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Austria (Grape Varieties and winemaking (white Grape varieties (Gruner…

- - - - most widely planted
      - full body, concentrated, high acidity, youth: citurs, stone fruit, white pepper, age: honey, toast
      - ferment and store in stainless steel, old oak, sometimes new oak
    - - dry, fresh, apple, high acidity
      - botrytis, high-quality dessert wines
    - - in Wachau, Kamptal, Kremstal
      - medium to full body, ripen, peach,mature in bottle
  - - - Zweigelt: very deeply colour, soft tannins, bramble fruit
      - Blaufrankisch: highly regarded of the Austrian black varieties. medium tannins, high acidity, pepper, sour cherry
      - St Laurent: Austrain speciality, similar to Pinot noir
- - - - grape varieties, a style of wine, a set of regulations to go with which can reflects their area best
- - - - largest of the region for production and exports, 8 sub-regions
        
        Kamptal DAC and Kremstal DAC, similar style to Wachau, made from Gruner Veltliner or Riesling
        
        Weinviertel DAC
        
        first DAC, can only made from Gruner Veltliner, 2 levels of DAC
        
        Klassik: light ,fresh, fruity with no oak flavour
        
        Reserve: higher minimum alcohol and allowed to be matured in oak
        
        Wachau
        
        most renowned for high-quality dry wines made from Gruner Veltliner or Riesling
        
        steep, south-facing
        
        not a DAC, but has its own classification system
    - - Neusiedlersee
        
        sweet wine: low-lying ground near the lake, autumn mists, botrytis, Welschriesling is the most widely used
        
        best red wine, made from Zweigelt mostly, also Blaufrankisch and St Laurent.
        
        Neusiedlersee is a DAC for Zweigelt
        
        3 DAC for Blaufrankish, largest one is Mittelburgenland