WSET Diploma: Sparkling Wines Of The World > Rest Of The World > Flashcards
Rest Of The World Flashcards
What is the name of a sparkling wine method in which the second fermentation is accomplished in a tank rather than in a bottle?
Charmat or cuvée close method
In sparkling wine production, what are the desired levels of acidity and sugar @ harvest? (High, Medium, Low)
High acid, low sugar
What does the size of the bubbles in a sparkling wine indicate?
The smaller, the size and the more continuous/ generous the stream, the higher the quality
How many bottles fit in a gyro pallet?
504
In what country is the labelling term ‘cap Classique’ used what is a term for?
South African quality sparkling wine
What region in NZ is known for Champagne production?
Marlborough
What 2 regions in Australia make sparkling wines?
Yarra Valley, Tasmania
Name 2 of the 3 grapes are used to make Alsace Cremant?
Pinot Blanc
Riesling
Chardonnay
What does the label terms ‘Doux’ mean in sparkling wine production?
Luscious
What does the label term ‘sec’ mean in sparkling wine production?
Medium- Dry
What does the label term ‘brut’ mean in sparkling wine production?
Very dry
What does the label term ‘Demi- sec’ mean in sparkling wine production?
Sweet
What does the label term ‘extra- sec’ mean in sparkling wine production?
Off dry
What does the label term ‘extra brut’ mean in sparkling wine production
Bone dry
What are the key regions in USA for sparkling wine production
Carneros, Oregon
What are the key regions for sparkling wine production in Loire?
Samur, Vouvray
Describe the traditional method for making champagne
- First ferment, 2. Blending, 3. Second Ferment, 4. Maturation and autolysis, 5. Riddling/ Remuage, 6. Discorgement, 7. Dosage, 8. Dressing
What are the two definitions of “cuvée”?
Blend and first press
What is the Coquard press important?
Vertical press for making white from black grapes
What is liqueur d’ expedition and what is it used for?
Final adjustment to the sweetness of sparkling wine after disgorgement and prior to corking (aka Dosage)
What is Liquer De Triage and what is it used for?
Cocktail of wine, sugar, yeast nutrients and a clarifying agent. Used to start 2ndary fermentation for sparkling wines.
Name the three basic ways to make sparkling wines
- Secondary Fermentation in the bottle
- Secondary fermentation in the tank
- Carbonation
What is a Crement De Bourgogne?
A sparkling wine of Burgundy
Charmat Method?
Wine undergoes a secondary ferment in bulk tanks, bottled under pressure.
Asti/ Prosecco
Transfer method?
Wine placed in bottles for secondary ferment (additional complexity). But then is transfered to another tank after it has spent the desired amount of time in yeast
What do you call dry sparkling wines made outside of champ within France?
Cremant
What do you call a dry sparkling from the Rhone Valley?
Cremant De Die
Sekt?
German term for sparkling wine
Spumante?
Italian wine for sparkling wine
Espumosos?
Spanish terms for sparkling wine
Espumante?
Portugese term for sparkling wine
Sprtizig?
German term for slightly sparkling wine
Pertillant?
French term used for slightly sparkling wine
Frizzante?
Italian term used for slightly sparkling wine
What type of production method is used to make Moscato D’ Asti?
Cuvée Close Method (or Charmat)
Name a DOCG in Italy that makes sparkling wine using the methodo Classico?
Franciacorta DOCG, in Lombardia
Name the grape varietals permitted in Franciacorta DOCG?
Chardonnay, Pinot Bianco (Pinot Blanc), Pinot Nero (Pinot Nero)
What are the aging for NV and V sparkling in Franciacorta DOCG?
NV- 15 months
Vintage- 37 months
What is the DO for sparkling wine in Spain?
Cava, Penedes
Macabeo, Xarello, Parellada
Methode Traditionnelle
Austrian Sekt- The Three Tier Levels
2015 will go down in the Sekt history as a milestone for the Austrian Sekt sector. Under the leadership of the Austrian Sekt Committee, founded just in 2013,
and with the energetic participation of the Sekt producers, the structure of a three-tier quality pyramid for Austrian Sekt has been established. The top category in the pyramid is on a par with the highest standards maintained by the world’s leading sparkling wines - such as Champagne or Franciacorta – and in certain aspects, even surpasses them. The first level “Klassik” establishes stricter minimum requirements for Austrian sparkling wine of quality. Above all, it requires that the grapes must have their origins in one of Austria’s federal states, as well as stipulating a minimum period of nine months spent on the lees independant of the production process. As of the second level “Reserve”, Sekt must be produced according to the traditional method of bottle fermentation. The grapes and base wines must be grown and vinified in one of Austria’s federal states, and a maturation period of at least eighteen months on the lees is prescribed. In the top category of bottle-fermented Sekt “Große Reserve”, the grapes may be harvested only from a single winegrowing community (such as Poysdorf, Langenlois, Gols or Gamlitz), whereby vineyard site designations become possible as well. After a minimum of thirty months bottle-fermentation and maturing on the lees, Sekt in this category may first be released to the market three years after the harvest. The individual levels incorporate additional standards focussed upon ensuring quality, including viticultural practices, hand harvesting, level of packing, size of yield and gentle pressing. Criteria governing the base wines as well as inspection and monitoring of the quality levels will be developed and established in the next few months. These will be accompanied by a marketing strategy – designed in cooperation with the Austrian Wine Marketing Board – to effectively institute these new categories. The marketing strategy will be based on the embedding of this stringent, quality-oriented policy in the Austrian Wine Law, planned for 2015.
Level 1 – Klassik: Austria
- grapes harvested in one Austrian federal state. Base wine vinified and second fermentation conducted in Austria
- released to the consumer not before 22 October of the following year
- maximum alcohol content of 12.5% indicated on the label
- minimum 9 months maturation on the lees
- all methods suitable for sparkling wine production allowed
- all styles/dosage-levels/colours (white, rosé, red) permitted
- no indication of origin more specific than Austrian federal state
- vintage designation permitted
- grapes processed according to the Austrian Wine Law
Level 2- Reserve: Austria
- grapes harvested and pressed in a single Austrian federal state
- produced by means of traditional bottle fermentation
- released to the consumer not before 22 October of the second year following the harvest
- minimum 18 months maturation on the lees
- level of juice extraction 60%
- no indication of origin more specific than Austrian federal state
- no vineyard/commune designation
- vintage designation permitted
- Sekt must be finished brut, extra brut or brut nature
- no blending of red & white wine to yield rosé
- grapes must be harvested by hand
- whole-cluster pressing
Level 3- Große Reserve (Grand Reserve): Austria
- grapes harvested and pressed in a single municipality
- released to the consumer not before 22 October of the third year following the harvest
- minimum of 30 months maturation on the lees
- made exclusively by means of traditional bottle fermentation
- level of juice extraction 50%
- vineyard designation from registered sites permitted
- vintage designation permitted
- Sekt must be finished brut, extra brut or brut nature – maximum residual sugar 12 g/l
- hand-harvesting (maximum packing level 35cm)
- pressing: basket press or pneumatic press
- no blending of red & white wine to yield rosé
- grapes must be pressed in their district of origin, though grape-must may be transported (as in Champagne)
- currently no upper or lower limits regarding alcohol content
- whole cluster pressing
Méthode Traditionelle (traditional bottle fermentation): Austria
The Méthode Traditionelle, previously known as Méthode Champenoise, is the oldest, most complex method for making champagne or sparkling wine. The term “Méthode Champenoise” is permitted only for products from the Champagne region. In Austria, “Méthode Traditionelle” or “Traditionelle Flaschengärung” (“traditional bottle fermentation”) are allowed and commonly used. With the Méthode Traditionelle, wine with yeast and a liqueur de tirage (a special sugar solution) are put into bottles and sealed with crowned corks. The second fermentation takes place in the bottle. The yeast converts the added sugar into alcohol. The resulting carbon dioxide cannot escape and remains in the wine. After the fermentation process is complete, the sparkling wine is matured “on the lees”; the longer the maturation, the finer the mousseux.
With traditional bottle fermentation, the sparkling wine must be matured for at least 9 months on the lees. For premium sparkling wine, which corresponds to the two upper levels of the new pyramid, the minimum maturation period required is 18 months or 30 months. After maturation, the yeast is removed by disgorging: The bottles are turned over (top down) and placed diagonally on a riddling rack. This allows the yeast to settle. The bottles are gently riddled 32 times – a slight shake an eighth at a time – each time the bottles move to a steeper angle.
This results in even the finest yeast particles settling in the bottle necks and on the crown corks.
Then the sparkling wine is “disgorged”, a process through which the yeast is removed. The bottle necks are immersed in a cold brine solution, which ultimately freezes the yeast. Then the bottles are opened and the frozen yeast is shot out through the bottle pressure (5 -6 bar).
Before the bottle is sealed with a natural cork, a dosage, which helps determine the sparkling wine’s flavour, is added. The composition of the dosage is a well-kept secret of the cellar master. With the Méthode Traditionelle, the sparkling wine remains with every meticulous step, from beginning to end, in the same bottle.
Transfer Method (partial bottle fermentation): Austria
With the Transfer Method, secondary fermentation takes place just as it does with Méthode Traditionelle - in the bottle. After fermentation is complete, however, the content of the bottles is transferred under counter-pressure to the tanks. The yeast residue and trub are, after the adding of dosage and just before re-bottling, removed via filtration rather than through the disgorgement process of the Méthode Traditionelle.
Methode Charmat: Austria
The Charmat method also involves yeast and the liqueur de tirage being added to the base wine. In high pressure vessels, the base wine undergoes a second fermentation, which converts the sugar into alcohol and carbon dioxide. During maturation, this process is supported by stirrers.
Upon completion of the maturation process, the sparkling wine is filtered and undergoes 2-3 weeks of cooling; then it is provided with the appropriate dosage and filled in bottles via a counter-pressure bottler. The statutory minimum production time, under pressure, is 6 months.
Weinviertel DAC: The Wine
Despite a wide range of grape varieties Grüner Veltliner remains the unchallenged leading character of the Weinviertel wine scene: approximately 6.200 hectares do not only represent half of Austria´s total area under Grüner Veltliner but also almost half of the quantity worldwide. Nevertheless – and even taking into account all various soil types and great distances between the wine villages – the Weinviertel type of Grüner Veltliner is recognizable from its spicy “peppery” flavor. The association with green, white and, due to higher ripeness also black pepper is complimented by a fruit-driven bouquet and crisp acidity. This characteristic trio made up for the definition of the region-typical Weinviertel DAC from the vintage 2002 on, the first controlled designation of origin in Austria. From the vintage 2009 on, the powerful Weinviertel DAC Reserve exists beside this classic-dry, fresh type.
Weinvertel DAC: The Region
With an area of 13.356 hectares, Austria´s largest winegrowing region stretches from the Danube in the south to the Czech border in the north, from the Manhartsberg in the west to the Slovakian border in the east. Due to various factors – based mainly on climatic influences and geological conditions – the winegrowing region can be divided into three sub-regions, yet one related Veltliner type prevails. In the western part winegrowing concentrates around the Pulkautal. Veltliner is predominantly cultivated in the vicinity of Retz with its monumental cellars below the historic center and around Röschnitz with its flavor-influencing primary rock formations down to the Manhartsberg. The red wine islands Mailberg, Haugsdorf, Jetzelsdorf and Schrattental also produce classical Weinviertel DAC. Spicy Weinviertel DAC grows in the northeastern part of the Weinviertel around Poysdorf, Herrnbaumgarten and Schrattenberg. The chalky cliffs of Staatz and Falkenstein mark the northern boundary of the production area and offer excellent conditions for a fruit-driven, mineral Weinviertel DAC. Further southeast, at the border with the Marchfeld between Auersthal and Mannersdorf, influences of the Pannonian climate are felt and result in a somewhat softer Veltliner style. The classical production area of the Weinviertel DAC also encompasses the area around Wolkersdorf and stretches onto the slopes of the Bisamberg on the outskirts of Vienna.
Traisental DAC: The Wine
The very chalky soils of the Traisental virtually challenge the vines to work their roots down into the rocks and impart a highly individual profile to the wines, including a full body and firm structure. Minerality functions as flavor carrier, supports the acidity structure and bestow the wines with a long ageing potential. Above all, the Grüner Veltliner displays fresh, fruity and spicy notes, a wine with backbone and finesse. More than 55% of the Traisental area is planted with this variety making up for more than in any other Austrian winegrowing region! Great single vineyards such as Zwirch, Berg, Alte Setzen, Hochschopf, Sonnleiten or Fuchsenrand are famous for long-living reserve wines with their firm body. With a proportion of 5,3% of the growing area Riesling represents the second most important variety of the Traisental. Elegant, powerful, aromatic wines with a mineral note are produced. Both Traisental DAC grape varieties account for 60% of the wines of this region.
Traisental DAC: The Region
The around 790 hectares large winegrowing region Traisental exists in the present form since 1995 and represents the only Austrian region which is considerably increasing its area under vines (around 15-20 percent in the course of the last years). It is situated south of the Danube below the Wachau, Krems- and Kamptal and ranks among the youngest Austrian winegrowing regions, although from the historic point of view it presumably is the most ancient one. It is here that evidence of vine pips were discovered which date back to the early Bronze Age (around 2000 B.C.).
The landscape of the Traisental fascinates its visitors with soft hills and small vineyards whereby the river banks of the clear Traisen are lined by fertile fields which gradually pass over to terraced vineyards. The significance of the wines from Traisental mainly results from its terroir. Here the soil is predominantly composed of chalky sediments. The mixture of erosion material, sands and other sediments forms the foreland of the Alpine and Carpathian Arc. The soils of the Traisental are mainly composed of clay, marl, sand and sandstone, gravel, conglomerate rocks and chalk. Wide temperature differences between day and night together with warm Pannonian influences from the Alpine Foothills and cool, fresh air streaming down from the Dunkelsteiner Wald support the development of a multi-layered aroma spectrum.
Kremstal DAC: The Wine
Since 2007 Kremstal DAC stands for spicy Grüne Veltliner and elegant, mineral Riesling wines which are marketed either in a fresh, classical style or as powerful reserve wines. The cellars of many wineries in the Kremstal Valley evidence the tradition of great wines over decades. Kremstal DAC wines with the addition “Reserve” display ripe aromas, density on the palate and often a long and smooth finish. The Grüner Veltliner is the major grape variety in the Kremstal Valley. It thrives on mighty loess terraces as well as on steep primary rock slopes. Many famous single vineyards produce individual, characteristic wines such as Pfaffenberg, Kögl, Wachtberg, Sandgrube, Pellingen, Gebling, Spiegel or Steinbühel. Especially the challenging Riesling – the second grape variety of the Kremstal DAC – expressively mirrors the characteristics of these single vineyards.
Kremstal DAC: The Region
The 2.243 hectares of vineyards in Kremstal are divided into three different zones: the original Kremstal Valley and the historic town of Krems along with “Stein” which directly joins the Wachau region in the west, the mighty loess massifs in the east and the small wine villages south of the Danube below the monumental Stift Göttweig monastery. With its young and successful winegrowers, an economically very successful cooperative and a state –of-the-art viticultural college, the old (wine) cultural city of Krems sets dynamic trends. Well-known winegrowing villages in the vicinity include Krustetten and Furth south of the Danube, Gedersdorf, Rohrendorf, Senftenberg and Stratzing north of the Danube. Two types of soil dominate the Kremstal: loess over a very compact sub-soil with high water storage capacity, ideal for the Grüner Veltliner, as well as primary rock soils perfectly suited for the cultivation of Riesling wines. The deep river valley is well protected against cool winds from the north while Pannonian climatic influences from the east are still markedly felt. Thus the Kremstal - although further in the west as for example the Kamptal Valley - benefits from warmer airstreams generally resulting in ripe and aromatic wines. Quite naturally other grape varieties have also proved successful for a long time and have conquered their place within the grape variety spectrum of the region.
Kamptal DAC: The Wine
The winegrowing region Kamptal exists under this name since 1993 (former Kamptal-Donauland). Since 2009 (vintage 2008) the Kamptal bears the legal DAC designation status with the white varieties Grüner Veltliner and Riesling. Both classic types of the Kamptal DAC appear fresh and dry and show personality; the pleasant lightness is yet combined with a compact structure. With their powerful character and depth, the great, opulent Reserve wines expressively mirror their origin in famous single vineyards. Not for nothing, many of the single vineyards in the Kamptal Valley rank among the most renowned proveniences of Austrian viticulture: for example Heiligenstein, Gaisberg, Steinmassl, Seeeberg, Käferberg, Dechant, Lamm, Kogelberg or Wechselberg. Yet mineral vibrance, distinctive acidity and a remarkable ageing potential are common features of all that wine “personalities”.
Kamptal DAC: The Region
The Kamp is a circa 50 km long river which runs from north to south and enters the Danube east of Krems. It winds its way through primary rock formations which were formed 250 million years ago; grape vines have been cultivated on their, often terraced hillsides for well 2000 years. Today grapes are grown on 3.800 hectares vineyard area. The picturesque valley with its many small wine villages such as Schönberg, Zöbing, Lengenfeld, Gobelsburg, Kammern oder Straß benefits, even on very hot summer days, from cool, spicy airstreams flowing down from the cooler Weinviertel . The famous wine town Langenlois with its futuristic “Loisium” is the centre of the region.
This freshness is the main characteristic of the Kamptal wines, regardless of whether they were cultivated on gneiss, sandstone loess or gravel. These four types of rocks form the basis of a colorful geological puzzle which extends over the whole region and testifies to bygone seas and volcanoes, to primeval displacements of river beds and windblown sedimentations during the Ice Age. Of particular significance is the 270 million years old perm-desert sandstone with volcanic elements on the Heiligenstein. This is why the wines from the Kamptal – due to differences in exposition, altitude and soils – display very individual characters.
Neusiedlersee DAC: The Wine
The spectrum of the grape variety Zweigelt reaches from classic wines that can be enjoyed young on to powerful types matured in small wooden barrels. The Neusiedlersee DAC region produces the total range of this grape variety. The Neusiedlersee DAC is a fruity-spicy Zweigelt with a typical fragrance of black cherries, subtly underpinned by dark berries and fine herbal notes. The balanced body is accentuated by fine and soft tannins. Neusiedlersee DAC Reserve wines are multi-layered, opulent Zweigelt wines or Zweigelt-dominated cuvées displaying a clear aroma spectrum reaching from black cherries via black berries to elderberries. Spiciness and mineral notes complement the fruit. In combination with the finely grained tannin, a tightly knit structure and juiciness on the palate result. The Reserve wines enter the market after more than a year of maturation and have a great ageing potential.
Neusiedlersee DAC: The Region
The Neusiedlersee DAC region encompasses the political district of Neusiedl am See except for the communities Winden and Jois. It reaches from the north via the east banks of the Neusiedlersee and presents a winegrowing area of 7.649 hectars, 1.812 of which are planted with Austria`s most common red variety Zweigelt. This makes it the largest region with wines of protected origin in Burgenland. The terroir is characterized by sandy, loamy soils with a various proportion of gravel. Furthermore gravel with a high or low proportion of chalk as well as salty and light sandy soils may be found here.
The Neusiedlersee DAC region lies in the core of the Pannonian climate zone which is characterized by hot, dry summers with moderate rainfall and cold winters with little snow. The Neusiedlersee, the largest steppe lake in Middle Europe, plays an important role for the micro climate. The large water surface heats up in summer and slowly gives up the stored heat during nighttime. The slight temperature drop during the night stimulates the development of a cool fruitiness and retains the necessary acidity, a characteristic feature of the wines. With the lake, the national park, its wonderful cycle paths, the regional gastronomy and attractive accommodation facilities, up to spa hotels, the region represents a real touristic highlight.
Leithaberg DAC: The Wine
“The taste of Leithaberg should be unique”, emphasize Leithaberg winegrowers. Traditional production methods preserve the region-typical wine style which combines terroir-influenced spiciness, minerality and fruit with freshness and elegance typical for the regional varieties. Leithaberg DAC wines fall in the “Reserve” category and include red and white wines. The Leithaberg DAC white may be vinificated from Grüner Veltliner, Pinot Blanc, Chardonnay or Neuburger. The Leithaberg DAC red is produced from Blaufränkisch. It matures in wooden barrels; yet flavors derived from wood should remain in the background and only emphasize character, elegance and power. There is one feature Leithaberg DAC reds and whites have in common: they display tension and vivacity, are tightly knit and multi-layered.
Leithaberg DAC: The Region
With its 3.576 hectares, the winegrowing area Leithaberg ranks among the oldest winegrowing zones in the world and extends over the Burgenland-facing inclines of the Leithagebirge, west of Lake Neusiedl. Findings of grape pips as burial object in a Celtic tumulus from the 8th century before Christ represent the oldest evidence of winegrowing in Middle Europe. Geological and natural conditions define the boundaries of the winegrowing region. It encompasses the districts Eisenstadt and its outskirts as well as the communities Jois and Winden. Around 20 Leithaberg communities line up along the circa 35 km long wine route from Jois in the north to Großhöflein and Zagersdorf in the south. Numerous almond, cherry and peach trees characteristically dot the vineyards which slope towards Lake Neusiedl.
The Leithaberg DAC wines are influenced by the Leithagebirge and Lake Neusiedl alike. Warm winds of the lake favor the important ripeness. The mountains induce nightly temperature drops and thus fruitiness, freshness, finesse and longevity. The soils of the Leithaberg DAC are predominantly composed of chalk and slate. Shell limestone –about 15 million years old – conveys a slightly salty note and elegance. Slate is responsible for the desired tension and structure.
Mittelburgenland DAC: The Wine
Blaufränkisch is an old indigenous grape variety. Synonyms for Blaufränkisch are “Lemberger”, “Limberger” and “Kekofrankos”. Juvenile Blaufränkisch wines have a dark, purple-violet color and a characteristic-spicy bouquet of wild berries. They display structure and individuality and gain complexity and suppleness with careful maturation in the bottle. The Mittelburgenland DAC comes in three categories: the designation “Mittelburgenland DAC” stands for a fruit-driven Blaufränkisch with spicy flavors which was vinificated in traditional large wooden casks or stainless steel tanks. The more powerful Blaufränkisch type, which may also be vinificated in used Barrique barrels, contains the name of the single vineyard on the label. The most opulent Blaufränkisch wines with a minimum alcohol content of 13% are allowed to be called “Reserve”. Those wines may also mature in new small wooden barrels.
Mittelburgenland DAC: The Regions
The Mittelburgenland lies in the centre of the Burgenland close to the Hungarian border. As most important region for cultivating Blaufränkisch in Austria it is also called land of Blaufränkisch. The Blaufränkisch variety induced the successful development of a worldwide unmistakable, region-typical red wine which enjoys DAC designation status since 2005. The vineyards extend over an area of 2.117 hectares from the southern foothills of the Ödenburg Mountains to the Günser Bergland. Viticultural centers for wines from Blaufränkisch are the villages Deutschkreutz, Horitschon, Neckenmarkt and Lutzmannsburg. The Landseer Mountains form the western boundary of the region which opens to the east versus the Hungarian Lowlands.
From a geological point of view the Mittelburgenland equals the so called Oberpullendorfer Baisin with its tegel, clay, sand and gravel soils interspersed with old coral banks. Due to their very good water absorption capacity in combination with the temperature-regulating influences of the close Lake Neusiedl these soils proved ideal for Blaufränkisch. The protection of three mountain ranges in the north, south and west along with the opening versus the Pannonian lowlands fully fosters the influence of the Pannonian climate. At least 300 sunshine hours and as little as 600 mm rainfall guarantee ideal climatic conditions for the Blaufränkisch.
Eisenberg DAC: The Wine
South Burgenland and the Blaufränkisch wines have always been a perfect couple; nowadays this combination may proudly contain the designation “Eisenberg DAC” on the label while all other wines from this region state “Burgenland” as origin. Thus the most characteristic and most fascinating wine of the region is awarded its own appellation. Spicy minerality is the foremost characteristic of the classic Eisenberg DAC. Along with a fruity, refreshing varietal bouquet of cherries, sour cherries and black berries with an elegant, reluctant structure, charming tannins and a refreshing acidity this wine displays all virtues of its origin. Late harvested Blaufränkisch wines or wines from warmer vineyards develop density and opulence (minimum 13%) and thus require a longer maturation period to become round and balanced. They are designated as “Reserve” and mature in large or small wooden barrels.
Eisenberg DAC: The Region
Situated very in the south of the Burgenland, the rolling slopes and steep inclines of the region are planted with vines while the peaks are often crowned with broad leaf or fir trees. Here, the Mediterranean and continental climate clash, east and south merge, landscapes, climatic zones and cultures combine to a unique ambiance which seems unspectacular and often tightly closed. The region features various nuances of green, diversified undulated terrain, traditional villages and incorruptible inhabitants. 180 hectares of the total of 498 hectare of winegrowing area account for Blaufränkisch wines. Taking the most significant elevation of the region into account, the red wines of South Burgenland have since ever been designated as the “Eisenberger” which meant mineral, earthy Blaufränkisch wines with a certain spiciness nowhere else found.
This old tradition finds its revival in form of the “ controlled origin regional-typical wine” (DAC = Districtus Austriae Controllatus). The steep inclines feature predominantly slate soils which produce very clear fruity, mineral wines. At the foothill of the inclines the soils are deeper and incorporate ferrous loam portions which provide for earthy wines with a fascinating tannin structure. Both soil types are unique in Austria and guarantee for an unmistakable wine type.
Wiener Gemischter Satz DAC: The Wine
For the traditional wines of Wiener Gemischter Satz - the planting of different grape varieties together in one vineyard - a unique style profile has been developed; a style that reflects the wine’s origin-typical aromas and flavours. The regulation for the Wiener Gemischter Satz DAC requires that at least three white quality wine varieties must be planted together in one vineyard that is listed in the Viennese vineyard register as Wiener Gemischter Satz. The highest portion of one grape variety must be no more than 50%; the third highest portion must be at least 10%. Wines without vineyard indication must be dry and without any prominent wood flavour. The Wiener Gemischter Satz DAC can be marketed with an indication of vineyard site also. Single vineyard wines do not necessarily have to correspond with the “dry” taste indication, and they cannot be released for sale prior to March 1st of the year following the harvest.
Wiener Gemischter Satz DAC: The Region
Wine growing in a metropolis? In most cases, this simply means show-vineyards used as a tourist attraction. But Vienna is completely different! There are 612 hectares of vineyards in the Austrian capital, and not only do they play an important role in the economy, but they also serve in the preservation of the green belt and are the basis for high wine quality.
Even in the late Middle Ages, grapevines were growing inside Vienna’s city walls – which is today’s first district. Now, the main focus of wine growing is in the city’s outskirts, where differences in terroir become apparent especially through the mixtures of varieties that are planted in the different areas. For the Wiener Gemischter Satz from the vineyard sites on the Bisamberg, north of the Danube river – these are managed by winemakers from the suburbs of Strebersdorf, Stammersdorf and Jedlersdorf – the Burgundy grape varieties are prevalent. From Ottakring and Hernals to Pötzleinsdorf and, especially the 19th district suburbs of Heiligenstadt, Nussdorf, Grinzing, Sievering and Neustift am Walde, the soils are for the most part highly calcareous – which is optimal not only for Grüner Veltliner, but also for the traditionally higher share of Riesling. In the south of Vienna – the suburbs of Mauer, Rodaun and Oberlaa – there are black earth soils that tend to impart more body and power to here more strongly represented red wines as well as to the Wiener Gemischter Satz.
