Austrian Wine: The Basics

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In a wine world that is becoming disturbingly more homogenized each year it is encouraging to witness the growth and success of Austrian wines. Led by dry crisp whites, Austrian wines have become the darling of the wine-press and restaurateurs alike. It is easy to see why sommeliers and chefs love are in love with the dry, flavorful, and filled with natural acidity Rieslings, Gruner Veltliners (this native Austrian variety accounts for roughly one-third of Austria vineyards) and increasingly available Sauvignon Blancs. They are fresh, tasty and compliment a wide array of dishes. However, Austria is much more than a white wine producer as it provides some of the world’s most delicious and expressive dessert wines as well as well proportioned reds from both native and international varieties. At present there exists 4 wine growing regions and 19 wine growing areas (equivalent to an appellation).

While Austria may be viewed as a “new” wine producer to some consumers it is important to note that Austria has been home to winemaking since the time of the Celts and winemaking flourished under Roman rule. Austria history is at least as fascinating as its future.