When it comes to exploring wines of the world there are hundreds, perhaps thousands, of grape varieties that need a good home. If you really want to get to know your own personal tastes and preferences, it pays to step outside of your comfort zone. It may feel uneasy to do so on your own in the beginning, and that's OK...that's why you have me to lean on!

A quick story that bears importance to today's topic: Many years ago when I worked at Passion Vines in South Jersey, I attended an Austrian wine session. Going into it, I knew zero things about Austrian wine. Fortunately, the tasting was run by an awesome lady who works at Monika Caha Selections, an exclusively-Austrian import company who spends a lot of time over there. I was instantly introduced to grape varieties that had its share of umlauts in their names: Grüner Veltliner (GROO-ner VELT-linn-er), Blaufränkisch (Blau-FRANK-ish) are two that immediately came to mind. Everything I tasted that night (along with Riesling and a red grape called Zweigelt {ZVY-gelt}) was outstanding, and I received a great foundation of Austria's geography. From there, I was hooked.

So let's take Grüner Veltliner and dive it to it some more. Grüner Veltliner, Austria's native, signature variety, is by far the most widely planted white grape. Planted in vineyards in just about every winemaking region in the country, it has emerged as a cult favorite dry white wine here in the United States thanks to its refreshing acidity and affinity for "green" foods (coincidentally, "Grüner" does indeed translate to "green"), a rare characteristic for wine grapes. Stone fruit flavor and peppery spice can often be found in these wines, while textures can range from light and lean (great with raw salad greens) to lush, yet balanced (great with a pork roast or the fried deliciousness that is Wienerschnitzel). There are even vines that are well over 100 years old offering incredible ageworthy examples (The producer Forstreiter makes one from the ancient Tabor vineyard, which I had the pleasure of tasting way back when)!

Additionally, while Grüner Veltliner wines typically come from Austria, keep an eye out for any New World examples, particularly from Oregon (I don't have much access to Northwestern U.S. examples here, but I'm sure we will in due time). If you taste anything from there, please tell me about it!

So as we gravitate to light and fresh spring cuisine, this is a great opportunity for you to welcome Grüner Veltliner with open arms. I have three for you to seek out, none of which will break the bank and stay below the $20 threshold.

Additionally, should you want to know more about Austrian wine, the Austrian Wine Marketing Board is LOADED with great information, packaged very neatly for your convenience.

GROO-ner Grüner Veltliner (about $10): This is an easy entry point for you. GROO-ner can be found in many locations, giving you peachy refreshment with a peppery kick, along with soft green herbs (like fresh thyme) on the nose. Stop paying over $20 for branded bland Pinot Grigio and try this...it will be an eye-opener!

Steinfeld Grüner Veltliner ($13): This is light in body with citrus and apricot fruit flavors, white pepper, and a clean and zesty finish that will pair well with anything from delicate white fish to salads and even gazpacho. This couldn't be an easier way to get to know Grüner Veltliner!

Weingut Stadt Krems Kremstal Grüner Veltliner ($16): Flavors and aromas of grapefruit zest, white peach, and a touch of green herbs, all backed by a creamy texture and long, minerally finish. This is one to try with something more substantial, such as poached chicken, lobster, or Wienerschnitzel!