Some New Zealand wine producers are getting excited over Gruner Veltliner and are seriously considering marketing the rubbish. Why? Because some dickhead Americans have discovered it and are drinking it. Gruner Veltliner is an Austrian grape varietal that makes insipid, boring wine. It has a thick skin (like the Austrians) and is rather acid (like the Austrians) see:
What is wrong with these jokers? They always want the next best thing. Is this a New Zealand characteristic? Do we always have to have everything new? We have hardly started up our industry (compared to other countries) and are still perfecting Sauvignon Blanc, Pinot Noir, Syrah, Chardonnay and the Bordeaux varietals. Of these Sauvignon Blanc is the major opportunity followed by Pinot Noir and maybe Syrah. Why piss about with anything else, particularly third rate winestyles. You'd think that they would have learned from the experimentation with Viognier, Arneis and Pinot Gris. Now admittedly Pinot Gris has taken off in New Zealand but it has hardly dented the international market and really is just a fancier form of Muller Thurgau which dominated the New Zealand industry in the 70's and 80's. Splitting the effort into a whole lot of useless varieties will return us to the fruit salad mentality that producers had years ago where they tried to grow everything including hybrids (Baco 1A, Baco 22A etc) and some very ordinary and tasteless Chasselas, Palomino and others. Sauvignon Blanc and Pinot Noitr is the way to go. Support that for the local market with Syrah, Chardonnay, Riesling, Gewurtzrtraminer and Bordeaux varietals and work to improve them. Sheesh!