The wine growing areas of Austria are all to be found in the east, around the country’s capital, Vienna. Wine production covers a total land area of approximately 58,200 hectares. There are in all, 4 wine growing regions – Lower Austria is the largest with over 33,600 hectares (58%). Burgenland produces on 20,986 hectares (36%); Styria 2,844 hectares (5%) and Vienna 704 hectares (1%)
Austria produces some excellent wines, especially in the Wachau valley of the Danube, on the outskirts of Vienna, and in Burgenland. In Vienna and Burgenland, the way to enjoy wine is to spend a pleasant summer’s evening in a Heurige.Traditionally marked by pine boughs over the door, a typical Heurige is a tavern with outdoor seating at picnic tables in an enclosed courtyard, under a grape arbor
This year’s wine is served from the pitcher in glass mugs, with a pitcher of mineral water to prevent hangovers or to make a gespritzter (wine spritzer).
The best local wine is Veltliner, a refreshing dry white wine, but if you prefer red then a pitcher of Blauer Burgunder is equally delicious too.
Austrian wines have a reputation for sweetness, that’s probably because the dry wines preferred by most Austrians are best enjoyed young.
A surprising and delightful specialty is the Schilcher, a crisp dry rose from Styria.
Austrian Wine Glossary
- Ausbruch Sweet wine made from naturally dried grapes, also called “burst” wine
- Auslese Wine made from selected grapes
- Beerenauslese Wine made from selected grapes (similar to Auslese)
- Eiswein Sweet wine made from grapes exposed to frost
- Federspiel A quality wine
- Kabinettswein High quality white wine
- Landwein Country wine
- Prädikatsweine Special quality wine
- Qualitätswein Wine of certified origin and quality
- Smaragd Emerald, a superb late vintage
- Spätlese Late vintage
- Steinfeder An un-enriched quality wine
- Tafelwein Table wine
- Trockenbeerenauslese Made from choice grapes left on the vine at the end of the season