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Gruner Veltliner (GROO-ner-VELT-lee-ner) and Gewurztraminer (guh- VOORTS-trah-mee-ner)
These two tongue-twister wines may be a bit difficult to pronounce in a public setting, but practicing a bit to order these in a tasting room or restaurant, will surely make the effort worthwhile,
Gruner Veltliner: This very interesting white wine has emerged as a regional favorite here in the Lake Erie region. It is crisp, food friendly and is popular with those who love Sauvignon Blanc and Pinot Grigio, but may be looking to explore something new.
Gruner is the signature grape of Austria, but grows well in our cool climate region vineyards. It is typically finished dry with a strong acid backbone, making it refreshing, and is one reason it pairs well with a wide range of foods.
On the palate, it will show flavors of green apple, citrus, pear and white pepper, and sometimes finishes with a hint of minerality.
When some foods like asparagus and Asian cuisine are difficult to pair with a wine, a well- balanced Gruner often is the choice of regional chefs. It is often served with seafood, sushi, grilled chicken and a range of Asian-inspired dishes.
As a young wine, its colors will range from pale green to gold. As it ages, the golden hues exaggerate.
Gewurztraminer: One of my young staffers always struggled with its pronunciation, so she just referred to it as her favorite: "Gee-wiz wine." But, whether you tackle its official name in public or use her fun nickname, this wine is worth exploring.
This lovely Germanic style-white is highly aromatic and has a spicy character. It literally means "spicy Traminer."
It is believed to have originated in Alsace, the oft disputed region between France and Germany, and generally flourishes in cool climate growing regions.
Its intense aromas include rose petals, honeysuckle, lychee, tropical fruits, peaches, apricots, ginger and cinnamon. Just hearing the list of its bouquet components invites sipping.
It is finished in a variety of styles: from dry to sometimes semi sweet. Its acidity is lower than Gruner, but its alcohol may be somewhat higher, often up to 13% or more.
It matches perfectly with rich cheeses like Munster, holiday hams and turkey. It holds its own against smoked meats and Asian cuisine (even Thai and Indian Curry dishes).
These two are certainly less known and appreciated than perhaps Chardonnay and Riesling, but for adventuresome palates, they are certainly worth exploring.
For additional information, email dwinchell@ohiowines.org