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D3 Wines of the World Stage 2 > 12 - Austria > Flashcards

12 - Austria Flashcards

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1
Q

Describe the climate of Austria (4)

Outline how its regions differ (3)

A

Most grape growing in east along the relatively flat areas near the Danube and the Pannonian plain

Cool, continental climate with spring frost an issue in many areas

Water stress in low rainfall years - poor soil

Spring frost an issue, winter freeze occasionally

Nierderosterreich –> Weinvirtel - cool northerly breezes or cold air from Alps

Burgenland - warmer due to Pannonian plain, Neusiedlersee provide some, limited moderation and mist

Steiermark - warmed by the wind from Adriatic, hail can be an issue

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2
Q

What are two most common soil types and which varieties are usually planted on them?

Which other soil types are present?

A

Thin soil over rock e.g. granite or gneiss –> Riesling

Richer soil e.g. loess –> Gruner (needs more water)

Other soils: limestone, schist (both in Leithaberg) gravel, volcanic material (Styria, parts of Kamptal)

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3
Q

Outline trends in vineyard management including:

  • training systems
  • methods of harvesting
A

Training

Lenz Moser - cordon, high trained, enables machine harvesting and low maintenance, best suited to high vol - why?

Guyot with VSP has become more popular –> focus on quality production

Harvesting

Machine harvest popular except for slopes/terraced vineyards around Wachau, Kremstal, Kamptal –> terraces require 3-5x labour hours as flat land

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4
Q

Why is the % of organic vineyards relatively high?

A

14% organic + 9% sustainable

Moderate rainfall 450mm in Weinviertel to 850mm in Steiermark

Low disease pressure

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5
Q

Compare max and average yields

A

Max is 67.5

Average is 49 –> focus on quality

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6
Q

Outline Austria’s five most planted grapes

A
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7
Q

Describe the characteristics of Gruner Veltliner

A

Needs water –> loess

Very vigorous - soil type, canopy mngt

Thick skins - avoid excessive skin contact

Dry, med(+)-high acid

  1. Citrus and green fruit, acceptable-good, inexpensive
  2. Pronounced peach, ageable, VG-outstanding, premium
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8
Q

Describe the characteristics of Zweigelt

A

Early ripening - rot

High yielding

Vigorous

Vulnerable to potassium deficiency - grapes wither before ripening

Resistant to frost, rot

Med(+) acid, med tannin, red fruit, range from fruity and unoaked of acceptable-good/inexpensive-mid to full-bodied, oaked and very good/premium

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9
Q

Describe Welschriesling and the related regions/styles

A

High acid

Neutral aroma

Planted in Steirermark - fresh, neutral, unoaked, dry, acceptable-good, inexpensive

Planted near Neusiedlersee - noble rot BA or TBA with high acid, pronounced tropical and dried fruit, VG-outstanding and premium

Also used to make Sekt - high acid, neutral

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10
Q

Describe Blaufränkisch

A

Early budding / late-ripening - generally only found in Burgenland

Thick skin –> rot –> Neusiedlersee

High yields

Range of style including pronounced black fruit, oak and high tannin

Leithaberg DAC and Mittelburgenland DAC in particular

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11
Q

Describe where Riesling is planted in Austria and the styles of wine it produces?

A

Mainly in Niederösterreich

Best on warm sites with thin soils

Dry, high acid, med alcohol, full body, stone + tropical fruit with nuts, honey and petrol after age

VG-outstanding, premium

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12
Q

Describe the typical winemaking process for white wines (6)

A

Aim: preserve fruit and varietal character

Skin-contact optional - aromas and flavour extraction

Neutral vessel with temp control

Malo blocked - difficult anyway due to low pH and retain varietal

No new oak

Fine lees for six months for texture

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13
Q

Describe the typical winemaking process for red wines (3)

A

Lrrge open-top vessels w/ punch downs and pump-overs - scale

Some producers using ambient yeast

Maturation in SST or old oak, often larger, new oak occasionally - acacia also used (no vanilla)

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14
Q

Outline Austria’s wine hierarchy of geographic indicators

A
  • Wein – Wine without Geographic Indication
  • Landwein – Wine with Protected Geographic Indication (PGI)
  • Qualitätswein – Wine with Protected Designation of Origin (PDO) - 90% of production
  • Undergoes gov’t inspection for quality
  • Klassik: vintage and varietal character
  • Reserve: >13% ABV (dry)
  • Pradikat system also: same as Germany excluding Kabinett and including Ausbruch
  • DAC system of 16 regions introduced in 2002
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15
Q

Outline the DAC (Districtus Austriae Controllatus) system

A

16 DACs e.g. Kamptal

Permitted varieties only and have to meet typicity test via tasting panel

Quality hierarchy distinguishes regional (Gebietswein), village (Ortswein) and single-vineyard wines (Riedenwein)

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16
Q

What are the two producer groups attempting to certify quality?

Outline the trademark systems they have created.

A

Österreichische Traditionsweingüter - group of producers in Kamptal, Kremstal, Wagram and Vienna who classify vineyards based on soil type and climate. 81 Erste Lage vineyards which may display 1ÖTW on label (dry)

  • Application to include in law has been made

Vinea Wachau - in Wachau, system of single-vineyard classification based on trademarks (as above) and classification for dry whites:

  • Steinfeder – Fruity with <11.5%; the lightest style.
  • Federspiel – A more concentrated with alcohol ranging 11.5–12.5%
  • Smaragd – Highly concentrated with ripe fruit flavours, >12.5%
17
Q

How large is Niederosterreich? Which sub-regions are located inside it?

A

Largest region - 2/3 white, mainly GV

• Weinviertel in the north
• the regions along the Danube that are west of Vienna (Wachau,
Kremstal, Kamptal and Wagram
• the warmer Pannonian plain in the southeast including Thermenregion

18
Q

Describe Wachau’s growing environment, style of wine produced, and production structure.

A

Growing environment

  • north bank of Danube
  • many vineyard south facing
  • steep, terraced vineyards
  • low rainfall 460mm –> irrigation allowed
  • gneiss for Riesling, loess for GV

Style

  • variety of grapes, Riesling and GV for top wines including single-vineyard

- mainly dry (Noble Rot occasionally but not wanted by most)

  • Dry, high acid, citrus and stone fruit - tropical, light - full, possible for GV >14%
  • VG - outstanding
  • Smaragd cable of ageing for decades

Production

Mostly family-owned estates, co-op Domaine Wachau important too

19
Q

Describe Kremstal’s growing environment and the style of wine produced.

A

Growing environment

  • East of Wachau
  • Warmed by Pannonian plain esp. in vineyards south of Danube

Style

  • GV and Riesling for DAC - dry with med(+)-high acid, med-full body, good-outstanding/mid-premium
  • Black grapes e.g. Zweigelt labelled Niederösterreich (25% of plantings) - med(+)-high acid, med tannin, med body, red and black fruit, VG/mid
20
Q

Describe Kamptal growing environment, style of wine produced, and production structure.

A

Growing Environment

  • Similar to Kremstal, less humidity
  • Warm air from Pan, cool air off Bohemian Massif at night - diurnals

Styles

GV (50% of plantings), Riesling for DAC - HQ

Zweigelt - generally fruity, easy-drinking, oak matured as well

Some PN

21
Q

Describe Wagram’s growing environment and styles of wine

A

Growing environment

  • Both sides of Danube
  • Gently rolling hills
  • Strong warmth from Pan

Styles

Roter Veltliner - full-body, nutty with age

GV - both Klassik and Reserve; dry, high acid, med body, HQ

Eiswein and late-harvest sweet wines

22
Q

Describe the growing environment of and styles produced in Weinviretel

A

Growing environment

  • Largest sub-region so varies
  • Fairly dry 400-600mm
  • Cool breezes from north promote diurnals

Styles

  • GV for DAC (50%) - very peppery due to northerly winds, citrus and green fruit, high acid, med-med(+) body, good-VG/inexpensive-premium
23
Q

Describe the growing environment of and styles produced in Thermenregion, including its four local grape varieties

A

Growing environment

  • Warmth from Pan
  • Not part of DAC

Styles

PN - HQ

Sankt Laurent - med(-) body, med tannin, red cherry, oak, good-VG/mid-priced

Neuburger - floral and spice

Rotgipfler - peach, full body

Zierfandler - peaech, honey, spice (often blended with above)

24
Q

Describe the general climate within Burgenland and the varieties grown.

A

Flat and warm - Pannonian

55% plantings are black grapes - Blau and Zweigelt

Range of styles

GV and Welschriesling most planted white

GV - lesser quality (ripens faster)

Welsch - used for botrytised - can be outstanding

25
Q

Describe the growing environment and wine produced in Neusiedlersee

A

Growing environment

  • Eastern side of lake
  • Shallow lake - humidity, some moderation –> fog in autumn on lake and surrounding marshlands
  • Conditions for NR are consistent each year
  • Warmest region in Austria

Styles

Sweet wine from Welch - usually TBA - sweet, high acid, marmalade/no oak, VG-outstanding/premium

Dry reds from Zwei or Zwei/Blau blend - 100% Zwei for DAC

Klassik - 100% Zwei, red fruit, med acid, med-full body, good-VG/mid

Reserve - >60% Zwei, usually aged in oak, good-VG/mid-premium

26
Q

Describe the growing environment and wine produced in Leithaberg

A

Growing environment

  • Western side of Neu
  • Hills provide diurnals
  • Western shores are humid –> TBA called Ruster Ausbruch
  • Further west is dry and warm

Styles

  • Ruster Ausbruch DAC - TBA from around Rust
  • Leithaberg DAC (red) - >85% Blau, med(+)-high acid, med(+)-full body, HQ
  • Leithaberg DAC (white) - blend or single varietal Weissburgunder, Chardonnay, Grüner Veltliner or Neuburger in range of styles depending on blend, good-VG
27
Q

Why is Blaufrankisch grown so widely in Mittelburgenland?

How is it classified by quality level?

A

South of Leithaberg and exposed to Pan so warm - Blau is 50% of plantings

DAC styles need >85%

  • DAC – typically aged in stainless steel tanks or large oak casks
  • DAC + Vineyard designation – slightly higher minimum alcohol level and typically aged in large oak casks or barriques
  • DAC Reserve – slightly higher minimum alcohol level, a longer minimum time maturing and typically aged in large oak casks or barriques
28
Q

Describe the growing environment in Steiermark.

What kind of wines are made?

Outline the introduction of its DAC system.

A

Growing environment

  • Steep hills and terraces
  • Very cold winters
  • Frost and hail are also an issue
  • Warmed in summer by Adriatic

Wines

Best known for crisp, dry whites for early drinking from Welsch, SB, Weissburgunder at mid-price

DAC system for three sub-regions: range of grapes for region, local specialities specified for villages and single-vineyards

29
Q

What is Wiener Gemischter Satz?

A

DAC for field blend wines from Wien

Most made for immediate consumption locally

Dry and unoaked

Med(+) - high acid, light-body, acceptable-VG, generally cheap but with some premium

30
Q

How has the structure of production in Austria changed in the past 30 years?

A
  • Remains fragmented - 4000 estates
  • Smaller estates have declined while >5ha estates has grown
31
Q

Where is most Austrian wine sold?

A

80% domestic

  • >50% sold hospo including Heurigen which sell local wine, cheaply

20% exported

  • Decline in bulk production in last 15 years
  • Germany largest by far, Switzerland, USA next
32
Q

How did the Austrian anti-freeze scandal impact wine production?

A

Exports fell from 30mL to 5mL in a year

Austrian Wine Marketing Board established

Shift to HQ wine for domestic and export market

Today: 53mL exported and value has increased 3x

D3 Wines of the World Stage 2 (49 decks)

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