Glossary

The composition of the soil is one of the three most important quality factors in viticulture, along with the vineyard and microclimate. The A, B and C levels are differentiated. In Austria, the following soil types prevail, loess, sand, loam/clay,lime, primary rock, slate/schist, limestone, brown earth, black earth and basalt.

Male/Female Wine expert. The Sommelier is an important advisor on all that is related to wine and cuisine. As a wine waiter, or waitress, the prerequisite is a sound knowledge in the fields of cheese, coffee, beer and cigars. Other areas of responsibility include purchasing, the compilation and design of the wine list, waiting and making recommendations (especially food and wine combinations).

Describes a wine with elegant and enticing fruity acidity or a wine that smells or tastes of spice, for example in wine terminology, the aroma of pepper, cinnamon or vanilla.

Lively and fresh wine, with vibrant, natural carbon dioxide.

The indigenous Austrian red wine variety is a member of the Pinot family, and is known for being quite demanding and difficult in the vineyard. The Burgundermacher is a united group of winemakers based in the Thermenregion, who along with some red wine specialists in Burgenland, have produced some concentrated Sankt Laurent wines, oozing with dark fruit, velvety elegance and a fine taste of bitter chocolate and herbs.

Tanks made from stainless steel in modern cellars for the vinification and maturation, particularly during the production of white wine, to retain the fresh, fruity characters.

The stalks are part of the grapes, and with the stem, is usually removed prior to vinification.

This bottle form originates from Bordeaux, where it is the most common shape. It is popular in Austria for both red and white wine.

Describes a tight, well-structured and sometimes hard wine. For white wines, the harsh acidity sometimes draws out metallic associations, and a Blaufränkisch from Eisenberg can also seem steely.