Gruner Veltliner

WhiteVinifera white

Austria

White pepper, lentil and green apple, with a peppery finish that comes from rotundone, the same compound that makes Syrah peppery.

At harvest

Each bar drawn against the full range of all 54 varieties

Sugar

20-24 Brix

20 - 24

Titratable acidity

6.5-8.5 g/L

6.5 - 8.5

3-3.4

3.0 - 3.4

Juice yield

0.67 L/kg

free run plus a gentle press

Sugar per kilogram

161 g

at 22.0 Brix, the midpoint

Fruit for 23 litres

34 kg

before racking losses

Potential alcohol

12.1-13.2%

from 1.092 fermented dry. A range, because conversion varies by strain

What it punishes

Reduction, which it is prone to. Feed the yeast properly and rack off the gross lees promptly.

Made into

Dry white

Sulphite at this pH

At pH 3.20, protecting a white wine to 0.8 mg/L molecular SO2 takes 20 mg/L of free SO2. Work it out for your own reading.

More vinifera white

21-24 Brix

Chardonnay

Burgundy, and every wine country since

20-23 Brix

Sauvignon Blanc

Loire and Marlborough

19-24 Brix

Riesling

Mosel and Rheingau

21-24 Brix

Pinot Gris

Alsace and northern Italy

21-26 Brix

Muscat

Everywhere around the Mediterranean

22-26 Brix

Gewurztraminer

Alsace

23-26 Brix

Viognier

Condrieu

20-25 Brix

Chenin Blanc

Loire and South Africa