| White wine |
| Bouvier |
Less than 1% of produced wines in Austria. Originates from the southern Styria. Was bred by Clotar Bouvier in around 1900. Early maturity, little acid. |
Mild taste and fine-spicy (a little like nutmeg). |
| Frühroter Veltliner |
More than 2% of produced wines in Austria, decreasing. Also known as Rote Babotraube. Not for storage. |
Tastes spicy, no distinctive bouquet. Lower alcoholic content. |
| Goldburgunder |
Less than 1% of produced wines in Austria. Crossbreeding of Orangentraube and Welschriesling by the highschool&research institute for wine- and fruitplanting in Klosterneuburg. |
Full, fruity taste. Fine bouquet. |
| Grüner Veltliner TIP! |
More than 30% of produced wines in Austria. Also known as Weißgipfler. It is the most popular wine of Austria. |
Fruity intense bouquet, tastes agilely and spicy. |
| Jubiläumsrebe |
Less than 1% of produced wines in Austria. A creation by the highschool&research institute for wine- and fruitplanting in Klosterneuburg through crossbreeding of two sorts of claret(!) Blauer Portugieser and Blaufränkisch. Good for quality wine. |
No distinctive taste. |
| Müller-Thurgau / Rivaner |
Almost 10% of produced wines in Austria. Created in 1882 by the botany-professor Hermann Müller, who was from Thurgau, by crossbreeding of two Rieslinge. Not for the storage. |
Flowery expressive bouquet, tastes mildly fruity. |
| Muskateller |
Less than 1% of produced wines in Austria. Also known as Grobschmeckerter. Brought by the Ancient Romans from Asia and Egypt called Muscadelle and mentioned Plinius 60 n.Chr. as Uva Apiana. Also known as Weinrauchtraube or Weyrer. Taste depends from the vintage / year. |
Aromatic taste with strong nutmeg-bouquet. |
|
Muskat-Ottonel |
More than 2% all in Austria produced wines. Also known as Feinschmeckerter. |
Mild taste, strong nutmeg-bouquet. Often last wine at wine-test. |
| Muskat-Sylvaner / Sauvignon Blanc |
Less than 1% of produced wines in Austria. The taste depends from the
vintage / year. |
Much alcohol, Smoky-spicy bouquet. |
| Neuburger TIP! |
More than 3% of produced wines in Austria. A variety of the white Burgunder. Very famous in Vienna. |
Fine aroma. Mild, fruity taste, sometimes a little nut. |
| Rheinriesling |
Approx. 2,5% of produced wines in Austria. Also known as Riesling and Weißer Riesling. Presumably already known by Ancient Romans, Johann Baumgartner in Gumpoldskirchen planted it in 1840. Little crop, for quality wines. |
Fruity taste with pleasant acid. Noble bouquet. |
| Roter Veltliner |
Less than 1% of wines produced in Austria. Also known as Roter Reifler or Roter Muskateller (reds muscatel), however it is no muscatel. Originates presumably from northern Italy. |
Tastes of bitter almonds. |
| Rotgipfler |
Less than 1% of produced wines in Austria. Formerly known as Weißer Reifler. Mainly planted in Gumpoldskirchen (small city south of Vienna). Requires good ground and first-class sloping site. The blend of Rotgipfler and Zierfandler is called "Spätrot-Rotgipfler" and is a Gumpoldskirchen- specialty. |
Specific bouquet. Taste reminds of bitter almonds. |
| Ruländer |
Approx. 0,5% of produced wines in Austria. Also Grauer Burgunder (Grey Burgundian) or Klevner. Comes from Burgundia, named after the merchant Johann Ruland, which grew the vine in Speyer in the year 1711. Flourishes on volcanic ground. |
Quite much alcohol, heavy, little acidity, delicate bouquet. |
| Sylvaner |
Less than 1% of produced wines in Austria. Comes from Transylvania (Rumania). Often cut up with other sorts. |
Mild and easy-to-drink table wine, delicate bouquet. |
| Traminer |
Approx. 1,7% of produced wines in Austria. Also known as Christkindltraube, Edeltraube, Ranfollza, Rotedel, Roter Nürnberger, Roter Traminer. The last name comes from the color of the grapes. A kind, much aroma, is the Gewürztraminer. Originates from Tramin in South Tyrol. Requires warm ground. Low acidity, easy for storage. |
Heavy wine. Aromatic, expressive bouquet. |
| Weißer Burgunder (White Burgundian) |
Approx. 3,5% of produced wines in Austria. Until 1874 known as Weißer Klevner (Klävner), today also known as Weissburgunder. Emerged through mutation from the Ruländer. Grows on dry and fertile ground. Special quality wine, should be stored at least 3 years. A variety is the Morillon and the Neuburger - very famous in Vienna. |
Tastefully through a noble aroma, elegant body and racy acidity. |
| Welschriesling |
More than 8% of produced wines in Austria. Comes originally from the Champagne (France). Grows well on fertile southside hills. Needs much care, but is only known as good average-quality. Not for storage. |
Tastes fruity, with an easy acidity. |
| Zierfandler |
Less than 1% of produced wines in Austria. The blend/crossbreeding of Rotgipfler and Zierfandler is called "Spätrot-Rotgipfler" and is a famous specialty of Gumpoldskirchen (small city south of Vienna). |
Harmonious bouquet, fine acidity. |
| Red wine (Claret) |
| Blauburger |
Rare grown in Austria. A crossbreeding of Blauer Portugieser and Blaufränkischer by the highschool&research institute for wine- and fruitplanting in Klosterneuburg. |
Full-bodieds and fruity taste. Distinctive and fruity bouquet. |
| Blauer Burgunder / Blauburgunder / Pinot Noir (Blue Burgundian) TIP! |
More than 0,5% of produced wines in Austria. Also known as Spät-Burgunder or Blauburgunder. Planted in 14th century. Probably the best claret of Austria, should store at least 3 years, can be stored also longer. A variety is the Blaue Frühburgunder, a lighter, easier and easy-to-drink table wine. |
Elegant expressive taste. Fine bitter almond's bouquet. |
| Blauer Portugieser (Blue Portugal's) |
More than 4,5% of produced wines in Austria, most popular claret in Austria. Also known as (Blauer) Vöslauer and Operto-vine and Badener Kurtraube. This because of slight alcoholic content and the region of planting around Baden and Vöslau. Allegedly from Johann Freiherr von Fries, landlord of Vöslau, received from Operto in 1772. |
Mild and easy-to-drink taste. Fine and neutral Bouquet. |
| Blauer Wildbacher (Blue Wildbach) |
Styrian specialty and better known as Schilcher. The name comes from the dominion of the Wildbach at Deutschlandsberg (city in Styria/Austria), already mentioned in 1582 in the famous book of wine by Johannes Rasch, possibly already known at Ancient Roman's time. Varieties are Echtblauer, Spätblauer, Schlehenberger (also Schlehenblauer), Rotblättriger Wildbacher. |
Frischherber, fruity and lively wine. Served cool. |
| Blaufränkischer (Blue Franconian) |
Approx. 4,5% of produced wines in Austria. Also known as (Blauer) Limberger or Lemberger. Source goes back probably on Karl the Great, emerged through selection different Weinsorten. At that time better quality was known as Franconian (german: fränkisch). Flourishes on deep, heavy, warm, wind-safe limestone-ground. |
Sharp spicy, smooth to racy taste. Fine and fruity Bouquet. |
| St.Laurent |
More than 1% of produced wines in Austria. Came from
France in 1870. Also known as St.Lorenz-Traube, which comes from the
August 10 (St.Lorenz - day), at which the maturity starts. |
Sharp - more dryly and fruity claret. Fine Burgunder-bouquet. |
| Zweigeltrebe (Zweigelt-grape) |
More than 3,5% of produced wines in Austria. Also known as "Blaue Zweigeltrebe". The name comes from Dr.Fritz Zweigelt (1888-1964), the director of the highschool&research institute for wine- and fruitplanting in Klosterneuburg. Is a crossbreeding of Blaufränkisch and St.Laurent. Very dark claret. |
Robust and fruity taste. |
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