Glossary

A new variety created by the German botanist Georg Scheu in 1916. Georg Scheu crossed Riesling with Bukettraube. As a Qualitätswein, the Sämling 88 is predominant in the Steiermark, where it is pleasantly fruity. The variety is in its best form as a nobly sweet wine, and Beerenauslese and Trockenbeerenauslese fascinate with a wide spectrum of tropical notes, pronounced aromatics and perfect spice.

The Sauvignon Blanc is regarded as a shooting star, and not just in the Steiermark. It probably originates from a natural crossing of Traminer x Chenin Blanc.

The variety was once known for its predominantly green, pepper-pod like spicy aromas, yet nowadays, a riper style is preferred, and the wines display mature, mineral varietal characters, with riper and complex layers of fruit (blackcurrants, melons) over floral notes (elderflowers).

The spectrum of styles range from classic stainless steel tank aged examples, to single vineyard versions with an international touch (MLF, oak barrel maturation). Even the fascinating mixture of both stypes of vinification can thrill wine enthusiasts.

Applies to all aromas that develop during the vinification and maturation of the wine. Includes fermenting aromas, yeasty notes, oak aromas (from barrel maturation).

This term comes from the French meaning the dregs, or the deposit that develops in the bottle of most red wine with age. It comprises of yeast particles and colour extract.

The oldest sense in the human body, that can differentiate between 10,000 aromas, aided by some 10 million olfactory cells in the olfactory glands in our noses.

The taste buds on our tongues each contain 50 – 100 sensory cells, and these chemical stimuli are passed onto our brains. In wine tasting, we talk about the sweetness, the acidity, tannins, maturity of the wine, and body as well as its extract, alcohol, length and harmony, amongst other things.

The general term used to describe the total sensory appreciation of a wine. In wine sensory analysis, the senses of sight, smell and taste play a central role.

Temperature plays a central role in the vinification (temperature of the fermentation), in the storage of wine (wine cellar temperature) and particularly in the restaurants. The pleasure of enjoying a wine is defined by the serving temperature and correct drinking temperature of the wine.

Describes an aggressive wine with either unbalanced acidity, too much alcohol or bitter, sharp tannins.