Our store is located in Boulder, Colorado, a notoriously “foodie” town. We have a huge wine selection and a well-trained wine staff, so we’re often asked about food pairings. Easy, right? Usually, but some foods are difficult.  Asparagus and artichokes, for example, contain a chemical called cynarin which makes wine taste metallic.

Without hesitation, I take customers asking about these two veggies to the Austrian wine section and suggest a Gruner Veltliner(pronounced groon-er velt-leen-er). More often than not, they’ve never heard of it, but if they take my suggestion, it soon becomes one of their “go to” wines.

Gruner Veltliner is grown primarily in Austria where it comprises about 37% of the total grape production. There are two basic expressions of this varietal. If it is grown in the granite soils on the very steep hillsides along the Danube west of Vienna in the areas of Wachau, Kamptal, and Kremstal, the wine is very pure with perfect acidity and enormous minerality—sometimes described as “liquid stone.” These wines are...

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