The language of wine contains a wealth of meanings that are not all too familiar, particularly the technical interpretations. The glossary describes and offers an explanation to the most common terms.

wine made from American native vines or inter-specific hybrid varieties

Uhudler is the umbrella term for these diverse varieties, that are used in the cultivation of this type of wine (predominantly in the winegrowing region of Eisenberg). The wines display pronounded aromas of wild wood strawberries and raspberry.

natural evaporation of wine, especially from oak barrels

The smaller the barrel, the larger or greater the evaporation of the liquid, due to the larger percentage of surface area to volume. If wine bottles are stored for a long period of time, the wine may also evaporate.


A tasting term that refers to the unbalanced or unharmonious taste of a wine, often when the acidity or tannins are too sharp or dominant.


Refers to a slightly faulty wine, where the aromas do not seem clean.


High quality wines (particularly red wines) are not often filtered, thus preserving its taste and natural colour. To support the natural stabilisation of such wines, a longer maturation in oak is often recommended.

ungrafted vines
refers to vines that are planted on their original rootstocks

There are still some isolated places in Austria, where there are ungrafted vines that were not devastated by phylloxera. Inter-specific hybrids are also ungrafted vines.

describes an unbalanced wine lacking harmony

Often a description for youthful wines that are not yet approachable, or where the individual components (alcohol, acidity, tannin and residual sugar) appear unbalanced on the palate.

unpleasant lactic aroma

A wine fault that is often caused by an improper malolactic fermentation. The wine displays an unpleasant aroma of milk, butter, yoghurt or cheese.


An unripe wine with a grass-like character.

untypical aging note
untypical aging aroma

Regarded as a wine fault, UTA describes slightly musty, rapidly developed and non-expressive aromas. The probable causes are usually poor vine nourishment, vine stress or too high a yield.


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