Podknife - 113: Tasting and Pairing Grüner Veltliner with Austrian Winemaker Rudi Rabl by Unreserved Wine Talk

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113: Tasting and Pairing Grüner Veltliner with Austrian Winemaker Rudi Rabl

Podcast |: Unreserved Wine Talk
Publisher |: Natalie MacLean
Media Type |: audio
Podknife tags |: Food,; Interview,; Places & Travel,; Society & Culture,; Wine
Categories Via RSS |: Arts,; Food,; Places & Travel,; Society & Culture
Publication Date |: Jan 27, 2021
Episode Duration |: 00:27:37

Why do sommeliers love Grüner Veltliner? How does this zesty white wine from Austria compare to Gewürztraminer and Riesling? Does it age well? What are the best food pairings?

In this episode of the Unreserved Wine Talk podcast, I'm chatting with Rudi Rabl, founder and winemaker at Austria’s Rabl Winery.

You can find the wines we discussed at www.nataliemaclean.com/winepicks.

Highlights

What makes Grüner Veltliner such a flexible type of wine?
Which characteristic flavours will you taste in Grüner Veltliner?
Which dishes should you try pairing with Grüner Veltliner?
Can you pick up aromatic similarities between Gewürztraminer and Grüner Veltliner?
How is climate change affecting winemakers in Austria?
Why is it harder for you to find Grüner Veltliner in North America?
What should you look for when buying Grüner Veltliner?
Which appetizers could you pair with Grüner Veltliner?
How many different styles of Grüner Veltliner are available to you from Rabl?
What can you expect from Rabl St. Laurent, as an Austrian red wine?
What made the 2013 and 2015 vintages ones you'd particularly enjoy?
Why is Grüner Veltliner a great candidate to add to your cellar?
How did wild yeast lead to Rudi's favourite moment in his winemaking career so far?
What is Rudi's most memorable wine moment?

Key Takeaways

Austrian is a boutique wine producer, a country that makes less wine than the region of Bordeaux.
It’s great to know that we get the best wines in North America, as these tend to be exported rather than the more ordinary vin de table, especially since the country produces less than what its citizens consume on average each year.
Grüner Veltliner is such a versatile wine both stylistically and when it comes to food pairings. No wonder it’s a favourite of sommeliers.
I’ve said it before and I’ll say it again: We shouldn't be afraid of acidity. What salt is to food, I find acidity is to wine. It brings forward the flavour of both the wine and the food.
One of the preservatives of wine is good acidity and Grüner Veltliner has it in spades so yes these wines can age well, though they’re also so vibrant and fresh when young.

About Rudi Rabl

Rudi Rabl is proud of the family tradition of his winery, dating back to 1750. The love for nature and grapes, the ecological work in the vineyard with herbal plants and the knowledge of the professional processing ensure an excellent quality of the different types of wine. In the cellar, modernity is combined with traditional values. Ecology is an important factor and the winery has been certified as "Sustainable Austria" since 2015. Among the highlights of the awards in recent years is the “White Wine Maker of the Year" 2019 at IWSC in London, the two Decanter Trophy Winners Grüner Veltliner Dechant and Riesling Steinhaus, as well as the 2017 regional winner in the Riesling and Sauvignon Blanc categories. In addition, the winery was awarded "Winery of the Year" in Kamptal.

To learn more about the resources mentioned in this episode, visit the https://www.nataliemaclean.com/113.

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