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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. -
Produktspezifikation Vorarlberg
P R O D U K T S P E Z I F I K A T I O N gem. VO 1308/2013, Art. 94 für eine „Ursprungsbezeichnung“ gem. Art. 94 a) Zu schützender Name: Vorarlberg b) Beschreibung der wichtigsten analytischen und organoleptischen Eigenschaften der Weine: Das Weinbaugebiet Vorarlberg umfasst eine Rebfläche von 10 ha. Geografisch deckt es sich mit dem Bundesland Vorarlberg. Die Ursprungsbezeichnung Vorarlberg kann für Wein und Qualitätsschaumwein verwendet werden, wobei die Verwendung für Qualitätsschaumwein in der Praxis keine Anwendung findet. Die Bedingungen für die Verwendung von Qualitätsschaumwein entsprechen denjenigen in den g.U.s Nieder- österreich, Burgenland, Steiermark und Wien; sie werden in dieser Produktspezifika- tion nicht angeführt. Eine Aufstellung über die wichtigsten analytischen Parameter ist dem Anhang zu die- ser Produktspezifikation zu entnehmen. Verwendung von „Vorarlberg“ für Wein: Weine der Ursprungsbezeichnung „Vorarlberg“ müssen mit einem der nachstehen- den traditionellen Begriffe gem. österreichischem Weingesetz 2009 (in der geltenden Fassung) am Etikett bezeichnet werden: 1. „Qualitätswein“: Der Saft der Trauben muss ein Mindestmostgewicht von 15°Klosterneuburger Mostwaage (= 9,5 % vol.) aufweisen. 2. „Kabinett“ oder „Kabinettwein“: Der Saft der Trauben muss ein Mindestmostge- wicht von 17° Klosterneuburger Mostwaage (= 11,1 % vol.) aufweisen. 3. „Spätlese“ oder „Spätlesewein“: Wein aus Trauben, die in vollreifem Zustand ge- erntet worden sind. 4. „Auslese“ oder „Auslesewein“: Spätlese, die ausschließlich aus sorgfältig ausgele- senen Trauben - unter Aussonderung aller nicht vollreifen, fehlerhaften und kran- ken Beeren gewonnen wurde. 1 5. „Beerenauslese“ oder „Beerenauslesewein“: Wein aus dem Saft überreifer oder edelfauler Beeren. 6. „Ausbruch“ oder „Ausbruchwein“: Wein, der ausschließlich aus edelfaulen oder überreifen, auf natürliche Weise eingetrockneten Beeren stammt. -
FRANKREICH Jahr Wein €/Fl. BDX 1919 Château Margaux 2Ème Vin
FRANKREICH Jahr Wein €/Fl. BDX 1919 Château Margaux 2ème Vin Margaux 1 2.500,00 € BDX 1947 Bordeaux Superieur AOC Descas Pere &Fils 1 39,00 € BDX 1959 Château de Baby AOC G. Brisson-Meyton 1 49,00 € BDX 1961 Château de Villegeorges Cru Exceptionelles Haut-Medoc 1 69,00 € BDX 1962 Château Berliquet AOC Saint Emilion 1 55,00 € BDX 1966 Château Marquis d'Alesme 3ème Cru Classé Margaux 1 198,00 € BDX 1967 Château Cheval Blanc 1er Grand Cru Classé A Saint Emilion 1 450,00 € BDX 1969 Château Duplessis Cru Bourgeois Moulis 1 45,00 € BDX 1969 Château Citran Cru Bourgeois Haut-Medoc 1 69,00 € BDX 1970 Château Corbin AOC Montagne-Saint-Emilion 1 55,00 € BDX 1974 Château Roudier AOC Montagne-Saint-Emilion 1 59,00 € BDX 1975 Château Reysson AOC Haut-Medoc 1 39,00 € BDX 1975 Château Brane Cantenac 2ème Cru Classé Margaux 1 110,00 € BDX 1977 Château Rauzan-Segla 2ème Cru Classé Margaux 1 145,00 € BDX 1977 Château Haut-Brion 1er Grand Cru Classé Graves 1 299,00 € BDX 1980 Château de Sales AOC Pomerol 1 79,00 € BDX 1981 Château Barbe Brivazac AOC Cotes de Bourg 1 35,00 € BDX 1982 Château La Gravelière AOC Graves de Vayres 1 33,00 € BDX 1983 Château Les Vieux Rocs AOC Lussac St-Emilion 1 39,00 € BDX 1984 Château Cardeneau AOC Fronsac 1 39,00 € BDX 1985 Bordeaux Rouge AOC Bordeaux 2 20,00 € BDX 1985 Château Charrier AOC Bordeaux 1 29,00 € BDX 1985 Château Montaiguillon AOC Montagne-Saint-Emilion 2 35,00 € BDX 1985 Château Toutigeac AOC Bordeaux 1 35,00 € BDX 1985 Château Vieux Bourdieu AOC Bordeaux 3 35,00 € BDX 1985 Château La Mothe AOC Haut-Medoc 1 39,00 € BDX 1985 Château de Valois AOC Pomerol 1 45,00 € BDX 1985 Château St. -
Glossary of Wine Terms - Wikipedia, the Free Encyclopedia 4/28/10 12:05 PM
Glossary of wine terms - Wikipedia, the free encyclopedia 4/28/10 12:05 PM Glossary of wine terms From Wikipedia, the free encyclopedia The glossary of wine terms lists the definitions of many general terms used within the wine industry. For terms specific to viticulture, winemaking, grape varieties, and wine tasting, see the topic specific list in the "See Also" section below. Contents: Top · 0–9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z A A.B.C. Acronym for "Anything but Chardonnay" or "Anything but Cabernet". A term conceived by Bonny Doon's Randall Grahm to describe wine drinkers interest in grape varieties A.B.V. Abbreviation of alcohol by volume, generally listed on a wine label. AC Abbreviation for "Agricultural Cooperative" on Greek wine labels and for Adega Cooperativa on Portuguese labels. Adega Portuguese wine term for a winery or wine cellar. Altar wine The wine used by the Catholic Church in celebrations of the Eucharist. http://en.wikipedia.org/wiki/Glossary_of_wine_terms Page 1 of 35 Glossary of wine terms - Wikipedia, the free encyclopedia 4/28/10 12:05 PM A.O.C. Abbreviation for Appellation d'Origine Contrôlée, (English: Appellation of controlled origin), as specified under French law. The AOC laws specify and delimit the geography from which a particular wine (or other food product) may originate and methods by which it may be made. The regulations are administered by the Institut National des Appellations d'Origine (INAO). A.P. -
Addendum for the CSW 2021
Addendum regarding: The 2021 Certified Specialist of Wine Study Guide, as published by the Society of Wine Educators This document outlines the substantive changes to the 2021 Study Guide as compared to the 2020 version of the CSW Study Guide. All page numbers reference the 2020 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-2021/ Page 15: The third paragraph under the heading “TCA” has been updated to read as follows: TCA is highly persistent. If it saturates any part of a winery’s environment (barrels, cardboard boxes, or even the winery’s walls), it can even be transferred into wines that are sealed with screw caps or artificial corks. Thankfully, recent technological breakthroughs have shown promise, and some cork producers are predicting the eradication of cork taint in the next few years. In the meantime, while most industry experts agree that the incidence of cork taint has fallen in recent years, an exact figure has not been agreed upon. Current reports of cork taint vary widely, from a low of 1% to a high of 8% of the bottles produced each year. Page 16: the entry for Geranium fault was updated to read as follows: Geranium fault: An odor resembling crushed geranium leaves (which can be overwhelming); normally caused by the metabolism of sorbic acid (derived from potassium sorbate, a preservative) via lactic acid bacteria (as used for malolactic fermentation) Page 22: the entry under the heading “clone” was updated to read as follows: In commercial viticulture, virtually all grape varieties are reproduced via vegetative propagation. -
Produktspezifikation Vorarlberg
Ref. Ares(2011)1305823 - 05/12/2011 LANDWIRTSCHAFT UND ERNÄHRUNG Sektion III Abt. III/8 P R O D U K T S P E Z I F I K A T I O N gem. VO 1234/2007, Art. 118c für eine „Ursprungsbezeichung“ gem. Art. 118b a) Zu schützender Name: Vorarlberg b) Beschreibung der wichtigsten analytischen und organoleptischen Eigenschaften der Weine: Das Weinbaugebiet Vorarlberg umfasst eine Rebfläche von 8 ha. Geografisch deckt es sich mit dem Bundesland Vorarlberg. Die Ursprungsbezeichnung Vorarlberg kann für Wein und Qualitätsschaumwein verwendet werden, wobei der Verwendung für Qualitätsschaumwein eine äußerst untergeordnete Bedeutung zukommt. Eine Aufstellung über die wichtigsten analytischen Parameter ist dem Anhang zu dieser Produktspezifikation zu entnehmen. A) Verwendung von „Vorarlberg“ für Wein: Weine der Ursprungsbezeichnung „Vorarlberg“ müssen mit einem der nachstehenden traditionellen Begriffe gem. österreichischem Weingesetz 2009 (in der geltenden Fassung) am Etikett bezeichnet werden: 1. „Qualitätswein“: Der Saft der Trauben muss ein Mindestmostgewicht von 15° Klosterneuburger Mostwaage (= 9,5%vol) aufweisen. 2. „Kabinett“ oder „Kabinettwein“: Der Saft der Trauben muss ein Mindestmostgewicht von 17° Klosterneuburger Mostwaage (= 11,1%vol) aufweisen. 3. „Spätlese“ oder „Spätlesewein“: Wein aus Trauben, die in vollreifem Zustand geerntet worden sind. 4. „Auslese“ oder „Auslesewein“: Spätlese, die ausschließlich aus sorgfältig ausgelesenen Trauben - unter Aussonderung aller nicht vollreifen, fehlerhaften und kranken Beeren gewonnen wurde. 5. „Beerenauslese“ oder „Beerenauslesewein“: Wein aus dem Saft überreifer oder edelfauler Beeren. 6. „Ausbruch“ oder „Ausbruchwein“: Wein, der ausschließlich aus edelfaulen oder überreifen, auf natürliche Weise eingetrockneten Beeren stammt. Zur besseren Auslaugung des natürlichen Zuckergehaltes kann frisch gekelterter Traubenmost oder Wein, der Spätlese, Auslese oder Beerenauslese entspricht und derselben Lage entstammt, dem Lesegut zugesetzt werden. -
Laying Down Detailed Rules for the Description and Presentation of Wines and Grape Musts
8 . 11 . 90 Official Journal of the European Communities No L 309 / 1 I (Acts whose publication is obligatory) COMMISSION REGULATION (EEC) No 3201 /90 of 16 October 1990 laying down detailed rules for the description and presentation of wines and grape musts THE COMMISSION OF THE EUROPEAN COMMUNITIES, frequently been amended; whereas, in the interests of clarity, and on the occasion of further amendments, the rules in question should be consolidated; Having regard to the Treaty establishing the European Economic Community, Whereas, in applying rules concerning the description and presentation of wines, the traditional and customary practices of the Community wine-growing regions should Having regard to Council Regulation (EEC) No 822/ 87 of be taken into account to the extent that the traditional and 16 March 1987 on the common organization of the market customary practices are compatible with the principles of a in wine ( 3 ), as last amended by Regulation ( EEC) single market; whereas it is also necessary to avoid any No 1325 / 90 ( 2 ), and in particular Articles 72 ( 5 ) and 81 confusion in the use of expressions employed in labelling thereof, and to ensure that the information on the label is as clear and complete as possible for the consumer; Whereas Council Regulation ( EEC ) No 2392/ 89 (3 ), as amended by Regulation ( EEC ) No 3886 / 89 (4), lays down Whereas, in order to allow the bottler some freedom as general rules for the description and presentation of wines regards the manner in which he presents the mandatory and grape -
Liquid Gold Austria’S Sweet Wines Austria’S Liquid Gold
LIQUID GOLD AUSTRIA’S SWEET WINES AUSTRIA’S LIQUID GOLD Austria is famous for its wide range of sweet wine specialities: Spätlese and Auslese (fruity sweet wines), Beerenauslese, Tro- ckenbeerenauslese and Ruster Ausbruch (nobly sweet wines), as well as Eiswein (ice wine) and Strohwein (straw wine) cap- ture the imaginations of wine lovers around the world. Nobly sweet wines in Austria have a remarkable and expansi- ve history. Already in 1526, the first Trockenbeerenauslese 2 Kelety AWMB/Eva © Robert Staudinger, AWMB/Wirz, © was produced in the Pannonian region. At the von Leisser ba- ronial estate in Donnerskirchen, a large quantity of shrivelled, raisin-like berries were harvested and pressed into an excel- lent wine. More than a century later, in 1653, Prince Paul Esterházy ac- quired – together with the estate – this same wine and had it decanted into small casks. Whenever the wine was served – especially at noble festivities – boiled pebbles were added to the barrels so that their contents would once again be full; this was done in order to help prevent the remaining wine from oxidising. The last drops of this wine were tasted at the Forchtenstein Castle in 1852: for no fewer than 326 years, ge- neration after generation of wine lovers was able to experience the pure pleasures of this legendary Prädikatswein. © AWMB/Wirz, Robert Staudinger, © AWMB/Eva Kelety AWMB/Eva © Robert Staudinger, AWMB/Wirz, © 3 NATURE’S SWEET PLAY Around Lake Neusiedl, the Pannonian climate works to- gether with the abundance of humidity to set the scene for the production of great sweet wines. The 320 square kilome- tres of water comprising the lake, plus the numerous nearby tiny lakes dotting the Seewinkel area, contribute to a special microclimate that allows for a beneficial, or ‘noble’, fungus to develop on the grapes. -
The International Wine Review January 2011
The International Wine Review January 2011 Report # 25: The Wines of Austria Introduction In this Issue Austrian Wine has arrived. Although Austria Introduction .................................................... Cover has been producing wine for centuries, its Acknowledgements ............................................... 2 wines are only now attracting the keen interest Terroir: Geography, Climate, Soils ......................... 3 of wine enthusiasts in international markets. The Regions and Appellations of Austria .................. 4 The reason is that Austrian wine producers are Niederösterreich ......................................... 4 today crafting high quality wines that reflect the Wien ......................................................... 6 unique terroir and indigenous grape varieties of Burgenland ................................................. 7 the country. Grüner Veltliner is the best known and by far the Steiermark .................................................. 7 most popular, but Riesling and other white wines and red wines A Brief History of Wine ......................................... 7 like Blaufränkish and Zweigelt have captured the fancy of wine Austrian Wine Labels ............................................ 8 lovers everywhere. These wines compete with the best in the The Grapes and Wines of Austria ........................... 9 world as international blind tastings in London and Singapore Grüner Veltliner ........................................... 9 have shown for Grüner Veltliner, Riesling, -
Produktspezifikation Wien
Ref. Ares(2011)1305992 - 05/12/2011 LANDWIRTSCHAFT UND ERNÄHRUNG Sektion III Abt. III/8 P R O D U K T S P E Z I F I K A T I O N gem. VO 1234/2007, Art. 118c für eine „Ursprungsbezeichung“ gem. Art. 118b a) Zu schützender Name: Wien b) Beschreibung der wichtigsten analytischen und organoleptischen Eigenschaften der Weine: Das Weinbaugebiet Wien umfasst eine Rebfläche von 612 ha. Im Westen von Wien wachsen frische, fruchtige Weißweine auf kalkreichen Böden. Die Schwarzerdeböden im Süden von Wien sind für die Produktion von kräftigen Weißweinen und opulenten Rotweinen geeignet. Das Klima wird sowohl durch pannonische als auch durch kontinentale Einflüsse beeinflusst. Die Ursprungsbezeichnung Wien kann für Wein und Qualitätsschaumwein verwendet werden, wobei der Verwendung für Qualitätsschaumwein eine äußerst untergeordnete Bedeutung zukommt. Eine Aufstellung über die wichtigsten analytischen Parameter ist dem Anhang zu dieser Produktspezifikation zu entnehmen. A) Verwendung von „Wien“ für Wein: Weine der Ursprungsbezeichnung „Wien“ müssen mit einem der nachstehenden traditionellen Begriffe gem. österreichischem Weingesetz 2009 (in der geltenden Fassung) am Etikett bezeichnet werden: 1. „Qualitätswein“: Der Saft der Trauben muss ein Mindestmostgewicht von 15° Klosterneuburger Mostwaage (= 9,5%vol) aufweisen. 2. „Kabinett“ oder „Kabinettwein“: Der Saft der Trauben muss ein Mindestmostgewicht von 17° Klosterneuburger Mostwaage (= 11,1%vol) aufweisen. 3. „Spätlese“ oder „Spätlesewein“: Wein aus Trauben, die in vollreifem Zustand geerntet worden sind. 4. „Auslese“ oder „Auslesewein“: Spätlese, die ausschließlich aus sorgfältig ausgelesenen Trauben - unter Aussonderung aller nicht vollreifen, fehlerhaften und kranken Beeren gewonnen wurde. 5. „Beerenauslese“ oder „Beerenauslesewein“: Wein aus dem Saft überreifer oder edelfauler Beeren. 6. -
Dessert Wine Staff Training
DESSERT WINE STAFF TRAINING From the early modern period in Europe through the Age of Reason, the favored wines of courts and kings were sweet. Sugar was an important preservative in an era before the dawn of fast transit, and lush, luxuri- ous liquids like Tokaji, sweet German Riesling, and Sauternes may have recalled an earlier era, when sugar was an exotic, expensive spice. Today, dessert wines are an afterthought. Sugar is no longer an exotic temptation; it’s a guilty indulgence. The taste of sweetness is everywhere. Restaurant guests “couldn’t possibly”; dessert menus go unread, and those back pages of the wine list remain buried. Dessert wine sales are harder than ever to make and often require active suggestion from the server or sommelier. Quality dessert wines are among the most time- and cost-intensive wines to make. The efort required to produce sweet wines for a diminishing audience makes them real labors of love for winemakers. Yet we are programmed to love the taste of sugar! We talk dry—but drink sweet! Tasting great sweet wines is a trans- porting experience; the best are among the world’s most cellar-worthy and complex beverages. They often last a few days longer than dry wines once opened. And they raise check averages. Sweet! How are Sweet Wines Made? Ripe grapes contain a lot of sugar! All wines therefore have the potential to be sweet, but most are vinifed to near or complete dryness. If a winemaker wants to make a sweet wine, he/she has two options in fermentation: 1. -
Receive Our Retail List
Inspecting beehives at Arbres aux Abeilles in Pont Montvert May 2021 Trade Portfolio Has Sprung Has Spring Cover Our Story — Our Story A New Old World In 2014, Newcomer Wines emerged as an unconventional wine importer specialising in ‘The New Old World’, sourcing wines from Austria that lie close to our hearts. Since then, we have ventured to other countries that culturally and historically share deep common grounds. Whether borrowing from or rewriting tradition, our growers share a common purpose — to make wines that are an honest reflection of the place and the people that make them, leaving as little imprint and re- establishing bio-diversity on the natural world — as they go. In 2018, we partnered with Jimmy from Kiffe My Wines, who shares the same ethos and passion as us, with a speciality in French wines. Speaking about ’The New Old World’, this expression does not only mean looking off the beaten paths of Europe — it also means going beyond the topic of wine — connecting our growers with an audience and colleagues who they usually wouldn’t have the chance to meet in their local communities. Given the recent circumstances and restrictions that we all faced in 2020 with regards to travels around the world, we initiated a virtual forum called In—House — a unique, global platform for exchange between some of the deepest thinkers and pioneers of the natural wine world, hospitality and agriculture. These inspiring conversations unfolded on topics such as The Art of Balance and Back to Basics, and we concluded the series in December 2020 with a brilliant chat with Sebastien Riffault, Aris Blancardi and Karl Schnabel.