Austria's wine heritage is rich and diverse, offering a range of styles from the crisp, aromatic whites of Grüner Veltliner to the elegant and complex reds of Blaufränkisch and Zweigelt. The country's wine regions are mainly concentrated in the eastern part of Austria, benefiting from the Danube River and the unique microclimates created by the Alps and the Pannonian Plain.

Austria's wine regions are divided into three main areas:

Niederösterreich (Lower Austria), Burgenland, and Steiermark (Styria), along with Vienna, the world's only capital city with a significant wine production.

• Niederösterreich: Known for its Grüner Veltliner, this region encompasses several subregions like Wachau, Kamptal, and Kremstal, where terraced vineyards along the Danube River produce wines with great minerality and acidity.

• Burgenland: Located in the east, bordering Hungary, it's famous for its sweet wines from Neusiedlersee and robust reds from Blaufränkisch.

• Steiermark (Styria): Renowned for its aromatic white wines, including Sauvignon Blanc, which show great freshness and complexity.

• Vienna (Wien): Unique for its urban vineyards, producing a variety of wines, including the traditional Wiener Gemischter Satz.

Austria's wine regions benefit from a mix of influences, including the cooling winds from the Alps, the warmth of the Pannonian Plain, and the moderating effect of the Danube River and its tributaries. The soils vary widely, from the loess and loam in the plains to the primary rock and schist in the hillside vineyards.

The top 20 Austrian white & red grape varieties, showcasing the diversity and richness of Austria's viticultural heritage. This list includes both well-known and lesser-known varieties, each contributing unique flavors and characteristics to the Austrian wine spectrum.

White Grape Varieties

• Grüner Veltliner: Austria's most iconic grape, offering a range of styles from light and fresh to complex and age-worthy.

• Riesling: Produces highly aromatic and crisp wines, renowned for their ability to age gracefully.

• Welschriesling: Used for both dry wines and Austria's famous sweet wines from regions like Burgenland.

• Weißburgunder (Pinot Blanc): Yields full-bodied wines with high acidity and a range of flavors from apple to nutty if aged in oak.

• Chardonnay (Morillon in Styria): Versatile, used in both fresh and oak-aged styles, showing a wide flavor spectrum.

• Sauvignon Blanc: Increasingly popular, producing vibrant wines with pronounced aromatics in Styria.

• Müller-Thurgau: Offers light, floral, and fruity wines, often enjoyed young.

• Gemischter Satz: A traditional Viennese field blend of several grape varieties, producing complex and varied wines.

• Neuburger: A lesser-known variety that produces nutty and creamy wines, sometimes compared to Chardonnay.

• Rotgipfler: Native to Thermenregion, yielding full-bodied wines with spicy, exotic flavors.

Red Grape Varieties:

• Zweigelt: The most widespread red variety, known for its fruity and easy-drinking style.

• Blaufränkisch: Offers structured, tannic wines with dark berry flavors, significant aging potential.

• St. Laurent: Produces wines with depth and elegance, akin to Pinot Noir, with a distinct Austrian twist.

• Pinot Noir (Blauburgunder): Gains recognition for its quality, expressing the varietal's classic elegance and complexity.

• Syrah: Although less traditional, it's making a mark with its robust and spicy character.

• Cabernet Sauvignon: Found in blends and varietal wines, adding structure and dark fruit flavors.

• Merlot: Often blended with other varieties, contributing softness and fruitiness to the wine.

• Cabernet Franc: Appreciated for its spicy notes and elegance, contributing to complex blends.

• Blauer Portugieser: Produces light, early-drinking wines, often found in the eastern parts of Austria.

• Blauer Wildbacher: Known for Schilcher, a unique rosé wine from Styria, with vibrant acidity and berry flavors.

These 20 varieties illustrate the depth and breadth of Austrian viticulture, from the dominant Grüner Veltliner and Zweigelt to the unique and indigenous Rotgipfler and Blauer Wildbacher. Each variety plays a role in the country's wine narrative, contributing to the rich tapestry of flavors, aromas, and styles that Austrian wines are celebrated for.

Austrian wines are known for their purity, elegance, and varietal character. Winemakers often employ a mix of traditional and modern techniques, with a strong emphasis on sustainability and organic practices.

Austrian wines are typically bottled in sleek, tall bottles for whites, with the traditional "Bocksbeutel" for some specialty wines.

Austrian wines are served at a variety of temperatures depending on the style:

• White wines: 8-10°C

• Red wines: 16-18°C

• Sweet wines: 6-8°C

Pairing Austrian Wines with Food:

• Grüner Veltliner with Wiener Schnitzel

• Riesling with spicy Asian cuisine

• Blaufränkisch with beef or game

• Zweigelt with Austrian charcuterie

• Sweet wines from Burgenland with blue cheese or dessert

Austrian wine law is strict, focusing on quality and origin. The DAC system ensures that wines reflect their terroir. Organic and biodynamic practices are increasingly important.

Austrian winemaking has a rich vocabulary that reflects its unique traditions, regulatory standards, and the diverse range of wines it produces. Here's a list of 20 essential terms that are key to understanding Austrian wine:

• DAC (Districtus Austriae Controllatus): Austria's appellation system, indicating wines that meet specific regional typicity and quality.

• Heuriger: A tavern in Austria where new wine is served, often directly by the winemaker, along with local food.

• Buschenschank: Similar to a Heuriger, but found in Styria, serving local wines and cold dishes.

• Federspiel: A classification used in the Wachau region indicating wines of medium body and alcohol content.

• Steinfeder: The lightest category of wine in the Wachau, named after a local grass, indicating low alcohol and light body.

• Smaragd: The highest category of wine in the Wachau, indicating fully ripe grapes and wines of substantial body and alcohol content.

• Trocken: German for "dry," indicating a wine with no or very low residual sugar.

• Halbtrocken: German for "off-dry," indicating a wine with a slight sweetness.

• Süß: German for "sweet," used to describe wines with noticeable residual sugar.

• Sturm: A partially fermented grape juice, similar to Federweisser in Germany, enjoyed in the early autumn.

• Ausbruch: A sweet wine category from Burgenland, made from grapes affected by noble rot, with a higher sugar content than Beerenauslese but less than Trockenbeerenauslese.

• Strohwein: A sweet wine made from grapes dried on straw mats to concentrate their sugar before fermentation.

• Prädikatswein: Quality wines with special attributes, classified similarly to the German system, including Spätlese, Auslese, etc.

• Qualitätswein: Quality wine from a specific wine-growing region, meeting certain standards.

• Landwein: A step above table wine, similar to the French Vin de Pays, indicating a higher quality regional wine.

• Tafelwein: Table wine, the most basic level of Austrian wine.

• Urgestein: Refers to primary rock soil, typical in vineyards for Grüner Veltliner in regions like Wachau, Kremstal, and Kamptal, contributing to the wine's minerality.

• Weingut: A wine estate that produces wine from its own vineyards.

• Weinkeller: Wine cellar, where wines are aged and stored.

• Gelber Muskateller: A grape variety known as Muscat Blanc à Petits Grains, producing aromatic, floral white wines. Gemischter Satz (field blend)

• Loess: Wind-blown soils

• Biodynamisch: Biodynamic wine making

• Rebsorte: Grape variety

These terms offer a glimpse into the depth and diversity of Austrian winemaking, from its regulatory classifications to the traditional wine culture that permeates the country.

Exploring Austrian wines is a journey through a rich landscape of unique varietals and distinguished wine-making traditions. Here are some recommended websites and books for anyone looking to deepen their knowledge and appreciation of Austrian wines.

Websites:

• Austrian Wine: The official website of the Austrian Wine Marketing Board (AWMB), offering comprehensive information on wine regions, grape varieties, wine laws, and much more. Austrian Wine

• Falstaff: An international magazine that covers Austrian wines extensively, offering wine ratings, winery profiles, and articles on the wine culture in Austria. Falstaff

• Wein Plus: Wein Plus is a comprehensive online wine guide with a strong focus on European wines, including Austria. It offers wine ratings, reviews, knowledge, winery database, and more. Wein Plus

• Wine Enthusiast: Offers a searchable database of wine ratings, including those from Austria. Their articles often explore Austrian wine trends, regions, and notable producers. WineMag

• Decanter: Known for its global wine coverage, Decanter features Austrian wine reviews, regional guides, and news about the Austrian wine industry. Decanter

Books:

• "The Wines of Austria" by Stephen Brook: A comprehensive guide that delves into the history, wine regions, and the future of Austrian wine, with detailed maps and winery profiles.

• "Austrian Wine: A User's Manual" by Peter Moser: An insightful book offering a deep dive into Austria's wine culture, including tasting notes, vineyard and winery descriptions, and an overview of the country's wine laws.

• "Wine Atlas of Austria" by Rudolf Steurer: Though more difficult to find, this atlas provides detailed maps and information on Austria's wine regions, making it a valuable resource for serious students of wine.

• "Burgenland: Austria's Wine Country" by Willi Klinger: Focuses on the Burgenland wine region, known for its red wines and sweet wines from Neusiedler See. This book offers insights into the region's history, terroir, and key producers.

• "Grüner Veltliner: Austria's Signature Grape" by various authors: Dedicated to Austria's most famous grape variety, this book explores the versatility of Grüner Veltliner across different regions and winemaking styles.

Additional Resources:

• Vinothek: Many Austrian wineries operate vinotheks, or wine shops, where visitors can taste and learn about a wide range of wines. Visiting these establishments can provide hands-on learning about Austrian wines.

Niederösterreich (Lower Austria)

• Krems: An important city in the wine region, particularly for the Wachau, Kremstal, and Kamptal areas, known for high-quality Grüner Veltliner and Riesling wines.

Burgenland

• Eisenstadt: The capital city of Burgenland, close to the wine-producing areas known for red wines made from Blaufränkisch and sweet wines from Neusiedler See.

Steiermark (Styria)

• Graz: While not directly in a wine-producing area, Graz is the largest city near the Styrian wine regions, known for Sauvignon Blanc, Welschriesling, and other white wines.

Wien (Vienna)

• Vienna: Unique among wine regions for being a capital city that produces a significant amount of wine, particularly known for the Wiener Gemischter Satz, a blend of white grape varieties.