Höpler

Burgenland Grüner Veltliner

8.623 ratings
8.73 pro ratings
Burgenland, Austria
Grüner Veltliner
Asian Cuisine, Chili & Hot Spicy, Blue Cheese, Fish, Shellfish, Crab & Lobster, White Fish, Salads & Greens, Shellfish
Top Notes For
Carson

I mean, the bottle is empty. Citrus, forest floor, mountain pebbles, etc.

I mean, the bottle is empty. Citrus, forest floor, mountain pebbles, etc.

1 person found it helpfulMar 12th, 2016
Mack Furlong

Ridiculously undersung food wine. Crisp, fruity, earthy, and enough good acid to chew through spice or clams or pork or BBQ chicken. To be repeated as necessary.

Ridiculously undersung food wine. Crisp, fruity, earthy, and enough good acid to chew through spice or clams or pork or BBQ chicken. To be repeated as necessary.

1 person found it helpfulJan 22nd, 2016
Jim Sikes

Perfect food wine. Very popular with my tasters.

Perfect food wine. Very popular with my tasters.

Oct 19th, 2015
Alli Knudsen Fillmore

Not too dry, but a bit. Not too sweet. Good after dinner. Would be nice with din din, too.

Not too dry, but a bit. Not too sweet. Good after dinner. Would be nice with din din, too.

Feb 12th, 2016
Sandra Hakkens

It's nice, but not very special. Too much lemon imo.

It's nice, but not very special. Too much lemon imo.

Jan 9th, 2016
Philip Cook

Flinty, crisp, tangy green apple and citrus.

Flinty, crisp, tangy green apple and citrus.

Dec 4th, 2015
Tucker Stiek

😝 bitter, acid through the roof.

😝 bitter, acid through the roof.

Nov 18th, 2015
David Hidinger

Very fresh crisp smells. Minerally and stone fruit. Tight and acidic. Not exactly pleasing to the palate. Sharp attack on entry. Low tangible sweetness.

Very fresh crisp smells. Minerally and stone fruit. Tight and acidic. Not exactly pleasing to the palate. Sharp attack on entry. Low tangible sweetness.

Nov 6th, 2015
Rich Friedland

Crisp pear, mild acidity. Great with oysters.

Crisp pear, mild acidity. Great with oysters.

Sep 7th, 2015
marc van Keulen

Licht, droog en fris

Licht, droog en fris

Jul 13th, 2015