Карнунтум (Carnuntum) © Austrian Wine / Anna Stöcher Карнунтум (Carnuntum) Виноградники в этой местности расположены между хребтом Лейта и горами Хайнбург. С одной стороны под ними лежат отложения мор
Айзенберг (Eisenberg) © Austrian Wine / Lehmann Айзенберг (Eisenberg) Здесь виноградники разбиты по большей части на рыхлых, преимущественно мергелистых, а также песчаных и гравийных озерных и речных
Термины "Traubenmost" ("виноградное сусло ") и "Sturm", а также "Wein" ("вино"), "Perlwein" ("полуигристое вино", perlend значит "искристое") и "Schaumwein" (" игристое вино ") (schäumend значит "пеня
Штирийская вулканическая область (Vulkanland Steiermark) © Austrian Wine / Schramm Штирийская вулканическая область (Vulkanland Steiermark) В верхней части Штирийской вулканической области, на юго-вос
Термин "Wein" ("вино") заменяет ранее использовавшийся термин "Tafelwein" ("столовое вино"). Напиток с маркировкой "Wein" может поступить на реализацию при соблюдении перечисленных ниже условий. Вино
Непрерывное влияние теплого паннонийского климата помогает определить характер вин к юго-востоку от Вены, австрийской столицы. В отличие от других регионов особенностью вин из Карнунтума, Терменрегион
Несмотря на то, что винодельческая промышленность Австрии сосредоточена в двух основных винодельческих регионах – Вайнланд (область Дуная, Вайнфиртель и Паннонская область) и Штайрерланд (винодельческ
Австрийский закон о виноделии основывается на европейском законодательстве о виноделии. Однако Австрия до некоторой степени сохранила свою автономию, сохранив контроль за происхождением винограда, огр
Штирия в первую очередь отождествляется с гастрономией и вином. Типичная австрийская свежесть доходит до кульминации благодаря холмистым деревенским пейзажам. Нигде в мире вина не имеют такой гладкой
Вайнвиртель, самая северная винодельческая зона Австрии, – вотчина "перечного" грюнер вельтлинера. Благодаря большой площади и четким границам – Манхартсберг на западе, Дунай на юге и австрийская гран
Породы состоят из минералов. Большинство пород состоит из нескольких минералов. Например, гранит состоит из полевого шпата, кварца и слюды. Минералы имеют упорядоченную внутреннюю структуру и определе
Австрийское вино Qalitätswein, типичное региональное вино (DAC) и австрийское вино Prädikatswein прошли строгий двойной контроль: первый посредством химического анализа и затем через дегустационную ко
Крутые уступы, долины, пологие холмы, террасы , особое расположение винодельческих районов Австрии — природой Европы можно любоваться бесконечно. Породы, скрытые под землей, как правило, не видны, но
Виноград для производства качественного вина или типичного для региона качественного вина (DAC) должен быть выращен в винодельческом регионе Австрии. Landwein, или местное вино, обычно произведено из
Несмотря на большое разнообразие австрийских вин, они имеют и общую черту, отличающую их от других международных вин. Это – ароматическая свежесть, даже при полной физиологической зрелости. Нигде боль
На территории от Вахау на западе до Вены доминируют полновесные вина из Грюнер Вельтлинера и Рислинга. На характер этих вин влияют потоки теплого паннонийского воздуха, который движется от Ваграма в п
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.
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.
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
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:
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. Pairs well with: © orf.at Pa
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
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
The classic Viennese escalope of veal is traditionally deep fried in the purest pork lard. The crispy breadcrumbs demand a crisp, structured wine. Pairs well with: © Austrian Wine/Blickwerk Fotografie
The creamy, fresh paprika taste determines the wine. First choice is a strong, full-bodied white wine. Pairs well with: © Austrian Wine/Blickwerk Fotografie Pairs well with: Pinot Blanc with a full bo
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. Pairs well with: © Austrian Wine/Blickwerk Fotografie Pairs wel
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
Known traditionally as Beuschel, this Viennese speciality is a ragout of cleaned veal lungs. A small portion is often served as an amuse-bouche. Pairs well with: © Austrian Wine/Blickwerk Fotografie P
Choosing the wine for a liver dish always requires care – as little acidity as possible, with fruit flavours discreetly to the fore. Pairs well with: © Austrian Wine/Blickwerk Fotografie Pairs well wi
Roast beef, as well as traditionally Viennese tenderloin pair well with similar wines recommendations. Pairs well with: © Austrian Wine/Blickwerk Fotografie Pairs well with: Pinot Noir : A maturing, c
It might be a real surprise to learn that the best partner to this favourite stewed recipe are rich and spicy white wines. Pairs well with: © Austrian Wine/Blickwerk Fotografie Pairs well with: Grüner
These wine recommendations work equally well with "gefüllte Kalbsbrust" (stuffed breast of veal) or "gebratene Kalbsstelze" (roast veal shank). Pairs well with: © Austrian Wine/Blickwerk Fotografie Pa
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
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
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
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
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
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
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
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
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
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