It’s that time of year again – time for the 12 Days of Austrian wine!
We figured we’d start things off this year with one of our most prized creations, after all, it didn’t earn the nickname “liquid gold” for no reason.
What are we referring to, you ask? While “liquid gold” is not a political designation, this is the nickname for the delicious, Noble Sweet Wines, classified by the Prädikat system, as Beerenauslese (BA), Trokenbeerenauslese (TBA), Ausbruch, Eiswein, Strohwein, or Schilfwein.
Most commonly, BA and TBA. wines derive from the winemaking regions nestled on Lake Neusidl. Most notably, the Seewinkel regions which encompasses the town of Illmitz to the east. On the west, the town of Rust is home to the ancient tradition of Ausbruch (aka “Ruster Ausbruch”) and wines with this title can only be produced in here.
While the majority of Austria’s other wines are dry, these wines are commonly known for their distinct concentration of sugars, but also acidity, and are most-often affected botrytis. Eiswein is made from grapes that were frozen on the vine before harvest, then pressed, and are best-known from the area of Groβriedenthal. The areas along the Danube can also produce delicious wines from Grüner Veltliner and Riesling.
This holiday, try serving these with or simply as dessert. They pair well with Austria’s Apfel Struddel dish or the Salzburger Nockerl. Conversely, the sugar and acidity in these wines are also perfect company for savory dishes including foie gras, blue cheese, and other mature cheeses.