OUR WINES
(Austria’s most famous wine varietals)

GRÜNER VELTLINER

This is Austria’s most famous white grape, which has been grown in the region for centuries. Over the last several years, Grüner Veltliner has made quite an impression on American wine lovers and sommeliers. Still considered a bit of a "connoisseur's secret", its popularity comes from its unique taste and the fact that it goes with practically any food. For refreshment on hot summer nights, Austrians enjoy young Grüner Veltliner as a traditional drink called "Spritzer", in which the wine is topped off with sparking mineral (or soda) water.

With a nuanced peppery note and fruity finish, Grüner Veltliner offers dry flavors ranging from citrus to herb. It pairs perfectly with poultry, fish, cheese, cold cuts, pizza, pasta, seafood, fondue and even foods difficult to match with wine, such as asparagus and artichokes. “GruVe” is also a great fit with Asian cuisine. This is the world's most versatile wine when it comes to matching wine and food. In fact, if you could only have one kind of wine -- Grüner Veltliner would be your best buy.

The grape also makes a perfect base for sparking wine called "Sekt". (See below).

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AUSTRIAN RIESLING

Riesling is Austria's second most important grape. There is a persistent myth claiming that Rieslings are sweet. Frankly, this makes us cringe! In truth, high quality Rieslings should be dry. Very dry! Riesling grapes, originally from the Germanic lands, now grow in many places around the world. But make no mistake: Because of different soil conditions and climates, there is such a difference between Rieslings grown in places like New Zealand or the U.S. that they cannot be compared to Austrian Riesling. On top of that, Austrian Rieslings are typically dryer than those from the Rhine-Mosel region of Germany and fuller-bodied than their counterparts from the Alsace in France. For these reasons, we always refter to our wines as "Austrian Rieslings".

Distinctly scented with the crisp aroma of apricots and peaches, all the Rieslings in our selection feature a harmonious balance of sugar and acidity with a long-lasting finish. Austrian Rieslings are a natural match with poultry, fish, vegetables, mild cheeses and spicy curry dishes and, like Grüner Veltliner, are extremely versatile.

The grape also makes a perfect base for sparking wine called "Sekt". (See below).

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WELSCHRIESLING

Not to be mistaken for Riesling, Welschriesling wines are popular because of their refreshing fruitiness and are best drunk young. Back to top.

WEISSBURGUNDER

Austria’s Pinot Blancs are characterful wines while staying fairly neutral in aroma and flavors. High acidity and low sugar levels translate into dry, crisp, medium-bodied wines. Back to top.

ST. LAURENT

Closely related to Pinot Noir, St. Laurent is wonderful in blends or by itself. Plum and cherry aromas, round tannins and exceptional aging potential explain its popularity. Back to top.

BLAUFRÄNKISCH

Another Austrian favorite, Blaufränkisch combines soft tannins and a bold character. In Austria's idyllic region of the Burgenland, the Blaufränkisch grape has over centuries adapted perfectly to the local climate. The name probably dates back to the time of Charlemagne, who classified valued varieties as “Frankish” or “Franconian”. “Blau” means “blue” -- after the rich blue color of the ripe grape. While delicious in its youth, it develops into a potent stellar red after several years of cellaring. A classic pairing with hearty meat and vegetable dishes, stews and roasts, lasagna and meaty pasta dishes. Back to top.

ZWEIGELT

Described in Food & Wine Magazine as “dense dark wines that somehow manage to come across as pleasantly weightless," Zweigelt is the new red wine for the adventurous palate". It is named after Professor Zweigelt, a renowned Austrian wine scientist who successfully crossed Blaufränkisch and St. Laurent grapes to get the best qualities of both. Zweigelts are velvety with cherry aromas and sometimes a peppery finish. Perfect with red meats, roasted vegetables, stews, turkey and roast. Back to top.

BEERENAUSLESE and TROCKENBEERENAUSLESE

Often called “Liquid Gold,” these labor-intensive and difficult-to-produce sweet wines are Austria’s pride. Centuries of experience in making them guarantees an excellent play of sweetness and acidity. No other region in the world produces so much sweet wine of such quality so reliably. These late-harvest wines are made from hand-selected grapes that are partially affected by a noble mold called Botrytis Cinerea. The fungus dries out the grapes, concentrating the fruit’s luscious flavors while imparting a trufflelike nuance. Botrytis wines are packed with intense flavors and aromas and are excellent as a dessert by themselves, or served with cheeses, savory olive spreads and pâtés. Back to top.

ICE WINE

A special delicacy! Ice wine was first created in Germany. Legend has it that an early, unexpected frost in 1794 froze the grapes on the vine. The mortified vintners thought that their harvest was ruined, but they still attempted to salvage what they could by trying to make wine from the frozen grapes. Much to their surprise it turned out to be delicious. Since then, ice wine has become famous and sought after among wine lovers around the world.

After the first frost, the grapes for these wines are selectively hand-harvested and pressed while still frozen. This yields an extremely concentrated must, since all the water stays behind as ice crystals. Austrian producers excel at making "Eiswein" from Riesling, Grüner Veltliner, Welschriesling and Weissburgunder grapes. Ice Wine is absolutely delicious served either by itself or with warm pastries, cheeses and pâtés.

Beware! Producers other than those in Austria and Germany often market something called "Ice Wine" which is really just (grossly overpriced) sugar water with grape flavor. In some countries it is perfectly legal to harvest unfrozen grapes at warm temperatures and then stick them in the freezer before pressing. This method will never achieve the amazing flavors of frozen grapes naturally ripened on the vine -- which is mandated (and strictly controlled) only in Germany and Austria. Back to top.

SCHILFWEIN (STRAW WINE)

Berries, laid out to air-dry on straw mats for at least three months, are used for these traditional Austrian sweet wines. Any unnatural interference is prohibited by law. (Austrian wine laws are extremely strict and rigorously enforced). Since both are made without botrytised berries, Straw Wines are similar to Ice Wines. They are equally irresistible and pair with the same food. Back to top.

SEKT (SPARKLING WINE)

Produced according to the traditional champagne method with a second fermentation taking place in the bottle, our unusual and award-winning sparkling wines are made from Grüner Veltliner and Riesling grapes. Perfect for the wine lover who looks for a sparkling wine that’s classy and elegant - and extraordinary! Back to top.