What’s Greg Majors’ go-to white wine for a seafood dinner?

I’m partial to grüner veltliner from Austria. The easy way to think about it is to do some chardonnay — burgundy or California. But if you find a really ripe, dry grüner veltliner from a good vintage, which they’ve had for the past five or six years, I love the complexity of flavor. Whether it be the white pepper and the minerals of the stone fruit, there’s a lot that you can play with, in that it’s not a one-dimensional wine. You can assemble a dish a variety of different ways and have a grüner veltliner satisfy what you’re going to do.

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