Austria produces mostly dry white wines typically made with the Gruner-Veltliner grape. The leading red is the Blaufrankish (also known as Lemberger, or as Kékfrankos in Hungary), followed by Pinot Noir and the local Zweigelt.
Austrian wine Regions:
Niederösterreich, Burgenland, Steiermark, Wein, Bergland.
Austrian wine Classification:
The Austrian system is very much like in German, with a different classification applied only in Wachau, and a system called DACs.
CLASSIFICATION SYSTEM: ( 4 OFFICIAL LEVELS)
- Qualitatswein – Kabinett
- Pradikatswein – Spatlese; Auslese; BeerenAuslese (BA); Strohwein; Eiswein; Ausbruch; TrockenBeerenAuslese (TBA).
DAC: Districtus Austriae Controllatus. (9 DAC Regions)
Kamptal – Kremstal – Weinviertel – Wiener Gemischter – Leithaberg – Mittelburgenland – Eisenberg – Schilesherland – Traisental – Neusiedlersee.
In Wachau there are 3 categories applied only to dry white wines:
- Steinfeder maximum 11.5% alcohol.
- Federspiel maximum 11.5% to 12.5% alcohol.
- Smaragd minimum 12.5% alcohol.