Glossary

125ml glass serving – the Steh-Achterl means to drink a glass of wine while standing and Flucht-Achterl is the last glass before reluctantly leaving.

One of the most important components of the grape, the must and the wine.

There are many different acidities, the most significant are tartaric acid and malic acid. Other important types of acidities are citric acid, acetic acid and succinic acid.

The total content of acidity in is generally between 4 and 10 g/l (the total acidity is declared on the Federal Inspection Number assessment) In extreme cases, (such as with Schilcher, Eiswein (ice wine) or Trockenbeerenauslese), this value can be higher.

Rich and full-bodied wines often require agitation or aeration prior to serving. Such wines are decanted into a carafe, so that the wine has ample room to aerate and allow the aromas to develop. Pouring the wine into a glass also helps the aeration process.

Another term for length or finish.

Biting, harsh, sharp (taste) usually caused by the acidity or tannins.

The small wire cage that secures the cork of a Sekt or Champagne bottle. Also known as Muselet.

Common term for ethanol. During the process of fermentation, the sugars are converted partially or completely into alcohol. We differ between alcohol by volume (as declared on the label) with potential alcohol (the theoretical value if the sugars were allowed to ferment dry) and total alcohol (the sum of available and potential alcohol).

This refers to the choice of French oak, named after the river and department in central France, this is used for constructing oak barrels (barrique).

A colloquial term for the choice of oak used for wooden barrels, made using the white oak from the United States. These barrels are distinctive for their pronounced roasted aromas and taste of coconut and vanilla.