Glossary

The results are loose-berried grapes and reduced yield. The varieties that are particularly susceptible to coulure are e.g Muskat Ottonel, Neuburger, Sankt Laurent.

Taste impression for quite an acidic, dry, usually fruity and racy wine.

Method in vine breeding, with the intention of creating a new variety (cultivated vines) that has more positive characteristics and increased hardiness in the new crossing (new cultivation).

Cru is the French term for the single vineyard or classed growth.

The grapes are usually crushed after destemming, to ease the flow of juice.

This is the process of mechanically freezing healthy grape material by refrigeration, in order to produce (a form of) ice wine.

High quality, predominantly expensive wine, that is produced in small quantites from renowned producers.

To reduce the risk of wine faults caused by yeasts, selected yeast strains, also known as cultured yeasts in a dried powder form, are frequently used to guarantee a speedy and clean fermentation.

The French term that describes the blending of wines (cuve is French for enclosed vat or barrel), and the wine blended can be from different varieties, vineyards or vintages.

DAC stands for ”Districtus Austriae Controllatus”. It literally means “protected Austrian declaration of origin”- The DAC is a designation for regionally typical Austrian quality wines, where the region itself, rather than the variety, is more significant. There are currently 16 DAC-designated regions acknowledged by the Ministry of Agriculture. The Weinviertel started off run of DAC-regions in 2003 with its regionally typical Grüner Veltliner. It has been followed by Mittelburgenland DAC (Blaufränkisch), Traisental DAC (Grüner Veltliner and Riesling), Kremstal DAC (Grüner Veltliner and Riesling), Kamptal DAC (Grüner Veltliner and Riesling), Leithaberg DAC (white and red), as well as Eisenberg DAC (Blaufränkisch), Neusiedlersee DAC (Zweigelt) and Wiener Gemischter Satz DAC, Rosalia DAC (Blaufränkisch, Zweigelt) as well as Vulkanland Steiermark DAC, Südsteiermark DAC and Weststeiermark DAC (Welschriesling, Pinot Blanc, Morillon, Grauburgunder, Riesling, Gelber Muskateller, Sauvignon Blanc, Traminer as well as cuvées from them, Blauer Wildbacher (as Schilcher) only in Weststeiermark) as well as Carnuntum DAC (Chardonnay, Weißburgunder, Grüner Veltliner, Zweigelt, Blaufränkisch) as well as Wachau DAC (Grüner Veltliner, Riesling) and Ruster Ausbruch DAC

In the case of unripe grapes, the must can contain searing acidity levels that will affect the balance of the wine. The process of deacidification is possible using either one the following methods; simple deacidification with calcium carbonate (chalk), double salt deacidification, fine deacidification (for tartrate crystals) as well as the malolactic fermentation.

wine is decanted into a carafe

To ease the process of decanting, or to avoid touching the bottle, a decanting basket is often used.

Declaration of geographical origin of a wine or grapes, from which a wine is produced. The EU differentiates between wines without geographical indication (Wein), wines with Protected Geographical Indication (Landwein) and wine with Protected Designation of Origin (Qualitätswein). In Austria, wines with PDO that display characteristics of their origin, are entrenched in the DAC philosophy, see DAC.

A sensory term for a complex wine with persistence in aroma and taste.

Tasting description for the colour of white wine, and refers to very mature or old wine, or wines that are susceptible to oxidation. Old wines can also have this colour as a result of too little sulphur.

Sparkling wine-making operation used to remove the lees in the traditional method.

The qualified analysis and evaluation of the wine based on the sensoric observation, and judging the eye, nose and mouth of a wine, and often giving a score or tastng note.

A wine that displays soft and delicate aromas is often described as so.

A sensory term for a complex wine with persistence in aroma and taste.