The 55,000 hectares of vines in cultivation in Austria are in four main wine-producing regions. From north to south, these are Lower Austria (Niederoster- reich), Vienna (Wien), Burgenland, and Styria (Steiermark). This four main regions are further subdivided into sixteen Austrian wine regions.
Lower Austria Vineyards (Niederösterreich)
There are about 32,000 hectares of vineyards in a fairly large area running from the Czech-Hungarian border to the south of Vienna.
Weinviertel Austrian Wine Region
This is the biggest of the sixteen Austrian wine regions and about one third of all Austrian wine is produced here.
This region is well-known from wine books for the long narrow streets in the villages with their rows of wine cellars (known as kellergassen), where the local wines can be tasted and purchased.
The Austrian wines made from the Grüner Veltliner grapes are also well known, accounting for at least 50% of the production here. In addition to Grüner Veltliner the grapes grown include Welsch Riesling, Rhine Riesling, Weiss Burgunder, and Morillon (Chardonnay) for the whites, and Blauer Portugieser and Zweigelt for the reds. The soil of the Weinviertel (or wine quarter) is chiefly black loam and chalk.
Kamptal Austrian Wine
Kamptal is best known for its very good Grüner Veltliner wines with typically peppery nose and fresh acidity.
Other good to excellent Austrian wines include Riesling and Chardonnay whites and excellent red Zweigelt, Pinot Noir, and Cabernet Sauvignon, mainly from the village of Langenlois. Kamptal wine region sets the pace in Europe for its biological approach to wine-making. The soil here is clay with some chalk and although still mainly a white wine area, red wine production is on the increase.
Kremstal Austrian Wine
First class Grüner Veltliner, Riesling, and Chardonnay wines are made in this Austrian wine region around the town of Krems. The underlying rock is granite in the west and there is clay with loess in the east and south east that yield elegant, fruity, and very aromatic whites.