Glossary

describes a wine with a powerful body, sufficient extract and ample acidity

Anglicised term for a wine or other beverage packaged in an inert, plastic bag and a reinforced cardboard box.

A tasting description to denote harmony, usually referring to balanced alcohol, residual sugars or acidity levels.

Harmony of fruit, sweetness, alcohol, acidity and tannins.

A tasting description for subtle aromas, that are soft and supple, reminicent of balsamic oil.

The Balthasar is a large format bottle capable of holding 12 litres of wine, or sixteen 75cl bottles.

The most visible sign of Austrian Qualitätswein (quality wine) is the red-white-red flag on the top of the bottle capsule or screwcap closure. Traditionally, this signal for quality was a paper sticker, but nowadays, it is incorporated into the capsule or screwcap design.

The measurement of pressure (1 bar = 14.5psi) in a bottle of Champagne or sparking wine.

There are a wide range of barrel sizes used in Austria, and many traditional sizes that are hardly found any more. Producers tend to prefer the small oak barrel (225 litres) for high quality wines.

The term for a small oak barrel, usually with a capacity of 225 litres, which affects the taste profile of the wine with differing grades of toasting and natural aeration. The term 'Barrique' also denotes larger barrels, such as the burgundian 300 litre. Wine matured in oak barrels are often recognisable by roasting aromas, as well as vanilla, chocolate, cocoa, coconut, leather and smoked bacon.

The term for a wine that has fermented dry, and is the basis for the second fermentation in the production of sparkling wines.

Bentonite is a montmorillonite clay used as a fining agent for wines.

A tasting term depicting the aroma and taste of bitter almonds, (a wine fault caused by unsuccessful blue fining).

Austrian wine-producing region, that include all vineyard areas in the federal states of Upper Austria, Salzburg, Carinthia, Tyrol and Vorarlberg.

Environmentally conscious production methods

The concept of biodynamic agriculture is based on the work carried out by the Austrian anthroposophist Rudolf Steiner in the 1920s. A self-contained, self-sufficient farming cycle is considered the ultimate goal of biodynamic wineries. Within the Austrian wine industry, there are two key organisations operating under private law that provide member wineries with codes of practice: Demeter and respekt-BIODYN. An EU organic certification is a prerequisite for agriculture to be classed as biodynamic.

Describes a bitter or astringent wine, often caused by the grape pips, stalks, or stress from sunshine with white wines.

The Austrian diminutive form describing an unpleasant, bitter taste in wine.

Black or bunch rot is a grape condition, when unripe grapes are infected with the destructive form of Botrytis Cinerea (as a result of hail, vineyard pests or bad weather).

Denotes the essence or liquor of blackcurrants, and cassis is a popular description for the aroma of Cabernet Sauvignon wines.