Aroma Study

Scientific research of the uniqueness of Weinviertel DAC has revealed that the specific aroma and flavour profile of Grüner Veltliner from Weinviertel can be clearly differentiated from all other wine regions. To serve as a basis for the research under the direction of Dr. Walter Flak, the Federal Ministry for Viticulture pooled 45 quality wines from all areas of the Weinviertel to scientifically assess their flavour profiles. 16 wines came from the western Weinviertel, eight from Veltlinerland and 11 from the South Weinviertel Wine Route area. For comparison with wines from the Weinviertel, 10 Grüner Veltliner from each of the wine regions Wachau, Donauland, Traisental, Kremstal and Neusiedlersee-Hügelland were also assessed.

A comprehensive questionnaire was designed particularly for the variety and submitted to professional tasters for the sensory evaluation of the essential aromas of the wine samples. Around 15 different more or less typical aroma and flavour characteristics were assessed. Aromas from the group “fruity” and “vegetal” comprised the core, while “nutty and peppery” aromas and characteristics associate with soil like “mineral” and “earthy/loessy” completed the flavour spectrum.

Results from the chemical and statistical assessment are pleasing for the wine region. The Weinviertel yields Grüner Veltliner wines with a very homogenous quality potential that can be clearly differentiated from those from other wine regions. Delving deeper into detail, differentiations within the region could also be detected. The presence of the aroma “pear/quince” became more intense from the east toward the west. Wines from wine regions adjacent to the Weinviertel exhibited similar flavour profiles, but could be differentiated at several decisive points.