Leslie Massey
Austrian wines are predominantly dry white wines, with around two-thirds of plantings dedicated to white grape varieties. The most important of these is Grüner Veltliner, which is used to produce crisp, fresh-tasting white wines with notes of ripe apple and a twist of white pepper. Grüner Veltliner is the most planted variety within Austria, achieving international recognition in the late 20th century, and is used to make wines ranging from light and acidic to full-bodied and spicy.
| Characteristics | Values |
|---|---|
| Main white grape variety | Grüner Veltliner |
| Other white grape varieties | Riesling, Pinot Blanc, Pinot Gris (Ruländer or Grauburgunder), Welschriesling, Orangetraube, Zierfandler (Spätrot), Rotgipfler, Muscat Ottonel, Bouvier, Goldburger |
| Most famous export | Grüner Veltliner |
| Typical flavours | Crisp, fresh, notes of ripe apple, white pepper, spice, stone fruit |
| Typical alcohol content | 13.5% vol |
| Sweetness | Up to 15 g of unfermented sugar |
| Main wine-producing regions | Niederösterreich (Lower Austria), Burgenland, Steiermark (Styria), Wien (Vienna) |
| Vineyard area | 44,210 hectares |
| Wine production ranking | 16th in the world (2011) |
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What You'll Learn
- Grüner veltliner: Austria's most significant white wine variety
- Riesling: a small amount is used for some of Austria's best dry white wines
- Pinot blanc: also known as Weißburgunder or Weissburgunder
- Pinot noir: found in Burgenland and other regions like Kamptal
- Blaufränkisch: a key red grape of Austria, also known as Lemberger
Grüner veltliner: Austria's most significant white wine variety
Grüner veltliner is Austria's most significant white wine variety. It is the dominant white grape in Austria, producing generally dry wines with notes of ripe apple and a characteristically intriguing twist of white pepper. It is also used to make dessert wines. Grüner veltliner is not genetically related to Roter Veltliner or Frühroter Veltliner, the latter of which is known as Malvasier, suggesting a link to the Malvasia grape family of the Eastern Mediterranean.
Grüner veltliner is thought to have derived from a crossing with Traminer. The second parent remains unconfirmed, but it is thought to be a century-old variety discovered in St. Georgen in Burgenland, Austria. This grape variety was named after the place in which it was discovered because genetic research could not attribute it to any known variety.
Grüner veltliner is the most important autochthonous grape variety in Austria and is the most planted variety within the country. It became the most widespread during the 1950s when Lenz Moser's high vine training system was introduced. Today, this variety is most heavily planted in Niederösterreich and northern Burgenland.
Grüner veltliner holds a special rank in several wine-growing regions as it is used to produce DAC wines that display the typical characteristics of their origins. It achieved international recognition and popularity at the end of the 20th century and is known for its ability to reflect its terroir, with each glass vividly painting a picture of the vineyard in which it was grown.
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Riesling: a small amount is used for some of Austria's best dry white wines
Austria is known for producing some of the world's best white wines, with around two-thirds of its plantings dedicated to white grape varieties. One of these varieties is Riesling, which makes up about 4% of Austria's vineyards. While this is a small amount, Austrian Riesling is renowned for its quality and is sought after by wine enthusiasts worldwide.
Austrian Riesling tends to have a slightly richer body than its German counterpart, often with more tropical or intense fruit notes while still retaining its characteristic steely vibrancy. The best examples of Austrian Riesling showcase a perfect balance of acidity and density, with a kaleidoscope of flavours that develop over time. These wines are always dry and can benefit from 5-10 years of bottle ageing, rewarding the drinker with a complex array of flavours and textures.
The Wachau region, with its steep, rocky vineyards, is particularly renowned for producing exceptional Riesling. The unique terroir of this region imparts distinct characteristics to the wines, resulting in a perfect marriage of acidity and density. The grapes grown in the Wachau region benefit from the cooling winds, proximity to the Alps, and Atlantic influences, resulting in elegant and refined wines.
While Austrian Riesling is often associated with dessert-style wines, it is most commonly crafted as a dry, crystalline table wine that pairs exceptionally well with food. The misconception of Austrian Riesling being generally sweet may stem from the fact that most other countries produce sweet wines from this grape variety. However, Austria has perfected the art of creating dry Rieslings that showcase the grape's complexity and elegance.
In conclusion, while Riesling may only represent a small portion of Austria's wine production, it is undoubtedly one of the country's finest white wines. With its complex flavours, ageing potential, and distinct terroir expression, Austrian Riesling has earned its place on the most prestigious wine lists worldwide. For wine enthusiasts seeking something special, Austrian Riesling is undoubtedly a varietal worth exploring.
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Pinot blanc: also known as Weißburgunder or Weissburgunder
Pinot blanc, also known as Weißburgunder or Weissburgunder, is a white wine grape variety found in Austria. While it is not as popular as the Grüner Veltliner variety, it is still an important grape in Austrian wine-making. In fact, it is considered one of the most important international white grape varieties in the country, alongside Riesling and Pinot Noir.
Pinot blanc grapes are used to make some of Austria's most appreciated dry white wines. The variety is known for its relatively small yield, with a moderate density of cone-shaped, shouldered grapes that are large, round, and oval-shaped. The grapes are greenish-yellow to foxy-yellow in colour on the sun-exposed side.
The wine produced from Pinot blanc grapes is known for its fresh acidity and balanced ripeness. It is often described as having a crisp, fresh taste with notes of ripe apple. While it can be enjoyed on its own, it also pairs well with food, especially when matched with dishes that complement its fruity and acidic profile.
The quality of Pinot blanc wine can vary depending on the vineyard and yield. Winegrowers in Austria pay close attention to the terroir, or the specific geographical and climatic characteristics of the region, to produce the best possible wine. The eastern part of Austria, where most of the country's vineyards are located, has a moderate continental climate with fairly hot summers and cold winters, providing ideal conditions for growing Pinot blanc grapes.
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Pinot noir: found in Burgenland and other regions like Kamptal
Pinot noir is a red grape variety that is widely planted in most of the world's wine-growing regions. In Austria, it is usually called Blauburgunder (literally Blue Burgundy) and is predominantly produced in Burgenland and Lower Austria. Austrian Pinot noir wines are dry red wines similar in character to the red wines of Burgundy, mostly aged in French barriques. Some of the best Austrian Pinot noirs come from Neusiedlersee and Blaufraenkischland (Burgenland), and Thermenregion (Lower Austria).
Burgenland, also known as Austria's red wine hub, is divided into four regions and is known for its Blaufraenkisch and Blauer Zweigelt red wines. The region is characterised by a hot, continental Pannonian climate, with relatively heavy, dense clay, sandy loam, brown earths with a high shell limestone content, and stony, barren gravel soils. The Leithaberg and Neusiedlersee wine-growing regions overlap by almost 160 hectares, according to Austrian Wine Law. This means that the listed area under vine in Burgenland is 160 hectares less than the actual total area across all wine-growing regions in Burgenland.
Outside of Burgenland and Lower Austria, there is also excellent Pinot Noir to be found in the Kamptal region of Eastern Austria. This region benefits from a moderate continental climate, with fairly hot summers and sometimes very cold winters. In good vintages, it enjoys a reasonably long and steady growing season, allowing for balanced wines with fresh acidity that complements the ripeness of the fruit.
Pinot Noir is a difficult grape to work with as it is susceptible to diseases like botrytis and chlorosis. It requires a good, early-season vineyard with warm soils that allow deep rooting and a good water supply. When young, its colour is often compared to garnet and is frequently lighter than other red wines due to its lower skin anthocyanin content. Despite the challenges, skilled winegrowers can turn fully ripened Pinot Noir grapes into high-quality wines.
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Blaufränkisch: a key red grape of Austria, also known as Lemberger
Austria is known for producing some of Europe's most consistently good-quality wines from unique indigenous grape varieties. One of the key red grapes of Austria is Blaufränkisch, which is also known as Lemberger, Blauer Limberger, or Blue Limberger in America. It is a black-skinned wine grape grown widely in Austria, Hungary, and to a lesser extent in neighbouring countries such as Germany, Slovakia, the Czech Republic, Bulgaria, and Croatia.
Blaufränkisch is a traditional Austrian variety that was previously widely planted throughout the Habsburg Monarchy. It is the most important variety in Mittelburgenland, also called Blaufränkischland. Documentary evidence of this variety in Austria dates back to the 18th century. The grape is known as Kékfrankos in Hungary, Frankovka in the Czech Republic and Slovakia, Franconia Nera in Italy, and Lemberger in the United States.
Blaufränkisch is a late-ripening variety that produces red wines that are typically rich in tannin and may exhibit a pronounced spicy character. The wines often have a fruit-forward profile with aromas of spiced black cherries, black-fruit flavours, and a hint of peppery spice. Those made around the Neusiedlersee and in Sudburgenland can be particularly full-bodied and spicy. Blaufränkisch wines have a powerful acidity characteristic of this grape and can have excellent ageing potential.
In Germany, Blaufränkisch is grown primarily in the Württemberg wine region around Stuttgart, where it tends to make more light-bodied wines with softer tannins than those typically made in Austria. In Hungary, the variety is grown in several wine regions, including Sopron, Villány, Szekszárd, and Eger, where it is a major ingredient in the famous red wine blend known as Egri Bikavér (Bull's Blood). Blaufränkisch has been called "the Pinot Noir of the East" because of its spread and reputation in Eastern Europe.
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Frequently asked questions
Grüner veltliner is the most common white wine grape in Austria, producing generally dry wines with notes of ripe apple and a twist of white pepper.
Other types of white wine in Austria include riesling, pinot blanc, and muscat ottonel.
The main wine-growing regions in Austria are Niederösterreich (Lower Austria), Burgenland, Steiermark, and Wien (Vienna).
The key red grape varieties in Austria are blaufränkisch, zweigelt, and St Laurent.
Austrian wine has a 4,000-year history, but its reputation was damaged by the ""antifreeze scandal" of 1985. Since then, Austria has rebuilt its wine industry with a focus on quality and unique indigenous grape varieties.
