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Austria Austria has quietly developed one of the world’s most exciting little wine industries, thanks in part, to a scandal in the early 1980s caused by a few winegrowers adulterating (sweetening) their wines. The Austrians label their wines similar to the Germans (Kabinett, Spätlese, Auslese, etc.), but often use these terms for riper grapes and for most Americans, would be nearly incomprehensible. Because of Austria’s location, it’s range of grapes is actually more broad than Germany. Austria’s most exciting wines are the late harvest and Strohwein wines in an area, which facilitates the formation of noble rot. Red grapes, while in the minority, are planted throughout most regions, but not widely known. No other region in the world produces so much high-quality sweet (white) wine so reliably.
| Primary Grapes: |
Grüner Veltliner, Sauvignon Blanc, Chardonnay, Merlot, Cabernet Sauvignon, and Riesling |
| Secondary Grapes: |
Pinot Blanc (Weissburgunder), Pinot Gris (Rülander), Bouvier, Blaufränkisch, Müller-Thurgau, and St. Laurent. |
| Production: |
80 million gallons |
Primary Wine
Region(s): |
Wachau, Kremstal, Kamptal, Neusiedlersee Hügelland, Neusiedlersee |
| Premium Labels: |
Brundlmayer, Feiler-Artinger, Freie Weingartner, Fritsch, Hirtzberger, Knoll, Kracher, Prager, Reinisch, Wieninger |
| Best Values: |
Heinrich, Rein, Stadlmann, Lenz Moser, Loiben |
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