The Austrian Wine Law Flashcards
What does the 2009 Austrian Wine Law incorporate from the EU wine market organization legislations?
- Production & practices such as regulation of enrichment, sweetening, blending)
- Definition & Classification of Individual quality levels (Wein, Landwein, Qualitatswein)
- Dictating the place of origin and name that can be used
- Control Systems (banderole, vineyard registration, harvest declaration)
- Fruit Wine definition & regulations for production
- Regulations such as sanctions
What is one of the factors that differentiate the individual quality categories?
Natural sugar content (weight of grape must) at time of harvest
How is the must weight measured in Austria?
Klosterneuburger Mostwage (KMW), sugar content measured in degrees (1 degree=1%)
What does the Grad Ochsle measure?
Potential alcohol (what would be produced if wines were fermented dry)
What is permitted for Wein, Landwein, and simple qualitatswein?
Enrichment of wine with sugar (sucralose) or concentrated grape must. 2% maximum
Who is responsible for monitoring and inspecting wines?
Federal Winery Inspection Service, Higher Federal Technical College, Federal Agency for Production of Wine & Fruit in Klosterneuburg
What is traubenmost?
Grape must (harvested & processed in Austria); released to public between 08/01-12/31 of harvest year
What is sturm?
Partially fermented grape must (grapes harvested & processed in Austria); released between 08/01-12/31 of harvest year
What are the official areas of origin for sturm?
Weinland, Steierland, Bergland
What is wein?
Obtained by full or partial fermentation of base wine, grape must.
What is perlwein?
Sparkling wine; total alcohol content 9% must display pressure of 1-2.5 bar (max bottle content 60L)
Where can the carbon dioxide originate for Schaumwein and Perlwein?
natural means or impregnation method (added)
What is schaumwein?
sparkling wine; total alcohol of 8.5% , pressure of 3 bar
What are examples of schaumwein?
Asti (method rurale), Pet Nat (method ancestral), Charmat Method (secondary fermentation in tank), Transfer Method, Traditional Method
What are the conditions that need to be met for wein?
- cant be more specific in place of origin other than Osterreich, osterreichischer wein
- Grapes with PDO excluded, other qualitatswein grapes ok to use
- 10.7 min must weight, 8.5% min alcohol
- Wine has to show characteristics typical of designation
- Total Acid Content-4g/l
- Maximum hectare yields must be observed (10,000 kg grapes or 7,500 liters of wine)
- Wine needs to be free of defects (smell, flavor, appearance)
- Designation such as Bergwein & Heuriger allowed