Glossary

A wine described with an international style usually refers to wines that have undergone the malolactic fermentation and maturation in oak barrels, as well as wines that display little or no regional typicity.

Refers to the international, ‘globe-trotting’ grape varieties, such as Chardonnay, Cabernet Sauvignon, Shiraz and Co, as opposed to the indigenous, regionally typical grape varieties.

Cooked berry and fruit flavours in red wine.

Refers to a double Magnum bottle format with a capacity of 3 litres (particularly for Champagne). Also a term that refers to 4 or 5 litre bottles.

Describes a wine with an attractive taste impression and enticing fruit acidity.

In many Austrian winegrowing regions, the traditional wine cellars are situated outside of the town centres. These ‘villages without chimneys’ can be several storeys high, and are described in Austria as the Kellerberg, or cellar hill. They are made up of a press house, the so-called ‘Kellerhals’ and the underground tunnels, that are often an interlinked labyrinth of passageways.

A festival held to taste the wines, and where the cellar doors are ‘open’.

Sensory term for a wine with a lactic acid aroma, reminiscent of butter, milk, yoghurt or cheese.

Refers to a wine with a minimum must weight of 14° KMW, and that originates from a winegrowing region. The maximum permitted yield applies to Landwein (land wine) and in EU wine legislation, the correct term is a wine with Protected Geographical Indication.