Damon Mcknight
The German word süß is commonly used to describe something that is sweet in Austrian German. However, the word can also be used to describe someone who is cute or kind. While süß is typically used to describe women, children, or pets, it can also be used between couples as a term of endearment. The word niedlich is another German word that can be used to describe something as cute.
| Characteristics | Values |
|---|---|
| Austrian sweet wines | Fruit-driven and concentrated, with high sugar levels balanced by good acidity and alcohol |
| Mainstays | Scheurebe, Welschriesling, Neuburger, Muskat-Ottonel, Gewürtztraminer, Grüner Veltliner, Pinots Blanc and Gris, Sauvignon Blanc and Chardonnay, and for reds, Zweigelt, Blaufränkisch and Pinot Noir |
| Categories | Ausbruch (and Ruster Ausbruch), Beerenauslese, Trockenbeerenauslese, Strohwein/Schilfwein, and Eiswein |
| Region | Rust, Burgenland |
| Austrian sweets and desserts | Sachertorte, Marillenkuchen, Kaiserschmarrn, Salzburger Nockerl, Linzer cookies, Dampfnudlen, Strudel, and Crepes |
| "Sweet as" | An expression of enthusiasm or happiness, similar to "awesome" or "fuck yeah" |
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What You'll Learn
Austrian sweet 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 distinctive flavour of Botrytis cinerea, or noble rot. Sweet wines produced in Rust, Burgenland, are made from grapes left hanging on the vine until late in the season, developing this noble rot fungus. The ideal climate conditions in Rust, with hot summers and foggy, cool autumns, facilitate the development of this fungus.
The town of Rust in Burgenland is particularly known for its sweet wines, with its own designated category, Ruster Ausbruch. 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. 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.
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Austrian desserts
One of the most famous Austrian desserts is the Sachertorte, a rich chocolate cake with a fine layer of apricot jam and a smooth chocolate glaze. It is said to be one of Europe's best cakes. The Kaiserschmarrn, or Kaiserschmarren, is another well-known dessert, consisting of light and fluffy shredded pancakes served with fruit compote or plum jam. It is prepared from a simple batter of eggs, flour, milk, and sugar, resulting in a messy yet delicious treat.
Austria also boasts a variety of sweet yeast doughs and pastries. Buchteln (or Wuchteln) are pull-apart yeast rolls filled with apricot or plum jam, enjoyed for breakfast or dessert. Linzer Torte, a favourite Christmas treat, features a crumbly hazelnut crust, raspberry jam filling, and a lattice topping. For a classic Austrian experience, try the Topfenstrudel, a flaky pastry with paper-thin layers of hand-stretched dough wrapped around a creamy filling of fresh farmer cheese flavoured with lemon and vanilla, and studded with sweet raisins.
Finally, Austrian desserts showcase a range of flavours, from the sweet and tart Apple Strudel to the rich and indulgent Mohr im Hemd (Chocolate Hazelnut Pudding Cake). The latter features dark chocolate and ladyfingers topped with a cognac dark chocolate sauce. For a refreshing option, try the Salzburger Nockerl, a vanilla-flavoured dessert with a light and fluffy soufflé-like texture.
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Austrian cakes
One of the most famous Austrian cakes is the Sachertorte, a dense chocolate cake with a layer of apricot jam and a coating of dark chocolate. Invented by Austrian pastry chef Franz Sacher in 1832, it was created at the request of Prince Metternich, the minister of foreign affairs. The Sachertorte is considered one of the best European desserts and is a must-try when visiting Vienna. It is often served with a side of whipped cream.
Another traditional Austrian cake is the Esterhazytorte, a staple in any classic Austrian coffee house. Named after the Hungarian Count Esterhazy, this cream cake consists of four layers of sponge separated by buttercream. The Mozarttorte is another popular choice, especially for marzipan lovers, as it contains many of the same ingredients as the Mozartkugeln. The Malakoff torte, named after a French war hero, is the Austrian version of tiramisu, made with ladyfingers dipped in chocolate and custard.
Apple strudel, or apfelstrudel, is another famous Austrian dessert, originating in Vienna. The German word "strudel" means "whirlpool," describing the multilayered swirl of flavours and filling inside the flaky pastry. Another sweet treat to try is Kaiserschmarrn, which translates to "emperor's mess." This dessert consists of fluffy, shredded pancakes topped with powdered sugar and served with plum, apple, or berry sauce. It is said to have been a favourite of Emperor Franz Joseph I.
When it comes to Austrian cakes, Vienna and Salzburg are the top cities to visit. The coffee and cake culture is an integral part of the urban lifestyle in these cities, and cake is considered a cultural asset. The variety of cakes available is extensive, and they are often enjoyed with friends, family, or even alone as a sweet indulgence.
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Austrian cookies
In Austrian, "sweet as" is an expression that means "good" or "awesome". This is similar to the expression "sweet as a nut", which is more commonly associated with New Zealand.
Austria has a deep history of delicious sweet treats, including the world-famous Sachertorte, a dense chocolate cake topped with apricot jam and smothered in dark chocolate. This decadent dessert was invented by Austrian pastry chef Franz Sacher in 1832.
Now, let's delve into some traditional Austrian cookies:
Vanillekipferl
Vanillekipferl, or Austrian Vanilla Crescent Cookies, are buttery, vanilla-infused cookies with a delicate crumbly texture that melts in your mouth. They are traditionally made with ground walnuts, but almonds or hazelnuts can also be used, resulting in a lighter or darker cookie, respectively. The dough is shaped into crescents, a nod to the crescent moon ("kipferl") found on the Turkish banner, dating back to a celebration of victory over the Ottoman Turks around 400 years ago. These cookies are especially popular at Christmastime and can be found in Viennese coffee houses year-round.
Linzer Cookies
Linzer Cookies are a classic Austrian treat, perfectly nutty and rich, with a super tender texture and a not-too-sweet flavour. They are simple to make and visually appealing, with a little hole or heart-shaped cut-out in the middle, showcasing the sweet and tangy raspberry jam within. These cookies are a holiday tradition and are incredibly popular in bakeries across the United States, particularly during the festive season.
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Austrian towns known for sweets
Austria is known for its rich culinary heritage, with scrumptious desserts and sweets forming a cornerstone of its cuisine. The capital city, Vienna, is famous for its coffee house culture and its mouth-watering array of desserts. The Sachertorte, a dense chocolate cake topped with apricot jam and smothered in dark chocolate, is perhaps the most iconic Austrian dessert. It was invented in 1832 by Austrian pastry chef Franz Sacher for Prince Metternich and has since sparked numerous imitations, but none quite match the original, which can be exclusively enjoyed at the Hotel Sacher in Vienna.
Vienna is also known for its traditional Apfelstrudel, a thin layer of dough filled with spiced apples, raisins, nuts, and breadcrumbs, and wrapped in flaky pastry. The German word 'strudel' means 'whirlpool', which aptly describes the multilayered swirl of flavours and filling inside. Another staple in every traditional Viennese café is the famous Esterhazytorte, named after the Hungarian diplomat Paul III. The city is also known for its bite-sized Neapolitan hazelnut wafers, created by Josef Manner in 1898, which have become a status symbol of the city.
Salzburg is another Austrian town known for its sweet treats. The vanilla-flavoured Salzburger Nockerl, a speciality of the city, is a light and fluffy dessert with a soufflé-like texture, consisting of three towering peaks of cloud-like meringue served on a bed of warm raspberry sauce. Mozartkugel, a world-famous chocolate confection, also originated in Salzburg in 1890, honouring the composer Wolfgang Amadeus Mozart.
Other notable Austrian sweets and desserts include Kaiserschmarrn, a sweet and doughy shredded pancake served with fruit compote, which was a favourite of Emperor Franz Joseph I; Linzer cookies, melt-in-your-mouth shortbread cookies sandwiched with jam; and Cremeschnitten, Austrian cream slices made with crisp puff pastry and vanilla custard.
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Frequently asked questions
"Sweet as" is a phrase used to express enthusiasm or happiness about something. It is short for "sweet as a nut" or "sweet as pie" and can be used in the same way as "fuck yeah", "awesome", or "fukn aye".
Austria has a variety of sweet treats, including the famous Sachertorte, a dense chocolate cake topped with apricot jam and covered in dark chocolate. Other treats include Dampfnudlen, sweet dumplings filled with plum jam and served with warm vanilla custard, and apple strudel, which was invented in Vienna.
Austrian sweet wines are known for their complexity, with powerful sweetness balanced by fruity notes and a slightly bitter finish. Some popular sweet wines from Austria include Ausbruch, Beerenauslese, Trockenbeerenauslese, Strohwein/Schilfwein, and Eiswein. These wines are produced in regions with unique terroirs, such as Burgenland, Niederösterreich, and Steiermark.
Austrians have a variety of sweet desserts, including Kaiserschmarrn, fluffy shredded pancakes topped with powdered sugar and served with plum, apple, or berry sauce. They also have Linzer cookies, which are nutty, buttery, and filled with sweet and tart raspberry jam.
