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What are the major quality levels of Austrian wine?
A very important characteristic (although not the only one) for distinguishing various levels of quality is the natural sugar content of grapes at harvest. This natural sugar content is referred to as the ‘must density’ of grapes or unfermented must. DEFINITION : The terms “grape must” and “partially fermented grape must (or Sturm)” are defined by European Union legislation and…
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Thermenregion wine
The Thermenregion wines’ history goes back the Middle Ages. Notable designations of origin such as Gumpoldskirchen for white wines and Vöslau for red wines rime with exceptional quality. A significant turning point occurred in 1985 with the introduction of the new Austrian wine law, ushering in a new era for the region. Gumpoldskirchen and Bad Vöslau merged together to form…
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History of wine in Austria
The first traces of Austrian wine were discovered during the Bronze Age, in the 10th century BC, in the Traisental valley and the Weinviertel. The discovery of other grape seeds in the Burgenland was during Celtic times around 700 BC. Wine culture then spread to the banks of the Danube (the region we know call Carnuntum) and to Styria, a…
