Austrian Wines: Sweet Or Dry?

Austrian wines are mostly dry whites, but some sweeter whites are also produced. The country's sweet wines are regarded with as much reverence as its famous Sachertorte cake. The centre of Austria's sweet wine production is Burgenland, where hot summers and cool, foggy autumns are ideal for the development of the noble rot fungus. The town of Rust is particularly well-known for its sweet wine production, with its own designated category, Ruster Ausbruch.

Austrian sweet wines are fruit-driven and concentrated, with high sugar levels balanced by good acidity and alcohol. The key to their individuality is the winemakers' freedom to play with a variety of grapes, especially native varieties. Mainstays include Scheurebe, Welschriesling, Neuburger, Muskat-Ottonel, Gewürtztraminer, Grüner Veltliner, Pinots Blanc and Gris, Sauvignon Blanc and Chardonnay, and for reds, Zweigelt, Blaufränkisch and Pinot Noir.

Look for Austrian sweet wines in smaller, 375 mL bottles, and keep an eye out for categories such as Ausbruch (and Ruster Ausbruch), Beerenauslese, Trockenbeerenauslese, Strohwein/Schilfwein (dried on straw or reed mats before vinification), and Eiswein (frozen before harvesting).

Austrian sweet wines are mostly produced in the province of Burgenland, the country's answer to Napa Valley

The province is located in the far east of Austria and is influenced by the hot, continental Pannonian climate. It is known for producing opulent and authoritative red wines, complex whites, and extraordinarily fine sweet wines. The unique terroir of Burgenland, characterised by its lakes, thick forests, plateaus, rolling hills, and mountains, plays a crucial role in shaping the distinct characteristics of its wines.

One of the most famous sweet wines from Burgenland is the Ruster Ausbruch, which has a centuries-long tradition. It is produced in the historic town of Rust, located on the western shores of Lake Neusiedl. This sweet wine was so revered that in 1681, the citizens of Rust had to pay King Leopold I with 60,000 gulden and 30,000 litres of Ruster Ausbruch to gain the rights of a royal free city.

The Seewinkel region, located south of Lake Neusiedl, is another important area for sweet wine production in Burgenland. The high humidity resulting from the presence of numerous small lakes creates an ideal environment for the development of Botrytis cinerea (noble rot). This enables the production of premium Beerenauslese and Trockenbeerenauslese wines.

In addition to Ruster Ausbruch, other notable sweet wines from Burgenland include Eiswein, Strohwein, and Schilfwein. These sweet wines have a distinct character, often featuring residual sweetness, highly concentrated acidity, and the unmistakable flavour of Botrytis cinerea.

Burgenland's sweet wines have gained international recognition, with winegrowers pioneering approaches that have elevated the reputation of wines produced from international varieties. The region's commitment to quality and its ability to express the dynamic terroir have contributed to its emergence on the global wine stage.

The town of Rust in Burgenland is particularly known for its sweet wines, with its own designated category, Ruster Ausbruch

Ruster Ausbruch gained DAC status in 2020, becoming the 16th such designation in Austria. The Ausbruch category, which falls between Beerenauslese and Trockenbeerenauslese in terms of required sugar levels, is unique to Austria. The minimum sugar level for Ruster Ausbruch is 30°KMW (around 156° Oechsle), and most finished wines have 200 to 300 grams of sugar per litre.

The town of Rust has a long and distinguished history as one of Europe's most storied wine regions. In 1524, Queen Mary of Hungary conferred the right for Rust's winemakers to brand their export barrels with the letter "R" as a sign of origin and quality. This symbol can still be found on the corks and labels of Rust's wines today. In 1681, the town of Rust bought its independence from the Austro-Hungarian empire by paying the monarch with ten vintages' worth of Ausbruch and 60,000 guilders of gold.

Today, Ruster Ausbruch is produced by a mix of commercial wineries and locals who make their own wine for personal consumption and limited local sales. The wines are known for their incredible acidity and bright, fresh flavours that make them incredibly easy to drink. While they may be difficult to find outside of Austria, they are well worth seeking out for a taste of liquid gold.

Austrian sweet wines are revered for their complexity, with powerful sweetness calmed by generous notes of fruit and a slightly bitter finish

The centre of Austria's sweet wine production is the province of Burgenland, where hot summers and cool, foggy autumns create the perfect conditions for the development of the noble rot fungus (botrytis). This fungus grows on grapes left hanging on the vine late in the season, helping to concentrate their flavour. The resulting wines are high in residual sugar and demand attention even after a full meal.

The town of Rust in Burgenland is particularly renowned for its sweet wines, with its own designated category, Ruster Ausbruch. The region's winemakers pioneered the method of making botrytis wine over 500 years ago, and their expertise has earned Rust a reputation for producing prestigious sweet wines.

Austrian sweet wines offer a range of flavours, from spring-like, vegetal notes to concentrated honeysuckle and lemon meringue. They pair exceptionally well with desserts, such as baked fruit tarts and rich, creamy pastries.

While Austrian dry wines, such as Grüner Veltliner and Zweigelt, have gained popularity in recent years, sweet wines remain a specialty. The labour-intensive process and weather-dependent nature of sweet wine production mean that they account for only a small percentage of Austria's overall wine output. However, these sweet wines are worth discovering, offering a delightful sensory experience that will charm even the most sceptical wine enthusiast.

The sweet wines produced in Rust, Burgenland, are made from grapes left hanging on the vine until late in the season, developing botrytis or noble rot fungus

Austrian wines are mostly dry whites, but some sweeter varieties are also produced. The sweet wines produced in Rust, Burgenland, are made from grapes left hanging on the vine until late in the season, developing botrytis or noble rot fungus. This process results in a wine that is both sweet and acidic. The ideal climate conditions in Rust, characterised by hot summers and foggy, cool autumns, facilitate the development of the noble rot fungus. The town of Rust has a long history of winemaking, dating back to the 12th century when Cistercian monks brought their expertise and knowledge of grape varieties to the region.

The sweet wines of Rust are known as Ruster Ausbruch and have been produced for centuries. In 1524, Queen Maria of Hungary granted Rust's winegrowers the privilege of burning an "R" into their wine casks as a designation of origin. In 1681, the citizens of Rust purchased their freedom from the Austro-Hungarian empire's feudal system by offering 10 vintages' worth of Ausbruch wine and 60,000 guilders to the monarchy. This independence allowed Rust's winemakers to bypass local taxation and sell their products directly to the emperor.

Ruster Ausbruch wines are made from a variety of grape types, including Pinot Blanc, Pinot Gris, Chardonnay, Welschriesling, Neuberger, and Traminer. The production process involves the use of native yeasts and ageing in oak casks or steel tanks. The grapes are carefully selected, and the wine is crafted with precision to achieve the perfect balance of sweetness and acidity.

The sweet wines of Rust, Burgenland, are a testament to the region's winemaking history and expertise. The unique climate conditions and dedication to tradition have resulted in the production of complex and acclaimed sweet wines that have won over even the most sceptical of palates.

The most popular sweet wines from Austria include Ausbruch, Beerenauslese, Trockenbeerenauslese, Strohwein/Schilfwein, and Eiswein

Austrian wines are mostly dry whites, but the country also produces some sweeter white wines, including dessert wines. The most popular sweet wines from Austria include Ausbruch, Beerenauslese, Trockenbeerenauslese, Strohwein/Schilfwein, and Eiswein. These wines are characterised by their residual sweetness and highly concentrated acidity, often with the flavour of Botrytis cinerea (noble rot).

Ausbruch

Ausbruch is a noble, refined sweet wine with a long history, dating back to the mid-16th century. It is produced in the historic town of Rust on the western shores of Lake Neusiedl. The wine has an age-old heritage and is known for its unique flavour, which comes from the noble rot fungus Botrytis cinerea.

Beerenauslese and Trockenbeerenauslese

Beerenauslese and Trockenbeerenauslese are sweet wines produced from grapes that are partially or completely covered with Botrytis cinerea at the time of harvest. The fungus causes the grapes to shrivel like raisins, concentrating their sugar, acidity, and other extracts. These wines are dense and concentrated, with a balance of sweetness and acidity.

Strohwein/Schilfwein

Strohwein and Schilfwein are straw wines made from ripe, healthy grapes dried on straw mats or rush mats for a minimum of three months. This process concentrates the flavours inside the berries, resulting in a wine that is dense yet fresh due to its acidity.

Eiswein

Eiswein is a relatively new variety of sweet wine in Austria, with the first harvest occurring near Lake Neusiedl in 1971. It is made from frozen grapes, which are harvested during cold winter nights and then gently pressed to ensure that the water remains frozen while extracting the sweet juice. The result is a wine with expressive, melting fruit flavours.

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