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 depending on the region of production, 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 regions 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 past 20 years and now accounts for one-third of Austria’s vineyards.

The country offers ideal conditions for growing international grape varieties such as Riesling, Pinot Blanc, Chardonnay, Pinot Noir, Merlot, and Syrah. However, the main focus remains on the prized 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) and Zweigelt, Blaufränkisch, and St. Laurent (red) are recognized, appreciated, and carefully cultivated.

Just as in France (or other European countries), Austria has a system of controlled designation of origin. The DAC (Districtus Austriae Controllatus) indicates where the grapes are harvested, regardless of the estate’s location.

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).