The flavor of dried fruit in wine of Weinland
Discover the of Weinland wines revealing the of dried fruit flavor during the olphactive analysis (nose) and during the gustative analysis (mouth).
More information on of Weinland flavors
Weinviertel DAC – whose name translates as "wine quarter" – is an appellation in Niederösterreich (Lower Austria). It is by far the largest Districtus Austriae Controllatus wine region in Austria. It was also the first Austrian wine region to be given that title, in 2002, with a DAC Reserve designation added in 2009.
The designation applies only to white wines from the Grüner Veltliner Grape variety.
There are around 6700 hectares planted to the variety in this zone, just under half the total of Weinviertel Vineyards. It is also about half the national (and therefore global) total for the grape variety.
- Minimum 12 percent Alcohol by Volume vs 13 percent
- Maximum 6 grams per liter residual sugar vs completely dry
- No Botrytis or oak aromas allowed vs subtle botrytis or oak aromas allowed
- Submission to Tasting commision from January 1 of year after harvest vs from March 15
Weinviertel is Austria's most important wine region in terms of both its area under vine and the quantity of wine it produces. With more than 13,800 hectares (34,100 acres) planted, its Vineyard area is 10 times that of Austria's most famous region, Wachau, and about the same as the entire state of Burgenland.
Outside of the DAC title, the region also produces fresh, citrusy white wines made from Riesling, and increasing quantities of bright, spicy red Zweigelt. However, non-DAC wines are labeled with the Niederösterreich designation.
Zweigelt holds a distant (but steadily closer) second place in the DAC, outnumbered four to one by Grüner Veltliner. Third equal are Welschriesling and Blauer Portugieser – both as traditional as they are unfashionable, and both declining rapidly as they are replaced with more internationally popular varieties such as Sauvignon Blanc and, particularly, Muscat.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
Other flavors in the same category
What are the typical grape varieties with flavor de dried fruit of Weinland?
- ZweigeltIn 36% of wines with flavor de dried fruit
- ChardonnayIn 14% of wines with flavor de dried fruit
- Pinot noirIn 11% of wines with flavor de dried fruit
- Cabernet-sauvignonIn 7% of wines with flavor de dried fruit
- MerlotIn 7% of wines with flavor de dried fruit
- ScheurebeIn 7% of wines with flavor de dried fruit
- Pinot grisIn 6% of wines with flavor de dried fruit
- RieslingIn 5% of wines with flavor de dried fruit
- Pinot blancIn 3% of wines with flavor de dried fruit
- GewurztraminerIn 2% of wines with flavor de dried fruit
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