Leslie Massey
Austria has a rich viticulture history and is known for its diverse range of indigenous grape varieties. The country's unique climatic and geographical conditions provide an ideal environment for growing various exquisite wine varietals. Grüner Veltliner, a versatile white grape variety, is often considered the flagship Austrian grape and is the most widely grown variety in the country. However, Austria also boasts a wealth of other original grape varietals that contribute to its renowned wine regions and distinct wine styles.
| Characteristics | Values |
|---|---|
| Number of grape varieties | 42 (28 white, 14 red) |
| Indigenous varieties | Grüner Veltliner, Zierfandler, Rotgipfler, Neuburger, Zweigelt, Blaufränkisch, Blauer Portugieser, Sankt Laurent, St. Laurent |
| International varieties | Riesling, Pinot Blanc, Chardonnay, Muskateller, Traminer, Pinot Noir, Merlot, Cabernet Sauvignon, Syrah |
| Descendants of Traminer and Heunisch | Chardonnay, Riesling |
| Descendants of Heunisch | At least 75 varieties |
| Most widely grown variety | Grüner Veltliner |
| Most planted red variety | Zweigelt |
| Most successful red wine variety | Blauer Zweigelt |
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What You'll Learn
Grüner Veltliner, the country's most famous grape
Grüner Veltliner is the most famous grape variety in Austria. It is the dominant white grape in the country, accounting for almost one-third of Austria's vineyard area. It is grown in all of Austria's regions, but its spiritual home is Niederösterreich (Lower Austria). It is also a signature variety in Weinviertel, where it has the nickname Pfefferl ("little peppery one"), referring to its spicy and refreshing flavour.
Grüner Veltliner is an early-to-mid-ripening grape that is adaptable to Austria's diverse climatic conditions. While it is not particularly sensitive to frost, it benefits from sites with a good water supply, showing resilience under dry conditions but truly thriving in well-irrigated vineyards. It grows best in deep loess soils, which give weight and flesh to the wine.
Grüner Veltliner wines are generally dry and range from short-lived Heuriger wines to Spätleses capable of long life. Entry-level wines are always dry, light-bodied and peppery fresh with lots of pear and citrus fruit notes. Single-vineyard wines, indicated by the term Ried or Riede on the label, can be highly concentrated and savoury, especially those from Niederösterreich DACs Kremstal, Kamptal and, for the coveted Smaragd style wines, from the Wachau. In special years, dessert wines may be made from Grüner Veltliner, such as Eiswein, made from frozen grapes harvested in the depths of winter, or Beerenauslese and Trockenbeerenauslese (BA and TBA), made from grapes shrivelled by noble rot.
Grüner Veltliner is also used to make Austrian sparkling wine, or Sekt. It is popular in the US and pairs well with many Asian foods.
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Red and white varieties
Austria has a diverse range of red and white grape varieties, with 42 grape varieties officially approved for the production of Qualitätswein, Prädikatswein, and Landwein. Of these, 28 are white and 14 are red.
White Varieties
The Grüner Veltliner is Austria's most famous white grape variety and is grown across all its regions. It is particularly well-suited to the cooler climates and deep loess soils of Niederösterreich or Lower Austria, where it is known as "Pfefferl" for its spicy, refreshing flavour. The Wachau Valley, Kremstal, and Kamptal regions are also celebrated for their Grüner Veltliner vines, which contribute to the notable minerality and precision of the white wines produced there.
Other notable white grape varieties include the ancient Welschriesling, used in the noble rot dessert wines of the Neusiedlersee, and Müller-Thurgau, which also produces undistinguished dry wines for drinking young. Neuburger, a white variety grown in the Thermenregion and Burgenland, has an appealing nuttiness that becomes more rounded with age, making it ideal for pairing with richer foods.
Weissburgunder, or Pinot Blanc, is another important white grape variety in Austria, especially in Burgenland. Entry-level Weissburgunder wines are fruity, slender, and fresh, while single-vineyard wines are often matured in oak, resulting in a complex, nutty flavour that can stand up to aged Chardonnay.
Red Varieties
Zweigelt, sometimes called Blauer Zweigelt, is the most commonly planted red grape variety in Austria and can be found in almost every wine-growing region. It is a cross between Blaufränkisch and St. Laurent and gained recognition after the Second World War. Zweigelt is relatively easy to cultivate and adaptable to different soil types, though it particularly thrives in deep, loamy soils. The grape is used in blends and a spectrum of light- to heavy-bodied and oaked wines.
Blaufränkisch is another important red grape variety in Austria, known for producing age-worthy red wines with a vein of acidity and big tannins. It is particularly well-suited to the warmer environments of Burgenland, where the red, iron-rich soil imparts a distinct spiciness to the grape.
St. Laurent, which came to Austria from France in the mid-19th century, is also one of Austria's most famous red grape varieties. It has a surprising similarity in flavour to Pinot Noir due to its substantial Pinot Noir parentage.
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Indigenous grapes
Austria has a wealth of indigenous grapes, with Grüner Veltliner being the most famous and widely grown variety. It is a dry white wine with pear and citrus fruit notes and thrives in all of Austria's regions, though its spiritual home is Niederösterreich (Lower Austria). It is also grown in the Wachau Valley, where it is celebrated for its notable minerality and precision. Grüner Veltliner is often likened to Sauvignon Blanc due to its green flavours of white pepper and green beans. In the Weinviertel, where it is a signature variety, it is called Pfefferl, or "little peppery one".
Zweigelt, sometimes called Blauer Zweigelt, is the most commonly planted red grape variety in Austria and can be found in almost every single wine-growing region. It is a Blaufränkisch x St. Laurent cross, first bred in the 1920s and named after Professor Fritz Zweigelt. It is used in blends and the spectrum of light- to heavy-bodied and oaked wines. Zweigelt is a lighter red wine, similar to Grenache or Gamay, and is rarely oaked. It is relatively easy to cultivate and particularly thrives in deep, loamy soils.
Blaufränkisch is a red wine variety that can be made opulent with oak ageing. It is grown in Burgenland, where the warmer environment facilitates the production of powerful and elegant reds with a complex palate profile. Blaufränkisch wines become wonderfully subtle and lush with age, with blackberry, tart cherry, and an elegant citrus-like spice.
Neuburger is another native Austrian grape. It is a white variety grown in the Thermenregion and Burgenland and has an appealing nuttiness and a rounded body.
Other indigenous varieties include Rotgipfler and Zierfandler, which are virtually only found in Austria.
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International varieties
Austria is known for its indigenous grape varieties, but it also has excellent vineyards for growing internationally recognised varieties. These include Riesling, Pinot Blanc (Weissburgunder), Chardonnay, Gelber Muskateller, Pinot Noir (Blauerburgunder), Merlot, Cabernet Sauvignon, and Syrah.
Riesling is of German origin, but Austrian Riesling is famed for its quality. It is cultivated in regions characterised by cooler climates and is typically grown in terraced vineyards found along the banks of the Danube River. The grape has high acidity and is late-ripening, requiring a longer growing season to develop its complex characteristics. Preferred soils for Riesling are weathered primary rock soils, which contribute to the grape's ability to produce wines with notable minerality and longevity.
Pinot Blanc, also known as Weissburgunder, is an arch-European grape variety that has been grown in Austria for a long time. It is treated with exceptional respect in the country, especially in Burgenland, where it is known for its fruity, slender, and fresh entry-level styles. Single-vineyard wines are often matured in oak, lending them complexity and longevity.
Chardonnay is another international variety grown in Austria, found in the Eastern wine regions of the country along its border with the Czech Republic and Hungary.
Pinot Noir is grown in the "hill country" to the west of Lake Neusiedl, as well as in Thermenregion, Vienna, and Wagram. Here, the grape reaches a rounded, sinuous old-world elegance, often with a cherry touch common in other Austrian reds. It is also used in Austrian sekt (sparkling wine), which can be made from anything from Pinot Noir to Muscat grapes.
Merlot, Cabernet Sauvignon, and Syrah are other internationally recognised varieties grown in Austria's excellent vineyards.
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History of Austrian viticulture
The history of Austrian viticulture is a long and rich one, with evidence of grape growing in the Traisental region dating back 4,000 years, and preserved grape seeds from the Bronze Age confirming a local winemaking tradition stretching back thousands of years. The Romans brought a more systematic form of viticulture to the region, and Emperor Charlemagne encouraged and promoted viticulture in the eastern reaches of Francia. The first vineyard names were recorded in the 13th century, and the wine business boomed in the 16th century. However, the Thirty Years' War and heavy taxation in the 17th century took their toll. In the 18th century, various drink taxes were unified by Maria Theresa and Joseph II to encourage viticulture, and the distinctive Austrian tradition of inns called Heurigen was born.
The 19th century saw the arrival of biological invaders such as powdery and downy mildew, as well as the phylloxera root aphid, which wiped out most of the vineyards in Central Europe. In response, the Federal Institute for Viticulture and Pomology was founded in 1860, and lower-quality grapes were replaced with better varieties, particularly Grüner Veltliner. By the early 20th century, Austria had become the third-biggest wine producer in the world, but the intensification of viticulture led to a decline in quality. During the 20th century, Austrian wine became a high-volume, industrialised business, and a wine scandal in 1985 further damaged the industry.
However, Austria has since repositioned itself as a producer of quality wines, with a focus on indigenous grape varieties such as Grüner Veltliner, Zierfandler, and Rotgipfler. Austria now has 42 grape varieties officially approved for wine production, including both international and indigenous grapes. The country's diverse terrain offers a range of red and white wine varieties, with approximately two-thirds of Austrian vineyard areas planted with white wine varieties and one-third with red wine varieties. Austrian wines are known for their food-friendliness, with Grüner Veltliner pairing well with classic Austrian dishes like schnitzel and potato salad, as well as seafood and pasta.
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Frequently asked questions
Austria has 42 grape varieties, 28 of which are white and 14 are red. The most famous white grape variety is Grüner Veltliner, which is grown in all of Austria's regions but is most at home in Niederösterreich, or Lower Austria. Other white varietals include Neuburger, Welschriesling, and Zierfandler. Red varietals include Zweigelt, Blaufränkisch, and Sankt Laurent.
The Grüner Veltliner grape is adaptable but grows best in deep loess soils with a good water supply. It is an early to mid-ripening grape, making it suitable for various regions within Austria.
The grape produces generally dry wines ranging from short-lived Heuriger wines to Spätleses capable of long life. It is also used to make Austrian sparkling wine, or Sekt.
The Zweigelt grape is a cross between Blaufränkisch and St. Laurent.
Other original varietals include Rotgipfler, Roter Veltliner, and Wiener Gemischter Satz.
