Glossary

In order to extract sufficient colour and phenolics from the skis of black grapes, there is usually a maceration of the must before proceeding to fermentation, which according to wine style, vintage and variety, can last from a few days to many weeks.

The term climate refers to the sum of the influences and elements of the weather, such as temperature, sunshine hours, rainfall, amongst other factors, that occur over a longer period of time, as opposed to short term or current weather patterns. We differentiate between the macroclimate (the large climatic zones), the mesoclimate (climatic influence of the individual states or regions), and the microclimate (the local cliamte in the single-vineyards or sites). Austria has three major climatic zone, these being the continental climate, the Pannonian climate and the Mediterranean climate.

A sensoric term for an over-aged wine, with one or more shades of brown in colour, and with an over-developed taste indicating it is well past its best. A comparison therefore with the intentional style of Maderia, is permitted.

Bottle with 1.5 litre capacity.

Dependant upon the weather conditions, this term refers to the most important harvesting period.

Malic acid is one of the principal organic acids found in wine, that is widely present in under-ripe grapes and decomposes as the grapes naturally ripen.

Refers to the malolactic fermentation (MLF), and describes the conversion of stronger malic acid naturally present in new wines to lactic acid and carbon dioxide. The conversion is caused by naturally occurring lactic acid bacteria. Malo wines are generally softer, have a smoother texture and are more stable. On the other hand, the malolactic fermentation is avoided for the fresher style of youthful and spicy white wines.

Refers to the malolactic fermentation (MLF), and describes the conversion of stronger malic acid naturally present in new wines to lactic acid and carbon dioxide. The conversion is caused by naturally occurring lactic acid bacteria. Malo wines are generally softer, have a smoother texture and are more stable. On the other hand, the malolactic fermentation is avoided for the fresher style of youthful and spicy white wines.

Refers to the malolactic fermentation (MLF), and describes the conversion of stronger malic acid naturally present in new wines to lactic acid and carbon dioxide. The conversion is caused by naturally occurring lactic acid bacteria. Malo wines are generally softer, have a smoother texture and are more stable. On the other hand, the malolactic fermentation is avoided for the fresher style of youthful and spicy white wines.

A variety that is losing significance, usually cultivated for its table grapes or for young wine or pouring wine in one of the many winegrowing regions in Niederösterreich. The wines are generally soft and mild, with delicate aromas.

The mashed rest of the pressed skins, pips (perhaps also stalks) from the grapes, that is recycled in the form of compost for the vineyard or distilled to produce brandy (in Italy the grappa and in France the marc).

The mashed rest of the pressed skins, pips (perhaps also stalks) from the grapes, that is recycled in the form of compost for the vineyard or distilled to produce brandy (in Italy the grappa and in France the marc).

Describes a grand and powerful wine, which has high alcohol and extract.

The title MW is a qualification taken over many years study, and awarded by the Institute of Masters of Wine (founded in London in 1955). The Austrian Weinakademie (wine academy) in Rust offers part of the Master of Wine educational programme.

The maturation of the wine following the alcoholic fermentation.

Positive description for a mature wine, referring to the developing aromas.

The wine is fully developed and mature, having reached it peak.

This can be a positive description for a desired and typical aroma of maturity, yet also a negative term for an oxidised or over developed and unharmonious old wine.

Refers to the maturation or storage in large or small wooden (oak) barrels.

The maximum permitted yield per hectare in Austria is 9,000 kg of grapes or 6,750 l of wine (67.5 hl/ha). This applies to Landwein,Qualitätswein, Prädikatswein (high quality sweet wines) and Wein (Austrian wine without specific origin) with varietal and/or vintage declaration.

Mead is the common name for honey wine.

Describes a thin wine with little extract.

Unconventional smell or taste, reminiscent iodine or medicinal herbs.

The term climate refers to the sum of the influences and elements of the weather, such as temperature, sunshine hours, rainfall, amongst other factors, that occur over a longer period of time, as opposed to short term or current weather patterns. We differentiate between the macroclimate (the large climatic zones), the mesoclimate (climatic influence of the individual states or regions), and the microclimate (the local cliamte in the single-vineyards or sites). Austria has three major climatic zone, these being the continental climate, the Pannonian climate and the Mediterranean climate.

This term applies to wines with a maximum residual sugar content of 12 g/l, or up to 18 g/l, if the acidity is no more than 10 g/l below this value.

If the residual sugar content exceeds the maximum permitted value for medium-dry (halbtrocken), but lies below 45 g/l (sweet), then the wine is described as being medium-sweet (lieblich).

If the residual sugar content is exceeds the maximum permitted value for medium-dry (halbtrocken), but lies below 45 g/l (sweet), then the wine is described as being medium-sweet (lieblich).

The following types of filters or filtrations are common; depth or sheet filtration, kieselguhr, membrane or cartridge filters, rotary drum vacuum filter, pressure leaf filter, centrifugation, cross flow or tangential filtration.

International grape variety, and the product of a Cabernet crossing, that has been an officially classified Qualitätswein (quality wine) variety in Austria since 1986, and is increasing in popularity. The grape clusters are generally large with small, loose berried grapes, and the wines are deep and dark with elegant tannins and juiciness (cassis and pepper pod notes). Merlot is a popular wine for blends.

The term climate refers to the sum of the influences and elements of the weather, such as temperature, sunshine hours, rainfall, amongst other factors, that occur over a longer period of time, as opposed to short term or current weather patterns. We differentiate between the macroclimate (the large climatic zones), the mesoclimate (climatic influence of the individual states or regions), and the microclimate (the local cliamte in the single-vineyards or sites). Austria has three major climatic zone, these being the continental climate, the Pannonian climate and the Mediterranean climate.

Describes a steely, metal-like taste.

The Champagne method is a term that is only permitted in the Champagne winegrowing region of France, and describes the traditional method where the second fermentation occurs in the bottle.
 

Not a common practice in Austria. This process of producing sparkling wines is primarily used for low-alcohol products or those with residual sugar that come from the first fermentation (tank or bottle).

Large bottle format with a capacity of 6 litres.

Normally an undesired alcohol, that only occurs in wine in minute quantities.

Actually a process of micro-oxygenation, and the process of adding oxygen during (red) wine making.

The term climate refers to the sum of the influences and elements of the weather, such as temperature, sunshine hours, rainfall, amongst other factors, that occur over a longer period of time, as opposed to short term or current weather patterns. We differentiate between the macroclimate (the large climate zones), the mesoclimate (climatic influence of the individual states or regions), and the microclimate (the local climate in the single-vineyards or sites). Austria has three major climate zones, these being the continental climate, the Pannonian climate and the Mediterranean climate.

Includes powdery mildew (oidium) and downy mildew (peronospora).

Refers to an earthy taste, often typical for the type of soil or site (minerals).

The aromatic character of a wine that reflects its particular soil type, for example primary rock. Mineral wines generally have a slightly salty character, or aroma of flint stones. The definition of minerality is quite difficult to grasp, but is currently widely used.

Blaufränkisch is the leading grape in the Mittelburgenland winegrowing region. And the typicity of Mittelburgenland DAC wines reflects the distinctive Blaufränkisch aroma of wild berries.  Read more

Blaufränkisch, the designated regionally typical variety from Mittelburgenland, has been marketed in two quality levels since 2005. These categories are "Klassik" and "Reserve" (the latter may also declare a single-vineyard).

Refers to the malolactic fermentation (MLF), and describes the conversion of stronger malic acid naturally present in new wines to lactic acid and carbon dioxide. The conversion is caused by naturally occurring lactic acid bacteria. Malo wines are generally softer, have a smoother texture and  are more stable. On the other hand, the malolactic fermentation is avoided for the fresher style of youthful and spicy white wines.

Morillon is the synonym for the Chardonnay variety in the Steiermark.

A faulty, oxidised wine.

A wine fault that is recognisable from a dull, musty smell and taste. The most likely causes are botrytis infection of unripe grapes or a lack of hygiene during vinification.

An unpleasant, faulty smell, that is reminischent of mould.

A wine fault, with a pungent smell of mouse urine.

The effervescence of bubbles in sparkling wine.

The virtue of wines, which display a high alcohol and glycerine content, yet also have balanced acidity and integrated tannins.

This is a white or red wine, with added spices (cinnamon and cloves), that is heated, usually sweetened and served warm.

This is an early ripening variety with softness and delicate aromas. The crossing was made by the Swiss botanist Hermann Müller from the Swiss canton of Thurgau, and is Riesling x Chasselat de Courtillier (Madeleine Royal). For many years, it was misunderstood to be the crossing of Riesling x Sylvaner, hence the name Rivaner, yet nowadays, the variety is predominantly cultivated for its use in young wines (such as the Junker or Junger Österreicher) and in cases for sweet wines.

The crossing made by Norbert Becker (Staatliches Weinbauinstitut Freiburg) is a fungus-resistant variety. Parcels planted to this vine are found primarily in the Steiermark.

The distinctive aroma of wines from the Muscat variety of grapes.

Gelber Muskateller (Muscat blanc à petits grains) is unfortunately still very much a rarity in Austria. This ancient and diverse member of the Muscat family can be very demanding in the vineyard and is difficult to cultivate. The grapey wine displays a distinct bouquet of muscat, citrus fruit aromas as well as herbed spice and floral notes. Due to its vibrant and juicy acidity, it is a popular choice for an aperitif wine in Austrian restaurants.

The Muskat-Ottonel is a more recent addition to the ancient Muscat family, and was cultivated from a seedling in France, and is thought to be a crossing of Chasselas and an undetermined Muscat variety. Read more

Gelber Muskateller (Muscat blanc à petits grains) is unfortunately still very much a rarity in Austria. This ancient and diverse member of the Muscat family can be very demanding in the vineyard and is difficult to cultivate. The grapey wine displays a distinct bouquet of muscat, citrus fruit aromas as well as herbed spice and floral notes. Due to its vibrant and juicy acidity, it is a popular choice for an aperitif wine in Austrian restaurants.

The description used for the freshly pressed grape juice prior to fermentation.

A process of red wine fermentation, when the must is heated to approximately 74 °C and then pressed shortly afterwards. This reduces the production time and is an efficient method of producing simple, quaffable table wines.
 

Specific weight of the grape must that is primarily dependant on the sugar content value and in certain cases the extract. In Austria, the must  weight is measured in °KMW.

Particularly the case in red wine production, this is the term for the mash or pomace of grape flesh, skins, pips and juice that is the product of destemming and crushing.

Wines with a slightly unclean nose or taste are described as being musty, or masked.

Describes a change in the key substances of the vine. Grapevines can be deliberately mutated during specific breeding. Yet there is also the occurrence of natural breeding, and it often comes to mutations over a period of many decades or centuries, such as the Pinot varieties.