Drinking Wines

The wine regions of Austria are divided into 4 areas, called Lower Austria, Styria, Burgenland, and Vienna. Each of these regions is then further divided, for a total of 19 designated wine growing areas. To roughly get your bearings, Lower Austria encompasses the wine growing areas north and west of Vienna, with Burgenland south and east of Vienna and Styria south and west of Burgenland.

Styria is truly as beautiful a wine country as can be found anywhere in the world, particularly along the ?Sudsteirischen Weinstrasse? (Southern Styrian Wine Road) which travels the hills from the towns of Leutschach to Berghausen and Leibnitz to Demmerkogel and is a popular wine-tourist route. The Styrian wine area is divided into three sub-regions: Southeastern Styria (Sud-oststeiermark), Western Styria (Weststeiermark), and Southern Styria (Sudsteiermark), of which the last is perhaps the best known.

The 4700 acres of vineyards in Southern Styria, with its breathtaking hills, makes it the largest of the three regions. Set on the border of Slovenia, it has been cultivating vines almost uninterrupted since Imperial times. It enjoys a climate like that of the rest of Southern Europe and is planted almost exclusively with white varietals. Of those, it is most famous for its Sauvignon Blancs, which have a structure, elegance and fruit-forward profile rivaling the best of what either the Old or New World have to offer. The most reknowned winemaking villages in Southern Styria are Gamlitz, Leutschach, Silberberg (which has a well-regarded winemaking school), Ehrenhausen and Kitzeck. The finest of those fine Sauvignon Blancs and other white wines come from the wineries of Sabathi, Tement, Tschermonegg, Gross, Sattlerhof and the recently closed VIN?O Tscheppe (the 2004 will mark their final vintage).

In Western Styria, which is comprised of about 1800 acres of vines, there is a truly regional wine called Schilcher. Made from the Blauer Wildbacher grape, it has a distinctive salmon color and a very high acid content. Here they don?t worry about exporting, as the majority of the small amount produced is all but totally consumed in the local heurigers (wine gardens), and the wine is not built for aging and must be consumed when young.

Most of the wines grown in Southeastern Styria?s 3400 acres come from vineyards that are less than an acre large, so the winemaking is primarily a side profession here, with extra wine being sold in the local eateries, called Buschenschanken. In the area around Kloch, however, some good Traminer white wines are being produced, and they have given themselves the brand ?Klocher Traminer Schutzmarke? in order to stand out from the rest of the region.

Emily Schindler is a wine importer based in Los Angeles. Specializing in Austrian wines, you can read more of her writing about the Austrian wine regions, see maps, and find great Austrian wines at http://www.winemonger.com

The wine regions of Austria are divided into 4 areas, called Lower Austria, Styria, Burgenland, and Vienna. Each of these regions is then further divided, for a total of 19 designated wine growing areas. To roughly get your bearings, Lower Austria encompasses the wine growing areas north and west of Vienna, with Burgenland south and east of Vienna and Styria south and west of Burgenland.

Vienna is the only national capital in the world with an economically significant wine industry within its city limits. Some 400 wine growers work the 1730 acres, producing a range of wines from great to merely drinkable, the latter being enjoyed mixed with sparkling mineral water and called G?Spritzr, which is bought in the jolly wine-gardens known as Heurige. In fact, almost all of the wine produced in the vineyards of Vienna is used to slake the thirst of the Viennese, with only very small amounts being exported. This Heurige culture dates back to the time of Charlemagne, but was officially recognized in 1784 by Emperor Josef II. Today there are about 180 licensed Heurige in Vienna, and there is nothing quite as enjoyable as a summer afternoon spent outside at a long Heurige table, drinking the local wine and tasting the local foods.

The oldest Viennese vineyards are officially documented in 1132, but the winegrowing tradition began in Vienna with the Celts, when the city was a village called Vidunia whose people planted vines on the slopes of what are now known as the Vienna Woods. A more systematic viticulture came with the Roman Empire, when the village was a military port called Vindobona. By the middle ages, vineyards were planted in every part of the city, and the winemaking culture was so important that when the Turks laid siege to the city, the Viennese held them off bravely until the Turks began burning the vineyards. That was too much to bear. They surrendered.

The region is divided roughly into two areas: the Bisamberg to the Northeast, with its loam and gravel loess, and the Kahlenberg in the northwest, with its shell limestone. It is widely accepted that the best vineyards are in the Kahlenberg, and the best of those is the Nussberg, which is planted predominantly with Riesling and Gr?ner Veltliner. The important wine districts of Vienna include Heiligenstadt (of which Nussberg is a part), Sievering, Neustift am Walde, and Grinzing. The wine districts of Bisamberg are called Stammersdorf, Strebersdorf, and Jedlersdorf.

The main grape variety grown in Vienna is Gr?ner Veltliner, but one can find Riesling, Neuburger, Traminer, Pinot Blanc, Chardonnay, Pinot Noir, Zweigelt, Cabernet Sauvignon and a few other varietals planted as well. The best wines come from the wineries Wieninger, Winzerhof, Zahel, Christ, and Weingut der Stadt Wien Cobenzl. Wieninger?s vineyards include the famous Nussberg, so a good bet would be to seek out his Gr?ner Veltliner Nussberg (2000 is a good vintage) and his Nussberg Alte Reben, which is a cuvee of a few different varietals. While it may be difficult to find these wines in your local shop, a search online will produce a few different places to purchase the great wines of Austria.

Emily Schindler is a wine importer with the Schindler Weissman Company, based in Los Angeles. To read more of her wine writing, or to find great wines from Austria, visit http://www.winemonger.com

The wine regions of Austria are divided into 4 areas, called Lower Austria, Styria, Burgenland, and Vienna. Each of these regions is then further divided, for a total of 19 designated wine growing areas. To roughly get your bearings, Lower Austria encompasses the wine growing areas north and west of Vienna, with Burgenland south and east of Vienna and Styria south and west of Burgenland.

Styria is truly as beautiful a wine country as can be found anywhere in the world, particularly along the ?Sudsteirischen Weinstrasse? (Southern Styrian Wine Road) which travels the hills from the towns of Leutschach to Berghausen and Leibnitz to Demmerkogel and is a popular wine-tourist route. The Styrian wine area is divided into three sub-regions: Southeastern Styria (Sud-oststeiermark), Western Styria (Weststeiermark), and Southern Styria (Sudsteiermark), of which the last is perhaps the best known.

The 4700 acres of vineyards in Southern Styria, with its breathtaking hills, makes it the largest of the three regions. Set on the border of Slovenia, it has been cultivating vines almost uninterrupted since Imperial times. It enjoys a climate like that of the rest of Southern Europe and is planted almost exclusively with white varietals. Of those, it is most famous for its Sauvignon Blancs, which have a structure, elegance and fruit-forward profile rivaling the best of what either the Old or New World have to offer. The most reknowned winemaking villages in Southern Styria are Gamlitz, Leutschach, Silberberg (which has a well-regarded winemaking school), Ehrenhausen and Kitzeck. The finest of those fine Sauvignon Blancs and other white wines come from the wineries of Sabathi, Tement, Tschermonegg, Gross, Sattlerhof and the recently closed VIN?O Tscheppe (the 2004 will mark their final vintage).

In Western Styria, which is comprised of about 1800 acres of vines, there is a truly regional wine called Schilcher. Made from the Blauer Wildbacher grape, it has a distinctive salmon color and a very high acid content. Here they don?t worry about exporting, as the majority of the small amount produced is all but totally consumed in the local heurigers (wine gardens), and the wine is not built for aging and must be consumed when young.

Most of the wines grown in Southeastern Styria?s 3400 acres come from vineyards that are less than an acre large, so the winemaking is primarily a side profession here, with extra wine being sold in the local eateries, called Buschenschanken. In the area around Kloch, however, some good Traminer white wines are being produced, and they have given themselves the brand ?Klocher Traminer Schutzmarke? in order to stand out from the rest of the region.

Emily Schindler is a wine importer based in Los Angeles. Specializing in Austrian wines, you can read more of her writing about the Austrian wine regions, see maps, and find great Austrian wines at http://www.winemonger.com

The wine regions of Austria are divided into 4 areas, called Lower Austria, Styria, Burgenland, and Vienna. Each of these regions is then further divided, for a total of 19 designated wine growing areas. To roughly get your bearings, Lower Austria encompasses the wine growing areas north and west of Vienna, with Burgenland south and east of Vienna and Styria south and west of Burgenland.

Lower Austria, called ?Niederosterriech?, is divided into 8 sub-regions: Wachau, Kremstal, Kamptal, Danubelands, Traisental, Carnuntum, Weinvertel, and Thermenregion. Calling this region ?Lower Austria? may be a bit confusing. As mentioned above, the four main wine regions of Austria are all in proximity to Vienna, and so are all in the eastern half of the country. Of the four, Lower Austria is the northernmost. Geographically, one might think of the area to the North as being ?upper?, not ?lower.? In this case, it is called ?lower? due to its lower altitude, not latitude. Burgenland, however, claims the lowest altitudes of the four regions, but nonetheless, it is this higher, more northern region that is called Lower Austria.

The Wachau, while not the largest region (that claim to fame belongs to Weinvertel) is perhaps the best known of the 8 sub-regions. There are 3500 acres of vines, mostly Gr?ner Veltliner and Riesling, planted on the steeply terraced vineyards above the Danube River. The area also grows Sauvignon Blanc, M?ller-Thurgau, Neuburger, Gelber Muskateller, and Chardonnay (which they used to call ?Feinburgunder?). There is a regional association called the ?Vinea Wachau Nobilis Districtus? that labels the wines under three classifications: Steinfeder (light, young and racy), Federspiel (elegant and medium-bodied), and Smaragd (complex, ripe and powerful). Some of the most famous wineries of this association include Alzinger, Donabaum (Johann), Gritsch Mauritiushof, H?gl, Knoll, Pichler and Prager.

Kremstal and Kamptal produce some wines that are equal in quality to those of the Wachau, which isn?t surprising since the western part of Kremstal is geologically identical to its better-known neighbor. Then in the Kamptal region there is this enormous crag called the Hell Rock, around which the old-vine Rieslings yield beautiful wines. The best-known wines from these two regions come from the wineries of Nigl, Schloss Gobelsburg, Brundylmayer, Jurtschitsch and Marion Ebner?s Melusine.

Weinviertel means ?wine quarter?, and is named so because it is the largest wine producing area in all of Austria (45,000 acres.) The wine quarter encompasses the Danubelands, Traisental, and Carnuntum. It has a varying terroir as you move across from where it borders the Pannonian southeast European climate (thick layers of loess as well as lime, silicates, and clay) to the northern border with the Czech Republic (where they grow red wines), west to it?s southern edge of the Danubelands (a relatively ?new? wine growing area) and east to Carnuntum (more thick loess, but gravel deposits from the Danube and small areas of loam.) Gr?ner Veltliner is a specialty here, where its aroma is distinct from those made in the Wachau, Kremstal or Kamptal regions.

Thermenregion means ?thermal region,? named for the volcanic fault line that runs through and the many public spas it has. The conditions here are comparable to those of the Cote d?Or, with a climate that is mild, and heavy, rocky soils of limestone and clay that produce intense white wines and full-bodied reds. They have had the right to sell wine since the 13th century here, and the main varietals are Neuburger and Pinot Blanc, with the best known coming from the winemakers of Gumpoldskirchen.

For regional maps and more on the other wine regions of Austria, visit Winemonger.com.

Emily Schindler is a wine importer based in Los Angeles. To read more about the wine regions of Austria, or to find great wines imported from there, visit http://www.winemonger.com

The wine regions of Austria are divided into 4 areas, called Lower Austria, Styria, Burgenland, and Vienna. Each of these regions is then further divided, for a total of 19 designated wine growing areas. To roughly get your bearings, Lower Austria encompasses the wine growing areas north and west of Vienna, with Burgenland south and east of Vienna and Styria south and west of Burgenland.

Styria is truly as beautiful a wine country as can be found anywhere in the world, particularly along the ?Sudsteirischen Weinstrasse? (Southern Styrian Wine Road) which travels the hills from the towns of Leutschach to Berghausen and Leibnitz to Demmerkogel and is a popular wine-tourist route. The Styrian wine area is divided into three sub-regions: Southeastern Styria (Sud-oststeiermark), Western Styria (Weststeiermark), and Southern Styria (Sudsteiermark), of which the last is perhaps the best known.

The 4700 acres of vineyards in Southern Styria, with its breathtaking hills, makes it the largest of the three regions. Set on the border of Slovenia, it has been cultivating vines almost uninterrupted since Imperial times. It enjoys a climate like that of the rest of Southern Europe and is planted almost exclusively with white varietals. Of those, it is most famous for its Sauvignon Blancs, which have a structure, elegance and fruit-forward profile rivaling the best of what either the Old or New World have to offer. The most reknowned winemaking villages in Southern Styria are Gamlitz, Leutschach, Silberberg (which has a well-regarded winemaking school), Ehrenhausen and Kitzeck. The finest of those fine Sauvignon Blancs and other white wines come from the wineries of Sabathi, Tement, Tschermonegg, Gross, Sattlerhof and the recently closed VIN?O Tscheppe (the 2004 will mark their final vintage).

In Western Styria, which is comprised of about 1800 acres of vines, there is a truly regional wine called Schilcher. Made from the Blauer Wildbacher grape, it has a distinctive salmon color and a very high acid content. Here they don?t worry about exporting, as the majority of the small amount produced is all but totally consumed in the local heurigers (wine gardens), and the wine is not built for aging and must be consumed when young.

Most of the wines grown in Southeastern Styria?s 3400 acres come from vineyards that are less than an acre large, so the winemaking is primarily a side profession here, with extra wine being sold in the local eateries, called Buschenschanken. In the area around Kloch, however, some good Traminer white wines are being produced, and they have given themselves the brand ?Klocher Traminer Schutzmarke? in order to stand out from the rest of the region.

Emily Schindler is a wine importer based in Los Angeles. Specializing in Austrian wines, you can read more of her writing about the Austrian wine regions, see maps, and find great Austrian wines at http://www.winemonger.com

The wine regions of Austria are divided into 4 areas, called Lower Austria, Styria, Burgenland, and Vienna. Each of these regions is then further divided, for a total of 19 designated wine growing areas. To roughly get your bearings, Lower Austria encompasses the wine growing areas north and west of Vienna, with Burgenland south and east of Vienna and Styria south and west of Burgenland.

Vienna is the only national capital in the world with an economically significant wine industry within its city limits. Some 400 wine growers work the 1730 acres, producing a range of wines from great to merely drinkable, the latter being enjoyed mixed with sparkling mineral water and called G?Spritzr, which is bought in the jolly wine-gardens known as Heurige. In fact, almost all of the wine produced in the vineyards of Vienna is used to slake the thirst of the Viennese, with only very small amounts being exported. This Heurige culture dates back to the time of Charlemagne, but was officially recognized in 1784 by Emperor Josef II. Today there are about 180 licensed Heurige in Vienna, and there is nothing quite as enjoyable as a summer afternoon spent outside at a long Heurige table, drinking the local wine and tasting the local foods.

The oldest Viennese vineyards are officially documented in 1132, but the winegrowing tradition began in Vienna with the Celts, when the city was a village called Vidunia whose people planted vines on the slopes of what are now known as the Vienna Woods. A more systematic viticulture came with the Roman Empire, when the village was a military port called Vindobona. By the middle ages, vineyards were planted in every part of the city, and the winemaking culture was so important that when the Turks laid siege to the city, the Viennese held them off bravely until the Turks began burning the vineyards. That was too much to bear. They surrendered.

The region is divided roughly into two areas: the Bisamberg to the Northeast, with its loam and gravel loess, and the Kahlenberg in the northwest, with its shell limestone. It is widely accepted that the best vineyards are in the Kahlenberg, and the best of those is the Nussberg, which is planted predominantly with Riesling and Gr?ner Veltliner. The important wine districts of Vienna include Heiligenstadt (of which Nussberg is a part), Sievering, Neustift am Walde, and Grinzing. The wine districts of Bisamberg are called Stammersdorf, Strebersdorf, and Jedlersdorf.

The main grape variety grown in Vienna is Gr?ner Veltliner, but one can find Riesling, Neuburger, Traminer, Pinot Blanc, Chardonnay, Pinot Noir, Zweigelt, Cabernet Sauvignon and a few other varietals planted as well. The best wines come from the wineries Wieninger, Winzerhof, Zahel, Christ, and Weingut der Stadt Wien Cobenzl. Wieninger?s vineyards include the famous Nussberg, so a good bet would be to seek out his Gr?ner Veltliner Nussberg (2000 is a good vintage) and his Nussberg Alte Reben, which is a cuvee of a few different varietals. While it may be difficult to find these wines in your local shop, a search online will produce a few different places to purchase the great wines of Austria.

Emily Schindler is a wine importer with the Schindler Weissman Company, based in Los Angeles. To read more of her wine writing, or to find great wines from Austria, visit http://www.winemonger.com

The wine regions of Austria are divided into 4 areas, called Lower Austria, Styria, Burgenland, and Vienna. Each of these regions is then further divided, for a total of 19 designated wine growing areas. To roughly get your bearings, Lower Austria encompasses the wine growing areas north and west of Vienna, with Burgenland south and east of Vienna and Styria south and west of Burgenland.

Vienna is the only national capital in the world with an economically significant wine industry within its city limits. Some 400 wine growers work the 1730 acres, producing a range of wines from great to merely drinkable, the latter being enjoyed mixed with sparkling mineral water and called G?Spritzr, which is bought in the jolly wine-gardens known as Heurige. In fact, almost all of the wine produced in the vineyards of Vienna is used to slake the thirst of the Viennese, with only very small amounts being exported. This Heurige culture dates back to the time of Charlemagne, but was officially recognized in 1784 by Emperor Josef II. Today there are about 180 licensed Heurige in Vienna, and there is nothing quite as enjoyable as a summer afternoon spent outside at a long Heurige table, drinking the local wine and tasting the local foods.

The oldest Viennese vineyards are officially documented in 1132, but the winegrowing tradition began in Vienna with the Celts, when the city was a village called Vidunia whose people planted vines on the slopes of what are now known as the Vienna Woods. A more systematic viticulture came with the Roman Empire, when the village was a military port called Vindobona. By the middle ages, vineyards were planted in every part of the city, and the winemaking culture was so important that when the Turks laid siege to the city, the Viennese held them off bravely until the Turks began burning the vineyards. That was too much to bear. They surrendered.

The region is divided roughly into two areas: the Bisamberg to the Northeast, with its loam and gravel loess, and the Kahlenberg in the northwest, with its shell limestone. It is widely accepted that the best vineyards are in the Kahlenberg, and the best of those is the Nussberg, which is planted predominantly with Riesling and Gr?ner Veltliner. The important wine districts of Vienna include Heiligenstadt (of which Nussberg is a part), Sievering, Neustift am Walde, and Grinzing. The wine districts of Bisamberg are called Stammersdorf, Strebersdorf, and Jedlersdorf.

The main grape variety grown in Vienna is Gr?ner Veltliner, but one can find Riesling, Neuburger, Traminer, Pinot Blanc, Chardonnay, Pinot Noir, Zweigelt, Cabernet Sauvignon and a few other varietals planted as well. The best wines come from the wineries Wieninger, Winzerhof, Zahel, Christ, and Weingut der Stadt Wien Cobenzl. Wieninger?s vineyards include the famous Nussberg, so a good bet would be to seek out his Gr?ner Veltliner Nussberg (2000 is a good vintage) and his Nussberg Alte Reben, which is a cuvee of a few different varietals. While it may be difficult to find these wines in your local shop, a search online will produce a few different places to purchase the great wines of Austria.

Emily Schindler is a wine importer with the Schindler Weissman Company, based in Los Angeles. To read more of her wine writing, or to find great wines from Austria, visit http://www.winemonger.com

The wine regions of Austria are divided into 4 areas, called Lower Austria, Styria, Burgenland, and Vienna. Each of these regions is then further divided, for a total of 19 designated wine growing areas. To roughly get your bearings, Lower Austria encompasses the wine growing areas north and west of Vienna, with Burgenland south and east of Vienna and Styria south and west of Burgenland.

Vienna is the only national capital in the world with an economically significant wine industry within its city limits. Some 400 wine growers work the 1730 acres, producing a range of wines from great to merely drinkable, the latter being enjoyed mixed with sparkling mineral water and called G?Spritzr, which is bought in the jolly wine-gardens known as Heurige. In fact, almost all of the wine produced in the vineyards of Vienna is used to slake the thirst of the Viennese, with only very small amounts being exported. This Heurige culture dates back to the time of Charlemagne, but was officially recognized in 1784 by Emperor Josef II. Today there are about 180 licensed Heurige in Vienna, and there is nothing quite as enjoyable as a summer afternoon spent outside at a long Heurige table, drinking the local wine and tasting the local foods.

The oldest Viennese vineyards are officially documented in 1132, but the winegrowing tradition began in Vienna with the Celts, when the city was a village called Vidunia whose people planted vines on the slopes of what are now known as the Vienna Woods. A more systematic viticulture came with the Roman Empire, when the village was a military port called Vindobona. By the middle ages, vineyards were planted in every part of the city, and the winemaking culture was so important that when the Turks laid siege to the city, the Viennese held them off bravely until the Turks began burning the vineyards. That was too much to bear. They surrendered.

The region is divided roughly into two areas: the Bisamberg to the Northeast, with its loam and gravel loess, and the Kahlenberg in the northwest, with its shell limestone. It is widely accepted that the best vineyards are in the Kahlenberg, and the best of those is the Nussberg, which is planted predominantly with Riesling and Gr?ner Veltliner. The important wine districts of Vienna include Heiligenstadt (of which Nussberg is a part), Sievering, Neustift am Walde, and Grinzing. The wine districts of Bisamberg are called Stammersdorf, Strebersdorf, and Jedlersdorf.

The main grape variety grown in Vienna is Gr?ner Veltliner, but one can find Riesling, Neuburger, Traminer, Pinot Blanc, Chardonnay, Pinot Noir, Zweigelt, Cabernet Sauvignon and a few other varietals planted as well. The best wines come from the wineries Wieninger, Winzerhof, Zahel, Christ, and Weingut der Stadt Wien Cobenzl. Wieninger?s vineyards include the famous Nussberg, so a good bet would be to seek out his Gr?ner Veltliner Nussberg (2000 is a good vintage) and his Nussberg Alte Reben, which is a cuvee of a few different varietals. While it may be difficult to find these wines in your local shop, a search online will produce a few different places to purchase the great wines of Austria.

Emily Schindler is a wine importer with the Schindler Weissman Company, based in Los Angeles. To read more of her wine writing, or to find great wines from Austria, visit http://www.winemonger.com

The wine regions of Austria are divided into 4 areas, called Lower Austria, Styria, Burgenland, and Vienna. Each of these regions is then further divided, for a total of 19 designated wine growing areas. To roughly get your bearings, Lower Austria encompasses the wine growing areas north and west of Vienna, with Burgenland south and east of Vienna and Styria south and west of Burgenland.

Lower Austria, called ?Niederosterriech?, is divided into 8 sub-regions: Wachau, Kremstal, Kamptal, Danubelands, Traisental, Carnuntum, Weinvertel, and Thermenregion. Calling this region ?Lower Austria? may be a bit confusing. As mentioned above, the four main wine regions of Austria are all in proximity to Vienna, and so are all in the eastern half of the country. Of the four, Lower Austria is the northernmost. Geographically, one might think of the area to the North as being ?upper?, not ?lower.? In this case, it is called ?lower? due to its lower altitude, not latitude. Burgenland, however, claims the lowest altitudes of the four regions, but nonetheless, it is this higher, more northern region that is called Lower Austria.

The Wachau, while not the largest region (that claim to fame belongs to Weinvertel) is perhaps the best known of the 8 sub-regions. There are 3500 acres of vines, mostly Gr?ner Veltliner and Riesling, planted on the steeply terraced vineyards above the Danube River. The area also grows Sauvignon Blanc, M?ller-Thurgau, Neuburger, Gelber Muskateller, and Chardonnay (which they used to call ?Feinburgunder?). There is a regional association called the ?Vinea Wachau Nobilis Districtus? that labels the wines under three classifications: Steinfeder (light, young and racy), Federspiel (elegant and medium-bodied), and Smaragd (complex, ripe and powerful). Some of the most famous wineries of this association include Alzinger, Donabaum (Johann), Gritsch Mauritiushof, H?gl, Knoll, Pichler and Prager.

Kremstal and Kamptal produce some wines that are equal in quality to those of the Wachau, which isn?t surprising since the western part of Kremstal is geologically identical to its better-known neighbor. Then in the Kamptal region there is this enormous crag called the Hell Rock, around which the old-vine Rieslings yield beautiful wines. The best-known wines from these two regions come from the wineries of Nigl, Schloss Gobelsburg, Brundylmayer, Jurtschitsch and Marion Ebner?s Melusine.

Weinviertel means ?wine quarter?, and is named so because it is the largest wine producing area in all of Austria (45,000 acres.) The wine quarter encompasses the Danubelands, Traisental, and Carnuntum. It has a varying terroir as you move across from where it borders the Pannonian southeast European climate (thick layers of loess as well as lime, silicates, and clay) to the northern border with the Czech Republic (where they grow red wines), west to it?s southern edge of the Danubelands (a relatively ?new? wine growing area) and east to Carnuntum (more thick loess, but gravel deposits from the Danube and small areas of loam.) Gr?ner Veltliner is a specialty here, where its aroma is distinct from those made in the Wachau, Kremstal or Kamptal regions.

Thermenregion means ?thermal region,? named for the volcanic fault line that runs through and the many public spas it has. The conditions here are comparable to those of the Cote d?Or, with a climate that is mild, and heavy, rocky soils of limestone and clay that produce intense white wines and full-bodied reds. They have had the right to sell wine since the 13th century here, and the main varietals are Neuburger and Pinot Blanc, with the best known coming from the winemakers of Gumpoldskirchen.

For regional maps and more on the other wine regions of Austria, visit Winemonger.com.

Emily Schindler is a wine importer based in Los Angeles. To read more about the wine regions of Austria, or to find great wines imported from there, visit http://www.winemonger.com

The wine regions of Austria are divided into 4 areas, called Lower Austria, Styria, Burgenland, and Vienna. Each of these regions is then further divided, for a total of 19 designated wine growing areas. To roughly get your bearings, Lower Austria encompasses the wine growing areas north and west of Vienna, with Burgenland south and east of Vienna and Styria south and west of Burgenland.

Lower Austria, called ?Niederosterriech?, is divided into 8 sub-regions: Wachau, Kremstal, Kamptal, Danubelands, Traisental, Carnuntum, Weinvertel, and Thermenregion. Calling this region ?Lower Austria? may be a bit confusing. As mentioned above, the four main wine regions of Austria are all in proximity to Vienna, and so are all in the eastern half of the country. Of the four, Lower Austria is the northernmost. Geographically, one might think of the area to the North as being ?upper?, not ?lower.? In this case, it is called ?lower? due to its lower altitude, not latitude. Burgenland, however, claims the lowest altitudes of the four regions, but nonetheless, it is this higher, more northern region that is called Lower Austria.

The Wachau, while not the largest region (that claim to fame belongs to Weinvertel) is perhaps the best known of the 8 sub-regions. There are 3500 acres of vines, mostly Gr?ner Veltliner and Riesling, planted on the steeply terraced vineyards above the Danube River. The area also grows Sauvignon Blanc, M?ller-Thurgau, Neuburger, Gelber Muskateller, and Chardonnay (which they used to call ?Feinburgunder?). There is a regional association called the ?Vinea Wachau Nobilis Districtus? that labels the wines under three classifications: Steinfeder (light, young and racy), Federspiel (elegant and medium-bodied), and Smaragd (complex, ripe and powerful). Some of the most famous wineries of this association include Alzinger, Donabaum (Johann), Gritsch Mauritiushof, H?gl, Knoll, Pichler and Prager.

Kremstal and Kamptal produce some wines that are equal in quality to those of the Wachau, which isn?t surprising since the western part of Kremstal is geologically identical to its better-known neighbor. Then in the Kamptal region there is this enormous crag called the Hell Rock, around which the old-vine Rieslings yield beautiful wines. The best-known wines from these two regions come from the wineries of Nigl, Schloss Gobelsburg, Brundylmayer, Jurtschitsch and Marion Ebner?s Melusine.

Weinviertel means ?wine quarter?, and is named so because it is the largest wine producing area in all of Austria (45,000 acres.) The wine quarter encompasses the Danubelands, Traisental, and Carnuntum. It has a varying terroir as you move across from where it borders the Pannonian southeast European climate (thick layers of loess as well as lime, silicates, and clay) to the northern border with the Czech Republic (where they grow red wines), west to it?s southern edge of the Danubelands (a relatively ?new? wine growing area) and east to Carnuntum (more thick loess, but gravel deposits from the Danube and small areas of loam.) Gr?ner Veltliner is a specialty here, where its aroma is distinct from those made in the Wachau, Kremstal or Kamptal regions.

Thermenregion means ?thermal region,? named for the volcanic fault line that runs through and the many public spas it has. The conditions here are comparable to those of the Cote d?Or, with a climate that is mild, and heavy, rocky soils of limestone and clay that produce intense white wines and full-bodied reds. They have had the right to sell wine since the 13th century here, and the main varietals are Neuburger and Pinot Blanc, with the best known coming from the winemakers of Gumpoldskirchen.

For regional maps and more on the other wine regions of Austria, visit Winemonger.com.

Emily Schindler is a wine importer based in Los Angeles. To read more about the wine regions of Austria, or to find great wines imported from there, visit http://www.winemonger.com