The largest and probably best-known Austrian wine region is the melodiously named Wine Quarter (Weinviertel). A full 14,000 hectares, which is about 30% of the entire Austrian wine-growing area, are allocated to this region. In addition to production, the region also ranks first in terms of grape variety diversity. However, its fame is entirely due to the fact that the flagship Austrian grape variety Grüner Veltliner was born here.
One of Weinviertel's peculiarities are its historical Kellergassen (small cellar alleys). They are a cultural heritage and have been in the region for over 200 years. The cellars were once used as a place for wine production and storage. Today, wine is produced in modern wineries, but many of these alleys are revived for various wine-related events and attract enthusiasts from all over Austria.
Weinviertel stretches from the Danube River in the south all the way to the border with the Czech Republic in the north and Slovakia in the east. The climate is moderate-continental, and the soils are extremely diverse: from granite, through quartz-rich sand, clay, limestone, loess, and others.
Regarding grape varieties, more than half of the plantings in the area are Grüner Veltliner. In the north, around the town of Retz, in addition to historically old cellars, there are (along with Grüner) predominantly red varieties due to the dry microclimate: Zweigelt and Blauer Portugieser. Around Röschitz, due to the suitable granite soils, there are wonderful, delicate Rieslings. Poysdorf is known for Grüner Veltliner and Welschriesling (Italian Riesling). In the southeast, near the border with Marchfeld, due to the Pannonian climate, there are aromatic Grüners, Rieslings, and Traminers.
Despite this abundance of varieties, Grüner Veltliner, with its 6,700 hectares, occupies not only half of Austria's territory but also half of the world's territory. However, it is precisely this diversity that determines the styles and qualities of the variety: spicy and peppery, fruity-floral and fresh. These three characteristics and their variations were the prerequisite for the creation of the first Austrian appellation with controlled origin in 2002: "Weinviertel DAC". Since 2009, in addition to the classic dry, fresh version, the more complex one has also emerged: Weinviertel DAC Reserve.
Weinviertel DAC: grape variety: Grüner Veltliner, minimum alcohol content: 12.0%, residual sugar: maximum 6 g/l, style: fruity, spicy, peppery, without botrytis and oak aging.
Weinviertel DAC Reserve: grape variety: Grüner Veltliner, minimum alcohol content: 13.0%, style: dry, powerful, spicy, slight botrytis notes and oak aging are permissible.
Weinviertel DAC is the ideal wine for almost all dishes of Austria's national cuisine: Wiener Schnitzel, ham pasta, typical spreads with lard and Liptauer, cold cuts, egg and potato salads, spicy sauerkraut. Globally, it is a favorite with all kinds of Asian dishes.
