Roman form of wine tasting
Roman formula for the sensoric wine tasting procedure, based on the colour (eye), odour (nose) and sapour (taste).
red wine variety, selected from wild vines
Cabernet Franc is an age-old variety that probably originates from a wild vine. The variety became an acknowledged Austrian Qualitätswein variety in 1986. The wines generally display herbaceous notes, pepper pods and cassis fruit characters.
red wine variety, crossing Cabernet Franc x Sauvignon Blanc
Cabernet Sauvignon is an old Bordeaux variety, that took Austria by storm in the 1980's. If not fully ripe, the wines display unripe notes of green pepper, stinging nettle and cassis, yet with fully mature grapes, the results are of more spice and chocolate. Ther variety always has notable, gripping tannins and are usually aged in small oak barrels. Most Cabernet Sauvignon is blended with Merlot or Blaufränkisch, or other red wine varieties.
Old term for Kabinett wines.
The type of soil was once on the shores of the primordial ocean. In Austria, calcareous soils are found on the Nussberg in Vienna, as well as in the Thermenregion, on the Leithaberg and in certain sites in the Südsteiermark, and give white wines mineral notes.
refers to the decorative or protective capsule on the top of a wine bottle
A useful aid in cleanly cutting the capsule off the bottle (usually of plastic, aluminium, tin foil or zinc).
A glass bottle that comes in different bulbous forms, and is used in serving, aerating and decanting wine.
Sweet aroma and flavour, reminiscent of malt-flavoured sweets.
Jean-Antoine Claude Chaptal, the French chemist and Home Secretary in Napoleons government, discovered the method of increasing the alcohol level of a wine by the addition of dried sugar (from sugar beet) to the must. Chaptalization is named after him.
The character or style of a wine, the dependant factors being variety, vineyard, climate and vinification.
known also as Morillon
This globe trotting variety is matured either in the classic style in stainless steel or in the more international style with malolactic fermentation and barrel maturation. With classic Chardonnay, the pip fruit tends to dominate, over elegant and herbaceous flavours. When aged in oak barrels, the fruit characters are enhanced with creamy and buttery notes. Chardonnay is also ideal for the production of nobly sweet wines. The variety is cultivated in all Austrian winegrowing regions and is also known as the Morillon in the Steiermark.
See also Methode Charmat. In this sparkling wine-making operation, the second fermentation occurs in a pressure tank, and is also known as the tank method.
ailing condition of the vine
Chlorosis is a vine illness or condition, that leads to the yellowing of the leaves as the production of chlorophyl is inhibited. Causes are often insufficient levels of iron on lime-rich soils or poor drainage.
church windows, (tears, legs)
the common wine tasting term describing the viscosity of a wine
The common wine tasting term describing the wine's viscosity, as these "church windows" run slowly down the inside surface of the glass. This is caused by the contents of the wine, such as glycerine, extract and sugar. The more pronounced the legs, the higher the concentration and extract of the wine.
Circle of Ruster Ausbruch producers
wine producers association for the heritage of Ruster Ausbruch
An association of producers for the production, quality, protection and heritage of Ausbruch sweet wines in the town of Rust.
One of the most important acids, that only occurs in small quantities in the grapes or wine. If a wine should lack natural acidity, the EU permits the addition of citric acid in the climate zones B and C.
Supplementary indication for Qualtätswein
Concerning wine, the terms ‘Klassik’ or ‘Classic’ are only permitted for vintage wines with the best characteristics expressing their varietal character and origin (excluding Prädikatswein). In the case of wines with the designation ‘Weststeiermark DAC’, terms such as ‘Klassik’ or ‘Classic’ are only permitted for wines of the Gebietswein (regional wine) category bearing the traditional name »Schilcher«.
The Austrian classic grape varieties are Grüner Veltliner, Riesling, Weissburgunder, Blauer Zweigelt, Blaufränkisch and so on.
classification or system of designation for the origin with hierachical structure
EU wine legislation classifies the following categories, wine without geographical indication (Wein), wine with Protected Geographical Indication (Landwein) as well as wine with Protected Designation of Origin (Qualitätswein). The Österreichischen Traditionsweingütern association also have their own vineyard classification.
label description for Austrian wine
This is the permitted description for a wine style, but not a legal term. These are usually wines with medium alcohol levels that display varietal characters and no or subtle aromas of oak barrel maturation.
a type of soil that retains moisture, that prevails in Mittelburgenland
A type of soil that retains moisture, that prevails in Mittelburgenland. The soil is one of the three natural quality factors in viticulture, along with the vineyard site and the microclimate. There are divided into three soil horizons, A, B, and C. The following types of soils prevail in Austria; loess, sand, loam/marl/clay, primary rock, shale, limestone, brown earth, black earth and basalt.
a clean wine
Describes a wine without any negative taste.
Describes a clean and pure wine without any aromatic or taste fault.
A bright and clear wine.
A completely clear and bright wine.
the total of all weather-related elements
the resulting offspring by asexual reproduction of a living being
A clone is the resulting offspring of a grape vine by asexual reproduction, and is genetically identical to its parent. Nevertheless, mutations of a variety do occur over time, and in Austria, the Viticultural School in Klosterneuburg is particularly active in this field.
Restrained wine without clearly recognisable aromatic characters, often the case with young, high quality wines, or wines shortly after the bottling (bottle shock), and the wine usually improves with aeration.
A deficiency that causes the failure of grapes to develop after flowering, after cool, damp or very hot weather during flowering (usually beginning of June).
The results are loose-berried grapes and reduced yield. The varieties that are particularly susceptible to coulure are e.g Muskat Ottonel, Neuburger, Sankt Laurent.
Taste impression for quite an acidic, dry, usually fruity and racy wine.
Method in vine breeding, with the intention of creating a new variety (cultivated vines) that has more positive characteristics and increased hardiness in the new crossing (new cultivation).
prime vineyard site
Cru is the French term for the single vineyard or classed growth.
The grapes are usually crushed after destemming, to ease the flow of juice.
wine-making operation
This is the process of mechanically freezing healthy grape material by refrigeration, in order to produce (a form of) ice wine.
High quality, predominantly expensive wine, that is produced in small quantites from renowned producers.
cultivated, selected yeast
To reduce the risk of wine faults caused by yeasts, selected yeast strains, also known as cultured yeasts in a dried powder form, are frequently used to guarantee a speedy and clean fermentation.
The French term that describes the blending of wines (cuve is French for enclosed vat or barrel), and the wine blended can be from different varieties, vineyards or vintages.