Although Austria is not among the top fifteen wine producing nations in the world (it ranks 18th), it has received a great deal of attention as of late. Much of this has to do with its signature white wine, Grüner Veltliner, a medium-bodied, aromatic, sleek white with very good natural acidity. As consumers are looking for wines to accompany fusion and other healthy cuisines, Grüner has been a natural fit.

Austria is primarily a white wine nation (two-thirds of vineyards are planted to white varieties); other successful whites include Riesling, Chardonnay and Pinot Blanc (known as Weissburgunder). Some of the greatest Austrian wines are the remarkable dessert wines made from Riesling, Muskat and other varieties. The most exclusive of these are trockenbeerenauslese, which are incredibly rich with exotic honey, raisin and caramel flavors, moderate sweetness and the structure to age for decades. The best of these are highly limited (they are only produced in exceptional years) and expensive, costing as much as $75-$100 per half bottle.

Red wines include Zweigelt, Blaufrankisch and Blauburgunder (Pinot Noir). Reds in Austria have higher acidity as well as more herbal notes than many other reds from around the globe; this may account for their limited sales, despite the excellent quality and their structure for aging. Austrian reds are best accompanied by traditional Spätzle and Schnitzel but pair well with many American favorites such as roast turkey and rich salmon preparations. (Wine/Appellations)