| Ausbruch |
This rank of quality for Austrian wine requires that grapes
hat have been completely affected by noble rot and have started
to shrivel. Harvested grapes have a minimum must weight of
27° KMW. Freshly pressed most or late harvest wine from
the same vineyard can be added to the grapes before vinification.
Ausbruch wine must have a minimum of 5% alcohol. |
| ausg'steckt is' |
An Austrian winery's or Buschenschank's advertisement
of a special period of wine tasting. |
| Auslese |
This rank of quality for Austrian wine requires that the
grapes be completely ripe and show beginning stages of noble
rot. The grapes must undergo a positive selection where damaged
grapes are sorted out. Minimum alcohol content is 5% and minimum
must weight is 21° KMW. Grape harvest is restricted
to a maximum of 9,000 kg per hectare. |
| Ausstich |
This name is given to the winemakers favorite barrel of wine
and is sometimes bottled and labeled separately. |
| Beerenauslese |
This rank of quality for Austrian wine requires over ripe
and nobly rotten grapes with a must weight of at least 25° KMW.
Grape harvest is restricted to a maximum of 9,000 kg per hectare.
The wine must have a minimum of 5% alcohol. |
| Bergland |
The wine region Bergland consists of only a few hectares
of vineyards in the political provinces Vorarlberg, Tyrol,
Salzburg, Corinthia, and Upper Austria. |
| Blauer Burgunder |
Austrian synonym for Pinot Noir |
| Blauer Portugieser |
This grape variety produces mild, light, often rather vacuous
red wines best drunk young. |
| Blauer Wildbacher |
This rare grape thrives on its own phyloxera resistant roots.
Wines produced from this grape have pronounced grassy, herbal
aromas, are extremely acidic and usually used to produce rosé and
sekt. Wines from Blauer Wildbacher are usually called Schilcher. |
| Blauer Zweigelt |
This grape produces very fruity, medium bodied wines with
pleasant acidity and intensive cherry aromas. It is a crossing
of Blaufränkisch and St. Laurent. |
| Blaufränkisch |
This grape is known as Lemberger in the USA, has boysenberry
and cinnamon aromas, good tannin and character. Often racy
in it's youth, it becomes rounder and more complex with age. |
| Burgenland |
The large appellation, Burgenland is subdivided into smaller
appellations: Neusiedlersee, Neusiedlersee-Hügelland, Mittelburgenland,
and Südburgenland. |
| Buschenschank |
A farm with a small eatery selling its own agricultural products
including wine. |
| Carnuntum |
The soil in Carnuntum seems to vary every half kilometer.
Among the various regional and international grapes found here,
Grüner Veltliner is the one primarily grown. Around the towns
of Höflein, Prellenkirchen and Göttlesbrunn red wine grapes
are gaining popularity. |
| Donauland |
This appellation is found on the shores of the Danube between
Krems and Vienna. The world's oldest viticulture school is
found here in Klosterneuburg. There is a new generation of
wine makers setting high quality standards in Donauland with "Wagramer
Selektion" on the label. Frühroter Veltliner is a rare
specialty of this appellation. |
| Edelfäule |
Noble rot, Botrytis cinera. |
| Eiswein |
This rank of quality for Austrian wine requires that the
grapes be frozen at the time of harvesting and vinification.
The must weight should be at least 25° KMW and the minimum
alcohol content is 5%. Grape harvest is restricted to a maximum
of 9,000 kg per hectare. |
| Federspiel |
A special category for wines from Wachau. These medium bodied
wines have an alcohol content of no more than 12%. |
| Frühroter Veltliner |
This soft, mild, rather neutral grape is rare and not related
to Grüner Veltliner. It has a gentle fruit , soft spice and
low acidity. |
| Grauburgunder |
Synonym for Pinot Gris. |
| Grüner Sylvaner |
This grape produces wine with a somewhat restrained herbal
aroma and at it's best is reminiscent of nuts and pears. |
| Grüner Veltliner |
Austria's most important grape makes up nearly 40% of the
country's total vines. Wines are typically dry, with grapefruit
and pepper aromas. The style can range from light and lively
to powerful complex burgundy-type wines that can age extremely
well. |
| G'spritzter |
A refreshing beverage of 50% wine and 50% sparkling water. |
| Heuriger |
This word is used for the current year's wine as well as
the rustic inns where they serve this young wine and Austrian
food specialties. |
| Kabinett(wein) |
This rank of quality for Austrian wine requires a must weight
of at least 19° KMW. These wines cannot be chaptalised, have
a maximum of 13% alcohol and maximum residual sugar content
of 9 g per liter. Grape harvest is restricted to a maximum
of 9,000 kg per hectare. |
| Kamptal |
This appellation is home to some of Austria's most innovative
winemakers. Primary rock, slate, and loess soils together with
the favorable microclimate make an ideal environment for Grüner
Veltliner, Riesling and Chardonnay. The steep rocky vineyard
Heiligenstein has produced nearly legendary Rieslings and contributed
greatly to the fame of this area. |
| Kellergasse |
Romantic wine cellar alley. Austrian wine cellars are often
built into mountainsides with small tasting rooms near the
entrance. |
| Klosterneuburger Mostwaage (KMW) |
The Austrian method of measuring the natural sugar content
of the must in weight percentage. 1° KMW is approximately 5° oechsle. |
| Kremstal |
This classic white wine appellation has mostly clay and
loess soils. Grüner Veltliner and Riesling are the varieties
to look for from towns like Gedersdorf and Rohrendorf. |
| Landwein |
This rank of quality for Austrian wine requires a minimum
must weight of 14° KMW and may originate from only one
wine region. The wine must have a minimum of 4 g acidity per
liter. Grape harvest is restricted to 9,000 kg per hectare. |
| Mittelburgenland |
The deep loess and clay soils of this appellation are ideal
for its main grape, Blaufränkisch. The austere tannic red wines
here have a lot of character and typically show an unmistakable
Austrian style. |
| Muskat-Ottonel |
Wines from this grape are distinguished by an intensive Muscat
aroma . The best Muscat Ottonel wines are sweet and made from
nobly rotten grapes. |
| Muskat-Sylvaner |
Austrian synonym for Sauvignon Blanc. |
| Neusiedlersee |
Some of Austria best reds come from a group of quality conscious
wineries in this appellation --- look for "Pannobile" on the
label. The large, warm, shallow lake Neusiedler and an average
of 2000 hours of sunshine per year guarantee an ideal climate
for noble rot. As a result the most spectacular white wines
here are opulent, sweet, honey colored and packed with such
exotic flavors that they can even champion those from Sauternes. |
| Neusiedlersee-Hügelland |
This appellation is known for its wide variety of wines.
You can find very good Cabernet, Chardonnay and Sauvignon Blanc
from this appellation along with nearly all the Austrian autochthon
grapes. "Ruster Ausbruch" is the famous noble sweet wine from
this area. |
| Niederösterreich |
The large appellation is subdivided into smaller appellations.
The appellations of Lower Austria (Niederösterreich) are Wachau, Kremstal, Kamptal, Traisental,
Donauland, Weinviertel, Carnuntum and Thermenregion. |
| Österreich |
Austria |
| Qualitätswein |
This rank of quality for Austrian wine requires that the
grapes have a minimum must weight of 15° KMW. The wine
must have at least 9% alcohol and 4 g acidity per liter. Grape
harvest is restricted to a maximum of 9,000 kg per hectare. |
| Rotgipfler |
This soft spicy, almond flavored grape is often combined
with Zierfandler in the Gumpoldskirchen district to
make full bodied, late harvest wines with good aging potential. |
| Ruländer |
Austrian synonym for Pinot Gris. |
| Schilcher |
Still or sparkling rosé wine made from Blauer Wildbacher grapes. |
| Smaragd |
A special category for wines from Wachau. These full bodied
wines have an alcohol content of at least 12%. |
| Spätlese |
This rank of quality for Austrian wine requires that the
grapes Grape harvest is restricted to a maximum of 9,000 kg
per hectare. |
| Spätrot |
Austrian synonym for Zierfandler that aptly describes its
blushing red in late stages of ripeness |
| St. Laurent |
This grape belongs to the Burgundy family and, like Pinot
Noir, is difficult to grow. Wines from this grape have amarelle
cherry, blackberry and boysenberry aromas and good tannins.
They are often elegant and reminiscent of a more powerful Pinot
Noir. |
| Steiermark |
The wine region Steiermark is divided into three appellations: Südsteiermark, Südoststeiermark,
and Weststeiermark. |
| Steinfeder |
A special category for wines from Wachau. These light, fruity
wines have an alcohol content of 10-10,7% and should be drunk
young. |
| Strohwein |
This rank of quality for Austrian wine requires that the
grapes a minimum must weight of 25° KMW. The harvested grapes
must be stored and dried on straw for a minimum of 3 months
before vinification. Strohwein must have a minimum alcohol
content of 5%. |
| Südburgenland |
The average winery in this appellation has only ¼ hectare
of vineyard making it an appellation of eccentric part-time
wine makers. Each winery seems to have its own specialty and
a different style and different grapes than his neighbor. You
can even find foxy tasting wine here made from Uhudler grapes
that grow on ungrafted vines. |
| Südoststeiermark |
The wineries of this region are very small and many have
their own Buschenschank where their wines are sold by
the glass. As a result very little wine from this area ever
makes it beyond the border. Traminer is a specialty
in this area where it thrives on volcanic soil and can fully
develop its flowery aroma and full-bodied spice. Typical Styrian
acidity keeps it from tasting like Grannies scented bath soap. |
| Südsteiermark |
This is geographically the smallest of the Styrian appellations,
but has the greatest number of wineries in the region. This
area is predestined for Sauvignon Blanc, but Morillon, Weissburgunder and Ruländer enjoy
success here as well. Typical for this appellation is the tart Welschriesling and
a rare specialty is the bone dry, aromatic Gelber Muskateller. |
| Tafelwein |
The simplest rank of quality for Austrian wine requires grapes
with a minimum must weight of 10,7° KMW. |
| Thermenregion |
Specialties in this appellation are the autochthon white
wine grapes Neuburger, Zierfandler and Rotgipfler.
Good red wines from Zweigelt and St. Laurent can
be found in the southern part of this area. |
| Traisental |
This small appellation's main grape is Grüner Veltliner,
but Weissburgunder and Blauburgunder are also
grown with some success. The soil varies from dry sandy types
to gravel and clay. |
| Trockenbeerenauslese |
This rank of quality for Austrian wine requires that the
grapes be shriveled and nearly completely affected by noble
rot. Harvested grapes have a minimum must weight of 30° KMW.
The wine must have a minimum of 5% alcohol. |
| Wachau |
This appellation consists of the 35 km gorge along the Danube
river between Stift Melk and the outskirts of Krems. The steep,
terraced vineyards are home for the world famous Smaragd Rieslings.
Other grape varieties here are Grüner Veltliner, Neuburger, Feinburgunder and Weißburgunder.
The primary rock and slate soils together with the fjord-like
climate give the wines a very special character, often with
pleasant mineral notes and good acidic structure. |
| Weinland |
Austria's largest wine region in terms of vineyard acreage.
Weinland consists of the political provinces Burgenland and Niederösterreich (lower
Austria). |
| Weinviertel |
This is Austria's largest appellation and produces nearly
a third of all the country's wine. Grüner Veltliner is
the primary grape grown in Weinviertel, while Welschriesling is
also important and often used for the production of sparkling
wines. |
| Weisser Burgunder |
Austrian synonym for Pinot Blanc. |
| Welschriesling |
This grape is usually used to make dry white wines with fresh
green apple and sweet blossom aromas (drink young), but are
also used to make late harvest wines with tremendous aging
potential. |
| Weststeiermark |
70% of the vineyards in this appellation are planted with
the rare autochthon variety Blauer Wildbacher. These
grapes are usually vinified to make an extremely acidic, grassy
rosé called Schilcher. |
| Wien |
Vienna is the only capital in the world with a wine region
within city limits. Much of the wine produced here never leaves
the city and is consumed in Heuriger (wine taverns).
Grüner Veltliner is the main grape variety. |
| Zierfandler |
This autochthon grape produces extremely full bodied, spicy
wines. The late harvest Zierfandlers retain enough acidity
to ensure excellent aging potential. |
| Zweigelt |
See Blauer Zweigelt. |