The most important type of yeast for fermentation is Saccharomyces Cerevisiae.
The wine for Holy Mass must be produced according to the Canon book of law and naturally made (neither chaptalized nor deacidified). Primarily used for Holy Mass in church.
In France, this is known as the Saignée method, and describes the process of removing the must from the red wine mash (partial or first juice) and the remaining solids are left to naturally extract colour and tannin. The first juice can be used to produce rosé wine.
SALON ?sterreich Wein
The most challenging wine competition in Austria.
The SALON Austrian wine challenge is regarded as the national wine championships for Austrian wines for over two decades, and is the most rigorous wine competition in the country. The 260 members, or winners, are primarily determined through the regional wine tastings (from over 7,000 entries), as well as being nominated by Sommelières and Sommeliers, wine journalists and wine magazines.
Tasting impression, that is often perceived in mineral-rich wines.
a new variety created by the German botanist Georg Scheu in 1916
Georg Scheu crossed Riesling with Bukettraube. As a Qualit?tswein, the S?mling 88 is predominant in the Steiermark, where it is pleasantly fruity. The variety is in its best form as a nobly sweet wine, and Beerenauslese and Trockenbeerenauslese fascinate with a wide spectrum of tropical notes, pronounced aromatics and perfect spice.
Austrian red wine variety
The indigenous Austrian red wine variety is a member of the Pinot family, and is known for being quite demanding and difficult in the vineyard. The Burgundermacher is a united group of winemakers based in the Thermenregion, who along with some red wine specialists in Burgenland, have produced some concentrated Sankt Laurent wines, oozing with dark fruit, velvety elegance and a fine taste of bitter chocolate and herbs. Its name originates from St. Lawrence's Day (10 August), the date when the grapes apparently begin to change colour. The world's largest Sankt Laurent producer is Stift Klosterneuburg, with some 40 hectares planted in the Ried Stiftsbreite vineyard in Tattendorf.
white wine variety
The Sauvignon Blanc is regarded as a shooting star, and not just in the Steiermark. It probably originates from a natural crossing of Traminer x Chenin Blanc. The variety was once known for its predominantly green, pepper-pod like spicy aromas, yet nowadays, a riper style is preferred, and the wines display mature, mineral varietal characters, with riper and complex layers of fruit (blackcurrants, melons) over floral notes (elderflowers). The spectrum of styles range from classic stainless steel tank aged examples, to single vineyard versions with an international touch (MLF, oak barrel maturation). Even the fascinating mixture of both stypes of vinification can thrill wine enthusiasts.
Georg Scheu probably crossed Riesling with a wild vine. As a Qualit?tswein, the S?mling 88 is predominant in the Steiermark, where it is pleasantly fruity. The variety is in its best form as a nobly sweet wine, and Beerenauslese and Trockenbeerenauslese fascinate with a wide spectrum of tropical notes, pronounced aromatics and perfect spice.
The pink or onion-skin coloured wine, that is produced exclusively from the Blauer Wildbacher variety.
The variety is native to the Weststeiermark, and it grows on gneiss and slate soils and develops an often grassy and spicy bouquet, over white and blackcurrant aromas. The palate displays distinctive, robust acidity that supports the fruit and mineral aspects of the wine. The name Schilcher is a protected term for the Steiermark. Further "lively" products from the Blauer Wildbacher variety include the Schilchersturm, Schilcherfrizzante and Schilchersekt.
Wines produced from fully ripened and naturally sugar-rich grapes, that are left to dry on straw or reed mats for a minimum period of three months prior to pressing. After this natural period of concentration (drying of the grapes) the minimum required must weight of 25° KMW is achieved
Applies to all aromas that develop during the vinification and maturation of the wine.
Includes fermenting aromas, yeasty notes, oak aromas (from barrel maturation) see aroma.
Austrian quality sparkling wine, that may only be produced used classified quality grape varieties
The carbon dioxide must develop either in the bottle or in a tank during fermentation, and the pressure has to be at least 3.5 bar. Sekt may only be produced in Austria by registered producers or contracted Sekt producers. See sparkling wine.
term used in the vinification of sparkling wine
The residual sugar contect must be declared on the label as follows: naturherb, brut nature is less than 3 g/l ; extra herb, extra brut: 0 to 6 g/l; herb, brut: less than 12 g/l; extra trocken, extra dry: 12 to 17 g/l; trocken, dry, sec: 17 to 32 g/l; halbtrocken, medium dry, demi sec: 32 to 50 g/l; mild, sweet, doux; at least 50 g/l.
The Austrian term for a rigorous selection of the best wine barrels for a particular wine, tasted using the syphon or pipette. One particularly famous example is the Sankt Laurent Ausstich from Stift Klosterneuburg.
This term is a permitted declaration on an Austrian wine label, and conveys a high quality wine, but it is not a specific legal definition. Similar to Ausstich.
sense of smell
The oldest sense in the human body, that can differentiate between 10,000 aromas, aided by some 10 million olfactory cells in the olfactory glands in our noses.
sense of taste
The taste buds on our tongues each contain 50 - 100 sensory cells, and these chemical stimuli are passed onto our brains. In wine tasting, we talk about the sweetness, the acidity, tannins, maturity of the wine, and body as well as its extract, alcohol, length and harmony, amongst other things.