationship with Pinot Noir!

Gamay has a unique past. In 1395, Duke Philippe the Bold of Burgundy actually banished the grape, calling it "vile and disloyal". He preferred the more "elegant" Pinot Noir and feared Gamay’s high productivity would dilute the region's reputation. This ban forced the grape from Burgundy to move south to Beaujolais, where it has flourished.

Gamay wines are light in body and low in tannin, alcohol and sweetness. They’re medium in acidity.

Aromas associated with Gamay include strawberry, raspberry and red cherry with floral notes.

Wines made from the Gamay grape are made using Carbonic Maceration which is a process where the grapes are fermented as whole grapes in a carbon dioxide filled tank that can result in distinct aromas and flavors of banana, bubblegum and even cotton candy!

Nouveau Beaujolais is its own unique story that is made from Gamay grapes that are harvested, fermented and bottled for immediate consumption.

Other than Nouveau Beaujolais, Gamay wines may be cellared briefly (1-5 years).

Gamay is one of the few red wines that is best served with a slight chill (around 54–55°F) to highlight its fresh fruit characters. Serve in an bowl-shaped red wine glass to capture aromas. No decanting required.

A Tour of Wine Grapes: Dolcetto

Dolcetto 🍷

Dolcetto (dol-chet-to) is a black wine grape variety almost exclusively grown in the Piedmont region of northwest Italy. While its name translates to "little sweet one" the wines produced from this grape are anything but sweet and actually can have some tartness.

Historically, winemakers called Dolcetto their "cash flow" grape. Because it ripens so early and is meant to be drunk young, farmers could sell it to pay their bills while their Nebbiolo and Barbera wines were still aging in the cellar for years.

Surprisingly, the oldest surviving Dolcetto vines in the world aren't in Italy—they are in Australia, with some plantations dating back to the 1860s.

Dolcetto wines are usually medium to medium-full bodied, with low acidity and higher in tannin.

Aromas include red and black fruits such as black cheery, plum and blackberry. Floral notes include violets and lavender.

Flavors include black cherry, blackberry, plum and licorice.

Because Dolcetto is low in acidity, it doesn’t age well and should be consumed young (2-3 years).

Dolcetto should be served in a red wine glass at 60-68 °F after decanting for 30 minutes.