Glossary

Roman formula for the sensoric wine tasting procedure, based on the colour (eye), odour (nose) and sapour (taste).

Cabernet Franc is an age-old variety that probably originates from a wild vine. The variety became an acknowledged Austrian Qualitätswein variety in 1986. The wines generally display herbaceous notes, pepper pods and cassis fruit characters.

Cabernet Sauvignon is an old Bordeaux variety, that took Austria by storm in the 1980's. If not fully ripe, the wines display unripe notes of green pepper, stinging nettle and cassis, yet with fully mature grapes, the results are of more spice and chocolate. Ther variety always has notable, gripping tannins and are usually aged in small oak barrels. Most Cabernet Sauvignon is blended with Merlot or Blaufränkisch, or other red wine varieties.

Old term for Kabinett wines.

The type of soil was once on the shores of the primordial ocean. In Austria, calcareous soils are found on the Nussberg in Vienna, as well as in the Thermenregion, on the Leithaberg and in certain sites in the Südsteiermark, and give white wines mineral notes.

A useful aid in cleanly cutting the capsule off the bottle (usually of plastic, aluminium, tin foil or zinc).

A glass bottle that comes in different bulbous forms, and is used in serving, aerating and decanting wine.

Sweet aroma and flavour, reminiscent of malt-flavoured sweets.

The common term for carbonic acid (carbon dioxide), which is formed during the alcoholic fermentation and the malolactic fermentation. Due to the fact that fermenting gases are heavier than air, it can be a potential health hazardous in the cellar during fermentation. CO2 is a colourless gas often added to white wines during bottling to enhance freshness. In the production of sparkling wine, carbon dioxide is produced during the second fermentation and is responsible for its characteristic mousseux.

The common term for carbonic acid (carbon dioxide), which is formed during the alcoholic fermentation and the malolactic fermentation. Due to the fact that fermenting gases are heavier than air, it can be a potential health hazardous in the cellar during fermentation. CO2 is a colourless gas often added to white wines during bottling to enhance freshness. In the production of sparkling wine, carbon dioxide is produced during the second fermentation and is responsible for its characteristic mousseux.

A fermenting process triggered by enzymes with whole, healthy grapes. This wine-making operation is particularly popular when producing young and fruity red wines.

A fermenting process using whole, healthy grapes that are placed in an enclosed (steel) tank and covered with carbon dioxide and refrigerated. After a few days, the fermention process is triggered by enzymes within the individual grapes. This outcome is young and fruity red wines with low tannins and colour intensity. This method is usually used in the production of Beaujolais Nouveau, Pinot Noir and Zweigelt.

The treasures of the historic Carnuntum vineyards are remarkable – especially the Zweigelt-based red wines that reflect regional typicity. The red wine assets range from lush and fruity Rubin Carnuntum to powerful cuvées. read more

A cartridge filter is used in the wine-making operation of filtration, or to remove undesired, cloudy particles from the must or wine. The following types of filters are common; depth or sheet filtration, kieselguhr, membrane or cartridge filters, rotary drum vacuum filter, pressure leaf filter, centrifugation, cross flow or tangential filtration.

Vessel made of oak for the fermentation and maturation of wine.

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

Mostly subterrenean room used for the storage of wine.

The purchase of wine directly from the producer. This accounts for some 20% of all wine sold in Austria.

Dark, almost black mould that occurs in wine cellars with high himidity, and thrives on the floating wine elements and regulates the humidity.

The ideal temperature for storing wine lies between 8 °C and 14 °C. The lower the temperature, the slower the wine will develop, and likewise, if the temperature is too high, or there is a significant change in temperature, then there is the risk of oxidation.

A reasonable estimate of the length of time, that a wine remains pleasurable to drink, and can be extremely subjective and individual. Yet the main factors are alcohol, residual sugar, acidity, tannin and most significantly, the maturity of the grapes.

Also known as a separator.

Following the blessing of the wine, the young wine may be opened, toasted to and tasted.

The common term form for calcium compounds, for example carbonic chalk (calcium carbonate), used for the deacidification of wine.

The French verb that describes the careful warming of the red wine, bringing it to room temperature (chambre = room).

Also a term used for Sekt or sparkling wine.

The Chaptalization of wine, as defined by the addition of sugar beet (sucrose) to the grape must, to increase the alcohol strength of the wine. The maximum permitted limit for chaptalization of Austrian Qualitätswein (quality wine) is 3.4kg of sucrose to 100 lites of grape must, which equates to a maximum increase of 2% alcohol by volume.

The Chaptalization of wine, as defined by the addition of sugar beet (sucrose) to the grape must, to increase the alcohol strength of the wine. The maximum permitted limit for chaptalisation of Austrian Qualitätswein (quality wine) is 3.4kg of sucrose to 100 lites of grape must, which equates to a maximum increase of 2% alcohol by volume.

The Chaptalisation of wine, as defined by the addition of sugar beet (sucrose) to the grape must, to increase the alcohol strength of the wine. The maximum permitted limit for chaptalisation of Austrian Qualitätswein (quality wine) is 3.4kg of sucrose to 100 lites of grape must, which equates to a maximum increase of 2% alcohol by volume.

Jean-Antoine Claude Chaptal, the French chemist and Home Secretary in Napoleons government, discovered the method of increasing the alcohol level of a wine by the addition of dried sugar (from sugar beet) to the must. Chaptalization is named after him.

The character or style of a wine, the dependant factors being variety, vineyard, climate and vinification.

This globe trotting variety is matured either in the classic style in stainless steel or in the more international style with malolactic fermentation and barrel maturation. With classic Chardonnay, the pip fruit tends to dominate, over elegant and herbaceous flavours. When aged in oak barrels, the fruit characters are enhanced with creamy and buttery notes. Chardonnay is also ideal for the production of nobly sweet wines. The variety is cultivated in all Austrian winegrowing regions and is also known as the Morillon in the Steiermark.

See also Methode Charmat. In this sparkling wine-making operation, the second fermentation occurs in a pressure tank, and is also known as the tank method.

Chlorosis is a vine illness or condition, that leads to the yellowing of the leaves as the production of chlorophyl is inhibited. Causes are often insufficient levels of iron on lime-rich soils or poor drainage.

The common wine tasting term describing the wine's viscosity, as these "church windows" run slowly down the inside surface of the glass. This is caused by the contents of the wine, such as glycerine, extract and sugar. The more pronounced the legs, the higher the concentration and extract of the wine.

An association of producers for the production, quality, protection and heritage of Ausbruch sweet wines in the town of Rust.

One of the most important acids, that only occurs in small quantities in the grapes or wine. If a wine should lack natural acidity, the EU permits the addition of citric acid in the climate zones B and C.

Concerning wine, the terms ‘Klassik’ or ‘Classic’ are only permitted for vintage wines with the best characteristics expressing their varietal character and origin (excluding Prädikatswein). In the case of wines with the designation ‘Weststeiermark DAC’, terms such as ‘Klassik’ or ‘Classic’ are only permitted for wines of the Gebietswein (regional wine) category bearing the traditional name »Schilcher«.

The Austrian classic grape varieties are Grüner Veltliner, Riesling, Weissburgunder, Blauer Zweigelt, Blaufränkisch and so on.

EU wine legislation classifies the following categories, wine without geographical indication (Wein), wine with Protected Geographical Indication (Landwein) as well as wine with Protected Designation of Origin (Qualitätswein). The Österreichischen Traditionsweingütern association also have their own vineyard classification.

This is the permitted description for a wine style, but not a legal term. These are usually wines with medium alcohol levels that display varietal characters and no or subtle aromas of oak barrel maturation.

A type of soil that retains moisture, that prevails in Mittelburgenland. The soil is one of the three natural quality factors in viticulture, along with the vineyard site and the microclimate. There are divided into three soil horizons, A, B, and C. The following types of soils prevail in Austria; loess, sand, loam/marl/clay, primary rock, shale, limestone, brown earth, black earth and basalt.

Describes a wine without any negative taste.

Describes a clean and pure wine without any aromatic or taste fault.

A bright and clear wine.

A completely clear and bright wine.

The term climate refers to the sum of the influences and elements of the weather, such as temperature, sunshine hours, rainfall, amongst other factors, that occur over a longer period of time, as opposed to short term or current weather patterns. We differentiate between the macroclimate (the large climatic zones), the mesoclimate (climatic influence of the individual states or regions), and the microclimate (the local cliamte in the single-vineyards or sites). Austria has three major climatic zone, these being the continental climate, the Pannonian climate and the Mediterranean climate.

A clone is the resulting offspring of a grape vine by asexual reproduction, and is genetically identical to its parent. Nevertheless, mutations of a variety do occur over time, and in Austria, the Viticultural School in Klosterneuburg is particularly active in this field.

Restrained wine without clearly recognisable aromatic characters, often the case with young, high quality wines, or wines shortly after the bottling (bottle shock), and the wine usually improves with aeration.

Alongside the traditional natural cork closure, there is also a wide range of alternative closures available on the market, which have appeared in recent years. These are the screwcap closures, glass closures, plastic cork closures, agglomerate corks and combination corks (agglomerate with two layers of natural cork), as well as the crown cork or cap closure.

Refers to a wine that is not (yet) bright and clear, or a wine that has gone hazy.

A wine fault, when the wine is cloudy or hazy, with either white, black or brown curd-like floating matter.

The alcoholic fermentation converts the available sugars in the grape must into alcohol and carbon dioxide, with brewer's yeasts (Saccharomyces cerevisiae) as its catalyst. During this process, heat is produced, along with carbon gases, that need to be released. (Grape must + yeasts = alcohol + carbon dioxide + heat).

Cold maceraction or cold soak is the cooling of the grapes during the maceration to below 18 °C, thus preventing the fermentation and the process helps to draw out the aromas, colour extract and tannins (particularly with red wines).

Important wine-making operation during fermentation, with the purpose of controlling the fermentation or arresting the fermentation (particularly with white wines), but also for the removal of tartrate crystals (cold stabilisation). There are various methods used for cooling the grapes, must or wine.

This refers to a large vineyard area that is often shared by a large number of neighbouring producers, and are situated within a winegrowing region or commune. The character of the wines is usually similar, and although the term Grosslage is less common in Austria than it is in Germany, there are examples in the Weinviertel (Matzner-Hügel), Mittelburgenland (Goldbachtal), Wagram (Klosterneuburg), and Vienna (Nußberg).

In wine tasting, we differentiate between the depth and the shade of the colour. With red wines, the core and the hue (edge) are also considered. Generally, white wine gains a darker shade with bottle age, and red wine becomes lighter over time.

A wine that displays an array of aromas and flavours.

describes a wine with a wide spectrum of aromas.

Concentrated grape must alternative to sugar beet (sucrose) for use in chaptalization. In some EU countries, Rectified Concentrated Grape Must (RCGM) is used, see chaptalization.

French term for a wine expert

The alcoholic fermentation converts the available sugars in the grape must into alcohol and carbon dioxide, with brewer's yeasts (Saccharomyces cerevisiae) as its catalyst. During this process, heat is produced, along with carbon gases, that need to be released. (Grape must + yeasts = alcohol + carbon dioxide + heat).

A temperature-controlled or cool fermentation is an important measure in quality, particularly for white wines. At a temperature of 18° to 20° Celsius, the fermentation process is slower and more consistent, with reduced loss of alcohol and aromas. This is achieved by the continuous stream of flowing water along the cooling hoses in the tanks or casks, or by refrigerated in double-skin tanks.

The product used for treating wines with hydrogen sulphide odour or the smell of rotten eggs.

Internationally widespread form of vine training system (with wires) with a specific method of pruning.

A wine fault that displays an undesirable mouldy, musty smell and taste. The cause is the presence of trichloroanisole (TCA), and we differentiate between the classic (unmistakable) cork taint, and a subtle taste of cork, and the latter often suppresses the fruit of the wine and can be difficult to detect.

The German word "stoppelt" refers to a wine with cork taint.

Natural bottle closure made from the bark of the cork oak. Natural cork has the benefit of being flexible, allows a certain amount of airflow, and generally has a positive image. The disadvantages are the risk of cork taint, the high price, its susceptibility to the cork moth as well as its limited lifespan. Further types of cork closures are, amongst other forms, the agglomerate cork and the combination cork.

The results are loose-berried grapes and reduced yield. The varieties that are particularly susceptible to coulure are e.g Muskat Ottonel, Neuburger, Sankt Laurent.

Taste impression for quite an acidic, dry, usually fruity and racy wine.

Method in vine breeding, with the intention of creating a new variety (cultivated vines) that has more positive characteristics and increased hardiness in the new crossing (new cultivation).

Cru is the French term for the single vineyard or classed growth.

The grapes are usually crushed after destemming, to ease the flow of juice.

This is the process of mechanically freezing healthy grape material by refrigeration, in order to produce (a form of) ice wine.

High quality, predominantly expensive wine, that is produced in small quantites from renowned producers.

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.

The French term that describes the blending of wines (cuve is French for enclosed vat or barrel), and the wine blended can be from different varieties, vineyards or vintages.