Glossary

A piece of machinery used in the wine-making operation of crushing or pressing the grapes or must. Nowadays the gentle pneumatic presses are more widespread than, for example, the bladder presses. There is a small number of hydraulic horizontal presses in Austria, and the Torculum or Roman presses only have historical significance. The traditional basket presses and screw presses are seldom in Austrian viticulure.

Youthful, varietal aromas that are typical for wines such as the Gelber Muskateller (Muscat), Riesling, Sauvignon Blanc and Traminer.

Very intensive, almost pungent aroma and flavour compounds (almost as though the aromas were added).

Describes the solid components of the black grapes (skins, pips and perhaps the stalks) that are pushed up to the surface of the mash by carbon dioxide. In order for a high quality red wine to achieve the necessary colour and tannin, it is essential to keep the pulp or cap moist at all times.

An elegant, light-bodied wine, that is enticing to drink.

Qualitätswein (quality wine) is a highly regulated Austrian wine category. According to Austrian wine legislation, the following criteria must be adhered to: the grapes must originate from a winegrowing region, the minimum must weight required is at least 15° KMW, the maximum yield is restricted to 9,000 kg of grapes or 6,750 litres of wine, the alcohol content must attain at least 9% by volume, the Qualitätswein must be sent for chemical analysis and pass a sensory tasting commission.

Austrian Qualitätsweine are easily recognisable by their red-white-red control slip banderoles on the capsule, as well as the Federal Inspection Number on the wine label. Within the quality wine structure, the category of Kabinett plays a special role, as additional requirements have to be fulfilled. The EU defines ‘Wines with Protected Geographical Indication’ and ‘Wines with Protected Designation of Origin’. Prime examples of these wines within this category are the Austrian DAC wines.

The definition of quality in wine in Austria (and other countries for that matter) generally means that the minimum legal requirements for quality wine (‘Qualitätswein’ in Austria) are more than fulfilled.

There are also a whole range of official and unofficial parameters and descriptions that attempt to simplify the subjective perception of quality, yet in cases, even the most astute consumers appear confused. In Austria, the DAC designation aims to ease the identification of regionally typical Qualitätswein.

A 0.25 litre glass measure – the most common glass serving in the Heuriger and modest restaurants.

Describes a wine with robust acidity and vibrant spice.