Glossary

Beerenauslese is the name for a high Austrian Qualitätswein (quality wine) made from overripe grapes. The Austrian wine law states that the minimum must weight is 25° KMW (approx 125° oechsle).

Baron August Wilhelm von Babo was the founder and first director of the school of oenology in Klosterneuburg (1860), and inventor of the Klosterneuburg Must Weight Scale (KMW) as a measurement for must weight.

The second meaning refers to the varietal (German crossing).

in contrast to the often eye-catching front label, the back label is normally used to visibly list the legally required declarations.

describes a wine with a powerful body, sufficient extract and ample acidity

Anglicised term for a wine or other beverage packaged in an inert, plastic bag and a reinforced cardboard box.

A tasting description to denote harmony, usually referring to balanced alcohol, residual sugars or acidity levels.

Harmony of fruit, sweetness, alcohol, acidity and tannins.

A tasting description for subtle aromas, that are soft and supple, reminicent of balsamic oil.

The Balthasar is a large format bottle capable of holding 12 litres of wine, or sixteen 75cl bottles.

The most visible sign of Austrian Qualitätswein (quality wine) is the red-white-red flag on the top of the bottle capsule or screwcap closure. Traditionally, this signal for quality was a paper sticker, but nowadays, it is incorporated into the capsule or screwcap design.

The measurement of pressure (1 bar = 14.5psi) in a bottle of Champagne or sparking wine.

There are a wide range of barrel sizes used in Austria, and many traditional sizes that are hardly found any more. Producers tend to prefer the small oak barrel (225 litres) for high quality wines.

The term for a small oak barrel, usually with a capacity of 225 litres, which affects the taste profile of the wine with differing grades of toasting and natural aeration. The term 'Barrique' also denotes larger barrels, such as the burgundian 300 litre. Wine matured in oak barrels are often recognisable by roasting aromas, as well as vanilla, chocolate, cocoa, coconut, leather and smoked bacon.

The term for a wine that has fermented dry, and is the basis for the second fermentation in the production of sparkling wines.

Bentonite is a montmorillonite clay used as a fining agent for wines.

A tasting term depicting the aroma and taste of bitter almonds, (a wine fault caused by unsuccessful blue fining).

Austrian wine-producing region, that include all vineyard areas in the federal states of Upper Austria, Salzburg, Carinthia, Tyrol and Vorarlberg.

Environmentally conscious production methods

The concept of biodynamic agriculture is based on the work carried out by the Austrian anthroposophist Rudolf Steiner in the 1920s. A self-contained, self-sufficient farming cycle is considered the ultimate goal of biodynamic wineries. Within the Austrian wine industry, there are two key organisations operating under private law that provide member wineries with codes of practice: Demeter and respekt-BIODYN. An EU organic certification is a prerequisite for agriculture to be classed as biodynamic.

Describes a bitter or astringent wine, often caused by the grape pips, stalks, or stress from sunshine with white wines.

The Austrian diminutive form describing an unpleasant, bitter taste in wine.

Black or bunch rot is a grape condition, when unripe grapes are infected with the destructive form of Botrytis Cinerea (as a result of hail, vineyard pests or bad weather).

Denotes the essence or liquor of blackcurrants, and cassis is a popular description for the aroma of Cabernet Sauvignon wines.

The French description for 'white of whites‘, and usually refers to Champagne and sparkling base wine, that is only produced using white wine grapes.

The French description for ‘white of blacks‘, and usually refers to Champagne and sparkling base wine, that is only produced using black grapes that are pressed gentley to produce a clear must.

Colour-rich new crossing from Blauer Portugieser x Blaufränkisch by Prof. Dr. Fritz Zweigelt from Klosterneuburg. The red varietal Blauburger is cultivated in all of Austria‘s wine growing regions, and although rather bland as a varietal, it has become an ideal blending wine.
 

The Pinot Noir is an ancient variety from the Pinot family of varieties, and is a natural crossing of Pinot Meunier x Traminer. This highly regarded, classic variety is recognisable by its pale, often light brown shade of colour, with an aroma reminiscent of rowan berries, almonds, marzipan and sweet chestnuts. This international variety is largely cultivated in the cooler vineyards in the Thermenregion (e.g. Burgundermacher wine producers).

The Pinot Noir is an ancient variety from the Pinot family of varieties, and is a natural crossing of Pinot Meunier x Traminer. This highly regarded, classic variety is recognisable by its pale, often light brown shade of colour, with an aroma reminiscent of rowan berries, almonds, marzipan and sweet chestnuts. This international variety is largely cultivated in the cooler vineyards in the Thermenregion (e.g. Burgundermacher wine producers).

The Blauer Portugieser (synonym Vöslauer) was brought to Vöslau in the 18th Century. This uncomplicated red table wine with its soft tannins is still popular in the Weinviertel and the Thermenregion.
 

The Blauer Wildbacher is at home in the Weststeiermark, yet today it is found planted in all three Styrian winegrowing regions. The wines that are rose-pink to onion-pink in colour are marketed as Schilcher. A main characteristic is the bouquet of blackcurrant and grassy notes, along with its racy, vibrant acidity. Ideal as a base wine for frizzante and sekt.
 

Its creator, Prof. Dr. Fritz Zweigelt, successfully crossed Blaufränkisch x St. Laurent in 1922, and paved the way for Austrian red wine history. Up until his death in 1964, the variety was known as Rotburger. Nowadays there are classic and fruity respresentatives of the wine, with cherry and berry aromas, as well as very ripe, extract rich top wines, that display feminine, fruity charm. With plantings of 13 percent of the total Austrian winegrowing region, this is by far the most planted and popular Austrian red wine variety.
 

This indigenous variety is at home in Burgenland, particularly in Mittelburgenland (DAC designation).  The wines display juicy fruit, herbaceous charm over searing acidity and gripping tannins. The characteristic aromas are cherry, sour cherry, blackberry and cinnamon. The indigenous Blaufränkisch is robust and coarse with intense depth of fruit character when young, yet the wine softens as it matures. Opulent examples are aged in oak barrels or are in blends.
 

The French term describing the process of assembling wines into the final blend.

Blending plays a central role in the vinification of red wines. The French term is cuvée, assemblage or mariage (marriage), and it is possible to blend varieties, vineyards, vintages or styles of wine.

Not a clear wine, usually cloudy.

The wines are tasted with the name undisclosed, so that the taster does not know the name or origin of the wine. The most impartial method of tasting and rating wine.

A wine-making operation to eliminate any traces of heavy metals, such as copper or iron, from the wine.

The Blütenmuskateller is a Russian crossing from the year 1947, one of the fungus-resistant varieties. It was first added to the register of grape varieties in 2013.

Refers to a taste of weight, that is supported by alcohol, extract and sweetness.

The benevolent form of noble rot when fully ripened grapes are covered in fungal spores, and a prerequisite for nobly sweet dessert wines such as Beerenauslese, Ausbruch and Trockenbeerenauslese. If the grapes are unripe, this can lead to grey or bunch rot.
 

The Austrian description for a 75cl bottle, with the term bouteille coming from the French meaning bottle.

Virtually all wine bottles are made of glass. See also bottle sizes. The most common bottle formats in Austria are the tall Rhine or flute bottle, the Bordeaux bottle and the Burgundy bottle.

The period of time that passes as the wine matures in the bottle.

The method of producing sparkling wine, also known as the Classic Method (méthode classique). The description méthode champenoise is not permitted outside of Champagne.

Immediately after bottling, the taste of the wine is often impaired, but the wines usually settle and recover after a few weeks.

Immediately after bottling, the taste of the wine is often impaired, but the wines usually settle and recover after a few weeks.

EU legislation for wine permits the following bottle sizes: bottle (0.75l), half bottle (0.375l) Piccolo (0.2l), litre bottle (1.0l), double-litre bottle (2.0l), Magnum (1.5l), double Magnum or Jeroboam (3.0l), Rehoboam (4.5l), Methusalem or Impériale (6.0l), Salmanasar (9.0l), Bathasar (12.0l), Nebukadnezar (15.0l).

The common term for slightly unpleasant aromatic components, such as the subtle smell of foul eggs, brettanomyces, Burgundy or Bordeaux stink, and so on, yet these are not always considered to be wine faults.

This term refers to the bottle. The wine is filled into the bottle, usually during a sterilisation process.

The description for the aromas acknowledged when smelling the wine, giving an overall impression of the aromas of the wine.

The description for the aromas acknowledged when smelling the wine, giving an overall impression of the aromas of the wine.

Austrian white wine variety usually produced for must, the partially fermented Sturm wine and young wines, as well as nobly sweet classed wines. The wines display a subtle bouquet, and are aromatic and soft.

Alcoholic beverage produced by distilling the grape marc.

Wine that may only be used for distillation and for the production of brandy.

The taste sensation of alcohol is dominant, often found in thin wines that have been chaptalized.

The process of the wine being allowed to breathe and the aromas develop, by opening the bottle and pouring out a glass, so that the air can circulate in the neck and shoulder of the bottle.

Sometimes called Brett, this refers to the yeast genera found occasionally in grapes and occurs during the fermentation and maturation of red wine. Characteristics are aromas similar to a stable or sweaty horse. In small quantities, Brett can be pleasant, yet if too intensive, is regarded as being a wine fault.

Describes a bright, reflective wine with an exceptionally clear colour.

Refers to the bright and brilliant colour of wine.

Scale of measurement for the must weight, quite widespread in the United States, and identical with the Balling scale of measurement.

Taste description for a sparkling wine or Champagne with a maximum residual sugar content of 15 grams per litre.

Bud of a grapevine.

The initial opening of the buds and first leaves in Spring (usually in April).

This is a wine fault if unripe grapes are infected. If the grapes have reached physiological ripeness, this is the prerequisite for nobly sweet wine, such as Beerenauslese, Ausbruch and Trockenbeerenauslese.

The closure of the oak barrel, which is made of either wood, silicon or glass.

generic winegrowing region in the eastern part of Austria.

This bottle form originates from Burgundy, where ist is the most common shape. It is popular in Austria for Pinot varieties.

Years ago, oak barrels were conserved or sterilised by lighting sulphur inside the barrel and the SO2 emitted acted as a cleaning agent.

Another term for the 'Heuriger‘, where wines from own produce are served along with one or more simple dishes.

Wine tasting term describing the butter-like or creamy texture of a wine, particularly after MLF.