Austrian Wine Statistics Report 2005
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September 2000 Edition
D O C U M E N T A T I O N AUSTRIAN WINE SEPTEMBER 2000 EDITION AVAILABLE FOR DOWNLOAD AT: WWW.AUSTRIAN.WINE.CO.AT DOCUMENTATION Austrian Wine, September 2000 Edition Foreword One of the most important responsibilities of the Austrian Wine Marketing Board is to clearly present current data concerning the wine industry. The present documentation contains not only all the currently available facts but also presents long-term developmental trends in special areas. In addition, we have compiled important background information in abbreviated form. At this point we would like to express our thanks to all the persons and authorities who have provided us with documents and personal information and thus have made an important contribution to the creation of this documentation. In particular, we have received energetic support from the men and women of the Federal Ministry for Agriculture, Forestry, Environment and Water Management, the Austrian Central Statistical Office, the Chamber of Agriculture and the Economic Research Institute. This documentation was prepared by Andrea Magrutsch / Marketing Assistant Michael Thurner / Event Marketing Thomas Klinger / PR and Promotion Brigitte Pokorny / Marketing Germany Bertold Salomon / Manager 2 DOCUMENTATION Austrian Wine, September 2000 Edition TABLE OF CONTENTS 1. Austria – The Wine Country 1.1 Austria’s Wine-growing Areas and Regions 1.2 Grape Varieties in Austria 1.2.1 Breakdown by Area in Percentages 1.2.2 Grape Varieties – A Brief Description 1.2.3 Development of the Area under Cultivation 1.3 The Grape Varieties and Their Origins 1.4 The 1999 Vintage 1.5 Short Characterisation of the 1998-1960 Vintages 1.6 Assessment of the 1999-1990 Vintages 2. -
Addendum Regarding: the 2020 Certified Specialist of Wine Study Guide, As Published by the Society of Wine Educators
Addendum regarding: The 2020 Certified Specialist of Wine Study Guide, as published by the Society of Wine Educators This document outlines the substantive changes to the 2020 Study Guide as compared to the 2019 version of the CSW Study Guide. All page numbers reference the 2019 version. Note: Many of our regional wine maps have been updated. The new maps are available on SWE’s blog, Wine, Wit, and Wisdom, at the following address: http://winewitandwisdomswe.com/wine-spirits- maps/swe-maps-2020/ Page 12: the second paragraph concerning phenolics and polymerization was updated to read as follows: Over time, some phenolic compounds, particularly tannins and pigments, tend to polymerize, or combine into longer molecule chains. These chains may eventually become too heavy to stay suspended in the liquid and may drop out of the solution as sediment. This development has a major impact on the flavor of the wine and is one of the main results of the aging process. In many cases, the production of sediment in a properly-aged red wine renders a wine lighter in color and less astringent. However, it should be noted that new research indicates that polymerized tannins can possibly continue to alter in structure and may eventually break down during extended aging; thus is may be impossible to predict how the tannins in a well-aged wine will be perceived by the taster. Page 84: The statistics concerning the world wine production and trade have been updated as follows: • The global volume of wine produced in 2018 is estimated at 292 million hectoliters (mhl), the equivalent of nearly 3.2 billion cases of wine. -
Revenue Management in the Austrian Wine Industry
Revenue Management in the Austrian Wine Industry Bachelor Thesis for Obtaining the Degree Bachelor of Business Administration Tourism and Hospitality Management Submitted to MRes Florian Aubke Fabienne Hamberg 0711513 Vienna, 31. May 2010 i Preface This work is a result of the contribution and commitment of several people I want to acknowledge. Firstly, I want to thank my supervisor MRes Florian Aubke for his constant support and guidance, and that he encouraged me to write this thesis. As my lecturer he continuously challenged my knowledge and his critical thinking played an essential role in the development of the paper. Special thanks goes to the wineries which took their time for interviews and discussions and contributed to the paper through their ideas. These include Rudi Pichler Jr., Johannes Soell, Mag. Wolfgang Hamm, Fritz Wieninger and the winery Heinrich. I am as well very grateful for the number of colleagues, who reviewed the drafts and contributed to my final work through critical remarks. Finally, I want to acknowledge the patience and support of my family and friends, throughout my entire studies. My deepest gratitude goes to my beloved father, who always believed in me and guided me in every respect. I also want to dearly thank my understanding mother for supporting me and never being doubtful about my success. i Declaration of Authorship I declare that this dissertation is my own unaided work. I have not included any material or data from other authors or sources, which are not acknowledged and identified in the prescribed manner. I have read the section in the exam regulations on plagiarism and understand that such offences may lead the Examinations Board to withhold or withdraw the award of Bachelor of Business Administration. -
Addendum for the CSW 2020 Study Guide
Addendum regarding: The 2020 Certified Specialist of Wine Study Guide, as published by the Society of Wine Educators This document outlines the substantive changes to the 2020 Study Guide as compared to the 2019 version of the CSW Study Guide. All page numbers reference the 2019 version. Note: Many of our regional wine maps have been updated. The new maps are available on SWE’s blog, Wine, Wit, and Wisdom, at the following address: http://winewitandwisdomswe.com/wine-spirits- maps/swe-maps-2020/ Page 12: the second paragraph concerning phenolics and polymerization was updated to read as follows: Over time, some phenolic compounds, particularly tannins and pigments, tend to polymerize, or combine into longer molecule chains. These chains may eventually become too heavy to stay suspended in the liquid and may drop out of the solution as sediment. This development has a major impact on the flavor of the wine and is one of the main results of the aging process. In many cases, the production of sediment in a properly-aged red wine renders a wine lighter in color and less astringent. However, it should be noted that new research indicates that polymerized tannins can possibly continue to alter in structure and may eventually break down during extended aging; thus is may be impossible to predict how the tannins in a well-aged wine will be perceived by the taster. Page 84: The statistics concerning the world wine production and trade have been updated as follows: • The global volume of wine produced in 2018 is estimated at 292 million hectoliters (mhl), the equivalent of nearly 3.2 billion cases of wine. -
The Wine Country Documentation Austrian Wine 2002
1 Austria - The Wine Country Documentation Austrian Wine 2002 D O C U M E N T A T I O N AUSTRIAN WINE SEPTEMBER 2002 EDITION AVAILAB LE FOR DOWNLOAD AT: WWW.WINESFROMAUSTRIA.COM 1 Austria - The Wine Country Documentation Austrian Wine 2002 TABLE OF CONTENTS 1 Austria – The Wine Country 1.1 Austria’s Wine-growing Areas and Regions 1 1.2 Grape Varieties in Austria 6 1.2.1 Breakdown by Area in Percentages 6 1.2.2 Grape Varieties – A Brief Description 26 1.2.3 Development of the Area under Cultivation 29 1.3 The Grape Varieties and Their Origins 30 1.4 Wine-growers in Austria – A Current Overall View 36 1.5 The 2001 Vintage 38 1.6 Brief Characterisat ion of the 2000-1960 Vint ages 39 1.7 Assessment of the 2001-1991 Vintages 46 2 The Austrian Wine Industry 2.1 The Economic Importance of the Wine Industry in Austria 47 2.2 The Grape Harvests 1960–2001 48 2.3 Qualitätswein in Austria 50 2.4 Austria’s Wine Supply and Storage Capacity 52 2.5 Development of Grape and Wine-Prices 55 2.6 General regulations for wine production 56 2.7 EU wine trade regulations reform - a chance for Austria 59 2.8 The Austrian Wine Comittees 64 2.9 The Value of Origin 67 3 The Austrian Market 3.1 Domestic Wine and Sparkling Wine Consumpt ion 69 3.1.1 Domestic Wine Consumption 69 3.1.2 Domestic Consumption of Sparkling Wine 70 3.1.3 Domestic Consumption Per-capita Alcohol Consumption 70 3.2 Market Segments 72 3.3 The home consumption of wine in Austria 73 3.4 Austrian wine sales in the grocery retail trade 75 3.5 The image of Austrian wine in comparison to imported wine -
Table of Contents Documentation Austrian Wine 2004
Table of contents Documentation Austrian Wine 2004 TABLE OF CONTENTS 1 Austria – The Wine Country 1.1 Austria’s wine-growing areas and regions 1 1.2 Grape varieties in Austria 6 1.2.1 Breakdown by area in percentages 6 1.2.2 Grape Varieties – a brief description 26 1.2.3 Development of the Area under Cultivation until 1999 29 1.3 The Grape Varieties and Their Origins 30 1.4 Wine-growers in Austria – A Current Overall View 36 1.5 The 2004 Vintage 38 1.6 The 2003 Vintage 39 1.7 Brief Characterisation of the 2002-1960 Vintages 40 1.8 Assessment of the 2002-1991 Vintages 49 2 The Austrian Wine Industry 2.1 The Economic Importance of the Wine Industry in Austria 50 2.2 The Grape Harvests 1960–2003 53 2.3 Qualitätswein (Quality wine) in Austria 2003 55 2.4 Austria’s Wine Supply 2003 58 2.5 Development of Grape and Wine Prices 61 2.6 General regulations for wine production 62 2.7 EU Conversion Measures and Adjustment of Vineyards 65 2.8 The Austrian Wine Comittees 65 2.9 The Value of Origin 69 2.10 DAC: The logical key to Austrian wine 70 2.11 DAC: Questions and Answers – a Guide 72 3 The Austrian Market 3.1 Domestic Wine and Sparkling Wine Consumption 73 3.1.1 Domestic Wine Consumption 73 3.1.2 Domestic Consumption of Sparkling Wine 74 3.1.3 Per-capita Alcohol Consumption 74 3.2 Market Segments 76 3.3 The home consumption of wine in Austria 77 3.4 Austrian wine sales in the grocery retail trade 79 3.5 The image of Austrian wine in comparison to imported wine 84 Table of contents Documentation Austrian Wine 2004 4 Austria`s Foreign Trade in Wine -
Addendum Regarding: the 2018 Certified Specialist of Wine Study Guide, As Published by the Society of Wine Educators
Addendum regarding: The 2018 Certified Specialist of Wine Study Guide, as published by the Society of Wine Educators Note: This document outlines the substantive changes to the 2018 Study Guide as compared to the 2017 version of the CSW Study Guide. All page numbers reference the 2017 version. Note: Many of our regional wine maps have been updated. The new maps are available on SWE’s blog, Wine, Wit, and Wisdom, at the following address: http://winewitandwisdomswe.com/wine-spirits- maps/swe-wine-maps-2018/ Page 27: The section on Sémillon has been updated to read as follows: Sémillon is perhaps best-known as a blending partner rather than a stand-alone varietal. Sémillon is often paired with Sauvignon Blanc, as is done in Bordeaux and Bordeaux-influenced blends. In Australia, it is often blended with Chardonnay. On its own, it has a distinct waxy or oily character on the palate and typically shows aromas of citrus (lemon, yellow grapefruit), flowers (honeysuckle, lemon blossom) and tree fruit (peach, pear, or green apple). When slightly underripe, Sémillon may display herbal notes reminiscent of Sauvignon Blanc. The Hunter Valley in Australia is one region well-known for producing 100% varietal wines from Semillon. (Note: Outside of France, the grape is typically spelled without the accent over the e.) Page 35: The following information has been added to the section on The Annual Growth Cycle: The cycle begins with the emergence of new greenery in the spring. The first sign of this process is weeping, which occurs as the sap begins to flow upward from the trunk and out to the tips of the canes. -
Addendum Regarding: the 2019 Certified Specialist of Wine Study Guide, As Published by the Society of Wine Educators
Addendum regarding: The 2019 Certified Specialist of Wine Study Guide, as published by the Society of Wine Educators Note: This document outlines the substantive changes to the 2019 Study Guide as compared to the 2018 version of the CSW Study Guide. All page numbers reference the 2018 version. Note: Many of our regional wine maps have been updated. The new maps are available on SWE’s blog, Wine, Wit, and Wisdom, at the following address: http://winewitandwisdomswe.com/wine-spirits-maps/swe-wine-maps-2019/ Page 27: The name of the Trebbiano grape has been revised and now reads “Trebbiano Toscano.” (Alternate versions of Trebbiano are noted in other parts of the book.) Page 27: The name of the Torrontés grape has been revised and now reads “Torrontés Riojano.” (Alternate versions of Torrontés are noted in other parts of the book.) Page 32: The name of the Pinot Meunier grape has been updated and now reads “Meunier.” (This change is continued throughout the remainder of the book.) Page 32: The following section was added to the information on red grapes: Alicante Bouschet is red grape variety with a unique difference—it is a teinturier, meaning that it has red flesh in addition to red skin. The grape, a cross of Petit Bouschet and Grenache, was first cultivated by the family of French grower Henri Bouschet in 1866. Throughout much of history and until the end of the 1900s, Alicante Bouschet was one of the most widely-planted vinifera wine grapes in both Europe and North America. In more recent times, its popularity has waned, but it is still planted throughout Spain, southern Portugal, parts of southern France, Australia, and central California. -
Austrian Wine Statistics Report 2011
DOCUMENTATION 2011 STRUCTURE WINE COUNTRY AUSTRIA Part 1 November 2011 Edition Vorwort Preface Wine represents a significant share of the Austrian economy. Information regarding the production of wine is a requirement for a wide range of professions: for companies in the food and beverage trade, media and for producers themselves. Additionally, topics regarding the Austrian wine business are interesting for training purposes and higher education as well as for the private wine lover. The tasks of the Austrian Wine Marketing Board include the compilation of all available data and facts related to the Austrian wine on a regular basis and their detailed presentation to all users at home and abroad. Two trends are clearly discernible: the vineyard area has slightly declined over the last 10 years, a fact which can be partly traced back to a correction of the survey methods. The continuing strong decrease in number of wineries is accompanied by an increase in size of the individual winery; this being a sign for the increasing professionalization of the sector. This documentation was compiled by Mag. Barbara Arbeithuber Barbara Waxenegger, Karina Skurnik We appreciate suggestions or complementation in order to keep the „Documentation Wine“ up-to-date. Inhaltsverzeichnis Table of Content 1. STRUCTURE WINE COUNTRY AUSTRIA 3 1.1 Austria`s Wine-Growing Regions and Wine-Growing Areas 3 1.2 Structure of Wineries 7 1.3 Share of vineyard area sorted by grape varieties and wine-growing areas 9 1.3.1 Total share of area sorted by grape varieties in Austria