Glossary

Wine fault, that smells of vinegar (volative acidity).

Responsible for wine faults, such as oxidation, re-fermentation and acetone.

the “Steh-Achterl” means to drink a glass of wine while standing and “Flucht-Achterl” is the last glass before reluctantly leaving.

There are many different acidities, the most significant are tartaric acid and malic acid. Other important types of acidities are citric acid, acetic acid and succinic acid.

The total content of acidity in is generally between 4 and 10 g/l (the total acidity is declared on the Federal Inspection Number assessment) In extreme cases, (such as with Schilcher, Eiswein (ice wine) or Trockenbeerenauslese), this value can be higher.

Describes the deliberate action of decanting of wine, to agitate it and therefore accelarate the aeration process, so that it may be enjoyed earlier.

Rich and full-bodied wines often require agitation or aeration prior to serving. Such wines are decanted into a carafe, so that the wine has ample room to aerate and allow the aromas to develop. Pouring the wine into a glass also helps the aeration process.

Usually caused by the acidity or tannins.

The small wire cage that secures the cork of a Sekt or Champagne bottle. Also known as Muselet.

Common term for ethanol. During the process of fermentation, the sugars are converted partially or completely into alcohol. We differ between alcohol by volume (as declared on the label) with potential alcohol (the theoretical value if the sugars were allowed to ferment dry) and total alcohol (the sum of available and potential alcohol).

Wine that has had the alcohol removed following the alcoholic fermentation.

The sharp, alcoholic and brandy-like taste. Rather a negative wine description.

Sherry-like smell and taste of oxidation.

This refers to the choice of French oak, named after the river and department in central France, this is used for constructing oak barrels (barrique).

A colloquial term for the choice of oak used for wooden barrels, made using the white oak from the United States. These barrels are distinctive for their pronounced roasted aromas and taste of coconut and vanilla.

A colloquial term for the non-European grapevine varieties, that originate from North, Central and South America, and do not belong to the European Vitis vinifera grape family. Common examples in Austria are Isabella, Delaware and Otello.

The scientific study of vines.

Physical or chemical analysis to determine the composition of the wine composition. Every Austrian Qualitätswein (quality wine) available for sale must be inspected and have the chemical analysis examined.

The collective term for drinks, usually alcoholic, that are served as an appetiser before a meal.

"The positive description of the aroma components that derive from the grape. The various types of aromas, ranging from floral, fruity, spicy and so on, are listed in the aroma wheel. Both the bouquet in the nose and the retronasal aroma perception at the back of the throat, often described in English as the flavour.
We sub-divide the aromas into three categories, the primary, secondary and tertiary aromas or bouquet. Primary aromas refer to the fruit flavour components found in the grape, and which upon tasting, are recognisable with aromas present in the finished wine. We speak of wine-like or grapey aromas, and often you can recognise the character of the grape variety from a particular scent of berries, fruit, petals or flower, for example the intense rose petal aroma in Traminer. The secondary aromas come from the winery, and are aromatic components that derive from grape handling, fermentation and the maturation of the wine. You can even refer to the smell of fermentation, or detect wine faults (such as too much sulphur dioxide) yet the more desirable aromas include roasting or toasting and vanilla from oak barrel aging. The tertiary aromas are those that develop with bottle aging, a typical example being the development of the petrol note with maturing Riesling. Again, wine faults may also be included, the most common being cork taint".

"The positive description of the aroma components that derive from the grape. The various types of aromas, ranging from floral, fruity, spicy and so on, are listed in the aroma wheel. Both the bouquet in the nose and the retronasal aroma perception at the back of the throat, often described in English as the flavour.
We sub-divide the aromas into three categories, the primary, secondary and tertiary aromas or bouquet. Primary aromas refer to the fruit flavour components found in the grape, and which upon tasting, are recognisable with aromas present in the finished wine. We speak of wine-like or grapey aromas, and often you can recognise the character of the grape variety from a particular scent of berries, fruit, petals or flower, for example the intense rose petal aroma in Traminer. The secondary aromas come from the winery, and are aromatic components that derive from grape handling, fermentation and the maturation of the wine. You can even refer to the smell of fermentation, or detect wine faults (such as too much sulphur dioxide) yet the more desirable aromas include roasting or toasting and vanilla from oak barrel aging. The tertiary aromas are those that develop with bottle aging, a typical example being the development of the petrol note with maturing Riesling. Again, wine faults may also be included, the most common being cork taint"

A tasting description referring to the the aromas smelt through the nose.

The aroma wheel is a comprehensive list of all aromas and flavours found in wine, such as fruity, floral, plant-like or herbaceous (vegetive), spicy notes, with a hint of caramel, smoky or burnt aromas, soil notes and microbiological aromas.

Describing a wine with a pronounced bouquet and intensive taste (e.g. Traminer, Gelber Muskateller).

Wine with a fine and delicate floral aromas or of flowers are described as being aromatic.

The deliberate interruption or termination of the fermentation, giving the wine retained natural residual sugar.

The total residue and non-burnable elements (e.g. traces of minerals) of a wine.

A wine with astringent tannins, or that is tannic, leaving a drying, often bitter taste, usually found in red wine.

Ausbruch is the name for a high quality Austrian nobly sweet wine made from botrytis cinerea infected grapes, and is a speciality from the town of Rust in Burgenland. The Austrian wine law states a minimum must weight is 30° Klosterneuburg Must Weight Scale (KMW).

Auslese is the name for a high Austrian Qualitätswein (quality wine) made from fully ripened grapes The Austrian wine law states that the minimum must weight is 21° KMW (approx 105° oechsle).

The Austrian Wine Academy (Weinakademie Österreich) is a non-profit organisation established in 1991, and is a subsidary company of the AWMB. It offers its own semianr and further education programme for all those interested in wine, and is a recognised national and international teaching institute. The Wine Academy centres are located in Rust and Krems, and seminars are held across Austria by qualified partners. The four tier educational programme begins with the Foundation Seminar, Advanced Certificate I and II, along with an international part, the Diploma in Wine and Spirits (Title in Austria being the Weinakademiker), that is the prerquisite for the Master of Wine educational programme.

A significant wine award competition in Austria is the SALON Österreich Wein, and these wines are primarily selected by the regional wine tasting committees. The Austrian Wine Challenge (AWC) is one of the world's most successful wine competitions, with over 10,000 entries. The prize-giving ceremony takes place annually in Vienna's City Hall (Rathaus).

The AWMB is short for the Austrian Wine Marketing Board, which has the task of strategically supporting, coordinating and maintaining quality and sales in the Austrian wine industry. This is achieved by ongoing image work and folder, sales support and incentives as well as a proactive press and public relations campaign.