Austria

Question 1

Describe the Austrian climate

Answer 1

• Generally Cool Continental
• The northern vineyards like Weinviertel are influenced by cool northerly winds
• Vineyards like Steiermark in the south are warmer as there’s more influence from the Adriatic
• In the west, the vineyards on the Danube can get cooler breezes from the Alps
• The vineyards in Burgenland in the east can be influenced by the warmer Pannonian climate.

Question 2

Describe the typical soil types in Austria.

Answer 2

The two major soil types are thin soils over rock (granite or gneiss) and richer soils like loess.
Riesling tends to be planted on thinner soils as it doesn’t require as much water as Grüner Veltliner.
Grüner Veltliner tends to be planted on soils with a high water holding capacity such as loess or clay.

Question 3

Explain what kind of soil Riesling is usually planted on in Austria

Answer 3

Riesling tends to be planted on thinner soils as it doesn’t require as much water as Grüner Veltliner.

Question 4

Explain what kind of soil Grüner Veltliner is usually planted in Austria.

Answer 4

Grüner Veltliner tends to be planted on soils with a high water holding capacity such as loess or clay.

Question 5

What is the height in metres that vines were often trained at using the Lenz Moser system.

Answer 5

1.2-1.4 meters

Question 6

What percentage of Austrian vineyards are certified as sustainable.

Answer 6

3.5%

Question 7

What percentage of Austrian vineyards are following organic or biodynamic practices.

Answer 7

16.4%

Question 8

Grüner Veltliner make up what percentage of plantings in Austria

Answer 8

31%

Question 9

What is the maximum yields per hectare for all Austrian vineyards.

Answer 9

67.5 hL/ha

Question 10

Grüner Veltliner skins contain a specific chemical compound. What aroma does this chemical compound often contribute to wine?

Answer 10

Peppery

Question 11

Give a tasting note for a typical Grüner Veltliner

Answer 11

• medium (+) to high acidity
• typically not oaked
• Range in style from simple with citrus and green fruit aromas made for early drinking, of acceptable to good quality and inexpensive price
• to complex with pronounced citrus and peach fruit aromas, which can be aged in bottle
• very good to outstanding quality
• premium priced.

Question 12

Give a tasting note for a typical Welschriesling

Answer 12

• Usually has high levels of acidity
• can have somewhat neutral aromatics
• Often made into fresh, neutral, unoaked, dry wines,
• acceptable to good quality and inexpensive in price.
• Can be affected by noble rot, and then used for sweet wines production.

Question 13

Give a tasting note for a typical for Austrian Riesling

Answer 13

• Usually dry
• can be full bodied
• medium levels of alcohol
• ripe stone fruit and sometimes tropical fruit flavours
• high levels of acidity
• Ageworthy and can become nutty, honeyed and have petrol notes
• Typically very good to outstanding in quality
• command premium prices.

Question 14

Give a tasting note for a typical for Austrian Zweigelt

Answer 14

• medium (+) level of acidity
• medium tannin levels
• Red fruit, particularly cherry, dominate the flavours and aromas
• Styles range from easy drinking, fruity unoaked wines that are acceptable to good quality and inexpensive
• to mid-priced, to full bodied, oaked styles that have the possibility to age.
• The latter are of very good quality and can command premium prices.

Question 15

Give a tasting note for a typical for Austrian Blaufränkisch

Answer 15

• medium (+) to high tannins,
• high levels of acidity
• deep colour and black fruit flavours
• Can produce some of Austria’s most age-worthy and intense red wines
• range from simple, fruity wines with little or no oak ageing, that are good in quality and mid-priced
• to very good to outstanding wines with pronounced black fruit, spicy oak characters and high tannins that are premium priced.

Question 16

Typically, similar winemaking techniques are used throughout Austria when making white wines from Riesling and Grüner Veltliner. Which winemaking techniques are often used when making these types of white Austrian wines?

Answer 16

• Storage in stainless steel
• Short period of skin contact
• Fermentation in stainless steel
• Fermentation in old oak
• Low fermentation temperatures
• Storage in old oak
• Ageing on the fine lees

Question 17

Identify the three terms used for the following in Austrian wine labelling:
* Austrian wine without a Geographic Indication.
* Austrian wine with a PGI.
* Austrian wine with a PDO.

Answer 17

• Wein
• Landwein
• Qualitätswein

Question 18

Which of the Prädikat level does not fall into the Prädikatswein system in Austria?

Answer 18

Kabinett

Question 19

What are the quality indicating labelling terms for Austrian:
* Single vineyard wines
* Regional wines
* Village wines

When were these rules put in place

Answer 19

Riedenwein
Gebietswein
Ortswein

In 2002 the DAC rules were introduced in Austria to create an appellation system.

Question 20

Name the three registered trademarks from the Vinea Wachau

Answer 20

• Steinfeder
• Federspiel
• Smaragd

Question 21

Define Smaragd

Answer 21

Typically a highly concentrated, dry wine, with ripe fruit flavours; minimum 12.5% abv.

Question 22

Define Steinfeder

Answer 22

Fruity, dry wine, with a maximum of 11.5% abv; the lightest style.

Question 23

Define Federspiel

Answer 23

A more concentrated, dry wine with alcohol ranging from 11.5-12.5% abv.

Question 24

How much rainfall does Wachau recieve a year

Answer 24

Only receives around 460 mm of rain per year

Question 25

What are the quality of wine in Wachau

Answer 25

Wines are almost always very good to outstanding in quality.

Question 26

Name two significant producers in Kremstal

Answer 26

Salomon Undhof and Lenz Moser

Question 27

Which region surrounds the town of Langenlois.

Answer 27

Kamptal

Question 28

Name two significant producers in Kamptal

Answer 28

Bründlmayer and Hirsch

Question 29

Which area is known for wines from Roter Veltliner

Answer 29

Wagram

Question 30

The largest appellation in Niederӧsterreich and in Austria as a whole

Answer 30

Weinviertel

Question 31

Grüner Veltliner from this region is the most peppery in Austria

Answer 31

Weinviertel

Question 32

Which region in Austria is Zierfandler a local speciality

Answer 32

Thermenregion

Question 33

What is the most planted white grape in Thermenregion

Answer 33

Neuburger

Question 33

Describe wine business in Austria

Answer 33

• The largest producer in Austria is Weinkellerei Lenz Moser, although they account for only just over 5% of all sales.
• Austria has approximately 3000 wine estates
• there has been a decline in very small estates over recent decades.
• The market is particularly fragmented
• About a half of all Austrian wines sold go into the hospitality sector.
• Small inns or taverns called Heurigen play an important role in domestic hospitality sales
• Austrian producers tend to now focus on the quality of wine produced rather than the quantity
• Austria exports around 20% of total production
• the main export market is Germany

Question 33

Compare Neusiedlersee and Leithaberg, Burgenland, noting how they differ but why both areas are suitable for the production of TBA wines.

Answer 33

Neusiedlersee vineyards are situated around the eastern shores of the shallow lake of the same name and this is the warmest area in Austria. The vineyards are flat, warm and mostly very humid. White grape varieties are planted closest to the lake and particularly Welschriesling, as botrytis is consistent each vintage making it possible to produce TBA wine. Vineyards furthest from the lake are not as humid and planted with black grape varieties.

Leithaberg is to the west of Neusiedlersee and a wide range of wine styles are produced. Humidity is high closest to the lake, making it suitable for noble rot to take hold in autumn and produce TBA wines. Further west from the lake, the humidity is less and therefore suitable for black grapes, Blaufränkisch accounts for 20% of plantings. The vineyards stretch into the Leithaberg hills were the diurnal range is enough to ensure acidity is retained during the cooler nights to produce refreshing wines.