The language of wine contains a wealth of meanings that are not all too familiar, particularly the technical interpretations. The glossary describes and offers an explanation to the most common terms.

Wien
winegrowing region

With approx. 600 hectares of vineyards within the city limits, wine plays an important economic role in the Austrian capital. The excellent range of wines here include Grünen Veltliner and delicious red wines as well. Read more

WienWein
the name of a Vintner Association

A collaborating group of winemakers from leading Viennese producers, who are committed to continued high quality, especially for the Gemischte Satz, or field blend.

wild vines

The diverse subspecies of grape vines varieties, (particularly Vitis vinifera silvestris).

Wildbacher
the pink or onion coloured wine, that is made entirely from the Blauer Wildbacher variety

The variety is native to the Weststeiermark, and it grows on gneiss and slate soils and develops an often grassy and spicy bouquet, over white and blackcurrant aromas. The palate displays distinctive, robust acidity that supports the fruit and mineral aspects of the wine. The name Schilcher is a protected term for the Steiermark. Further "lively" products from the Blauer Wildbacher variety include the Schilchersturm, Schilcherfrizzante and Schilchersekt.

wind wheel
typical landmark and touristic attraction in the Steiermark

Wind wheel that makes a loud noise when activated, to act as a bird scarer when the grapes are ripe in the vineyards. A typical landmark and tourist attraction in the Steiermark.

wine bottle opener
a device used to extract the cork from the wine bottle

The equipment used to remove the cork out of a wine bottle, and there is a wide range of various models available.

wine brand

Refers to a wine that is marketed in a large quantity and fulfils the criteria for a wine brand.

wine brand
refers to a wine that is marketed in a large quantity and fulfils the criteria for a wine brand

The taste of these wines are generally stable, without vintage variation, and are produced to fulfil a certain price bracket, along with other criteria.

wine brandy

A quality spirit that contains at least 38% alcohol by volume, and is produced by distilling grape marc.

wine cellar

Mostly subterrenean room used for the storage of wine.

wine compounds
extract

The total of all non-volative solids in the wine, including sugar, colour, tannin, acidity, traces of minerals, protein, and glycerine. If the sugars were to be removed, we call this the sugar-free extract of the wine. The value is always given in grams per litre (g/l).

wine cooperative

Cooperative of vintners (according to Friedrich Wilhelm Raiffeisen's concept) that deliver grapes, vinify, market and sell wine at one single winery, or wine-making facility. Wine cooperatives are regarded as cooperative producers. Leading Austrian cooperatives include the Domäne Wachau, Winzer Krems, Winzergenossenschaft Andau/Tadten, Winzerkeller Neckenmarkt as well as the Vereinte Winzer Blaufränkischland.

wine diseases
a wine disease describes a fault, that is caused by a micro organism

This is often caused by insufficient hygiene or lack of knowledge. The most common wine diseases are harshness, volatile acidity, acetone (smell of glue), brettanomyces (sweaty saddle, farmyard smell) or lactic acid.

Wine Estate
winery

Domaine is also a term used in Austria, coming from the French and German words.

wine fault

A wine fault is defined as being caused by external factors that have a negative influence on the wine. Often uncleanliness or mistakes in wine-making operations can be the cause. Other faults include cork taint, mustiness, hydrogen sulphur, volatile acidity, premature aging and oxidation, taste of wet cardboard, astringency and medicinal note, amongst others. We generally regard a fault caused by micro organisms as a wine disease.

wine glass

Wine glasses should ideally be tulip-shaped, clear, colourless and with thin glass and a relatively long stem, with which to hold the glass, as well as a sufficient capacity to swirl the wine and allow the aromas to evolve. Ideally, a white wine is filled to the halfway measure of the glass, and the red wine to a third.

wine guild, wine society

Amateur society of wine enthusiasts sharing the aim and purpose of improving their wine knowledge and pleasure.

wine inspection

In Austria, the inspection of wine is undertaken by the Federal winery inspectors, aided by the designated inspectors, or to use their German name, the "Mostwäger". The Federal winery inspectors (Bundeskellereiinspektoren or BKI) supervisory board reports directly to the Ministry of Agriculture. They supervise the sale and distribution of wine, the entire vinification process and take samples. The main focus of their activities occurs during the main harvest, when they inspect the must weight, but also advise and consult wineries.

wine judgement

The Roman formula for tasting is known as COS (colour-odour-sapour), referring to the colour, aroma and taste of wine. Today wines are still tasted in this method. In many cases, we also find rating systems that make it easy to compare the visual quality of wines. The 20 point rating system used to be popular, yet an increasing number of magazines and wine journalists are using the 100 point system. See also degustation and tasting.

NEWSLETTER

Be the first one to know the latest news in the world of Austrian Wine!

Erfahren Sie 1x im Monat Neuigkeiten vor allen anderen und sicher Sie sich die aktuellsten Themen aus der Welt des österreichischen Weins. • Hintergrundinformationen • Eventeinladungen • Gesetzesänderungen Noch nicht überzeugt? Sehen Sie sich hier unseren aktuellen Newsletter an.