Glossary

Sensory term for a wine with a lactic acid aroma, reminiscent of butter, milk, yoghurt or cheese.

A mild and stable acid type, that is produced during the malolactic fermentation (MLF).

The bacteria responsible for the conversion of malic acid into lactic acid and carbon dioxide.

"The positive description of the aroma components that derive from the grape. The various types of aromas, ranging from floral, fruity, spicy and so on, are listed in the aroma wheel. Both the bouquet in the nose and the retronasal aroma perception at the back of the throat, often described in English as the flavour.
We sub-divide the aromas into three categories, the primary, secondary and tertiary aromas or bouquet. Primary aromas refer to the fruit flavour components found in the grape, and which upon tasting, are recognisable with aromas present in the finished wine. We speak of wine-like or grapey aromas, and often you can recognise the character of the grape variety from a particular scent of berries, fruit, petals or flower, for example the intense rose petal aroma in Traminer. The secondary aromas come from the winery, and are aromatic components that derive from grape handling, fermentation and the maturation of the wine. You can even refer to the smell of fermentation, or detect wine faults (such as too much sulphur dioxide) yet the more desirable aromas include roasting or toasting and vanilla from oak barrel aging. The tertiary aromas are those that develop with bottle aging, a typical example being the development of the petrol note with maturing Riesling. Again, wine faults may also be included, the most common being cork taint".

Refers to a wine with a minimum must weight of 14° KMW, and that originates from a winegrowing region. The maximum permitted yield applies to Landwein (land wine) and in EU wine legislation, the correct term is a wine with Protected Geographical Indication.

Lateral shoot growth on the vine, which also contain grapes, that are usually removed or cut off.

Lateral shoot growth on the vine, which also contain grapes, that are usually removed or cut off.

Describes a wine without much body, one that is also lean and thin, yet in certain instances is perceived as being elegant.

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.

Bâtonnage is the French term for the regular lees stirring in the tank or barrel.

Bâtonnage is the French term for the regular lees stirring in the tank or barrel.

The great white wines come from chalky soils of the Leithaberg DAC area. But also the Blaufränkisch growing throughout this area matures into fine terroir wines - like the red Leithaberg DAC. Read more

Refers to designation of origin, that was introduced for powerful white wines from the 2009 vintage. Here the regional typicity is more relevant than the grape varieties, and chalk and shale soils dominate the Leithaberg DAC wines. The red wine (predominantly Blaufränkisch) also displays mineral and spicy characteristics.

The last impression of the taste of a wine, also called aftertaste or persistence.

Also called aftertaste or persistence
 

The level of the wine in the bottle, and an important factor with older wines, where the good levels are important to avoid oxidation.

A light wine with low alcohol.

French-origin oak used in the construction of oak barrels, generally more common for Cognac than wine production.

Describes a thin and light-bodied wine with low alcohol and little extract.

Describes a light-bodied, refreshing and often spritzy wine with zesty acidity.

This distinctive yellow type of soil with a fine sediment is prevalent in Wagram, the Weinviertel and in many other winegrowing regions in Austria.

Tasting term used to describe the length of the wine.

Sophisticated form of vine training system, where the canopy is trained in a Y-shape.