The Weinviertel, Austria’s largest specific wine-growing region, stretches from the Danube in the south to the Czech border in the north and from the Manhartsberg ridge in the west to the Slovakian border in the east.
Spanning 14,001 hectares, this diverse region is best known for its “peppery” Grüner Veltliner wines. While Grüner Veltliner remains the flagship variety, the Weinviertel is anything but uniform, with distinct subregions that influence the characteristics of the wines produced here.
The Subregions of Weinviertel: A Tapestry of Terroirs
Due to a combination of climatic influences and geological diversity, the Weinviertel is divided into three distinct sections, each producing unique wines.
- Western Weinviertel: The area around Retz is home to extensive historical cellars and a dry microclimate that supports red wine production. In the Pulkau valley, towns like Jetzelsdorf and Haugsdorf cultivate fruity Zweigelt and Blauer Portugieser. Meanwhile, Röschitz’s granite soils enhance the finesse of Grüner Veltliner and Riesling.
- North-Eastern Weinviertel: Poysdorf and its surroundings are renowned for spicy Grüner Veltliner, alongside fresh Welschriesling and Pinot varieties. The limestone cliffs of Staatz and Falkenstein provide an excellent terroir for mineral-driven wines, while Herrnbaumgarten and Schrattenberg excel in expressive red wine production. The Weinviertel DAC, with its characteristic peppery notes, thrives here.
- South-Eastern Weinviertel: The proximity to the Marchfeld plain and the influence of the Pannonian climate shape wines with rounder textures. Between Auersthal and Mannersdorf, Riesling, Pinot, and Traminer reach impressive quality, including high-level Prädikatwein styles.
The Dominance of Grüner Veltliner and Weinviertel DAC
Grüner Veltliner dominates the Weinviertel, covering over 7,000 hectares – accounting for nearly half of Austria’s total plantings and a significant portion of the world’s supply. Despite the varied terroirs, Weinviertel DAC wines share a signature “pepperiness,” with green, white, and even black pepper notes complemented by fresh acidity and a fruity bouquet. This defining character has shaped the Weinviertel DAC since its establishment in 2002, making it Austria’s first protected designation of origin for wine.
Since the 2009 vintage, the dense, full-bodied Weinviertel DAC Reserve has joined the fresh Klassik style, offering additional depth and complexity. The introduction of the “Große Reserve” designation in 2020 further highlights the region’s ability to produce long-aged, high-quality wines.
Leading Grape Varieties in Weinviertel
While Grüner Veltliner reigns supreme, other varieties contribute to the region’s diversity:
- Grüner Veltliner – 50% (6,829 ha)
- Zweigelt – 13% (1,805 ha)
- Welschriesling – 6.5% (894 ha)
- Riesling – 5.1% (694 ha)
- Müller-Thurgau – 3.2% (436 ha)
- Muskateller – 3.2% (433 ha)
Pairing Weinviertel Wines with Food
Weinviertel DAC pairs effortlessly with traditional Austrian dishes such as cold cuts, pasta with ham and cheese, and Wiener Schnitzel. It also complements Mediterranean bistro-style cuisine. Meanwhile, the structured Weinviertel DAC Reserve is a fantastic match for sophisticated and creative dishes, as well as bold, spicy Asian cuisine.
With its remarkable diversity and signature peppery Grüner Veltliner, the Weinviertel remains a must-visit destination for wine lovers seeking to explore Austria’s vinous treasures.
Source: Austrian Wine Marketing Board