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| Typical Wines of the Region: |
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Let us tempt you into
sampling a delicious glass of wine, and you will experience
the manifold nuances of the excellent Austrian wine culture!
Gruener Veltliner
greenish-yellow color; distinguished fruity bouquet, light in
alcohol content, fizzy, slightly peppery.
Welschriesling
pale yellow color; fresh-fruity bouquet (redolent of currants
or gooseberries), with a fine spicy aroma, delicate tangy
finish.
White Burgundy
greenish-yellow color; with a delicate fragrance of
lime-blossoms, elegant and harmonious; full-bodied and rich
taste with a slight walnut character.
Chardonnay
very noble white whine, ranging from a pale yellow hue to
lemon yellow in color, fruity in smell and aroma, bouquet and
taste redolent of green apples.
Zweigelt
intensive ruby-red color; the bouquet is fruity-zesty,
redolent of berries, big, round and rich taste.
Blue Burgundy
bright ruby-red; bouquet typical of this grape with a
distinguished fruitiness, rich, full-bodied and velvety smooth.
Blaufraenkisch
ruby-red color with a violet lustre; the fine smell reminds of
blackberries, fruity flavor, elegant finish.
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Which wine to serve with various dishes: |
Light Meat
fruity-fresh white wines such as a Gruener Veltliner,
Rheinriesling or Mueller Thurgau.
Game
crisp, solid reds, for instance Blaufraenkisch or St. Laurent,
full-bodied racy white wines such as White Burgundy or a dry
Spaetlese.
Poultry
mild, gently to zesty white wines such as a Rheinriesling,
Mueller Thurgau, Gruener Veltliner or Traminer. For roasted
goose, we recommend a velvety mild red wine, for instance a
Blue Burgundy.
Fish
delicate, flowery, relatively mild dry white wines such as a
Gruener Veltliner, Rheinriesling, Welschriesling.
Dark Meat
full and mellow white wines, for instance Neuburger, White
Burgundy, Zierfandler, Rotgipfler, or red wines such as
Blaufraenkisch, St. Laurent.
Cheese
the more intensive the cheese, the lighter and fizzier the
wine should be - for example Gruener Veltliner,
Welschriesling, Rheinriesling, Neuburger; however, also some
red wines go well with many types of cheese, such as a Blauer
Portugieser, Blaufraenkisch.
Desserts
sweet wines such as various kinds of Spaetlese, Auslese,
Ausbruch or Trockenbeerenauslese. Some mild wines with a sweet
residue and intensive bouquet like a Muskat Ottonel,
Gewuerztraminer or Mueller Thurgau can also be served with
desserts.
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