Austria produces mostly dry white wines using the Gruner Veltliner grape and some intense sweet wines, especially those from around the Neusiedlersee (Lake Neusiedl). About 30% of the wines are red, made from Blaufrankisch and Pinot Noir grapes.

Unfortunately the cause of Austrian wine met with a huge setback in 1985 when it was discovered that many cheaper wines had had anti-freeze (diethylene glycol) added to them. The reputation of Austrian wine was severely affected for a long time, but paradoxically the scandal worked to its benefit in the long run. Strict standards were brought in which now allow Austrian wines to stand amongst the best in the world.

Grapes & Regions

Gruner Veltliner (Kamptal, Kremstal)
Riesling (Kamptal, Kremstal)
Blaufrankisch (Burgenland)