General

The Pannonian effect on Austrian wine refers to the climatic influence of the Pannonian Plain on the wine-growing regions of eastern Austria. The Pannonian Plain is a large, flat area in Central Europe that extends through parts of Austria, Hungary, Slovakia, Serbia, Croatia, Slovenia, and Romania.

The Pannonian climate is characterized by relatively warm and dry conditions, which are particularly conducive to viticulture. This climate is a result of the region's position between the Alps to the west and the Carpathian Mountains to the east, which creates a sheltered environment. Warm air from the east and southeast, along with the moderating influence of the Danube River, contributes to the unique microclimate in the area.

Austrian wine regions that benefit from the Pannonian effect include Burgenland, parts of Lower Austria, and the eastern part of Styria. These regions are known for producing high-quality red and white wines, such as Blaufränkisch, Zweigelt, Grüner Veltliner, and Welschriesling. The warm and dry conditions of the Pannonian climate lead to ripe, full-bodied, and fruit-driven wines that often have a distinct character.

Ausbruch

Ausbruch is a unique and prestigious Austrian dessert wine, primarily produced in the Rust region, which is located in the Burgenland wine-growing area near Lake Neusiedl. The term "Ausbruch" means "break out" in German, referring to the traditional process of "breaking out" the botrytized (noble rot) grapes from the healthy ones during harvest.

The production of Ausbruch involves using botrytized grapes, which have been affected by the fungus Botrytis cinerea. This fungus causes the grapes to shrivel, concentrating the sugar, flavors, and acidity. As a result, Ausbruch wines are characterized by their exceptional sweetness, complexity, and balance.

To make Ausbruch, the botrytized grapes are hand-harvested, and the juice is extracted by pressing them gently. The resulting juice has a very high sugar concentration, which leads to a long, slow fermentation process. The final wine has a high residual sugar content, while also maintaining a high level of acidity, creating a harmonious balance between sweetness and freshness.

Ausbruch wines can be made from various white grape varieties, but the most common ones are Welschriesling, Chardonnay, and Furmint. These wines are known for their rich flavors of apricot, honey, and marmalade and their exceptional aging potential. Due to the labor-intensive process and rarity of the wine, Ausbruch is often considered one of the finest and most exclusive dessert wines in the world.

Strohwein

Strohwein, also known as Schilfwein or "straw wine" in English, is a type of Austrian dessert wine made from grapes that have been dried after harvesting. The grapes are typically left to dry on straw or reed mats, hence the name "Strohwein" (straw wine) or "Schilfwein" (reed wine). The drying process concentrates the sugar, flavors, and acidity in the grapes, resulting in a sweet and complex wine.

The grapes used for Strohwein production are harvested at a normal ripeness level and then allowed to dry for a minimum of three months. The drying process results in the loss of water content and increases the sugar concentration in the grapes. Once the grapes have been sufficiently dried, they are pressed, and the extracted juice undergoes a slow fermentation process due to the high sugar content.

Strohwein can be made from various white and red grape varieties, but common choices include Welschriesling, Grüner Veltliner, Riesling, and Traminer. These wines are characterized by their intense flavors of dried fruit, honey, and nuts, and they often have a good balance between sweetness and acidity.

While the production of Strohwein is most commonly associated with Austria, similar methods are used in other countries as well, such as the production of Vin Santo in Italy or Passito wines in various Mediterranean regions.