Sommeliers are clamoring for the newly-released 2013 Austrian wines because it is one of the best vintages in decades that produced some of the best wines I have ever tasted from the region. The Wagram, within Niederösterreich (Lower Austria), has nearly a thousand years of winegrowing history dating back to ancient Roman times. It is here the Leth family has vines planted on the northern banks of the broad Danube River—a coveted location in the Wagram. Terraced vineyards with southern exposure, planted in loess soils, extend a fine minerality and impressive body in their finished wines. Additionally, the temperature fluctuation between day and night allows the grapes to ripen slowly and consistently, producing clean and balanced wines. Before harvest, the grapes are thinned so that only the highest quality grapes are selected. Once harvested by hand, the grapes for 2013 Grüner Veltliner Steinagrund are pressed, fermented, clarified for purity, and then aged in stainless steel tanks. This process emphasizes the pure and refreshing qualities of the illustrious Grüner Veltliner variety, which can take on many personalities depending on how it is treated.

The 2013 Grüner Veltliner Steinagrund has a pale straw yellow core that moves to green highlights on the rim. The nose is full of fresh aromas of green apple, green melon, green mango, lime zest, fresh white flowers, daikon radish, watercress and white pepper. On the palate, this wine is bone dry with a medium body and very fresh acidity. The flavors are driven by green tropical fruits, fresh citrus, wild herbs, cucumber peel and melon rind. A wine with this much freshness and a hint of spiciness is perfect to pair with a wide variety of fresh cuisines; one of my all time favorite dishes to pair with a Grüner Veltliner of this style is a well-made Schnitzel. There are many takes on this popular classic, but this recipe by Blue Apron is one of the best I’ve found.