Austria 2 products.

Austria produces approximately 2.5 million hectolitres per year, with a predominant orientation towards high-quality whites. The four producing regions are Niederösterreich (Lower Austria, the largest), Burgenland, Steiermark (Styria) and Wien (Vienna). The classification system — Landwein, Qualitätswein, Prädikatswein — follows the German model; the DAC (Districtus Austriae Controllatus) category defines specific regional styles.

Grüner Veltliner is the most widely planted variety, with an aromatic profile of white pepper, herbs and citrus and a crisp acidity. Riesling from the Wachau and Kamptal is the benchmark for age-worthy whites. The Blaufränkisch (Kékfrankos) reds from Burgenland — with marked acidity and notes of sour cherry and spice — represent the most notable indigenous contribution in red wines.