Glossary

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

A designated wine category in Austrian wine law. The grapes must fulfil strict requirement and are classified according to their must weight. Spätlese has for example a minimum must weight of 19° KMW, Auslese (21° KMW), Strohwein (grapes dried on straw mats) Eiswein (ice wine) and Beerenauslese all require 25° KMW. The Ausbruch and Trockenbeerenauslese require at least 30° KMW. The residual sugar of these wines may only derive from the fermentation time, either by deliberatley arresting fermentation or through its natural end, and by no means may the wine be sweetened by Süssreserve (grape must).

The destemming is the removal of the grapes from their stems or stalks prior to pressing.

The term refers to grapes that have been separated from the stems or stalks.

often combined with a crusher

destemming is the removal of the stems or stalks prior to pressing

Destemming is the removal of the stems or stalks prior to pressing or crushing.

A wine tasting term that refers to a mature wine that is developed, or at its best.

The tasting term for (over) developed aromas in a maturing wine. See also petrol, tired, and tertiary aromas.

This term refers to the maturation process of the wine, from the winery as well as its continued development in the bottle.

An alcoholic berverage that is served after a meal, to aid digestion. Usually a spirit is taken as a digestive.

The Greek god of wine and viticulture (synonymous with the Roman god Bacchus).

Describes a wine with a touch of an untypical, mouldy off-tone, and a term often used to describe a wine that has subtle, disguised cork taint.

Donauriesling (81 ha)

Rheinriesling x Fr 589-54 (SV12481x (RU x GU)). PIWI (fungus-resistant) variety, reminiscent of Riesling.

Donauveltliner (62 ha)

PIWI (fungus-resistant) crossing Grüner Veltliner x Seyval blanc (SV 5276). Reminiscent of Grünen Veltliner.

Once the most common bottle size for an Austrian wine, the 2 litre bottle was often coined the “Austro-Magnum".

This is a term from sparkling wine production, and refers to the dosage of wine that will define the residual sugar of the sparkling wine following degorging. In the traditional method, we decide between the liqueur de tirage (a fine cane or sugar beet and yeast mixture to instigate the second fermentation) and the liqueur d'expedition (the liquid sugar dosage added post fermentation to give the wine its character and balance), that is often the producer's secret recipe.

A wine bottle with a capacity of 3 litres, also known as a Jeroboam for Sparkling wines and Champagne.

Also known as peronospora.