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.

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

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

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

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

Almost every state in the country has a wine festival. It is a great way to sample the wines of the region and to become familiar with some of the great wineries that are right in your backyard.

If you decide to go to a wine festival, there are some things you can do to make the most out of the wine festival you are attending. Coming back from the festival with your favorite bottle of wine is always enjoyable, but to get even more benefit, you can follow these tips.

1. Decide beforehand if you will do wine tasting or not.

If you decide to taste the wine, you will need to make sure of at least 2 things: First, bring along a designated driver who will decide to go dry during the festival, or, if you do wine tasting, make sure you spit the wine out in one of the many buckets they have available.

Another thing you will need to decide, is which wines you would like to taste. Many wine festivals are arranged by types of wineries and the wines they serve. Most wineries will have their own booths which are easily indicated on the maps of the event that are given out at the wine festival.

2. Sample the foods at the food booths at the wine festial

One of the great pleasures of having wine is the combination of the food and wine together. Many of the food booths that are on display are great in combination with the wines that are in the tasting tour.

Be sure to ask the vendors at the food tables what wines that are currently in tasting go best with their foods. The vendors should have a list of the wineries and wines that are up for tasting, so they should be able to give you some additional insight with the food and wine combination.

Another benefit is that it will put food in your stomache, which will keep you from being tipsy early on in the wine festival.

3. Sample some of the wines from each of the different wine regions

Depending upon the size of the festival, the variety of wineries will dictate how many regions are introduced. At the Lafayette Wine Festival in Colorado, there were several different regions throughout the state represented. Colorado has some varied climates so there are a number of wines that should be tasted, to experience the variety of flavors that come from the Colorado wineries.

4. Keep track of your wine tastings on a score card

Most wine festivals will give you a card or sheet of paper to be able to keep track of your wine selections. As you taste the wine, keep track of the wine you tasted and how you liked the flavor. Get ideas from the wineries serving the wine about which foods would go best with the wines you really enjoyed, and write that down.

The more you take notes at the wine festival, the less you will have to think about after the festival. There is nothing more frustrating that trying to remember which wines you liked, and what foods they would go best with. After a full day of wine tasting, your brain cells probably won’t function as well by the end of the day, so take notes as you go through the festival.

5. Have fun at the wine festival

Last but not least, as if I had to tell you… Have a lot of fun at the wine festival. Wine festivals are almost always a festive event where most people are having a great time. Experience the energy of people tasting wine, getting a bit tipsy, and just having a great time.

Meet and talk with the other wine festival attendees. You will usually find them quite friendly after an hour of wine tasting. The winery merchants are quite willing to talk to you about their wines, and the tours of their vinyards they offer. Make a full day of it and see if you can make a new friend or business associate.

Wine festivals can be a lot of fun and also a great learning experience for the wine enthusiast. Following some simple tips can give you a lot more out of the experience and will give you a great springboard to enjoy more wine festivals in your area or in another state entirely.

Copyright 2006 B Hopkins

Search one of the largest databases on the web for wineries in the United States. Find out when and where wine festivals are occurring and see products and services related to wine. http://www.officialwinery.com A http://drivetraffictomywebsite.com creation

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