AUSTRIA

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)

  • Wein
  • Landwein
  • 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.

Wachau Classification

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.