The diversity of landscapes in Austria's wine country is reflected in the multifoliate nature of its many distinctive styles of wine. Attractive themes they all tend to share are well-balanced fruit acids and pronounced aromaticity, for which they can thank – among other factors – Austria's unique climate with its dramatic temperature swings between warm days and cool nights.
Among white wines the bandwidth reaches from light, dry and refreshing through opulent, dry and powerful to the most nobly sweet dessert wines. Red wines run the gamut from youthful and elegant to magisterial and opulent – and then there are Austria's sparkling wines, which come in a wealth of various styles.
Seen from the stylistic angle, primary fruit flavours will claim the foreground in some Austrian wines, while with others one finds the mode of élevage (perhaps in barrique, or with long lees contact) more of a factor. This vast range of possibilities provides a marvellous playground for matching wines with foods. Connecting all of the dots would be an attractive assignment, but in order to remain just a bit manageable, we have arranged this wide variety into ten types of wine, which also make for a perfect sequence on the menu.