Glossary

This term comes from the French meaning the dregs, or the deposit that develops in the bottle of most red wine with age. It comprises of yeast particles and colour extract.

This term comes from the French meaning the dregs, or the deposit that develops in the bottle of most red wine with age. It comprises of yeast particles and colour extract.

Temperature plays a central role in the vinification (temperature of the fermentation), in the storage of wine (wine cellar temperature) and particularly in the restaurants. The pleasure of enjoying a wine is defined by the serving temperature and correct drinking temperature of the wine.

A term for sparkling wines that have a residual sugar between 17 and 35 grams per litre.

Dry extract is a term frequently consulted as a parameter for judging the quality of wine (as sugar-free extract), and is the total sum of all extracts, less the residual, or unfermented sugar.

particular to the viticulture in the Wachau, see terraces.

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.

Mouth-clenching taste of dryness and with high phenolics and tannins (particularly red wines), and very dry with marked acidity (in white wines).

Describes a wine lacking brightness and freshness.

Double meaning, and on the one hand, it refers to a dull-coloured wine without reflections; and on the other hand, describes a wine with gravely insufficient acidity or a wine with excessive sulphur (very tannic, dull and uninspiring tone, perceived most on the teeth).

EU standard or norm size for a bottle or other form of packaging, such as e 0.75 l for a standard wine bottle.

The general term for a wine with a noticable earthy note, either from loam or loess, but also used as a negative description for musty wines.

One of the smallest winegrowing regions of Burgenland has plenty to offer. Its approx. 500 hectares of vineyards yield terroir wines par excellence. Especially the Blaufränkisch from the Eisenberg DAC. Read more

The regionally typical Eisenberg Blaufränkisch has been marketed from the 2008 vintage onwards; Welschriesling was added to varieties used for Ortswein (villages wine) in 2024 and for Riedenwein (single-vineyard wine) in 2022.

Describes an elegant, fine and balanced wine.

The practice of buying wine futures, especially with expensive or sought after wines, that are sold when they are often still maturing in the barrel.

The enzymes catalyse chemical reactions, and all relevant enzymes occur naturally in the environment (in the grapes, the yeasts and bacteria). The enzymes may also be added to the must or wine.

Erosion may be caused by heavy rainfall, but is also the result of strong winds and gales.

cf. premier cru
The second highest official classification for a Ried (single-vineyard). After a minimum of five years, an “Erste Lage” can become a “Große Lage”.