VIKING GUIDE TOÂ WINES
Featuring varieties from Germany, Austria & Hungary
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Rich soil, temperate climate and high-quality grapes. It is no secret what produces the finest wines in Central Europe. From Germany’s Lower Rhine and Moselle Valley to Austria’s Wachau Valley and on into Hungary’s mountain-ringed plains, the wine regions along the continent’s three major waterways are all worth raising a glass to. Here are some you may recognise and find on our wine list selection:
d Germany The northern microclimates of the A HR R I V ER nurture fine pinot noir grapes on steep, south-facing slopes bathed in sunlight. The Eifel mountains protect the Ahr from rain. The M OSEL L E R I V ER is synonymous with sweet, light-bodied Rieslings. Along this winding waterway, vintners take advantage of south-facing slopes and stony slate soil to produce this renowned wine. The RHEI NG AU is a small, prestigious region on the north banks of the Rhine that houses the famed wine village of Rüdesheim with its legendary Drosselgasse, an avenue lined with wine shops. Medium and full-body Rieslings with hints of peach are made here. The N A HE R I V ER region produces mostly white grapes in a wide variety of soils. Its Rieslings in particular express clean and pure fruit notes with a distinct mineral finish. The south-facing slopes on the Main River around Würzburg, Germany lie in the FR ANC ONI A region. Its white Silvaner and Müller-Thurgau grapes are rare here, but produce rich, concentrated wines.
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Austria The NIEDER ÖS T ER R EIC H region stretches along the Danube toward Slovakia. Steep, terraced vineyards maximize sun exposure and long dry autumns allow Grüner Veltliner and Riesling grapes to ripen to their most intense flavours. V IE NN A
is the world’s only capital city in which vineyards are cultivated. Most are white varietals such as
Riesling, Weissburgunder, Grüner Veltliner, Gelber Muskateller and sauvignon blanc. BU R GE NL A ND
lies to the east of Austria on the Hungarian border. Excellent sweet wines and Austria’s best
red wines are made here, including Blaufränkisch, Zweigelt and St. Laurent.
Hungary Hungary is the oenophile’s best-kept secret. The clean, sweet Tokay wines of Hungary’s northeastern TOK AJ region rank among the world’s best, while the volcanic soils around L A K E B A L ATON in the west produce full-bodied whites.
GERMANY RHINE
Ahr
MAIN
Rheingau
Moselle
Franconia Nahe Vienna DANUBE
Tokaj
Niederösterreich Burgenland
AUSTRIA
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HUNGARY
Lake Balaton
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GR A PE VA R IE T IES OF C E N T R A L E U R OPE
d R IESL I NG :
Germany’s most famous and hardy
GR ÜNER V ELT L I NER :
Nuances of green
grape produces an ideal late-harvest wine.
apple, herbs, white pepper, honey or toast might
The flavour and finish vary depending on their
linger in the flavours of the high-quality Austrian
growing region’s microclimate, ranging from floral
wine produced from this grape. Intense mineral
to fruity, and some even have a peach character.
notes give it a clean finish.
SILVA NER :
This central grape of Franconia
This Austrian black-grape
BL AU F R Ä NK ISC H:
ripens early. It produces moderate acidity and
wine gets its softer character from the oak barrels in
neutral fruit in a full body wine, grounded
which it ages. It displays a lively profile of moderate
in a distinct earthiness.
tannins, crisp acidity and sour cherry, with subtle notes of pepper.
SPÄT BU R G UNDER :
Germany’s pinot noir,
Spätburgunder thrives in Germany’s warmer
Z W EIGELT:
southern vineyards and its northern Ahr region.
the most widely cultivated grape in Austria.
It is easily recognized by its lighter, fruit-forward
Soft tannins and bramble fruit lend the varietal
style and structured, barrel-aged bouquet.
a distinct character.
W IE NER GE M ISC H T ER S AT Z :
F U R M I N T:
At least three grapes of different maturities are
sweet Tokay produces a high-acid wine with notes
harvested and fermented together to create this
of apple which matures to a complex profile of nuts
complex wine blend.
and honey.
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The deep-colored Zweigelt is
This principal grape for Hungary’s
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T HE SE A SONS ’ C YC L E : A Y E A R I N T HE V I NE Y A R DS Europe’s most experienced winegrowers keep close watch on both the changing of the seasons and the aging of wines in their barrels.
S P R I N G
S U M M E R
Plowing between the lines of vines in early spring helps to reduce weeds and aerates the soil. Increasingly, farmers are
At the warmest time of year, the tiny grape clusters begin to grow larger.
returning to traditional hand plows to reduce
“green harvesting.” Clusters are removed
damage to vines. As the weather turns
before they can grow too big, allowing the
warm, workers remove the suckers (small
remaining grapes to grow stronger. The
offshoots) on the growing vines to constrain
decision to cut back on yield also depends
growth and concentrate the vine’s energy
on the age of the vines; older vines naturally
into fruit growing. Now, the vine flowers
produce lower yields. A stable period of
and produces the tiny grape clusters that
fine weather is vital during this time; an
will yield the wine grape harvest.
unseasonable hailstorm or even a heavy
Then comes the job of crop thinning or
downpour can have a tremendous effect
Inside the cellar, the master racks his
on the vines.
wine barrels, siphoning the wine into new
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barrels to minimize the sediments arising
Meanwhile, the barrels of wine in the
from fermentation.
vintner’s cellar are aging.
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A r o sebu sh of t en gua r ds e ac h r ow of v in e s . T he v in e ’s sen t in el , i t gi v e s t he w in egr ow er a dva nc e wa r ning of dise a se .
A U T U M N
W I N T E R
Harvest time is the busiest time of the year, as the vines are loaded with ripening fruit. Choosing the exact
The vines are dormant and leafless, backbreaking — task of pruning by hand.
moment to pick the grapes is a critical
As well as clearing out last season’s growth,
decision, with the weather playing an
the winegrower must also identify the one
important role. Acidity levels, sugar content
or two canes he will leave for next summer.
and tannins also need to be just right, and
This is a precise task requiring an expert eye.
each morning winegrowers walk along
The selection has a huge influence on the
their vines, tasting individual grapes.
yield and quality of next year’s harvest.
allowing for the delicate — and
Typically, white grape varieties are ready
In the cellars, the winemaker keeps barrels
to be picked before red.
fully topped up to reduce oxidation and
There is much to do inside as well,
prevent air from entering the barrels.
as the newly picked grapes are sorted, gently crushed and put into vats as soon as possible to begin the fermentation process.
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UNDER S TA NDI NG W I NE L A BEL S I N C E N T R A L E U R OPE
d As you try to select a wine while visiting a Weinstube or Heuriger, these pointers will help you understand important terms on German and Austrian labels. A wine is defined by the Prädikatswein in which it falls. There are six Prädikatswein categories, each with unique characteristics:
Beerenauslese: A rare sweet wine produced from individually selected grapes. The best of this grade have been flavored by the effects of “noble rot” (botrytis).
Eiswein: This ice wine is rare, produced from grapes purposely left on the vine into winter. The frozen grapes produce a highly concentrated juice.
Trockenbeerenauslese: Among the rarest in the world, this highly sweet, highly acidic wine is produced in minute
Kabinett: A delicate wine, light in body and high in
quantities from individual grapes maximally exposed to
acidity, with green apple and citrus notes. An ideal
“noble rot.”
aperitif, it can be dry or sweet.
Spätlese: This late-harvest wine can be dry or sweet, with fuller body and riper fruit flavors than a Kabinett. It may have hints of stone fruit.
Auslese: Produced from specially selected extra-ripe grapes. The greatest range of styles—dry, off dry and sweet—are represented here.
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V DP:
The prestigious Verband Deutscher
PU T TON YOS:
A once-popular grading system
Prädikatsweingüter, an association of Germany’s
for Hungary’s Tokay wines. A scale of 3–6 is used
best wine producers.
to measure residual sugar, with 6 indicating the
ER S T E L AGE :
highest amount.
A first-class vineyard deemed suitable
by VDP for select Grosses Gewächs wines. GR OSSE L AGE :
The most highly acclaimed
vineyards of the VDP. GR OSSES GE WÄC HS:
Dry wines produced
at the Grosse Lage vineyards. SM A R AGD, F EDER SPIEL A ND S T EI NF EDER :
The three distinctions of the dry
white wines of Austria’s Wachau Valley, from richest (Smaragd) to lightest (Steinfeder).
How a fungus creates a winning wine To the untrained eye, grapes affected by Botrytis cinerea might not look like they will produce a stellar wine. This fungus, known as the “noble rot” to winemakers, spreads unpredictably, penetrating the skins of whole, ripe grapes. The skin turns brown and golden, then pink and purple, and the berry becomes so dehydrated that it might look like a raisin. As it shrivels, an ash-like powder forms on its skin, and the grape loses half its water. The remaining highly concentrated sugar produces sweet wines coveted by oenophiles the world over, including the Austrian Welschriesling and Hungarian Tokay.
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W I NE TA S T I NG : 5 SI M PL E S T EPS
d 1. LOOK
your throat. If you want, open your lips slightly to let
Take a good look at the wine to determine its colour
a little air into your mouth. This helps expose the wine
and clarity. Red wine is normally deep purple when
to your sense of smell as well as your taste receptors.
young, and can turn a little brown on the edges of the
4. L I NG ERI NG F L AVOURS
glass when it ages. White wine can range from a pale straw yellow (sauvignon blanc) to a rich, deep honey
Should you swallow or spit? Up to you depending
colour (Sauternes).
on how much you enjoy the wine and how you pace yourself. Consider the lingering taste left on your palate.
2. SMELL
This “finish� also tells you a lot about the wine.
Inhale the aromas of the wine, which can be anything
5. E NJOY
from fresh citrus (sauvignon blanc) to plummy jam
Because everyone has a distinct palate, you will enjoy
(Merlot).
some wines more than others. 3. TASTE
Watch world-renowned Master of Wine Susie
When you sip a wine, the tip of your tongue gets the
Barrie and Karine learn about the fundamentals
first taste. It is more sensitive to sweet flavors, while the
of enjoying fine wine, from opening and pouring
back and sides of your tongue are more receptive to
to decanting and storing.
acidic and bitter flavours. Roll the wine around in your The Fundamentals of Wine
mouth (almost like chewing) to allow the taste to reach
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T IPS TO HOL D YOU R OW N BL I ND W I NE TA S T I NG AT HOM E
1 2 3 4 6
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Do not serve too many wines. The ability to distinguish between wines is limited after tasting about six.
is a very personal thing. There is no such thing as “right” or “wrong”!
quality sliced bread (not salty crackers) between wines to help cleanse the palate.
the test so your guests are not influenced by the labels.
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Start with dry white wines, then proceed to sweeter whites, then to dry reds and finally to full-bodied reds so your palate can adjust.
Complete a simple tasting note on each wine to highlight the unique flavours and aromas.
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Disguise your wines in plain bags during
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all of each pour.
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Provide still mineral water and a good-
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so they do not feel obliged to drink
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Be sure to explain beforehand that taste
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Have a place where guests can pour out tastings
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Share your thoughts on each wine.
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