Wines from Austria

Despite the diversity of Austrian wines, there is one constant that sets them apart from other wines around the world: the freshness of their aromas and the optimal physiological ripeness of the grapes. 

Of course, there are many differences between production regions, particularly due to the diversity of soils and microclimates. There are five climatic zones: the Danube region, the Weinviertel, the Pannonian region, Styria, and the Bergland. These influence the characteristics of the wine.

In Austria, 35 grape varieties are authorized for wine production (22 white and 13 red). The proportion of red wines has doubled over the last 20 years and now accounts for a third of Austria's vineyards.

The country has good conditions for growing international grape varieties such as Riesling, Pinot Blanc, Chardonnay, Pinot Noir, Merlot, and Syrah. However, the main focus remains on the valuable selection of indigenous grape varieties, with Grüner Veltliner at the top of the list. In addition to Grüner Veltliner, other grape varieties such as Neuburger (white) or Zweigelt, Blaufränkisch, and St Laurent (red) are recognized, appreciated, and carefully cultivated.

As in France (and other European countries), Austria has a system of controlled appellations of origin. The DAC (Districtus Austriae Controllatus) indicates where the grapes are harvested, regardless of the location of the estate.

There are currently nine DACs recognized by the Austrian Ministry of Agriculture: Weinviertel DAC (Grüner Veltliner), Kamptal DAC (Grüner Veltliner, Riesling), Kremstal DAC (Grüner Veltliner, Riesling), Traisental DAC (Grüner Veltliner, Riesling), Wiener Gemischter Satz DAC (Gemischter Satz), Neusiedlersee DAC (Zweigelt), Leithaberg DAC (Weissburgunder, Chardonnay, Grüner Veltliner, Neuburger, Blaufrankisch), Mittelburgenland DAC (Blaufrankisch), Eisenberg DAC (Blaufrankisch).