Austrian wine
About 30% of the wines are red, made from Blaufränkisch (also known as Lemberger, or as Kékfrankos in neighbouring Hungary), Pinot noir and locally bred varieties such as Zweigelt.
[4] Viticulture suffered with the invasions of Bavarians, Slavs and Avars after the fall of the Roman Empire, but from 788 the rule of Charlemagne saw considerable reconstruction of vineyards and introduction of new grape presses.
Once Otto the Great had seen off the threat from Magyar incursions in 955, Austrian viticulture was nurtured by the Church and encouraged among the populace at large.
One response to these fungal diseases from North America was the founding in 1860 of what became the Federal Institute for Viticulture and Pomology at Klosterneuburg.
A run of favourable years in the early 1980s saw massive yields of wines that were light, dilute and acidic, that nobody wanted.
[7] Perhaps most importantly, there was a massive change in the culture of wine production in Austria towards an emphasis on quality, as opposed to the low standards that permitted the scandal to happen in the first place.
There were high hopes for Goldburger, a cross between Welschriesling and Orangetraube bred in Klosterneuburg, but after an initial wave of planting, enthusiasm has dimmed.
Riesling plays a much smaller role than in Germany, but the relatively small amount grown is used for some of Austria's most appreciated dry white wines.
[10] Blaufränkisch and Blauer Portugieser are the traditional red grapes of the region, being part of the blend of Hungary's Egri Bikavér.
Blauer Wildbacher is probably an indigenous wild grape variety, used to make a cult rosé called Schilcher in western Styria.
Increase in alcohol/enrichment of wines without geographical indication Alcohol increase/enrichment Qualitätsweine Increasing the alcohol content/enrichment, sweetening of quality wines is not permitted Information on the bottle: Districtus Austriae Controllatus, Latin for "Controlled District of Austria", is the Austrian appellation system, similar to the French AOC or the Italian DOCG.
There are now 18 DACs: The "Vinea Wachau Nobilis Districtus" has three categories, all for dry wines: In 2024 Austria had 44,210 hectares of vineyard, almost all of it in the east of the country.
Climatically and geologically it marks the transition from the Alps to the Hungarian plains, leading to a diverse array of microclimates and terroir, with the river moderating the effects of the cold Alpine winds.
The valley opens out a little, the climate is a little warmer allowing more red wine to be produced, but otherwise Kremstal is quite similar to the Wachau.
[29] The deep soils between Vienna and the Neusiedlersee have established a reputation for well-balanced red wines made from Zweigelt and Blaufränkisch.
[33] The "hill country" to the west of Lake Neusiedl offers a diversity of terrain that is reflected in the number of grape varieties and styles of wine made here.
[35] The most famous wine-growing region of the South Burgenland, Eisenberg, reflects the red, iron-rich soil which imparts a distinct spiciness to the Blaufränkisch grown here.
A speciality here is Uhudler wine, made from hybrids with North American species such as Isabella, Concord, Delaware, Noah, Elvira and Ripadella, which was banned for a while after the 1985 scandal.
[citation needed] The many extinct volcanoes east of Graz give a rich soil which imparts a spiciness to the variety of grapes grown in Southeast Styria.
The climate is a little cooler here, especially at night, giving a long growing season resulting in wines that are crisp, aromatic and full bodied.
1,657 hectares of vineyards[1] are cultivated—all located around Klöch, Sankt Anna am Aigen and Straden and situated primarily on the slopes of the extinct volcanoes which characterize the landscape.
[39] Südsteiermark (South Styria), near the Slovenian border,[38] is mainly Sauvignon blanc country—however, the 2,798 hectares of vineyards also include Welschriesling, Morillon (Chardonnay), Muskateller and Traminer.
The combination of warm days and cool nights gives a long growing season, resulting in crisp, aromatic and full-bodied wines.
