Glossary

Wine-making operation of removing the clear wine from the settled sediment or lees.

wine-making operation of removing the clear wine from the settled sediment or lees.

The removal of the clear wine from the sediment in a tank or barrel. The wine is taken off the gross lees and cloudy particles.

Describes a wine with robust acidity and vibrant spice.

Dried wine grapes (raisins), the colloquial term for the dried grapes used for Trockenbeerenauslese.

A new crossing from Klosterneuburg from Blauburger x (Seyve Villard 18-402 x Blaufränkisch), which is named after the second director of the viticultural school in Klosterneuburg, Emmerich Ráthay (1845-1900). The variety was classified as a quality grape variety in 2000 and is favoured (particularly by certified organic wine producers) for is resisitance against mildew and cold frosts. Yet the variety is still quite insignificant.

In the EU, must may be chaptalized by using rectified concentrated grape must (RCGM), or to sweeten the wine. In Austria, this is seldomly practised.

red wine is made from black grape varieties, having spent a prolonged time in contact with the skins during maceration and fermentation, to increase colour intensity and tannin.

The basis for quality in the vineyard, the so-called "unwritten law" in viticulture. The higher the yield, the lower the quality, and vice versa, and generally a rule of thumb is to leave eight bunches of grapes per vine.

The grapes are divided up on the vine, so that the lowest part of the grapes can be cut off before they can ripen.

Sulphur is an age old method of aiding reduction, yet nowadays producers work with gas.

During a wine tasting or wine competition, a reference wine is tasted beforehand to calibrate the tasters' palates.

If there is insufficient hygiene during the fermentation, the remaining residual sugars can accidentally referment in the bottle. This is visually recognisable from tears on the inside of the bottle, or on the palate, there is an typical sensation of carbon dioxide.

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 process is also known as regrafting an existing vineyard. Here, a scion or single bud of the new grape variety is grafted onto the existing rootstock or shoot of the existing vine. The advantage is that the existing and established root system remains intact.

This process is also known as regrafting an existing vineyard. Here, a scion or single bud of the new grape variety is grafted onto the existing rootstock or shoot of the existing vine. The advantage is that the existing and established root system remains intact.

The term 'Reserve' may only be used for Qualitätswein (quality wine) with a minimum alcohol level of 13%. The application for a Federal Inspection Number may not be submitted before 15 March following the harvest for white Reserve wines and 1 November in the year following the harvest for red Reserve wines. In the case of certain regionally typical DAC wines, the application date can often be later.

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

Refers to the remaining sugar content of the grapes or must that has not been fermented into alcohol, and is the result of a natural or deliberate arrest of the fermentation.

Refers to the remaining sugar content of the grapes or must that has not been fermented into alcohol, and is the result of a natural or deliberate arrest of the fermentation.