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The international trend towards red wine has also made a considerable mark on the Austrian wine industry, in terms of the evolution of supply and demand. Full-bodied wines combining good concentration, complexity, depth and ageing potential are being recognised with both national and international awards.

Rich red wines are currently causing quite a sensation – either as monovarietal single-vineyard wines (Riedenwein), or as cuvée blends in which the moderate use of oak doesn’t mask the wine’s flavour. Despite their élevage in barriques, these top-quality red wines still manage to retain their depth of fruit and the characteristics of their terroir. The good news in all of this is that typical Austrian grape varieties such as Zweigelt, Blaufränkisch and Sankt Laurent have found a firm place alongside classics like Pinot Noir and other international grape varieties, e.g. Cabernet Sauvignon. The leading region for these native varieties is Burgenland, but Niederösterreich (e.g. Carnuntum and the Thermenregion) and Wien also produce some internationally acclaimed wines from these varieties. When it comes to the dinner table, these premium red wines all complement roast joints, lamb, steak and any type of stewed meat dishes outstandingly, as they benefit from the pronounced fruit and dense structure of Austrian red wines.