Glossary

A reasonable estimate of the length of time, that a wine remains pleasurable to drink, and can be extremely subjective and individual. Yet the main factors are alcohol, residual sugar, acidity, tannin and most significantly, the maturity of the grapes.

The common term form for calcium compounds, for example carbonic chalk (calcium carbonate), used for the deacidification of wine.

The French verb that describes the careful warming of the red wine, bringing it to room temperature (chambre = room).

The Chaptalization of wine, as defined by the addition of sugar beet (sucrose) to the grape must, to increase the alcohol strength of the wine. The maximum permitted limit for chaptalization of Austrian Qualitätswein (quality wine) is 3.4kg of sucrose to 100 litres of grape must, which equates to a maximum increase of 2% alcohol by volume.

The character or style of a wine, the dependant factors being variety, vineyard, climate and vinification.

This globetrotting variety is matured either in the classic style in stainless steel or in the more international style with malolactic fermentation and barrel maturation. With classic Chardonnay, the pip fruit tends to dominate, over elegant and herbaceous flavours.

When aged in oak barrels, the fruit characters are enhanced with creamy and buttery notes. Chardonnay is also ideal for the production of nobly sweet wines. The variety is cultivated in all Austrian winegrowing regions and is also known as the Morillon in the Steiermark.

The common wine tasting term describing the wine’s viscosity, as these church windows run slowly down the inside surface of the glass. This is caused by the contents of the wine, such as glycerine, extract and sugar.

The more pronounced the legs, the higher the concentration and extract of the wine.

One of the most important acids, that only occurs in small quantities in the grapes or wine. If a wine should lack natural acidity, the EU permits the addition of citric acid in the climate zones B and C.

Concerning wine, the terms ‘Klassik’ or ‘Classic’ are only permitted for vintage wines with the best characteristics expressing their varietal character and origin (excluding Prädikatswein).

In the case of wines with the designation ‘Weststeiermark DAC’, terms such as ‘Klassik’ or ‘Classic’ are only permitted for wines of the Gebietswein (regional wine) category bearing the traditional name Schilcher.