The Winery Feiler-Artinger is one of the world's great estates. It offers 51 wines for sale in of Burgenland to come and discover on site or to buy online.
Looking for the best Winery Feiler-Artinger wines in Burgenland among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Feiler-Artinger wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Feiler-Artinger wines with technical and enological descriptions.
How Winery Feiler-Artinger wines pair with each other generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of ham and cheese cake, coulibiac of salmon or mushroom, bacon and gruyere quiche.
On the nose the sweet wine of Winery Feiler-Artinger. often reveals types of flavors of honey, earth or microbio and sometimes also flavors of tree fruit, citrus fruit or floral.
Burgenland is a large wine-producing region on the eastern border of Austria. Despite the country's image as the producer of some of the world's finest white wines, Austria is also home to a thriving red wine culture: Burgenland, with its sunny, continental summers, is the country's key red wine region, with its wines based mainly on the Blaufränkisch and Zweigelt grape varieties. Sweet, botrytized wines are also a specialty of the region, particularly in the Terroir surrounding the Neusiedlersee lake.
The region occupies a narrow strip of land that runs from the Danube River down to Steiermark in the South.
On its eastern side is the border with Hungary, and to the west Lies the most eastern foothills of the Alps. Steiermark aside, Burgenland is one of Austria's southernmost wine regions, and topographically is more aligned with Hungary than with much of the rest of Austria.
Burgenland is home to four DAC appellations: from North to south; Neusiedlersee, Leithaberg, Mittelburgenland and Eisenberg. Within each of these zones, any wines which do not conform to the particular classification are labeled with the Burgenland appellation
Burgenland's Lake Neusiedl (Neusiedlersee) is one of the viticultural focus points of the region.
It stores summer heat from the Pannonian Plain, an expansive, Warm area which covers much of Hungary and eastern Austria, effectively lengthening the ripening season into autumn. Humidity from the lake promotes the spread of noble rot (Botrytis cinerea) in the regions of Seewinkel and Rust.
The Ausbruch, Beerenauslese and Trockenbeerenauslese wines that are made near the lake are among the finest and most sought-after in the world. However the Neusiedlersee DAC applies to red wines based on the Zweigelt grape variety.
How Winery Feiler-Artinger wines pair with each other generally quite well with dishes of beef, pork or game (deer, venison) such as recipes of tunisian molokheya, ham with leek fondue or duck confit.
On the nose the red wine of Winery Feiler-Artinger. often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, black fruit or red fruit. In the mouth the red wine of Winery Feiler-Artinger. is a with a nice balance between acidity and tannins.
The white Chardonnay is a grape variety that originated in France (Burgundy). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
How Winery Feiler-Artinger wines pair with each other generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of magic cake cheese quiche, salmon pave en papillotte or goat cheese and bacon quiche.
On the nose the white wine of Winery Feiler-Artinger. often reveals types of flavors of non oak, oak or tree fruit and sometimes also flavors of earth, microbio. In the mouth the white wine of Winery Feiler-Artinger. is a powerful with a nice freshness.
(1) A colour close to amber, sometimes taken on by white wines aged for a long time, or by oxidising prematurely. (2) A term used on the label to designate white Rivesaltes aged for at least thirty months in an oxidizing environment.
How Winery Feiler-Artinger wines pair with each other generally quite well with dishes such as recipes .
Cabernet Franc is one of the oldest red grape varieties in Bordeaux. The Libourne region is its terroir where it develops best. The terroirs of Saint-Emilion and Fronsac allow it to mature and develop its best range of aromas. It is also the majority in many blends. The very famous Château Cheval Blanc, for example, uses 60% Cabernet Franc. The wines produced with Cabernet Franc are medium in colour with fine tannins and subtle aromas of small red fruits and spices. When blended with Merlot and Cabernet Sauvignon, it brings complexity and a bouquet of aromas to the wine. It produces fruity wines that can be drunk quite quickly, but whose great vintages can be kept for a long time. It is an earlier grape variety than Cabernet Sauvignon, which means that it is planted as far north as the Loire Valley. In Anjou, it is also used to make sweet rosé wines. Cabernet Franc is now used in some twenty countries in Europe and throughout the world.
How Winery Feiler-Artinger wines pair with each other generally quite well with dishes of lamb, pork or rich fish (salmon, tuna etc) such as recipes of lamb keftas, pasta carbonara or risotto with fresh salmon and zucchini.
The mouth is the third stage of wine tasting after the eye and nose. In the mouth, the taster identifies the aromas through the retronasal route, the flavours and the texture. It is in the mouth that the overall balance of the wine is apprehended.
Planning a wine route in the of Burgenland? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Feiler-Artinger.
Pinot Gris is a grey grape variety mutated from Pinot Noir. It has its origins in Burgundy, where it is called pinot-beurot in reference to the colour of the grey robes worn by the monks of the region. Established in Alsace since the 17th century, pinot gris was called tokay until 2007. It is made up of bunches of small berries that vary in colour from pink to blue-grey. It is particularly well suited to the continental climate because it is resistant to the cold in winter and to spring frosts. This variety also likes dry limestone soils with plenty of sunshine in the summer. Pinot Gris is well suited to late harvesting or to the selection of noble grapes, depending on the year and the concentration of sugars in the berries. Pinot Gris wines are distinguished by their aromatic complexity of white fruits, mushrooms, honey, vanilla, cinnamon, etc., and their great finesse. In the Loire Valley, pinot gris is used in the Coteaux-d'Ancenis appellations. It gives dry or sweet wines with pear and peach aromas.
