Austria – lying in the central Europe, it borders both Germany and the Czech Republic to the north, Slovakia and Hungary to the east, Slovenia and Italy to the south, and Switzerland and Liechtenstein to the west. The country’s reputation was destroyed in 1985, but its successful recovery is incredibly fast and effective, which no other country could do better than Austria.

The country only has half of the vineyard area as Germany, produces only a quarter as much wine. The Austrian wine is more close to Alsatian rather than German. There is something freshness from the Rhine but also some fierceness and high flavour from the Danube.

Climate:

The wine producing regions of Austria have a Central European climate, with short, cold winters and long, warm summers. Autumn ripening seasons are long, making noble rot possible if there is sufficient humidity.

Key Grape Varieties:

Similar to Germany, its geographic position makes the white wines more important than the red wines, especially its world amazed Gruner Veltliner.

Gruner Veltliner – the country’s No.1 variety, this white grape is capable of giving a broad variety of flavours: green grapes, salads and white pepper in youth develop to layers of honey and toast as the wine ages. It was mainly sold while young without oak age. Until recently, a evolutionary practice suggests that it will display more complex mineral notes after neutral oak age.

Riesling is also grown for quality wines, especially in Kamptal, Wachau and Kremstal. Most of them are dry and full bodied with ipe, peachy primary fruit. Many of the best are bottled to reflect single vineyard characters.

Blaufrankisch is the most important red variety in Austria, producing moderate tannin, crispy acid and cherry flavour. In the right sites, it expresses strong mineral notes. Oak aging could soft its acidity and add sweet fruit flavour to the wine.