On 22nd of October in Austria is celebrating the Austrian Sekt Day (Austrian Sparkling Wine Day), marking the beginning of sparklings' season. This is how Austria found a way to increase its awareness and promote this wine via all trade channels. This is the time when wineries and cellars open the door for wine lovers to get insights how the sparkling wines are produced, which methods of wine production, and types of Austrian Sekts.
Nowadays, the Austrian Sekt is recognized for its high-quality, fresh and light-bodies wines, and, throughout its history, there were few milestones which polished it up and brought it the effervescent elegance.
Origins
Austrian sparkling wine industry is based on a love story. Fascinating and romantic, in 1841 a German cellar-master Robert Alwin Schlumberger met the young Viennese woman Sophie Kirchner on a boat on Danube River. Because her parents didn't allow her to move to France, where Robert was working for the famous champagne house Ruinart Père et Fils, the young winemaker decided to move to Vienna, where he founded his own sparkling wine company in 1842. A year later, he settled in Bad Vöslau (Austria) his Sekt, which will bring him first bronze medal at Austrian Trade Exposition in Vienna, then protection by trademark law in 1859, and nobility in 1878 with the title "Edler von Goldeck". The heritage, values and premium-sparklings of Robert Alwin Schlumberger we can find still now in the wine portfolio of Schlumberger Wein- und Sektkellerei GmbH, successfully operating in Austria and abroad.
Back to second half of 19th century, more and more Austrian wine producers have started the fizz production, but recognition was more limited by national borders of that time. Another turning point was in 1976. Before sparklings production was allowed to big estates only, having a dedicated specialist for it - a Sektkellerei (sparkling wine producer). It was the winegrower Gerald Malat who defended in the court that ‘small producers’ should be allowed to produce sparklers.
Finally, in 2013 the Austrian Sekt Committee was created to improve "know-how and transparency in the production and marketing of Austrian Sekt". As Österreich Wein Marketing GmbH - Austrian Wine Marketing Board describes "the Austrian Sekt Committee was integrated into the activities agenda of the Austria Wine Marketing Board (AWMB). Market research and marketing measures are executed in conjunction with the AWMB, and the development of wine tourism activities is also part of this collaboration. The chairman of the Sekt committee – elected to a five-year term – is Benedikt Zacherl from the sparkling wine house, Schlumberger. The managing director is Dagmar Gross, MSc".
Currently, the number of Austrian wineries producing Sekt is around 200...
Categories and styles
In 2015, the Austrian Sekt Committee has introduced the highest Austrian sparkling wine category Sekt Austria (PDO), meaning the Sekt with a protected designation of origin and certifying the Austrian wine quality through its red and white stamp on each bottle. "The aim of this move was to ensure that the 100% Austrian origins of these Sekts were communicated more clearly", said Chris Yorke, CEO of the Österreich Wein Marketing GmbH - Austrian Wine Marketing Board".
Austrian Sekt PDO is structured into three categories, as the Sekt Pyramid reveals: Sekt Austria PDO at the base, then Sekt Austria reserve PDO, and the Sekt Austria Grosse Reserve PDO at the top.
Below there is a short description of each, provided by Österreich Wein Marketing GmbH - Austrian Wine Marketing Board:
- Sekt Austria PDO: Grapes must be harvested within a single federal state. Any Sekt production method is permitted. Minimum of 9 months maturation on the lees for bottle fermentation or 6 months for méthode Charmat
- Sekt Austria Reserve PDO: Grapes must be harvested by hand and pressed within a single federal state. Produced exclusively by traditional bottle fermentation with a minimum of 18 months maturation on the lees.
- Sekt Austria Grosse Reserve PDO: Grapes must be harvested by hand and pressed within a single municipality. Produced exclusively by traditional bottle fermentation with a minimum of 36 months maturation on the lees.
Austrian Sekt PDO might be produced from 40 grapes allowed for use in the production of Qualitätswein, just to enumerate few local ones, like Welschriesling, Grüner Veltliner, Blaufränkisch, and the internationally known Chardonnay, Pinot Noir and Riesling.
Pairing
Austrian Sekt is ideal for everyday occasions. Given its great assortment, it is an alternative for any meal, be it appetizers, vegetables, meat, fish or dessert.
Instead of conclusion
With a history of 180 years, Austrian Sekt appears to be young, has an enormous potential to grow and shine - a wine "star" to rise. Austrian Sekt is unique, original, complex, and "charmant" - the excellent wine of the Austrian terroir, has played a major role in the international wine market as a promoter of Austrian wine industry, and definitely, it will do in the future!