If you walked into a wine shop in 1990 and asked for a bottle of Austrian wine, the shop owner might have laughed at you. Austria's wine industry was in crisis after a damaging 1985 adulteration scandal, and the country's reputation was in tatters. Thirty-five years later, it's a different story: Austria now makes some of the most precise, food-friendly wines on earth, and its signature grape — Grüner Veltliner — has become a staple on great wine lists from Tokyo to Brooklyn. With Austria playing Jordan at Levi's Stadium on June 16, we thought it was time to make the case for Austrian wine in Willow Glen.
What is Grüner Veltliner?
Grüner Veltliner ("GRUHN-er velt-LEEN-er") is a white grape grown almost exclusively in Austria. In the glass, it's usually pale straw yellow. On the nose, expect green apple, white pepper, citrus pith, and sometimes a hint of lentils or dried herbs — that last bit sounds weird but it's a signature flavor. On the palate: bone-dry, laser-focused acidity, and a finish that feels almost electric. It's sometimes called the Riesling you order when you want a Riesling but less sweet.
The best Grüner Veltliner comes from the Wachau, Kamptal, and Kremstal regions along the Danube river, where steep terraced vineyards produce wines with unreal intensity. If you're looking to try the benchmark: ask a wine shop for a "Smaragd-level Grüner from the Wachau" — the Austrian equivalent of a Grand Cru. Producers to search for: Bründlmayer, F.X. Pichler, Hirtzberger, Nikolaihof.
The case for Austrian reds (yes, they exist)
Here's something most Americans don't know: Austria makes serious red wine. The country's signature red is Zweigelt, a cross developed in 1922 that produces medium-bodied, juicy reds with notes of sour cherry, pepper, and licorice. Blaufränkisch (called Kékfrankos in Hungary) is the more serious red — earthy, spiced, capable of aging for decades. For your own Austria watch-party pour, a Blaufränkisch from Burgenland is the way to go.
The food pairing: Wiener Schnitzel done right
Wiener Schnitzel is not complicated. Pounded-thin veal, flour, egg, bread crumbs, frying oil. But the details matter. The crust must puff away from the meat (literally, you should be able to slide a knife under it). The fat must be hot enough to cook the cutlet through in 90 seconds. Lemon is non-negotiable. Lingonberry preserves on the side. Traditional pairing: Erdäpfelsalat — warm potato salad with pumpkin seed oil and white wine vinegar.
If you want to go all the way, finish with Sachertorte — the dense chocolate cake with a thin apricot jam layer, invented in Vienna in 1832. Paired with a dessert Riesling, it's one of those flavor combinations you think about days later.
Come watch the match — June 16, 9 PM kickoff
Austria vs. Jordan kicks off Tuesday, June 16 at 9:00 PM PT. A late match makes for a great weeknight outing — we'll have the match on, with our regular menu and wine list running. Book a table for the match or call (408) 293-7574.
Want more wine ideas from the tournament? See our World Cup 2026 country guide — wines worth seeking out from every country playing at Levi's, including Swiss Chasselas, Algerian reds, and Barossa Shiraz. Or take our 5 best cheese and wine pairings guide home for your next dinner party.