Austria's Wine Production: A Comprehensive Overview

Austrian wine is mostly dry white wine, made from the Grüner Veltliner grape. The country's largest wine-growing region is Niederösterreich (Lower Austria), which is home to eight specific Qualitätswein wine-growing regions, including the world-famous Wachau. Lower Austria is also one of the most historical Austrian wine regions, with a viticulture history that extends back to the Bronze Age. Austria's wine-growing area comprises 44,210 ha, with Niederösterreich accounting for 26,732 ha.

Austria's wine-growing area is 44,210 ha

Austrian wines are mostly dry white wines (often made from the Grüner Veltliner grape), though some sweeter white wines (such as dessert wines made around the Neusiedler See) are also produced. 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.

Niederösterreich is the largest Qualitätswein wine-growing region

Austria's wine-growing area covers 44,210 hectares. The federal states of Niederösterreich (26,732 ha), Burgenland (11,538 ha) and Steiermark (5,109 ha) are defined as generic wine-growing regions. Niederösterreich (Lower Austria) is Austria's largest Qualitätswein wine-growing region. It is home to eight specific Qualitätswein wine-growing regions, including Wachau, which is world-famous for its winemaking, and Carnuntum. Niederösterreich is associated with a wide range of different origins and wine styles, produced from unique domestic grapes, as well as international varieties.

Austrian wines are mostly dry white wines (often made from the Grüner Veltliner grape), though some sweeter white wines (such as dessert wines made around the Neusiedler See) are also produced. 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. Lower Austria is one of the most historical Austrian wine regions, with a viticulture history that extends back to the Bronze Age.

Austrian wines are mostly dry white wines

Austrian wine has a long history, with winemaking traditions dating back to the Bronze Age. By the 15th and 16th centuries, the number of vineyards in Austria had peaked, and the total area under vine was three times the size of the current acreage. In the 18th century, Austrian winemaking was revitalised under the rule of Joseph II, who enacted legislation allowing vintners to sell their wine on their own premises. This led to the development of the Heurigen and Buschenschank wine taverns, which remain popular today.

While dry white wines dominate the Austrian wine scene, the country also produces some sweeter white wines, such as dessert wines made around the Neusiedler See. Additionally, about 30% of Austrian wines are red, made from Blaufränkisch (also known as Lemberger or Kékfrankos in Hungary), Pinot Noir, and local varieties like Zweigelt.

Austria's wine-growing area spans 44,210 hectares, with Niederösterreich accounting for 26,732 hectares, Burgenland covering 11,538 hectares, and Steiermark contributing 5,109 hectares. There are also 17 specific wine-growing regions, including Wien with 588 hectares and the Bergland area, which consists of five wine-growing regions: Kärnten, Oberösterreich, Salzburg, Tirol, and Vorarlberg.

Lower Austria is the largest winemaking region

Austrian wines are mostly dry white wines, often made from the Grüner Veltliner grape. However, some sweeter white wines are also produced, such as dessert wines made around the Neusiedler See. About 30% of the wines are red, made from Blaufränkisch (also known as Lemberger or Kékfrankos in Hungary), Pinot Noir, and locally bred varieties such as Zweigelt.

Austrian winemaking was revitalised in the 18th century under the rule of Joseph II, when the country's Buschenschank legislation was enacted, allowing vintners to sell their wine on their own premises. This paved the way for the Heurigen and Buschenschank wine taverns that remain popular in Austria today. In 1907, the first Austrian law regarding the production of wine was introduced, helping the country to recover from the previous century's phylloxera epidemic.

Austrian winemaking was revitalised in the 18th century

In the 15th and 16th centuries, the number of Austria's vineyards peaked, and the total area under vine was as much as three times the total acreage that exists today. However, Austrian winemaking continued to thrive until the late 1800s when mildew and phylloxera devastated the vines throughout the country.

In 1780, various drink taxes were unified as part of a drive by Maria Theresa and Joseph II to encourage viticulture. An imperial decree of 17 August 1784 gave birth to the distinctive Austrian tradition of inns called Heurigen, derived from the German for "new wine". The decree allowed all winemakers to sell home-grown food with their wine all year round.

Today, Austrian winemaking is undergoing a 21st-century renaissance, with the country's wines sought after for inclusion on prestigious wine lists worldwide. Austria's wine-growing area comprises 44,210 ha, with the federal states of Niederösterreich (26,732 ha), Burgenland (11,538 ha) and Steiermark (5,109 ha) defined as generic wine-growing regions.

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