Glossary

The Gespritzter or “G'spritzter“ is a quaffable, thirst-quenching Austrian White Wine Spritz, wine mixed with an equal measure of soda or sparkling mineral water, that is particularly favoured in the warm summer months. Due to its generally low alcohol content, the Gespritzter is an ideal aperitiv or easy drinking wine to pair with food. The mixture is generally 50/50, with the Sommerg'spritzter being prepared with a larger proportion of water.

Group of yeast strains that are predominant throughout the fermentation and evolve more intensively during the maturation of red wine. Brettanomyces is an aroma that is gamey, or reminiscent of stable or the sweaty saddle of a horse, and can be a positive impression when well intergrated. If the brettanomyces is too intensive, then it is considered a wine fault.

Refers to a high quality wine produced in minute quantites, that command high prices and usually come from small wine estates. The trend for garage wines began in the 1990s.

The gelling agent used to clarify wine.

The Gemischte Satz, or field blend, is quite the opposite if a blended wine (where the finished wines are blended together). Here different grape varieties are planted together in the same vineyard, and are all harvested, pressed, vinified and matured together. The Gemischte Satz has a long heritage in Wien (Vienna), and is currently enjoying a revival.

A jovial gathering of people drinking wine in the cellar, a popular weekend pastime when Austrian visit their preferred wine producer.

The Gewürztraminer is an ancient variety that has developed from a wild vine crossing, and is internationally widespread. There are three Traminer varieties in Austria, the Roter Traminer, Gelber Traminer and the Gewürztraminer, and at least one is cultivated in all of the winegrowing regions. The volcanic soils of the Vulkanland Steiermark provide the optimum conditions for this aromatic variety. The wines display a pronounced range of aromas, often reminiscent of wild roses and citrus fruit. Traminer wines are usually soft and always rich in extract, with a delicate residual sugar that is in balance with a bitterness so typical of the variety. Traminer can also produce sweet wines with great aging potential.

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.

Refers to the trivalent, valuble alcohol, that is a natural occurance, that is particularly noticable in alcohol rich wines as the 'legs' or 'tears' on the inside surface of the glass.

As in sport, the gold medal is awarded at a wide range of wine competitions and tastings.

The Goldburger is a new crossing from the varieties Orange grape x Welschriesling (Riesling Orange), created by Prof. Dr. Fritz Zweigelt. Nowadays it is rarely cultivated, or used in sweet wine production.

This indigenous Italian grape variety is likely related to the Gelber Muskateller. It was first adopted among the permitted varieties for Austria in 2018.

An old, no longer cultivated white wine variety with a particularly high yield. The English term comes from the French description of Gouais blanc, and its original name in German is Heunisch, and probably derives from the hunnic grape varieties.

The scion (of a European quality variety) is usually grafted onto the phylloxera-resistent rootstock by machine in the nursery, and then taken into a greenhouse.

First or classed growth is the term usually reserved for French wines (e.g. in Burgundy), and in Austria, it is the description for a great, top Qualitätswein (quality wine).

The grape berry fruit, consisting of the skin, fruit flesh and pips.

The larvae or caterpillars of the European grapevine moth and the vine moth, and undesired vineyard pest.

Traditional description for the large basket that was attached to one's back and used to transport the harvested grapes.

The sweet aroma or flavour of the (still) unfermented wine, that is reminiscent of grape juice.

Grape must concentrate may be used to chaptalize or sweeten the wine.

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.

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 premature drying out of the grape stem, thus impeding the supply of nutrients to the grapes.

There are eleven ampelography groups sigificant in the Vitis vinifera subspecies. The main differences are between early and late ripening varieties. There are also categories for indigenous and international varieties. In Austria, the following grapes varietes are classified for the production of Qualitätswein (quality wine). White wine varieties: Blütenmuskateller, Bouvier, Chardonnay (Morillon), Frühroter Veltliner (Malvasier), Furmint, Goldburger, Goldmuskateller (Moscato Giallo), Grauer Burgunder (Pinot Gris, Ruländer), Grüner Veltliner (Weißgipfler), Jubiläumsrebe, Müller-Thurgau (Rivaner), Muscaris, Muskateller (Muscat Blanc à Petits Grains, Gelber Muskateller, Roter Muskateller), Muskat-Ottonel, Neuburger, Roter Veltliner, Rotgipfler, Sauvignon Blanc, Scheurebe (Sämling 88),Souvignier Gris, Sylvaner (Grüner Sylvaner), Traminer (Gewürztraminer, Roter Traminer), Weißer Burgunder (Weißburgunder, Pinot Blanc, Klevner), Weißer Riesling (Riesling, Rheinriesling), Welschriesling and Zierfandler (Spätrot). The red wine varieties are: Blauburger, Blauer Burgunder (Blauer Spätburgunder, Blauburgunder, Pinot Noir), Blauer Portugieser, Blauer Wildbacher, Blaufränkisch, Cabernet Franc, Cabernet Sauvignon, Merlot, Rathay, Roesler, Rosenmuskateller, Sankt Laurent, Syrah and Zweigelt (Blauer Zweigelt, Rotburger).

Grauburgunder is the link connecting Pinot Noir and Pinot Blanc, and was probably brought to Austria during the 14th Century. The grapes are susceptible to higher sugar levels and if very ripe, the colour of the grapes is a deep, golden yellow colour with light red reflections. The Pinot Gris wines are quite versatile, ranging from clean table wine (e.g. Pinot Grigio) to a more international style with malolactic characters and oak barrel maturation, to high quality dessert wines.

Description for very good or great wine.

Refers to a green or herbaceous notes or taste of a wine, often with unripe grapes or particular to certain varieties (e.g. Sauvignon Blanc and Schilcher).

The deliberate planting of greenery between the rows of vines, which is necessary in certain steep slopes or terraced vineyards, to reduce the risk of flooding or water-logging after heavy rainfall, was well as erosion. See erosion.

Measures taken in viticulture. Green plant matter, which has a flat root system and produce nitrogen, is specifically planted between the vine rows to prevent erosion, amongst other benefits.

Grey or black rot is a grape condition, when unripe grapes are infected with the destructive form of Botrytis Cinerea.

The highest official classification for a Ried (single-vineyard).

Wines bearing this supplementary designation must satisfy the criteria for Reserve wines, but white wines may not be submitted for a Federal Inspection Number until 1 November of the year following the harvest, and red wines may be submitted as of 1 May of the second year following the harvest.

Sekt with protected designation of origin (Sekt Austria (PDO)) and Qualitätsschaumwein (quality sparkling wine) with protected designation of origin (Qualitätsschaumwein g.U.) may only be marketed in conjunction with the terms Sekt Austria (PDO), Sekt Austria Reserve (PDO) and Sekt Austria Grosse Reserve (PDO), and in compliance with established criteria.

This is the sediment of the dead lees, yeasts and other deposits that have gathered in the bottom of the tank or barrel. These deposits may also be cleaned and distilled into yeast brandy, in Austria is known as the Gelägerbrand, Glögerbrand or Hefebrand.

This variety is an old European quality wine variety, and is a natural crossing of Traminer x Österreichisch Weiß. Although it is no longer a significant variety in Austria, it has become popular in Germany (where it is called Silvaner). The wines are generally quite neutral and soft in taste, yet pair well with food.

Undisputedly the most important white wine variety in Austria (with approximately a third of the total vineyard area). The Grüner Veltliner is predominat in Niederösterreich (in the Weinviertel and along the Danube) and Vienna. The spectrum of styles range from the base for sparkling wine production to light-bodied, youthful and quaffable wines to rich, quite exceptional vintage wines and nobly sweet dessert wines especially as Ice Wine). All styles of Grüner Veltliner share the recognisable mix of fruit (apple, pear, quince) and spice (characteristic pepperyness and nuances of nut). The synonym of Weißgipfler, and although rarely used nowadays, takes its name from the pale, white-coloured buds.

An internationally widespread form of vine-training system (two canes and two spurs).

Also known as a girasol, this rotating special metal crate is the mechanised form of riddling, used in the production of traditional method sparkling wine-making.