The initial opening of the buds and first leaves in Spring (usually in April).
form of grey rot
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.
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.
Heuriger or Buschenschank wine tavern
Another term for the 'Heuriger‘, where wines from own produce are served along with one or more simple dishes.
bush vine cultivation
The old form of vine training, without a trellis and low to the ground.
Wine tasting term describing the butter-like or creamy texture of a wine, particularly after MLF.
Roman form of wine tasting
Roman formula for the sensoric wine tasting procedure, based on the colour (eye), odour (nose) and sapour (taste).
red wine variety, selected from wild vines
Cabernet Franc is an age-old variety that probably originates from a wild vine. The variety became an acknowledged Austrian Qualitätswein variety in 1986. The wines generally display herbaceous notes, pepper pods and cassis fruit characters.
red wine variety, crossing Cabernet Franc x Sauvignon Blanc
Cabernet Sauvignon is an old Bordeaux variety, that took Austria by storm in the 1980's. If not fully ripe, the wines display unripe notes of green pepper, stinging nettle and cassis, yet with fully mature grapes, the results are of more spice and chocolate. Ther variety always has notable, gripping tannins and are usually aged in small oak barrels. Most Cabernet Sauvignon is blended with Merlot or Blaufränkisch, or other red wine varieties.
refers to the decorative or protective capsule on the top of a wine bottle
A useful aid in cleanly cutting the capsule off the bottle (usually of plastic, aluminium, tin foil or zinc).
A glass bottle that comes in different bulbous forms, and is used in serving, aerating and decanting wine.
Sweet aroma and flavour, reminiscent of malt-flavoured sweets.
carbon dioxide / CO2
The common term for carbonic acid (carbon dioxide), which is formed during the alcoholic fermentation and the malolactic fermentation. Due to the fact that fermenting gases are heavier than air, it can be a potential health hazardous in the cellar during fermentation. CO2 is a colourless gas often added to white wines during bottling to enhance freshness. In the production of sparkling wine, carbon dioxide is produced during the second fermentation and is responsible for its characteristic mousseux.