Austrian Wine

Austria is one of the strongholds of biodynamic farming in Europe, with a deep bench of respected growers in the Wachau, Kamptal, and Burgenland. It is best known for precise, mineral whites from Gruner Veltliner and Riesling and for fresh, peppery reds from Blaufrankisch, much of it made with clean farming and low intervention.

Gruner Veltliner is a dry white with a signature white-pepper spice, green herbs, citrus, and a stony minerality. It ranges from light and zippy to rich and ageworthy, and it is one of the most food-friendly white wines you can pour.

Blaufrankisch is the flagship, giving peppery, dark-fruited reds with fresh acidity and fine tannin. Zweigelt is juicier and more approachable, often served with a slight chill, and St. Laurent offers a silky, Pinot-like style. All three are widely farmed in Burgenland.

Yes. Around the warm, shallow Neusiedlersee in Burgenland, growers make skin-contact whites and lightly oxidative styles that are among the most polished orange wines in Europe. Many of Austria's natural producers work in this category alongside their classic whites.

Many of the producers in this collection farm organically or biodynamically, and Austria has one of the highest rates of certified organic vineyard area in the world. In the cellar they favor native yeasts and minimal additions.

Gruner Veltliner is famously versatile and even handles tricky pairings like asparagus and artichoke, as well as schnitzel and roast chicken. Blaufrankisch and Zweigelt suit charcuterie, grilled meats, and roast vegetables. Serve lighter reds slightly chilled.