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1999年 1999年の収穫は2百8十万hlで4％前年より多かった。この増加の原因は、主要産地に酷い霜の害がなかったことと、生長期間に適度な水分の供給があったことだ。開花は6月半ばから7月末まで続いた。酷い花振るいもなく、受粉は素晴らしい状況だった。暖かく雨の多い夏が葉の成長を促進した。しかしながら、ニーダエスタライヒとシュタイヤーマークでおそよ1000haを超す雹の被害があった。天候の変わりやす

1979年 長く寒い天候と、例年より雨の多い春のせいで、生長開始は遅かった。しかし初夏に好天で高温の時期が長く続いたため、非常に迅速で力強い発芽となった。ブドウにとって非常に良かったのは9月と10月の気温が平年より暖かく乾いていたことだ。1979年ヴィンテージは傑出した質を持つ。 1978年 ブドウの木が成熟しているため、畑は実質的には霜の害を受けずに冬を越した。発芽は遅かった。涼しい天候のため開

1989年 早い発芽、遅れた開花、やや雨の多い夏に涼しく早い秋が続き、ようやく素晴らしい小春日和が訪れた。天候は鮮明なコントラストを描いた。早熟のブドウは全般的に凡庸ながらピリッとヘルシーなものがあり、それに対しプレディカーツヴァインはかなりの注目に値する。 1988年 穏やかな冬、乾いて暑い夏は最後にかけて大雨があったが、秋は乾燥し暖かかったため、多くの栽培農家が、たっぷりした量の素晴らしいブド

2001年には栽培総面積46,200ha (-1%) から2,530,600hl (+8%) のワインが生産された。これは平年平均2,418,000 hlの5％増しだ。白ワインは1,759,200 hlで6％の増加で、赤ワインは771,400 hl で14％の増加だった。 天候 乾燥した冬は、冬と呼ぶには全く穏やか過ぎるほどで、大半のワイン産地では乾燥して快適な春が続き、ブドウは普通に育った。5月

2000年の収穫は2千3百4十ｈｌで、平年並みの2百4十万hlより3％低く,前年より17％少ない。 天候 [この減少は晴天、高温で非常に乾燥していた天候が原因だ。冬は湿り、しかし寒すぎはしなかった。暖かい乾燥した春が理想的な生長環境をもたらした。4月と5月は夏並の気温になり、早い開花を促した。涼しく湿った天候は生長に必要な雨を降らせた。8月が極度に扱ったため、ブドウの見は小さく、果汁の量は少なかっ

この情報は英語のみでのご提供です。 Vintage Typ Wachau Kremstal Traisental Kamptal Wagram Weinviertel Carnuntum Thermenregion Burgenland Steiermark Wien 1999 white red sweet 19 - - 18 - - 17 16 - 17,5 17 17,5 16,5 18 1

有機農法の最も重要な特徴は、易溶性ミネラル肥料と除草剤の使用を禁じていること、土壌を丁寧に耕作することを通して土の健康と養分を自然に促進すること、そして自然物質の循環を考慮に入れて畑を管理することだ。 オーガニック農法が統合農法と異なる点は、化学合成窒素肥料、易水溶性リン肥料、そして化学合成殺虫剤、同様に化学除草剤を土壌の手入れに使用しないという点である。 作物保護の目的で、作物ケア剤（作物強化剤

オーストリアはトップ・クオリティーのスパークリングワイン―― ゼクト ――を生産し、その歴史は19世紀の半ばにさかのぼる。スパークリングワインはそれ自体で心地よく、また広範な食べ物によく合う。オーストリアのスパークリングワインはシャンパーニュ、カバ、他の同種のワインと肩を並べる存在だ。 オーストリアのスパークリング・ワインは大メーカーによって同様、個人経営ワイナリーによっても造られている。特にヴァ

The widely varied palette of wines from Austria is as colourful as the foliage in autumn, offering many exciting options for creative combinations with the wild game of field and forest. Whether white

オーストリアワインは、そのスタイルの幅の広さにも関わらず、一貫した性質を持ち、それが他のインターナショナルワインと異なるところだ。その性質とは、ブドウが生理学的に完全な成熟をしているにも関わらず、アロマが新鮮であることだ。深みがあり、豊かなワインがここまで軽快で、フレッシュなワインの中身がここまで詰まっているような場所は、地球上ここしかあり得ない。 勿論、土壌校正や、様々な微気候環境など、多くの地

Stephan Vadnjal – Dolce Vita|Klagenfurt Austrian wine is always a safe choice when it comes to food and wine pairing, and Italian cuisine is no exception. Fresh Styrian wines make the perfect pairing

Greek cuisine relies on clear and precise aromas. Fish is prepared with olive oil and lemon and only a touch of garlic is added to lamb. Tzatziki is one dish that challenges and is therefore well matc

A rustic but no less delicious way to enjoy fresh asparagus. This pairs so well with a strong, dry Riesling, 2-3 years old and structured with harmonious acidity and distinct fruitiness. Grüner Veltli

Asparagus with vinaigrette is the asparagus appetizer par excellence. If made with tomatoes, onions or herbs – then a firm but not too grassy Sauvignon blanc, around 1 or 2 years old, is an ideal choi

For this recipe, flambéed asparagus cream is combined with pickled Perigord truffles and Single Malt Whisky jus. Very dark, smoky and earthy aromas snuggle up with the creamy noble vegetables – creati

Ohdeer! Here’s a variation on your venison: Wafer-thin venison carpaccio with celeriac cream: a modern starter that is sure to make a vivid impression on the autumn table. © orf.at Pairs well with: As

Gazpacho This cold vegetable soup is one of the classics. Medium-bodied Grüner Veltliner pairs well as it can hold its own against the garlic. Ripe Sauvignon Blanc is a convincing choice. Or the Spani

Carpaccio is an extremely popular starter with a long history. The original recipe, created by Giuseppe Cipriani in Harry’s bar, calls for the beef to be bright red, raw and thinly sliced. Nowadays it

Fish versions of carpaccio made with raw sea bass, scallops or cooked octopus are very popular. Served with olive oil and lemon, these make for wonderfully delicate starters. Not too grassy Sauvignon

Creamy tuna flavoured sauce, tender meat, piquant capers – this combination of ingredients can be matched wonderfully with powerful white wines with a touch of spice. Powerful Grüner Veltliner complem

A complex dish with very thin strips of marinated green asparagus and a vinaigrette of asparagus juice and olive oil combined with baby artichokes, a sepia roll and wild herbs. The asparagus and artic

The creativity in Austrian cuisine today is showing more and more interesting asparagus and fish combinations. The range of recipes is, of course, vast, but the wine should always be from the supreme

Buttery creaminess, smooth strength, perhaps with a bit of cheese – with Risotto, light wines haven't a chance! A robust Grüner Veltliner harmonises wonderfully with asparagus risotto. The new weighty

The roasted, buttery aromas of this asparagus classic make wine matching easy. Mature wines between 3 and 5 years old fit better than younger ones. The smooth Neuburger (no Botrytis and not too minera

Cream of asparagus soup is one of the most popular asparagus dishes. Although wine is not often recommended with soups, it can definitely bring out some harmonious expressions with all kinds of aspara

A fabulous dish found on every menu during the asparagus season – but not an easy one when it comes to recommending wines to accompany it. The high fat content and the buttery flavour of the sauce cal

In Austria, pan-fried chanterelles (Eierschwammerl) dishes are often served with egg (especially scrambled egg), along with parsley potatoes. © Austrian Wine/Blickwerk Fotografie Pairs well with: Grün

The deep fried mushrooms and the obligatory tartar sauce taste tremendously good with rich and long white wines and cellar-aged, medium-bodied red wines. © Austrian Wine/Blickwerk Fotografie Pairs wel

The classic Viennese escalope of veal is traditionally deep fried in the purest pork lard. The crispy breadcrumbs demand a crisp, structured wine. © Austrian Wine/Blickwerk Fotografie Pairs well with:

Two kinds of roasted, toasty aromas, and red wine fans can relish in opening a full-boiled, structured red wine that is rich in extract. © Austrian Wine/Blickwerk Fotografie Pairs well with: Blaufränk

The boiled "Tafelspitz" (cap of rump), "Schulterscherzl" (shoulder blade) & co are among the leading favourites of the Viennese cuisine. In Vienna, these dishes are traditionally served with apple and

Chanterelles are known in Austria as Eierschwammel. During the mushroom season they are often enjoyed as a starter, and this can influence the choice of wine to go with them. © Austrian Wine/Blickwerk

Choosing the wine for a liver dish always requires care – as little acidity as possible, with fruit flavours discreetly to the fore. © Austrian Wine/Blickwerk Fotografie Pairs well with: Grüner Veltli

Roast beef, as well as traditionally Viennese tenderloin pair well with similar wines recommendations. © Austrian Wine/Blickwerk Fotografie Pairs well with: Pinot Noir : A maturing, complex Pinot Noir

It might be a real surprise to learn that the best partner to this favourite stewed recipe are rich and spicy white wines. © Austrian Wine/Blickwerk Fotografie Pairs well with: Grüner Veltliner , rich

Austrians call porcini 'the king of mushrooms'. Sauteed, they are often used to garnish seared beefsteak, veal or guinea fowl. © Austrian Wine/Blickwerk Fotografie Pairs well with: Sankt Laurent , ful

The creamy, fresh paprika taste determines the wine. First choice is a strong, full-bodied white wine. © Austrian Wine/Blickwerk Fotografie Pairs well with: Pinot Blanc with a full body and neutral or

Known traditionally as Beuschel, this Viennese speciality is a ragout of cleaned veal lungs. A small portion is often served as an amuse-bouche. © Austrian Wine/Blickwerk Fotografie Pairs well with: R

These wine recommendations work equally well with "gefüllte Kalbsbrust" (stuffed breast of veal) or "gebratene Kalbsstelze" (roast veal shank). © Austrian Wine/Blickwerk Fotografie Pairs well with: Gr

The vinegar in this dish means the wine must be chosen carefully. The recipe can be used with sheatfish, too. © Austrian Wine/Blickwerk Fotografie Pairs well with: Grüner Veltliner: Whenever it is a c

Every Austrian wine region has its Backhendl wine. Of course the wines need body to compete with the breadcrumbs and salad dressing. © Austrian Wine/Blickwerk Fotografie Pairs well with: Grüner Veltli

Known as Brathendl, roast chicken remains one of Austria's favourite dishes, with regional specialities ranging from tender corn-fed chicken to the imperial delicacy of Sulm Valley capon. © Austrian W

Wine experts are divided over duck and goose: red wine or white? Duck the question by choosing the wine to match the cabbage instead: white wine with white cabbage, and for red cabbage, red wine. © Au

This central European dish can also be served with a chanterelle mushroom goulash. It is a winning combination with white Leithaberg DAC wines, among others. © Austrian Wine/Blickwerk Fotografie Pairs

A general favourite, Schinkenfleckerl is also easy to prepare. Choose a wine to complement the creamy cheese and ham flavours of the sauce. © Austrian Wine/Blickwerk Fotografie Pairs well with: Riesli

You could accompany the dish with the same wine as that used for the sauce, though you may prefer to keep your higher wines for drinking rather than cooking. © Austrian Wine/Blickwerk Fotografie Pairs

Austrians like to enjoy their minced beef or veal rissoles with a glass of white wine. © Austrian Wine/Blickwerk Fotografie Pairs well with: Riesling Reserve: The fruity characters of the Riesling enh

The lucky number for the world of Austrian wine seems to be the 9, since when the year ends with this numeral – like 1999 and 2009 (‘the Niners’) – the vintage often turns out to be particularly fine.

The pictures are available for download in the gallery under consideration of the rights of use. Gläser © ÖWM / Blickwerk Fotografie Download Terms of use × Please find below the terms of use of the A

12 Austrian winemakers visited Amsterdam's restaurant and culinary scene during a virtual market visit. Top producers from Austria are heading virtually to the restaurateurs in Amsterdam. Winemakers a