Austria

Question 1

zweigelt

Answer 1

Austria’s most widely planted red varietal. It produces DEEPly colored wine with SOFT tannins, bramble fruit flavors.

Question 2

blaufränkisch

Answer 2

Austria’s most highly regarded red wine. MEDium tannins, HIGH acidity and peppery, sour cherry flavor.

Question 3

St. Laurent

Answer 3

An Austrian varietal that produces wines similar to pinot noir, often aged in oak.

Question 4

grüner veltliner

Answer 4

Austria’s most widely planted variety. Produces wines in a range, always with high acidity, hints of white pepper.

Question 5

welschriesling

Answer 5

Second most planted varietal in Austria. Susceptible to the noble rot and often made into dessert wines. Also produced as simple, fresh dry wine with citrus and green apple flavors, HIGH acidity. Note, NOT related to riesling varietal.

Question 6

ausbruch

Answer 6

An Austrian classification level of a sweet style Prädikat wine that is between German BA and TBA.

Question 7

strohwein

Answer 7

The style of wine made Austrian winemaking technique of concentrating sugars and flavors by drying the grapes on straw mats over the winter, before fermentation.

Question 8

schilfwein

Answer 8

The Austrian winemaking technique of concentrating sugars and flavors by drying the grapes on straw mats before fermentation.

Question 9

klassic wine

Answer 9

A term used on labels of wine from Austria’s largest growing region, the Weinviertel DAC. These wines are made in a light, fresh and fruity style, no oak.

Question 10

reserve wine

Answer 10

A term used on labels of wine from Austria’s largest growing region, the Weinviertel DAC. These wines have a higher minimum abv thank the klassic wines, and are allowed to be oaked.