Austrian and German varietal wines range the gamut from the familiar noble varietal Riesling to obscure grapes that rarely are seen outside of the region like Rotgipfler. Due to cool growing conditions in Germany and Austria, snappy acidity and low to moderate alcohol levels are the norm for both reds and white, making these wines excellent choices for table. In fact, low alcohol, fruity German reds like Dornfelder are the best choice for bq and other spicy meat dishes.

German Riesling cultivars can be found growing throughout the world and with notable success in New York state and Australia. Austrian varietals like Blaufrankisch, known as Lemberger in Germany and Washington State, and Gruner Veltliner are also making inroads as experimental choices for New World Wine makers. While never to be confused for their native versions, these international variations make great choices for those interested in tasting the differences that terroir makes in the New and Old World.