Ch 12 Austria Flashcards
What wine(s) is Austria known for?
High acid, dry white wines
Made from Grüner Veltliner and Riesling
It also makes sweet white wines
Recently a # of reds, many based on local grape varieties such as Zweigelt and Blaufränkisch are also becoming better known
Discuss AUT’s wine history to the early 1900s
Somewhat of a newcomer on the world stage
However has been making wine since the Bronze Age
Romans & Magyars influenced production
Cistercian monks in 10-12th centuries had most impact. Brought Burgundian wine culture + helped establish the terraced hills seen in Wachau (and neighbor appellations)
15th & 16th Cen. Saw large expansion (150k ha = 3x today’s)
However, invasion by Turkey, high wine tax, increased beer popularity = vineyard area decline
Late 1800s phylloxera, powdery & downy mildew also = loss
Early 1900s, 1st AUT wine laws, for ex: forbidding hybrids
Describe AUT’s wine history from the mid-1970’s
In mid-70’s and ‘80s, a high proportion of wine was being exported, particularly from Burgenland
In order to compete on price, a small # of large volume producers started adding diethylene glycol, an antifreeze agent, to their wines to increase volumes and simulate sweetness
Discovered in 1985 —> exports dropped from ~30MM L to under 5MM L in 1986
AUT Wine Marketing Board (AWMB) was established in 1986 to help change int’l image
AUT now exports 53MM L and value has more than tripled since 1985, suggesting consumers are willing to pay a premium for AUT wine
Describe AUT’s climate
Most of W AUT is mountainous and not suited for commercial grape growing
More favorable conditions can be found as the Alps flatten towards the Pannonia plain and along the Danube
Overall, cool continental climate
Rainfall varies from 450mm (Weinviertel) to 850mm (Steiermark)
A # of influences can affect local climate
In N (such as Weinfiertel) influenced by cool northerly winds
In S (Steiermark) has more Adriatic influence = warmer
In E (Burgenland, near Hungary) influenced by warmer Pannonia climate
In W, such as vineyards on the Danube, may experience cooler breezes from the Alps
Spring frosts can be an issue
Steiermark can see hail
Winter freeze is rarely an issue, however damage can occur in particularly cold winters
Low rainfall years = water stress in some regions, esp those w/ free-draining soils
Describe AUT’s soil
Generally 2 soil types:
Thin soils over rock (granite, or gneiss, crystalline bedrock material known locally as Urgestein)
Richer soils such as Loess
Riesling usually planted on thin soils as it needs less water than Grüner Veltliner
Grüner Veltliner needs more water so is planted on either loess, or, where it is present, clay
Other soil types include limestone & schist (such as Leithaberg Hills) as well as gravel and volcanic material (such as in Steiermark and parts of Kamptal
What are the typical vine training practices in AUT?
In the 1980s the main training method was the Lenz Moser system where vines are cordon trained to the height of 1.2-1.4M (higher than other systems and requiring wider rows to avoid shading)
The system was popular for high-volume production as it reqs little maintenance once est’d, and allows mechanization
This has largely been superseded by single or doubly Guyot (replacement-cane) w/ VSP trellising (better for high quality)
How are AUT vineyards typically harvested?
Machine harvesting is more common on flatter lands such as Weinviertel and Burgenland
However, in vineyards around Danube, such as Wachau, Kremstal, and Kamptal, the vines are planted on hand built, steep stone terraces so hand-harvested —> more $$
Growers indicate growing on these terraces = 3x hours
What % of AUT vineyards are organic?
About 14%, w/ additional 9% sustainable
Disease pressure is low due to moderate precipitation in many parts of AUT, ranging from 450mm to 850mm
Rainfall can be low during the growing season, particularly in Niederösterreich, so irrigation may be req’d
What are max yields in AUT?
Legally capped at 67.5 hL/ha
However, the avg yield over 5 yr of 2013-2017 has been 49 hL/ha
What are AUT’s main grape varieties?
Best known for native grapes
2/3 of AUT vineyards are white, in particular Grüner V.
Grüner Veltliner is by far most planted, 32%, @ 2x more than 2nd place Zweigelt (R)
Zwigelt = #1 red, #2 overall @ 14%
Welschriesling (W) #3
Blaufränkisch
Riesling 4%
Describe the Grüner Veltliner grape (in AUT)
% of plantings
Preferred soils and why
Vigor
Skins —> implications
Widely planted; accounts for 32% of all plantings
Unlike Riesling, does NOT thrive on dry soils, so better suited to clay and loess (which retain more water)
Can be very vigorous if planted on fertile soil —> needs canopy management to produce ripe grapes
Thick skins which can contribute phenolic taste or bitterness; also contain rotundone that gives peppery aroma
Describe AUT wines made from Grüner Veltliner
M+ to High acidity
Typically not oaked
Range from simple w/ citrus and green fruit for early consumption, Acceptable to Good, inexpensive
To pronounced citrus and peach, great complexity, age worthy, G to O, premium price
Describe the Zweigelt grape (in AUT)
% of plantings
Crossing of ?
Ripening
Yield
Vigor
Susceptibility and resistance
Most planted black variety at 14%
Crossing between Sankt Laurent and Blaufränkisch
Ripens early and more easily than Blaufränkisch
Can be high yielding
Vigorous —> leaf removal and canopy mgmt. important
Potassium deficiency can lead to withering of grapes before they ripen, leading to loss of crop for the vintage
Widely planted b/c NOT susceptible to frost or rot
Describe wines made from Zweigelt in AUT
M+ acidity
M tannin
Red fruit, particularly cherry
Styles range from easy drinking, fruity un-oaked wines, A to G quality, inexpensive to mid-price
To Full bodied, oaked styles w/ age potential; VG and premium
Describe the Welschriesling grape in AUT
Related to Riesling?
Plantings - how prominent in AUT? Where?
Aromatic or neutral?
Skins
Not related to Riesling
2nd most planted white in AUT
High acidity
Somewhat neutral aromatics
Found mainly in Steiermark, but also large plantings in Burgenland around humid Neusiedlersee region
Thin skinned
Describe Welschriesling wines from AUT
Wines made in both dry style as well as sweet (can also be used for Sekt production)
Dry
High acidity
Usually made into neutral, un-oaked (potentially simple)
Acceptable to good; inexpensive
Sweet
Can be affected by noble rot
Beerenauslese (BA) or Trockenbeerenauslese (TBA)
High acidity
Pronounced tropical fruit, dried fruit w/ ability to develop in bottle
G to O; premium prices
Describe the Blaufränkisch grape in AUT
Plantings
Budding, ripening —> implications
Skins
Yields —> implications
Second most planted black grape variety
Buds early —> susceptible to frost in SP
Ripens late —> needs warm climate to become fully ripe so generally only found in Burgenland
Thick skins —> not prone to rot, which is important in humid area around Neusiedlersee
Can produce high yields, and will struggle to ripen if not controlled
Main areas = Leithaberg DAC and Mittelburgenland DAC
Describe Blaufränkisch wines in AUT
M+ to high tannins
High acidity
Deep color
Black fruit flavors
Can be very age-worthy and intense
Range
Simple, fruity wines w/ little or no oak age, G and mid-price
Pronounced black fruit, spicy oak character, high tannin wines, VG to O, premium priced
Describe the Riesling grape in AUT
% of plantings
Where found
Typical sites
Only 4% of plantings
However, one of most prized varieties
Mainly found in Niederösterreich where it is 2nd most planted white variety
Mainly planted on the warmest sites on thin soils, as it needs less water than Grüner Veltliner
Describe Riesling wines in AUT
Almost always dry
Can be full bodied
M alcohol
Ripe stone fruit and sometimes tropical
High acidity
Many can improve over 10-20yr where they become nutty, honeyed and have petrol notes
VG to O; premium $
What are the typical white winemaking practices in AUT?
General aim?
Skin contact
Ferment vessel(s)
Temp
MLF/C
Storage vessel(s)
The most typical aim is to preserve the primary fruit and varietal character of the wine
Most producers use short period of skin contact to max the aromas & flavors
Most ferment in neutral vessel
Temp control to prevent loss of delicate, volatile aromas
Grüner Veltliner & Riesling typically do NOT get MLF/C b/c it would be difficult to achieve due to low pH and also want to retain varietal character of fresh acidity
Wines are stored in old wood or SS (for same reason)
Some producers choose acacia vats over oak for maturation as it gives a small amount of oxygenation w/o vanilla character
Most are fermented to dryness
What are the typical red winemaking practices in AUT?
Ferment vessel(s)
Yeast
Maturation vessel(s)
Typically fermented in large, open-top vessels
Either punch downs or pump-overs
Some producers use ambient yeast
Stored in SS or matured in old oak vessels, often 300-600L or larger to help soften tannins w/o extracting oak flavor
A few premium wines are aged in barriques w/ some new oak
Some producers choose acacia vats over oak for maturation as it gives a small amount of oxygenation w/o vanilla character
As in other countries, some are experimenting w/ techniques such as prolonged skin contact or fermentation & aging in amphorae
What is the Austrian wine appellation system?
DAC = Districtus Austriae Controllatus
Mixture of Germanic tradition and the Romanic system in which the style is linked to an origin
Since AUT is part of EU, the PDO and PGI system is also used
Wein = w/o Geo indication
Landwein = PGI (Protected Geographic Indication)
Qualitätswein = PDO (Protected Designation of Origin); also has to undergo gov’t inspection to ensure it meets min quality stds., and gov’t inspection # will be on label. This includes Prädikatswein
What % do each of the AUT levels of wine represent?
PDO/ Qualitätswein (including Prädikatswein) is 90%
Wein (no geo indication) + PGI/ Landwein make up 10%
What additional labeling terms can be added to AUT Qualitätswein and what do they mean?
Klassik = wine w/ vintage declared and showing varietal character
Reserve = dry wines w/ minimum 13% abv, typically harvested and released later than std. wines
How are the GER and AUT Prädikatswein classifications similar? Different?
Both are based on must weight at time of harvest
The AUT system does not include Kabinett in Prädikatswein
Additionally, TBA wines from the city of Rust, situated on Lake Neusiedlersee, are labeled as “Ausbruch”
What do AUT DAC wines have to do to qualify to state their origin on the label?
How many DAC regions are there currently?
In order to use the geographic origin on the label, only specific permitted grape varieties are allowed in each DAC
This is to help ensure regional typicity and profile are maintained
Those wines that do NOT meet the tasting panel criteria of “typical for that region” will be rejected (think Super Tuscans)
There are 16 DAC wine growing regions
What additional terms can be used as a quality hierarchy for DAC wines in AUT?
Gebietswein = regional
Ortswein = village
Riedenwein = single vineyard
What additional associations (outside of AUT wine law) provide the most important classifications of quality and origin?
Österreichisch Traditionsweingüter (ÖTW)
Founded 1992
Group of producers in Kamptal Kremstal, Wagram and Vienna (amongst other regions) who have been classifying their vineyards in a similar fashion to Burgundy based on soil type & climate
In 2019, 81 vineyards selected as “Erste Lage” and dry wines from these vineyards can use a designated 1ÖTW logo on labels as long as the 2 most traditional grape varieties of the region are used
Have applied to have this part of AUT wine law
Vinea Wachau
Group of quality-minded producers based in Wachau that have classification systems for wines of the region
These can be displayed on the label
There are registered trademarks for 3 classifications of dry white wines (less than 9 g/L RS) to help indicate style and quality
Steinfeder = fruity, dry wine with max 11.5% abv
Federspiel - more concentrated, dry wine w/ 11.5%-12.5% abv
Smaragd = highly concentrated dry wine w/ ripe fruit flavors, min 12.5% abv
What is Österreichisch Traditionsweingüter?
ÖTW
Founded 1992
Group of producers in Kamptal Kremstal, Wagram and Vienna (amongst other regions) who have been classifying their vineyards in a similar fashion to Burgundy based on soil type & climate
In 2019, 81 vineyards selected as “Erste Lage” and dry wines from these vineyards can use a designated 1ÖTW logo on labels as long as the 2 most traditional grape varieties of the region are used
Have applied to have this part of AUT wine law
What is Vinea Wachau?
Group of quality-minded producers based in Wachau that have classification systems for wines of the region
These can be displayed on the label
There are registered trademarks for 3 classifications of dry white wines (less than 9 g/L RS) to help indicate style and quality
Steinfeder = fruity, dry wine with max 11.5% abv
Federspiel - more concentrated, dry wine w/ 11.5%-12.5% abv
Smaragd = highly concentrated dry wine w/ ripe fruit flavors, min 12.5% abv
Describe Niederösterreich
Relative size
Main plantings
Main sub-regions
“Lower Austria”
AUT’s Largest grape growing region
2/3 of plantings are white w/ GV nearly 1/2 of all plantings
Spread over large area, generally broken into 3 regions
Weinviertel in the N
The regions along the Danube that are W of Vienna, incl: Wachau, Kremstal, Kamptal, and Wagram
The warmer Pannonia plain in the SE
Describe Wachau
Location
Main grape(s)
Location of vineyards
How vineyards are planted + implications
Soils
Rainfall
Hazard(s)
In Niederösterreich, mainly along the N bank of the Danube
Riesling and Grüner Veltliner are the most planted and are never blended
Most vineyards on steep terraces
Best sites facing S for max sunlight interception
Stone terraces retain heat during day, radiate it back at night, ensuring very ripe fruit; Danube also reflects heat & sun
Soils are varied
Riesling generally planted on gneiss
Grüner V generally on loess
Only 460mm rain —> irrigation necessary in many vintages
Humidity from Danube can cause noble rot formation which may not be desired for dry styles
