オーストリアのワイン生産者は、全く始めから大きな困難に直面した。2008年の難しい天候――ほぼ全てのワイン産地における雹、激しい雨と長く続く霧――のため、ブドウの成熟は決して簡単ではなかった。 畑では栽培農家は、ピュアで熟したブドウを適切なタイミングで収穫(場合によってはこのシーズンは非常に遅かった)するために、あらゆる経験とノウハウを駆使しまければならなかった。それは特に異例に(数ヶ月も)早いベ
ここ数年収穫量の低いヴィンテージが続いたが、オーストリアの2011年ヴィンテージは、優雅なバランスの白と赤を完熟したブドウから産んだ。 2011年の収穫は、2012年2月始めのアイスワインで終わりを告げ、2800万hlを収穫。ようやくオーストリアの空っぽのセラーを埋めることになった。 2011 年ヴィンテージは比較的厳しい冬で始まり、あちこちで霜の害があり、例えばヴァインフィアテルのような地方では
2009年の厳しい冬は2010年の心地良い春に迎えられた。しかしながら、寒くて雨の多い時期がすぐに続き、2010年はかなりの雨量と日照不足に見舞われる。 ブドウ品種とワイン産地によるが、開花期が、ある場合は良好な天候の期間に、ある場合はそうではない期間に起こり、それが収穫量に直接の影響を及ぼした。この時期の花振るいは、各房につくブドウの実を少なくするとともに、ブドウの木になる房の数を減らす主要な原
オーストリアの2012年ヴィンテージの最終的な収穫量215万4.800ヘクトリットルは、長年の平均を大きく下回った。 これは、特にニーダーエスタライヒに甚大な損害をもたらした5月の遅霜に起因する。それ以外には良好な気候に恵まれたことで、品質は、基本的に全ての生産地とブドウ品種について、概ね非常に高く評価できる。生育期間の終わりと主要収穫期における、乾燥した良い気候によって、完全に健康で熟成した白と
Österreichische Winzer und die Freunde ihrer Weine können sich über den Jahrgang 2015 freuen. Nur sehr vereinzelt wurden Weinbaugebiete durch Hagelunwetter empfindlich geschädigt. Der Jahrgang 2015 st
Ein Weinjahr als Achterbahnfahrt: So wird 2016 den österreichischen Winzern und Weinfreunden wohl in Erinnerung bleiben. Am Ende stehen gute bis großartige Qualitäten in Weiß, Rot und Süß teils sehr g
Nach den bekannt schwierigen Witterungsverhältnissen im Sommer und Herbst 2014 hatte Österreichs Winzerschaft in den Weingärten alle Hände voll zu tun, um gesundes und reifes Traubengut zu gewinnen. M
At close to 2.4 million hectolitres, the total volume of the current Austrian vintage is just under the 5-year average, even though the main variety, Grüner Veltliner, had suffered from coulure damage
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
Just like other countries around the world, Austrians have their own traditions of cooking over an open fire. Whether it’s sausages, steaks, pulled pork, vegetables or fish, the variety of wines from
Fancy some mature white wines? Then you have to try the combination with hearty breadcrumb cauliflower, finished with a buttery, nutty hazelnut bechamel and a fresh leaf salad with camelina marinade.
Vintage 2017 Vintage 2016 Vintage 2015 Vintage 2014 Vintage 2013 Vintage 2012 Vintage 2011 Vintage 2010 Vintage 2009 Vintage 2008 Vintage 2007 Vintage 2006 Vintage 2005 Vintage 2004 Vintage 2003 Vinta
Sequence of designations: Origin - Quality Level - Grape Variety A simple system of organisation for pubs or bistros with a small wine assortment: Sparkling – White – Red – Sweet. The types of wine (w
It is important that wines are correctly identified by bars, restaurants and wine merchants and that wine lists are correctly structured in the technical sense. One still finds inaccurate designations
Sequence of designations: Origin-Quality Level-Grape Variety A very consumer-friendly organisation for the modern fashionable eatery with a good wine programme, but for superior inns and restaurants w
Sequence of designations: Origin - Quality Level Wine lists with a generous Austrian selection can also be organised according to grape variety. One makes distinctions initially by type of wine, then
Sequence of designations: Origin – Quality Level Voluminous wine lists require more levels of organisation than small ones. Here, the types of wine (white wine, red wine, etc.) will first be organised
Sequence of designations: Quality Level - Grape Variety One may also organise a wine list initially by type of wine and country, then by more closely defined origins (wine-growing region/ DAC ), where
Sequence of designations: Origin - Quality Level - Grape Variety Very expansive and wide-ranging wine lists with many wines per producer, as well as venues that feature a great assortment of wines fro
The earliest wine harvest of modern Austrian viticulture surpassed the volume of the previous, above-average vintage 2017, at 2.75 million hectolitres. Once again, wines of very good to excellent qual
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.
Austrian Sekt sparkles brilliantly in the glass – especially on the winter holidays Christmas and New Year’s Eve. We owe this ebullient delight to a great love story that began – once upon a time – in
For this classic dish of freshwater fish with crispy buttered skin, choose a clean, mineral wine with a fresh, balanced acidity. Pairs well with: © Austrian Wine/Blickwerk Fotografie Pairs well with:
Young vegetables and Austrian wine: a match made in heaven. The supporting actors are becoming the stars on our plates – vegetables, herbs, and pulses etc. are taking kitchens by storm. Wines from Aus
Mediterranean cuisine enjoys great popularity in Austria and is not limited to pizza and pasta. The secret lies in the simple and rather purist composition of the dishes. Spanish tapas are currently e
Tagliata (sliced beef fillet), Scaloppine (veal cutlet) and Bistecca (steak) – Italian meat dishes are simple and usually grilled or quickly pan-fried. Red wine or white wine? A question that is not s
Calf’s liver with onions and creamy polenta needs to be paired with a powerful full-bodied wine. Surprisingly, the flavours harmonise well with smooth Riesling. A balanced St. Laurent is the best red
Ossobuco is a classic Italian meat dish of braised veal shank. Gremolata, a chopped herb condiment typically made of parsley, lemon zest and garlic, gives the dish the final touch and tastes delicious
A classic! Red wine is always an excellent choice for spaghetti. Zweigelt and Blaufränkisch are ideal, although it should not be too heavy and tannic. On the other hand a little robustness and a touch
Mushrooms are one of the most difficult foods to match with wine. Hard vintages should be avoided while warm vintages which produced ripe wines are recommendable. In this case, Riesling and Sauvignon
This complex dish containing rice, vegetables, chicken, mussels and seafood with the additional aroma of saffron has its own unique and distinct taste. Powerful Pinot Blanc, Chardonnay, Styrian Morill
This Ligurian speciality is very popular in Austria. Cheese, herbs and garlic demand a certain amount of creaminess and smoothness from a wine. Matured wines make excellent companions whereas wines wi
This filled pasta dish is a speciality from the northern regions of Italy. Ripe Pinot Blanc, Zierfandler or earthy St. Laurent make impeccable partners for creamy, heavy sauces. Aromatic varieties, pa
This popular dish contains lots of egg and cheese which means that the ideal pairing partner would be a powerful and buttery white wine. This could be a Veltliner as well as a Rotgipfler, Neuburger or
The acidity of the tomatoes combined with the sharpness of the garlic calls for a Riesling – sublime with tomatoes. Fruit and acidity! Generally speaking, ripe white wines are better here: a Sauvignon
The spiciness of the sauce has a big influence on the wine choice. Be it white or red, too much peppery spiciness or tannins are counterproductive. Robust wines are ideal: ripe Veltliner, dark Zweigel
Aromatic and light with herbal notes of sage. The prosciutto enhances the saltiness and richness of this dish. Light and elegant white wines are a good choice, however slightly fruity red wines or ele
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
Tomato and mozzarella is an ever-present all-rounder in Italian cuisine. Sauvignon Blanc helps to reinforce the flavours and complements the basil, however this only works if the aromas in the Sauvign
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
Courgette, aubergine, bell peppers, mushrooms and artichokes: the vegetables are often grilled prior to being pickled, smoky aromas meet vegetal aromas and lots of oil. Riesling is a good choice, but
Mild and neutral white wines that are not too spicy are particularly good when combined with garlic and parsley. Also Rosé wines are possible! Or an additional option: or full-bodied Welschriesling, p
An absolute hit in summer. The melon needs to be ripe in order to harmonise with the fruity aromas of the wine. Classic Grüner Veltliner works splendidly as it brings out the saltiness of the prosciut
Octopus salad, prawns, lots of garlic and herbs, lashings of oil: not easy to match with a wine, a light white wine works best. A classic Grüner Veltliner livens it all up, fine Welschriesling or Ries
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
Pesce al Forno - Baked Fish Pesce al Forno is a very simple baked fish dish which is usually served only with vegetables. Gilthead sea bream and sea bass are popular options. This dish likes dry white
© Shutterstock The choice of wine to go with the first dish depends entirely on the type of pasta and the sauce. White wines are ideal for tomato sauces with garlic or lots of spice, while Burgundian