Austria

Austria's four wine regions are located in the eastern portion of the country. Vienna, itself a region, contains suburbs which cultivate more than 1,800 acres of vineyards. The largest region is Niederösterreich, surrounding Vienna. It contains the important appelations of Wachau, rising steeply form the banks of the river Danube west of Vienna; Kremstal to Wachau's east; and nearby Kamptal, surrounding the river Kamp.

The Burgenland region, southeast of Vienna, contains a series of low-lying lakes, well suited to the production of dessert wines. Elsewhere in Burgenland, red wine production is notable. To the south and southwest lies the region of Steiermark, part of the southern Alps and the source of fine Sauvignon Blanc, Chardonnay and Weissburgunder.

One of the stumbling blocks to understanding Austrian wine is its labeling. Below is a brief guide to unlocking the charms in the bottle.

Grapes are harvested according to their degree of ripeness (see pH measurement of ripeness); the quality levels in Austria set limits on ripeness, which translates into potential alcohol. The Wachua regions uses some different names.

  • Qualitatswein: Literally, "quality wine," to which sugar may be added within certain legal limits. (11.5-13 percent alcohol)
  • Kabinett: No Chaptalization. Maximum of 9 grams per liter residual sugar. (12-12.5 percent alcohol)
  • Federspiel: The equivalent of kabinett in the Wachau. (11.5-12 pecent alcohol)
  • Spatlese: No Chaptalization or süssreserve (sweetening agent). Maximum of 9 grams per liter residual sugar. (13-14 percent alcohol)
  • Smaragd: The word for emerald, the color of the tiny lizards that live in the vineyard. The equivalent of spätlese in the Wachau. (13-14 percent alcohol).
  • Ausbruch: Historical term used for dessert wines made from grapes affected by botrytis; from the town of Rust.
  • Strohwein: Literally, "straw wine"; sweet wine made from grapes dried on straw mats.

White Grape Varieties

  • Bouvier: Originally a table grape; used for dessert wines in Burgenland.
  • Grauburgunder: Pinot Gris.
  • Gruner Veltiner: The most widely planted white grape in Austria.
  • Morillon: Chardonnay.
  • Riesling: Source of the finest wines.
  • Sämling 88; a cross of Riesling and Silvaner.
  • Weissburgunder: Pinot Blanc.
  • Welvchriesling-European grape; no relation to Riesling.

Red Grape Varieties

  • Lemberger or Limberger.
  • St-Laurent: A black grape thought to be related to Pinot Noir.
  • Blauer Spätburgunder: Pinot Noir.
  • Blauer Zweigelt: The most widely planted red variety.

Learn more about these Wine Regions:

 

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