While the range of grape varieties is practically endless, the clear leaders are those wines from single vineyard sites made from Grüner Veltliner and Riesling grapes (for example, “Smaragd” wines from the Wachau, and excellent wines from the area along the Danube river or from the Weinviertel).
Very individualistic wines are the robust Zierfandler and Rotgipfler from the Thermenregion, and the complex Weissburgunder and Chardonnay from Burgenland – for example, from the Leithaberg. This category is rounded off by great wines from single vineyard sites in the Steiermark (Styria) – mainly Sauvignon Blanc and Grauburgunder, but also specialities like Neuburger and Roter Veltliner and the “Gemischter Satz” from Vienna in its powerful version.
All of these wines are dry beauties, full-bodied and rich in extracts, density and depth. Apart from classically matured wines, there are also wines matured in small barriques that are enjoying high international standing. The culinary attributes of the wines are as varied as the wines themselves: while they suit veal, rabbit, fowl and a wide variety of fish with hearty sauces, they also fit perfectly to classic Viennese cuisine like Tafelspitz, a juicy, cooked beef; or Schweinsbraten, a crispy, well-spiced pork roast; and of course, the inimitable Wiener Schnitzel, of breaded veal. Those wines matured in barriques go well with modern Asian cuisine and seafoods such as crayfish, lobster and scallops - also with complex sauce.