It’s our last day of the 12 Days of Austrian wine and what better way to send-off the series than with a bottle of sparkling wine? Here, sparkling wine is known as sekt, just as it is Germany, and the tradition dates back to the 19th century.
Most commonly, these wines are made from Grüner Veltliner and Welshriesling, though though these are only cultivated in the Weinviertel, but Riesling and Sauvignon Blanc also made delicious bubbly. Burgenland is known for their use of the traditional method in their sekt production, while Weststiermark is known for a style, Schilchersekt, all its own.
Alas, no matter the grape, the sparkling wines of Austria are often enjoyable on their own as an apertif, but can also pair beautifully with a variety of cuisines. Drier styles pair well with smokier foods, think fish, spec, etc., but these and other styles can also pair well with cheeses and other foods. You may even consider a schnitzel on this year’s menu!
Negociants are common for the production of sparkling wine in Austria, but there are several quality producers also opt to create their own sparkling wines. Both can often, easily stand up against other sparkling wines of the world such as Champagne and Cava.