Austria

For a country producing some of Europe's best white wine, Austria is surprisingly easy to overlook. The Wachau is a narrow strip of terraced vines along the Danube west of Vienna, and the Grüner Veltliner and Riesling coming out of there are as good as anything on the continent. The Reserve Cellar's Austrian wine selection includes producers like Emmerich Knoll, F.X. Pichler and Nikolaihof — three names worth getting to know.

What wine is Austria famous for?

Grüner Veltliner. It's grown across most of the country and covers a lot of ground in terms of style, from light and easy to serious bottles that age well past ten years. Austrian Riesling is worth equal attention. The Wachau and Kamptal produce versions that are tighter and more mineral than most people expect, and they hold up in the cellar. Less discussed than German Riesling globally, but the gap in quality isn't there. On the red side, Blaufränkisch from Burgenland is the one to know — structured, with a spice and dark fruit character that's building a genuine following.

What does Grüner Veltliner taste like?

Dry and savoury with a white pepper note that shows up consistently across the variety. Green herbs, citrus, sometimes a stony mineral quality depending on the site. Younger, lighter examples are easy and refreshing. The serious ones from the Wachau's best slopes (Knoll, F.X. Pichler) have real weight and texture. Worth opening with some time to breathe.

What food pairs well with Grüner Veltliner?

Most things, honestly. The savoury, high-acid character makes it good with vegetables, white fish, pork and herb-heavy dishes. Asparagus works particularly well with it, which is one of those pairings that actually holds up. It also sits comfortably next to spicy food in a way most European whites don't.

Austria is worth the time. Secure your bottles through The Reserve Cellar and start exploring.