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Austria/Wachau
| Question | Answer |
|---|---|
| When did the “antifreeze” scandal occur in Austria | 1985 |
| How were the Austrians sweetening their wines before 1985 | with diethylene glycol, or DEG |
| Who were the first people to settle in Austria | The Hallstatt culture of the Late Bronze Age through the early Iron Age (1200–500 BCE), among the earliest of Celtic peoples, was first to significantly settle this area, landing just southeast of what is today Salzburg |
| What did Lens Moser contribute to Austrian viticulture | He established his first experimental vineyard in 1924, implementing this Hochkultur, or “high culture,” training method with vines on wires at 1.25 meters |
| most planted white and red varieties in Austria | gruner veltliner and zweigelt |
| DEG Chemist ringleader | Otto Nadrasky, admitted that this practice began in 1978. He and chemists at other laboratories had determined the amount of DEG that could be added at safe levels |
| Results that came from 1985 DEG scandal | Austrian Wine Act of 1986. New requirements included cellar inspections, detailed recordings of quantities from vineyard to bottle, yield restrictions for higher-quality fruit, and the establishment of the Austrian Wine Marketing Board (AWMB). |
| Major points of Austrian history | -10th thru 13th Century Cistercian monks influence wine -1359 Rudolph IV introduces Ungled Tax and other taxes imposed on wine import and transport -1860 Klosterneuberg Monstaery establishes institute -1907 First wine law introduced -1918 wwI ends, Hapsburg monarchy loses power - 1938 AUstria annexed into Nazi Germany -1938-43 Cooperatives grow -1985 DEG scandal -1995 Austria jois EU -2003 First DAC Weinviertal |
| Borders to Austria | it shares borders with seven other countries: Switzerland (and Liechtenstein) on its western edge, the Czech Republic to the north, Slovakia to the northeast, Hungary to the east, and Slovenia to the south Germany and Italy, to its north and south, respectively, pinch Austria where it narrows most. |
| Wine regions of Austria | Weinland- Lower Austria (Niederösterreich in German), Burgenland, and Vienna (Wien) compose one large winemaking region Steirerland-includes the federal state of Styria (Steiermark) -Bergland,- comprises vineyards found in the five remaining federal states: Carinthia (Kärnten), Upper Austria (Oberösterreich), Tyrol (Tirol), Vorarlberg, and Salzburg |
| Overall Geography of Austria | the Alps continue eastward and fade into the Pannonian Plain. Here, they descend into eastern Austria to surface again as the Carpathian Mountain Range, hugging Hungary’s eastern border and forming a crescent shape through Slovakia, Czech Republic, Poland, Ukraine, and finally Romania. The northern massif hills of the Bohemian Forest form a natural border with the Czech Republic and contain the oldest rock formations in Austria, dating back over 500 million years |
| Where does Danube River begin and end | The Danube is the second longest river in Europe, running for nearly 3,000 kilometers. Beginning at the confluence of the Brigach and Breg Rivers in Germany’s Black Forest, it moves southeast through 10 countries, including the upper northeast quarter of Austria, eventually draining into the Black Sea. |
| influencing lakes of Austria | Lake Constance sits on the German-Swiss border in the west, and Lake Neusiedl (Neusiedlersee) borders Hungary in the east. The latter is key to Burgenland’s sweet dessert wines. A shallow, marsh-like lake, Neusiedl and several dozen surrounding small lakes raise the overall humidity of Burgenland, allowing grape bunches to achieve noble botrytis during the warm, misty autumn mornings. |
| Austrian Climate | -Austria’s winegrowing regions generally experience a continental climate, with warm-to-hot summers and cold winters -most of the grapegrowing regions experience over 2,000 hours of sunshine; the Danubian region in Lower Austria has just over 1,800 on average. |
| Which part of Austria has Mediterranean influence | -Styria has a Mediterranean influence from the Adriatic in the south, causing longer, warmer days than experienced by its northern counterparts. |
| Driest Region of Austria | Lower Austria is the driest region, with roughly 450 to 550 millimeters of rainfall per year. Irrigation is necessary most years to consistently maintain high quality. |
| Austrian WIne law formation | 1907 that formalized wine law was put into place, largely to prevent the creation of artificial wine in the period following the devastation of phylloxera. Other laws were established in the 20th century, such as one in 1936 under the First Republic forbidding new vineyards and hybrid vines. But it wasn’t until 1985, when the DEG scandal produced a watershed moment for the Austrian winemaking industry, that more stringent measures were codified. |
| What is the KMW scale | Klosterneuburg Must Weight Scale (KMW) is a measurement of 1 gram of sugar per 100 grams of grape must (1 degree KMW is approximately 5 degrees Oechsle). |
| When did DAC start foramtion | By 2001, an amendment was proposed to establish regionally typical wines under a system called Districtus Austriae Controllatus (DAC) that was much like the French Appellation d’Origine Contrôlée (AOC) system. It was approved in 2002 |
| 3 levels of quality (wine law) | Wein, Landwein, and Qualitätswein |
| Specifications of Wein | Wein is divided into two categories: Wein, which can include grapes from anywhere in the EU, and Österreich (the German name for Austria, also labeled as österreichischer Wein), which must be sourced from Austria only. Wein may state vintage and variety if the wine adheres to national yield levels and includes grapes that are not associated with a DAC but do fall into the greater permissible Qualitätswein varieties. |
| Specification of Landwein | Landwein is equivalent to the EU’s Protected Geographical Indication (PGI). These wines must be produced from grape varieties that are approved for Qualitätswein, and 100% of the grapes must come solely from one of the three winegrowing areas: Weinland, Steirerland, or Bergland. These wines must exhibit traits that are representative of the area. |
| Specifications of Qualitätswein | corresponds with the EU’s Protected Designation of Origin (PDO). -grapes must be harvested in a single winegrowing region -wines must show typicity of region, meet the minimum must weight requirement of 15 degrees KMW, adhere to maximum yields of 65.7 hectoliters per hectare, and have a minimum 9% ABV (5% for Prädikatswein). -must be inspected and approved by a government tasting official and given a Federal Inspection Number and given the banderole capsule |
| Four overarching designations that can be labeled as Qualitätswein | Kabinett, DAC wines, Prädikatswein (which has its own style categories), and Austrian Sekt g.U. |
| Styles of DAC system | Klassik and reserve |
| How does Prädikatswein differ from Germany to Austria | Prädikatswein is a category of Qualitätswein defined by must weight at harvest and has the most overlap with its German heritage. (However, unlike in Germany, Kabinett does not qualify as Prädikatswein in Austria but instead as Qualitätswein.) |
| Spatlese | 19 (KMW) Oechsle 94.2 Perfectly ripe grapes |
| Auslese | 21 (KMW) Oechsle 105 Selection of grapes, with spoiled/diseased grapes removed |
| Beerenauslese | 25 (KMW) Oechsle127.3 Overripe botratyzed grapes |
| Eiswein | 25 (KMW) Oechsle 127.3 Grapes harvested and pressed while frozen, no cryoextraction |
| Strohwein/Schilfwein | 25 (KMW) Oechsle 127.3 Fully ripe, sugar-rich grapes hung or dried on reed (Schilf) or straw (Stroh) mats for minimum 3 months before vinification |
| Trockenbeerenauslese (Ausbruch also permittedin Rust) | 30 (KMW) Oechsle 156 Lae harvested grapes generally affected by botrytis and extremely shriveled |
| Beginnings of Austrian Sekt | Austrian sparkling wine can be traced back to 1842, when Robert Alwin Schlumberger came to Vienna after working as Ruinart’s cellar master and head of production. His expertise at one of the finest Champagne houses of the era gave him confidence in Austria’s potential—and particularly in Vöslau, just south of Vienna. In chalky white soils that reminded him of France, he began to plant vines in 1844 |
| What was the first Austrian Sekt Brand | By 1859, the first Austrian sparkling wine brand was born. Called Goldeck, it was named after the Goldeggen Vineyard and remains one of the largest sparkling wine brands in Austria, today owned by the Schlumberger Wine and Sekt Company. |
| Other formative figures for Austrian Sekt production | Other formative figures behind the rise of sparkling wine production in Austria were Johann Kattus, who launched the Hochriegl brand in 1890, and Karl Inführ, who introduced the Charmat method in 1949. |
| define hauersekt | “grower’s sparkling wine,” on the label indicates that a wine was made with fruit that was estate grown and produced. |
| 2016 Sparkling wine law | Under this law, Austrian Sekt can apply for PDO g.U. designation. PDO Sekt is labeled with an official seal that reads Geschützter Ursprung, geprüfte Qualität, meaning “Protected origin, proven quality.” |
| Sugar levels for Austrian Sekt | Same as Champagne |
| three levels of quality for PDO Sekt | Klassik, Reserve, and Grosse Reserve |
| PDO Sekt Klassik | Klassik wines are derived from grapes that come from one federal state but can be vinified anywhere in Austria |
| PDO Sekt Reserve | Grapes for Reserve wines must be grown and pressed in a single Austrian federal state (this is also the most specificity of origin allowed on the label—no single vineyard or commune can be listed). |
| PDO Sekt Gross Reserve | Grosse Reserve grapes must be harvested and pressed within one municipality (if registered, a single vineyard is permitted on the label); grape must, however, can be transported to a production facility elsewhere in Austria. |
| Austrian sekt bullet points overview | No PDO Produced from the 40 grape varieties permissible for Qualitätswein “Austrian Sekt” allowed on label if grapes or base wine comes from Austria “Produced in Austria” allowed on label if production takes place in Austria |
| Sparkling Sekt Klassik bullet points overview | All sparkling methods, dosage levels, styles, and colors permitted Minimum nine months on the lees and three months in bottle Vintage allowed on the label Maximum 12.5% alcohol |
| Sparkling Sekt Reserve bullet points overview | Hand-harvested Only traditional method and white and rosé wines permitted; only red grapes can be used for rosé (no blending) Minimum 18 months on the lees and 6 months in bottle 60% juice extraction required at pressing Max dosage 12 g/l |
| Sparkling Sekt Gross Reserve bullet points overview | Hand-harvested Same methods, dosage levels, colors, and styles permitted as for Reserve Minimum 30 months on the lees and 6 months in bottle Vineyard source and grower allowed on the label 50% juice extraction required at pressing No alcohol limits |
| Preferred grapes for Austrian Sekt | Grüner Veltliner and Welschriesling are the preferred varieties, but Riesling, Chardonnay, and Pinot Noir are also utilized |
| Major Sekt producers | Hugl Weine, Weingut Steininger, Weingut Bründlmayer, Weingut Schloss Gobelsburg, and Weingut Stift Klosterneuburg (the abbey’s estate production) |
| What were superior grape varieties and inferior grape varieties known as in Austria | superior varieties (known as Fränkisch) emerged, as well as those valued for their fertility and high yields but not their quality (Heunisch) |
| historical definition of Gemischter Satz | The new regulations for the Wiener Gemischter Satz specify that at least three white quality grape varieties should be planted together in one vineyard and must be listed in the vineyard land registry as Wiener Gemischter Satz. In the blend the share of one grape variety must be no more than 50%, while the share of the third variety must be at least 10%. The alcohol content can be no higher than 12.5% vol. The wine must be dry and should not have strongly recognisable wood characteristics. |
| Parents of gruner veltliner | Traminer (Savagnin) is one of Grüner Veltliner’s parents, and the other is likely St. Georgen, from Eisenstadt in Burgenland |
| Preferred soils for Gruner Veltliner | Grüner Veltliner finds nourishment in the deep, water-retaining loess soils |
| Is gruner thin or thick skinned | Thick skinned Due to its thick skins, winemakers must be careful not to over-extract in order to avoid producing overly spicy or phenolic wines |
| VInification styles of Gruner | Both stainless steel and neutral barrels are employed for fermentation and aging. Grüner Veltliner rarely goes through malolactic fermentation but does have an affinity for lees aging to achieve more texture. |
| Where in Austria is welschriesling the most prominent grape | Styria |
| when does welschriesling bud and ripen | A late-budding, late-ripening variety, Welschriesling can withstand cold temperatures. It is generally a very vigorous grape, but results prove intriguing when yields are controlled. |
| parent of riesling | It is part of a larger family of grapes that has a parent-offspring relationship with Gouais Blanc (Gamay and Chardonnay are among its relations) |
| Where will you find most riesling planted | Most Riesling is planted throughout Lower Austria. While there are some noteworthy vineyards in the Weinviertel, the most consistently complex expressions come from the north bank of the Danube, home to steep, south-facing slopes with deep primary granite soils that facilitate warmth for this later-ripening, cold hardy variety. |
| synonyms for Weissburgunder | Klevner, Pinot Blanc |
| When does weissburgunder ripen | Early to bud and ripen, Weissburgunder is cold hardy but needs optimal conditions—warm soil, ample nutrients, and lower disease pressure—to achieve high quality. |
| Who created Muller thurgau? | Müller-Thurgau was created by Hermann Müller in 1882 at the Geisenheim Research Institute in the Rheingau |
| What is Muller THurgau cross of? | Riesling and Chasselas de Courtillier (Madeleine Royale) |
| Where will you most often find Chardonnay in Austria and what is its synonym | finds its most compelling expressions in Styria, where it is known as Morillon |
| Sauvignon Blanc parentage | Sauvignon Blanc is likely a crossing of Traminer and Chenin Blanc, and thus of some relation to Grüner Veltliner. |
| What was Sauv Blanc known as? | Sauvignon Blanc was introduced to Austria in the late 19th century, then known as Muscat-Sylvaner |
| Where in Austria is Sauv Blanc celebrated | Styria is its most celebrated region |
| What is Sauv Blanc susceptible to disease wise? | susceptible to botrytis bunch rot, peronospora, and powdery mildew, demanding vigilance in the vineyard if striving for excellence |
| Styles of Sauv Blanc you will find | Two styles have emerged in the past 30 years: klassik and lagen. Unoaked, zippy klassik versions are grassy and youthful, with a mouthwatering acidity. Lagen (site-specific) wines are more ageworthy and often experience barrel aging as well as partial or full malolactic fermentation. Lagen wines offer more texture and nuanced aromatics. |
| Synonym for Scheurebe | Sämling 88 |
| Synonym for Muskateller | Gelber Muskateller, Muscat Blanc à Petits Grains |
| Zweigelt parentage | Zweigelt is a crossing of Blaufränkisch and St. Laurent |
| Who produced zweigelt | produced by Fritz Zweigelt at the research center at Klosterneuburg in 1922 and originally called Rotburger |
| Blaufrankisch crossing | Blaufränkisch is a crossing of Gouais Blanc with Zimmettraube |
| What is the warmest region in Austria | Burgenland |
| Budding and ripening of Blaufrankisch | Early to bud and late to ripen |
| Where will you find Blauer Portugieser | Lower Austria, with the vast majority (over 800 hectares) in the Weinviertel |
| Blauburger Parentage | Blauburger is a crossing of Blauer Portugieser and Blaufränkisch created in 1923 by Fritz Zweigelt |
| Where will yo find Blauberger | Most Blauburger is found in the Weinviertel, with a few plantings speckled throughout Lower Austria and a small amount in Burgenland. |
| Where does St. Laurent do well? | St. Laurent does well, however, in the free-draining warm soils of the Thermenregion, and Northern Burgenland is another haven |
| 8 districts of Lower Austria (Niederösterreich) and which are not dacs | Wachau, Kremstal, Kamptal, Wagram, Weinviertel, Thermenregion, Traisental, and Carnuntum. All but Wagram and Thermenregion are recognized DACs. |
| three climatic areas of Lower Austria (Niederosterreich) | -One is centered in the north around Weinviertel -A distinct climate defines the regions west of Vienna along the Danube (Wachau, Kremstal, Kamptal, Traisental, and Wagram), which are greatly influenced by the river as well as the cool winds from the northern forests and the warm Pannonian Plain to the east. -The final climatic area is southeast of Vienna (Carnuntum and Thermenregion), a territory more directly impacted by heat from the plain. |
| General soil types of Lower Austria | Loess and granite |
| 3 tier system in Wachau DAC | -At the base of the system-Gebietsweine. These are the most inclusive, allowing 17 grapes including Gemischter Satz blends; - The mid-tier, Ortswein, must be produced in a recognized village, with a more focused selection of permissible grapes including Grüner Veltliner, Riesl, Pinot Gris, Weissburgunder, Neuburger, Chardonnay, Sauvignon Blanc, Muskateller, and Traminer. -The top wines are known as Riedenwein, or single-vineyard wines, and can only be made from Grüner Veltliner and Riesling |
| Vinea Wachau - origin date and what producers founded it | The Vinea Wachau Nobilis Districtus was formed in 1983 by four producers: primarily Wilhelm Schwengler (then general manager for Coop Dürnstein) and Josepf Jamek, with the support of Franz Hirtzberger and Franz Prager. |
| Goals of Vinea Wachau | This association had a commitment to “quality, origin, and purity.” The group also offered means of communicating ripeness levels more clearly on labels. |
| 3 categories of trademarked in 1984 for Vinea Wachau | Steinfeder, Federspiel, Smaragd |
| Explain Steinfeder | The lightest style is Steinfeder, named for the long wispy grasses that can found near vineyards Typically fermented in stainless steel, Steinfeder wines are fruity and youthful, with a maximum of 11.5% alcohol and must weight of at least 15 degrees KMW. Federspiel, a name that references bait used to lure falcons to the falconer’s glove, replaced Kabinett wines. |
| Explain Federspiel | Federspiel requires alcohol levels between 11.5 and 12.5% and a minimum must weight of 17 degrees KMW. |
| Explain Smaragd | Smaragd and named for the sun-bathing lizards often found on stones throughout the region, was not introduced until 1986 and replaced dry wines of Spätlese ripeness. These wines come from the warmest and, arguably, best sites. Grapes for Smaragd are last to be harvested and may show signs of botrytis, with more honeyed and mushroom-like aroma. While the wines must reach a minimum of 12.5% ABV (with a minimum must weight of 18.2 degrees KMW), many can achieve over 14% alcohol in warm years. |
| Codex VInea Wachau tenets | Their driving principles are reflected in the Codex Vinea Wachau, though today the group focuses on advocating for its farming values rather than its prohibitions. Some of these tenets include hand-harvesting, using only natural sugars for fermentation, and refraining from artificial concentration techniques, additions, and fractionation methods. |
| Vinification techniques in Wachau | Most winemakers actively avoid malolactic fermentation. Botrytis is infrequent and seldom welcome, leading to severe sorting when present. New oak is rarely used, nor is it allowed for those who are seeking to achieve wine of Ortswein, Riedenwein, or Vinea Wachau status. |
| Spitz village | - sits at the base of the well-known Tausendeimerberg Vineyard, -steeply terraced rieden of Singerriedel and Hochrain contain sandier loam over gneiss, and both are excellent sites for Riesling - Donabaum, Högl, Veyder-Malberg, and Muthenthaler are the major players here. |
| Soils of Joching and Wosendorf | deeper paragneiss soils, and both begin to catch the loess sediments blowing in from the Alps |
| Well known sites of Weissenkirchen | Rieden Achleiten and Klaus to its north are two of the most well-known sites |
| Soils of Achleiten and Klaus | The west-facing Achleiten extends from about 200 to 400 meters, and soils go from mica schist to Gföhl gneiss, which characterizes Klaus soils as well |
| Producers of Achleiten site | Prager and Rudi Pichler |
| Durnstein prominent site | Dürnstein, wines offer more weight on the palate. Ried Kellerberg, home to one of the oldest parcels (Schmidl’s Küss den Pfennig), is among the most revered sites |
| Soils of Durnstein | sandy loess soils over crystalline gneiss and slate |
| Schutt vineyard shared by wchich villages | Schütt, one of the first named vineyards (1379), shared by Dürnstein and Loiben. This site is largely noted for its deep loess soils |
| Producers of Loibenberg | Knoll, Dömaine Wachau, and Alzinger are among those making wine from this heralded site |
| Austria's oldest winery | Nikolaihof, owned by the Saahs family since 1894 and famous for its biodynamic practice (Mautern). Vom Stein, a parcel in the ried Silberbichl, holds some of the oldest vines in the Wachau. |
| Wachau DAC date | 2020 |
| Wachau DAC Gebeitswein permitted grapes | Grüner Veltliner, Riesling, Weißer Burgunder, Grauer Burgunder, Chardonnay, Neuburger, Muskateller, Sauvignon blanc, Traminer, Frühroter Veltliner, Müller-Thurgau, Muskat Ottonel, Roter Veltliner, Gemischter Satz, Blauer Burgunder, St. Laurent, Zweigelt Müller Thurgau and Frühroter Veltliner may not appear on labels |
| Wachau DAC Ortswein Permitted grapes | Grüner Veltliner, Riesling, Weißburgunder, Grauburgunder, Chardonnay, Neuburger, Muskateller, Sauvignon Blanc and Traminer |
| Wachau DAC Riedenwein permitted grapes | Grüner Veltliner, Riesling |
| Wachau Major Villages and Vineyards Viessling: | Kalkofen, Bruck, Schön, Hasenauer, Marbach |
| Wachau Major Villages and Vineyards Spitz: | Axpoint, Singerriedel, Offenberg, Setzberg, Burgberg |
| Wachau Major Villages and Vineyards Weißenkirchen: | Achleiten, Klaus, Hinter der Burg, Hinter Seiber, Steinriegl |
| Wachau Major Villages and Vineyards Wösendorf: | Kollmütz, Hochrain |
| Wachau Major Villages and Vineyards Joching: | Stein am Rain, Pichlpoint, Kollmitz, Postaller |
| Wachau Major Villages and Vineyards Dürnstein: | Hollerin, Kellerberg, Höhereck, Superin |
| Wachau Major Villages and Vineyards Unterloiben/Oberloiben: | Loibenberg, Schütt, Mühlpoint, Klostersatz, Steinertal |
| Wachau Major Villages and Vineyards Mautern: | Silberbichl, Im Weingebirge |
| Wachau DAC Orstwuin Villages | Loiben, Dürnstein, Weißenkirchen, Joching, Wösendorf, St. Michael, Spitz, Gut am Steg, Viessling, Elsarn, Mühldorf, Spitzer Graben, Schwallenbach, Willendorf, Groisbach, Aggsbach, Arnsdorf, Rührsdorf, Rossatz, Unterbergern, Mauternbach, Mautern, Baumgarten |
| Key Producers in the Wachau: | Emmerich Knoll (Unterloiben), Franz Hirtzberger (Spitz), Rudi Pichler (Wösendorf), FX Pichler (Oberloiben), Prager (Weißenkirchen), Veyder-Malberg (Spitz), Alzinger (Unterloiben), Domäne Wachau (Dürnstein), Nikolaihof (Mautern), Jäger (Weißenkirchen) |
| Vinea Wachau Codex | Origin: Vineau Wachau wines must be composed solely of grapes grown in Wachau and the wines must be bottled in Wachau. No Additives: Chaptalization and any form of must concentrate are prohibited. No Concentration: The natural composition of the wine or must cannot be altered (by means such as reverse osmosis, cryo-extraction, etc.). No Aromatization: No Fractionation: Spinning cone devices and similar means are prohibited. No Manipulation of Nature: |
| Climatic differences between Wachau and Kremstal | , Kremstal is a bit more exposed and open to the Pannonian Plain’s warm air current, though more protected than the Wachau from cooler northerly winds. Riper styles come from this region, which is also capable of producing full-bodied reds. With around 500 millimeters annually, Kremstal receives more rainfall than the Wachau. This, along with less wind, means that botrytis is more common as well. |
| three distinct areas of Kremstal | the region around and north of Krems, villages to the east and northeast en route to Kamptal, and those south of the Danube that border Traisental. |
| Top producer of Kremstal Pfaffenberg vineyard in Kremstal | (note there is a Pfaffenberg in Germany, as well) Salomon Undhof, a highly respected family estate since 1792 |
| What other prominent sites in Kremstal does Undhof farm | two other acclaimed sites in Stein: Hund and Kögl (known for its pure glimmerschiefer, or “mica slate,” soils). |
| Other top village in Kremstal and producers of it | Senftenberg. Here, Nigl and Proidl work well-known sites including Hochäcker and Pellingen. |
| Other wine making communities in Kremstal | Strazing, Rohrendorf, and Gedersdorf |
| What grap accounts for even more hectarage than Riesling in Kremstal | Zweigelt |
| Other prominent producer of Kremstal | Malat |
| When was Kremstal DAC achieved | 2007 |
| What grapes do Kremstal DAC allow for only? | Gruner and Riesling |
| Klassik Kremstal DAC bullet points | Basic Kremstal DAC with no vineyard mention must have a minimum of 12% alcohol and show no oak influence or botrytis; these wines are occasionally referred to informally as klassik. With mention of a vineyard, Kremstal DAC must meet 12.5% alcohol. |
| Reserve Kremstal DAC Bullet Points | Reserve DAC wines must have 13% minimum alcohol, cannot exceed nine grams per liter of residual sugar, and allow oak and botrytis character. |
| Wines that do not meet the requirements outside of Kremstal Klassik and Reserve are known as what | Any wines that fall outside these requirements are labeled Niederösterreich |
| Are Klassik and Reserve still used in Kremstal | The terms klassik and reserve are no longer used widely. Most of the well-known growers have abandoned them altogether (particularly klassik) in preference for distinctions outlined by the Österreichische Traditionsweingüter, |
| What is the Österreichische Traditionsweingüter | an association that identifies distinctive sites and quality levels throughout participating regions in Lower Austria. Wines can be labeled Gebietswein (regional wine), Ortswein (village wine) and Lagenwein (single vineyard), much like labeling in the DACs established after 2018. |
| Where is viticulture centralized in Kamptal | Much of the viticultural activity is centered around Langenlois, though the neighboring towns of Zöbing, Gobelsburg, Kammern, and Lengenfeld are significant as well. |
| One of the most remarkable and treasured geologic formations in Kamptal Heligenstien | C Located near the village of Zöbing, this massive rock is composed of 270 million-year-old Permian desert sandstone—a type of sandstone with volcanic conglomerates not found in any other vineyard in the country. |
| Grape and prominent producer for Heligenstien | regarded as one of the most special vineyards for Riesling in Austria. producers with vines here are Bründlmayer, Schloss Gobelsburg, and Hirsch. |
| famed rieden throughout Kamptal | Gaisberg, Loiserberg (a cooler, elevated vineyard at over 400 meters in altitude), and Lamm, an excellent site for Grüner Veltliner. |
| When did Kamptal become a DAC | 2008 |
| Kamptal DAC requirments | Basic DAC wines must have a minimum of 11.5% alcohol by volume, where Reserve bottlings must reach a minimum of 13%. Wines may only come from Grüner Veltliner or Riesling grapes. |
| Österreichische Traditionsweingüter bullet points | In 1992, a handful of producers throughout Kamptal and Kremstal formed Österreichische Traditionsweingüter (OTW), an association dedicated to identifying vineyard sites for their quality and distinctiveness, much like Germany’s VDP system. OTW members can utilize the erste lage logo on the label for bottles classified as Riedenwein. The grosse lage designation (approved but not yet utilized) will define iconic single vineyards. Today, there are 62 OTW member wineries. |
| what are heurigen | local taverns that traditionally serve fresh, recently released young wines from nearby growers |
| capital of Lower Austria | St. Pölten |
| Prominent produce who helped to separate Traisental from Donauland into its own DAC | Neumeyer, a prominent grower in Traisental, was a key figure in advocating for this region’s recognition as distinct from the umbrella Donauland designation it was under until 1995. |
| When did traisental become a DAC | 2006 |
| Grapes allowed for Traisental DAC | Riesling and Gruner Veltliner |
| important winemaking villages of Traisental | Reichersdorf and Inzersdorf |
| What was Wagram formerly known as? | Until 2007, it was known as Donauland and included Traisental |
| Prominent wines of Wagram | Grüner Veltliner thrives, often yielding full-bodied, spicy wines with an identifiable creamy texture. Roter Veltliner and ageworthy Eiswein from Grossriedenthal are standouts as well |
| noteworthy villages of Wagram | Feuersbrunn, Fels, and Kirchberg |
| Where is the Klosterneuburg Monastery located | Wagram |
| When was Wagram was elevated to DAC | 2022 |
| Pioneering winemakers of Wagram | Anton Bauer is experimenting with concrete eggs for his old vine Weissburgunder, Ecker-Eckhof ages reserve wines in acacia barrels, and Josef Fritz has made a name for his Roter Veltliners, the best from 60-year-old vineyards and aged in large casks. Trials with extended lees aging are also common, including with Bernhard Ott, who is among the most revered winemakers and a pioneer of biodynamic practices in Wagram |
| What is Weinviertal known for | it was historically considered the land of bulk production and mediocre quality. |
| first wine region to apply for and receive DAC status | Weinviertal in 2002 |
| only variety that qualifies for Weinviertal DAC consideration | Gruner Veltliner |
| Weinviertal borders | It is bordered by the Danube River to the south, the Czech Republic to the north, and Slovakia to the east |
| Weinviertal villages known for red wine | In and around the northwest area of the Pulkau Valley, there are some notable red winemaking villages, such as Haugsdorf and Jetzelsdorf; red wine is also produced further east in the warm town of Mailberg. |
| Weinviertal villages for white wine | Grüner Veltliner and Weissburgunder are successful in the loess-and-granite soils around Röschitz. To the south, Hohenwarth, on the Wagram border, has chalkier soils. Here, exceptional whites from Grüner Veltliner, Weissburgunder, and Roter Veltliner have been celebrated since the 1960s for their intensity and complexity. |
| Rubin Carnuntum Wine Producers: What is it and what grape is it known for? | In 1992, 25 producers formed the Rubin Carnuntum Wine Producers association and spelled out standards for high-quality Zweigelt—a grape that still dominates today, at over a quarter of the region’s vines. The Rubin designation falls within but goes beyond DAC regulations (received in 2019), mandating 100% Zweigelt, a minimum must weight of 18 degrees KMW (about 12.5% alcohol by volume), and a minimum of six months in wood. This group still exists and today has about 40 members. |
| only region in Lower Austria where red grapes lead | Carnuntum is the only region in Lower Austria where red grapes lead, at nearly 55%, with Zweigelt and Blaufränkisch on top. |
| If bottled monovarietally, what are the Carnuntum DAC restrictions | DAC white wines must be 100% Chardonnay, Grüner Veltliner, or Weissburgunder; in a blend, two-thirds of these varieties must be present, along with other Qualitätswein grapes. Primary red varieties for DAC wines are Zweigelt and Blaufränkisch, and the same rules apply for red blends. |
| three regions that can be considered in Carnuntum | the Leitha Mountains, Arbesthal Hills, and Hundsheimer Mountains |
| Where does most Carnuntm production come from and what are the prominent producers? | Most production comes from the Arbesthal Hills, roughly in the heart of the region around the villages of Göttlesbrunn and Höflein, where Gerhard Markowitsch, Walter Glatzer, and the Artner family have been pioneers |
| Other producers of note in Carnuntum | In the east, particularly around Prellenkirchen and Spitzerberg, there is a renewed sense of enthusiasm, with leaders like Muhr-van der Niepoort and Johannes Trapel offering prime examples of elegant Blaufränkisch. |
| WHo helped establish the Thermenregion and what was it known for? | Thermenregion has enjoyed a long winemaking tradition, but the Cistercian monks are primarily responsible for establishing its reputation in the Middle Ages. In the 15th century, sweet styles from the village of Gumpoldskirchen grew in popularity, going on to rival those of Rust and Tokaj through the 19th century. |
| What are Heurigen | The heuriger is an Austrian institution, thought to date back to Charlemagne’s days, but it was only legalized in 1784, when Emperor Joseph II defined it as “an inn which the proprietor can only serve wine and food of his own production,” according to Stephen Brooks. Heurige, meaning “this year,” refers to young wines. Heurigen—the establishments—offer up wines from the current vintage, or occasionally the last (alten), alongside local cuisine |
| What places in Austria are known for Heurigen | Vienna, Traisental, and Styria |
| Another name for heurigen | buschenschänke (buschen means “bunches”), a more common name throughout Burgenland and Styria. |
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Cheroncowan