Austria is the eighth in the world ranking of wine consumers and producers in the sixteenth. Traders Austrians were experts in mixing low-cost Austrian wines from Eastern Europe and Italy, then things improved with the law, enacted in 1972, modeled on the German. But what he’s done raising all its standards and its vitality was the scandal of 1985 when it was discovered that manufacturers and dealers by adding their wine with diethylene alcohol.
Austria is no longer the great empire before the First World War and only in its eastern part is produced wine. Around Vienna (the capital more than any other is identified with the wine, there are vineyards everywhere even in residential gardens) in the surrounding hills, the great Viennese woods and along the Sudbahn (Thermenregion today) where it produces Heurige (wine new) to be drunk in wine taverns (inns garden) loved by Beethoven that was the inspiration. The sparkling wines are produced with Gruner-Veltliner, Muller-Thurgau, Weissburgunder, Riesling and Traminer. In Thermenregion produces dry Riesling, the national hero is the Neuberger and also produces good Chardonnay Traiskirchen samples. The spa resort of Baden and Bad Voslau are known mainly for their intoxicating red and dry but they are trying to Blauburgunder and Cabernet.
A 65 km west of Vienna is the best area of the Wachau Gruner-Veltliner is happening and where the conversion to Riesling with which excel Hirtzberger, Jameck, Prager, Picler, Alzinger and the famous Guild Freie Weingartner in Durnstein. Durnstein is the most picturesque village in the valley with a magnificent hotel, a Baroque bell tower, the ruined castle where Richard the Lionheart was imprisoned and the vineyards that slope down towards the river Donau. Vintners in the area have their own system for categorizing wines: the Steinfeder Kabinett is a lightweight, Federspiel is a more vibrant, while a dry Smaragd which is equivalent to a German Spätlese. On the border with Slovenia, in the southern Styria is located only 5% of the vineyards, but a great reputation for Welschriesling, Sauvignon Blanc and Morillon (Chardonnay) and an intense white Traminer from the volcanic soil of Kloch.
The Schilcher rose, pale and penetrating is the specialty of western Styria. Finally, the Burgenland, which is divided into four quadrants around Lake Neusiedl, over 30 km long and 1m deep. Here are grown white and red but the most famous wine comes from and Rust Ausbruch is a sweet wine which is equivalent all’Aszù Hungarian but is produced with a technique opposite overripe grape must with the addition of grape normal.