Our Wine
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7 Elements

Austria’s wines are now highly prized both by wine experts and wine lovers all around the world. There is a distinctive tension common to all these wines which should be emphasised, based on seven factors. Read more

Strategy for origin marketing

The category Qualitätswein stands at the centre of the Austrian wine industry's marketing strategy. Read more
Wines & Wineries
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Producers

Our database contains detailed information on around 4,000 wine producers. You can access specific information by using the search fields provided. Read more

Wines

Austrian winegrowers make their own wines at all levels of quality, and for all occasions. Use our database to find your favourite. Read more
Press & Media
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Austria’s red revolution

Whether Zweigelt, Blaufränkisch or Sankt Laurent, now is the best time for exploring the fascinating world of Austrian wine. Read more

Gallery

The Austrian winegrowing country from its best side. Images that make you want more, available to view and download. Read more
Events & Promotions
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VieVinum 2024

All eyes were on Vienna! Between 25 and 27 May 2024, 500 Austrian wineries exhibited their products in Vienna’s Hofburg, which welcomed more than 1,200 wine experts from 58 countries, making this year’s VieVinum a record-breaking event. Read more

ProWein 2025

From 16th to 18th of March 2025, Austrian Wine will have its biggest international appearance of the year at ProWein in Düsseldorf. Wineries from all over Austria will present wines from all wine-growing regions at the most important wine fair in Europe. Read more

Mapo Tofu
Vegan

Three fiery spices dominate this tofu dish, which according to legend comes from Chengdu in the Sichuan province of China: chili, black pepper and the numbing electrifying effect of Sichuan peppercorns. In the vegan version, minced meat may be replaced with shiitake mushrooms.

The picture shows the dish mapo tofu and a glass of red wine. — © Austrian Wine/Blickwerk Fotografie

Pairs well with

The most convincing accompaniment could very well be a soft Zweigelt with lots of dark, fresh cherry fruit, which blends harmoniously into the whole spectrum of flavours of the dish and easily copes with the chili.
Classic Blaufränkisch is equally suitable, but its tannins should be restrained or very smoothly integrated.
The robust fruit of a Grüner Veltliner in the Smaragd category plays nicely with the spice and softens it a bit, which makes the tofu come out a bit more.