Glossary

Roasted spice, that derive from maturation in oak barrels (toasting = barrel is charred with fire) and this taste is passed onto the wine during maturation. The range of toasting is from light to medium to heavy.

Describes a firm and powerful wine with distinctive acidity or tannin structure.

A light, pink-coloured wine made from black grapes, the colour develops during a speedy pressing of the juice. The longer the maceration, the more intensive the colour.

Fungal rot or disease primarily affect the grapes and grape berries. In its destructive form when unripe grapes are infected, it can lead to wine fault (grey rot), yet when the grapes are ripe, it is seen in its benevolent form of noble rot, the prerquisite for nobly sweet wines, such as Beerenauslese, Ausbruch and Trockenbeerenauslese.

Describes a very dry and bitter wine, with a high proportion of phenolics or youthful tannins, and sometimes the result of too much sulphur.

Describes a harmonious and balanced wine, without any corners or edges.

Usually a simple wine without great elegance or finesse, and often with a full-bodied structure.

The SALON Austrian wine challenge is regarded as the national wine championships for Austrian wines for over two decades, and is the most rigorous wine competition in the country. The 260 members, or winners, are primarily determined through the regional wine tastings (from over 7,000 entries), as well as being nominated by Sommelières and Sommeliers, wine journalists and wine magazines.

Tasting impression, that is often perceived in mineral-rich wines.