Glossary

black or bunch rot

Black or bunch rot is a grape condition, when unripe grapes are infected with the destructive form of Botrytis Cinerea (as a result of hail, vineyard pests or bad weather).

blackcurrants

Denotes the essence or liquor of blackcurrants, and cassis is a popular description for the aroma of Cabernet Sauvignon wines.

Blaufränkisch

This indigenous variety is at home in Burgenland, particularly in Mittelburgenland (DAC designation).  The wines display juicy fruit, herbaceous charm over searing acidity and gripping tannins.

The characteristic aromas are cherry, sour cherry, blackberry and cinnamon. The indigenous Blaufränkisch is robust and coarse with intense depth of fruit character when young, yet the wine softens as it matures. Opulent examples are aged in oak barrels or are in blends.

blend

The blending of different wines to create an end product. Blending plays a central role in the vinification of red wines. The French term is cuvée, assemblage or mariage (marriage), and it is possible to blend varieties, vineyards, vintages or styles of wine.

blind

Not a clear wine, usually cloudy.

blind tasting

The wines are tasted with the name undisclosed, so that the taster does not know the name or origin of the wine. The most impartial method of tasting and rating wine.

body

Refers to a taste of weight, that is supported by alcohol, extract and sweetness.

Botrytis Cinerea

The benevolent form of noble rot when fully ripened grapes are covered in fungal spores, and a prerequisite for nobly sweet dessert wines such as Beerenauslese, Ausbruch and Trockenbeerenauslese. If the grapes are unripe, this can lead to grey or bunch rot.

bottle

Refers to a standard bottle size. The Austrian description for a 75cl bottle, with the term bouteille coming from the French meaning bottle. The most common bottle formats in Austria are the tall Rhine or flute bottle, the Bordeaux bottle and the Burgundy bottle.

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