Sweet Austrian wines feature the highest levels of Prädikat: Beerenauslese, Trockenbeerenauslese, Strohwein, Schilfwein, Eiswein – with expressive, velvety-fruit aromas and flavours – and the noble, sophisticated Ruster Ausbruch, with its centuries-old tradition.
These sweet wines are rare, characterised by their residual sugar sweetness, highly concentrated acidity, and often with the incomparable aromas and flavours of botrytis cinerea. Burgenland, with its extraordinary microclimate around Lake Neusiedl almost seems as if it was selected especially for the creation of these wines, particularly in the Seewinkel area. But other wine-growing regions produce special vintages of Prädikatswein as well: for example, in Großriedenthal, where grapes used for Eiswein find the best possible growing conditions; or in the area along the Danube river, where Riesling and Grüner Veltliner show richness of finesse. Austria's famous sweet pastry dishes, such as the popular classics Apple Strudel and Salzburger Nockerl, are best suited to accompany these wines. For those who prefer savoury foods, sweet wines and mature blue cheeses make an ideal match; and of course, gourmets from all over the world enjoy these wines with terrines of fois gras – with or without truffles. The small range of noble sweet red wines fits well with chocolate desserts, especially the famous Austrian Sachertorte.