{"id":4743,"date":"2025-06-04T08:59:12","date_gmt":"2025-06-04T06:59:12","guid":{"rendered":"https:\/\/ndac.471.at\/?post_type=magazin&p=4743"},"modified":"2025-06-04T09:39:46","modified_gmt":"2025-06-04T07:39:46","slug":"sweet-wines","status":"publish","type":"magazin","link":"https:\/\/ndac.471.at\/en\/magazin\/sweet-wines\/","title":{"rendered":"7 things that will (presumably) be new to you about sweet wines"},"content":{"rendered":"\n

 <\/em>
The Neusiedlersee DAC region of origin is one of the most outstanding areas for sweet wines across the globe. We explain the reasons behind this, and also how a fungus contributes to the region\u2019s success and why this special juice of the vine with its especially low alcohol content translates into a much tastier drink.<\/em><\/p>\n\n\n\n

Supported by the federal government, the federal province and the European Union.<\/strong><\/p>\n\n\n\n

There are leading chefs who are convinced that a sweet wine from the Neusiedlersee DAC region of origin is essentially a separate, individual entity, rather than a drink that goes with a specific part of a meal. Two-star chef Tim Raue is one of them. The complexity of a high-quality Trockenbeerenauslese or Beerenauslese, ideally and most notably together with its perfectly balanced interaction of fruit and acidity, makes these wines so exceptional to the palate that any additional flavours can only serve as a distraction.<\/p>\n\n\n\n

But what makes premium sweet wines so special? And why is the production of Beerenauslese and Trockenbeerenauslese acclaimed by winegrowers as the pinnacle of viticulture? Let\u2019s take a closer look at the secrets behind the world of sweet wines.<\/p>\n\n\n\n

\"S\u00fc\u00dfwein\"
These are grapes with noble rot, which are carefully selected to make the best dessert wines.<\/figcaption><\/figure>\n\n\n\n

1. Rare fungus brings good fortune<\/h2>\n\n\n\n

All types of Auslese wines have one thing in common: Their high concentration of sugar results from natural grape shrinkage. In other words, zero sugar or any kind of other sweetener is added to the wines. The main and natural reason for this shrinkage is a very special fungus: Botrytis cinerea<\/a>, also known as noble rot. This is a fungus that thrives in certain circumstances \u2013 high humidity in the mornings and dry, sunny afternoons. It infects the grapes and changes them in a special way. However, only very few microclimates offer these natural conditions. One of these is Sauternes in France, another is Tokaj in Hungary, and the conditions are especially pronounced in the Neusiedlersee DAC region of origin. Therefore, it is always this particular fungus that provides the basis of the special taste and in turn the success of the most-renowned Trockenbeerenauslese wines that win the highest awards. But what exactly does the fungus do? Well, when grapes become infected by Botrytis cinerea, their outer skin is perforated by the fungus, which makes microscopic holes that enable water to evaporate. In turn, this loss of water from the grape leads to an increase in the sugar concentration without losing any acidity in the process. Additionally, the fungus develops fruity, exotic, herby and spicy notes in the nobly rotted grapes, characteristics that are lacking in grapes harvested earlier to produce dry wines.<\/p>\n\n\n\n

\"S\u00fc\u00dfwein\"
Fruity, exotic, herby and spicy notes can be enjoyed by connoisseurs of sweet wines in every glass.<\/figcaption><\/figure>\n\n\n\n

2. Premium quality recognized by the name<\/h2>\n\n\n\n

Sweet wines are mainly referred to using the terms Beerenauslese (BA) or Trockenbeerenauslese (TBA). However, not many people know that these terms also express an aspiration of quality. In this context, \u201cAuslese\u201d means that the individual grapes are hand-picked to ensure that only the ones that are perfectly suited to the production of sweet wines then also land in the winepress. In other words, the grapes need to have a sufficient amount of noble rot. And that can mean a lot of work because the percentage of this rare fungus differs from year to year. In Tokaj it can even drop to a meagre 50 percent. However, in Sauternes and on the banks of Neusiedlersee the percentage remains relatively stable at between 80 and 100 percent. Accordingly, for many decades the growers of Neusiedlersee DAC sweet wines have been able to produce Beerenauslese (BA) and Trockenbeerenauslese (TBA) of the highest quality with extraordinary constancy. This is because the conditions need to stay the same in order for wine production to be fine-tuned with maximum perfection. It is the prerequisite, year after year, for achieving the perfect balance between fruit and acidity in each bottle of these meticulously crafted wines.<\/p>\n\n\n\n

3. Centuries-old tradition<\/h2>\n\n\n\n

As early as the 17th and 18th centuries, sweet wines were regarded as a coveted luxury elixir at Europe\u2019s imperial and royal palaces. First and foremost, it was the Hungarian and Austrian nobility who recognized the value of these wines and also promoted the production of noble sweet wines. This is just one of the reasons why the winegrowers in Tokaj and the Neusiedlersee DAC region were able to focus on achieving this special quality at a very early stage. But a look back through history reveals that the first sweet wines were documented long before the aristocracy discovered Beerenauslese for themselves. For instance, cultivation of first sweet wines at Lake Neusiedl can be traced back to the 16th century. Records suggest that noble sweet wines were produced in the region as early as around 1526.<\/p>\n\n\n\n

\"sweet
For Beerenauslese wines, the individual grapes are harvested by hand. Only the good ones make it into the winepress!<\/figcaption><\/figure>\n\n\n\n

4.  Maximum taste, minimum alcohol<\/h2>\n\n\n\n

One of the most striking characteristics of sweet wine is the fact that it is extremely tasty on the palate, but usually low in alcohol. This makes it especially popular right now with the younger generations, who are more mindful of their alcohol consumption. From a chemical perspective, the low alcohol content is logical: The wines have less alcohol because some of the sugar is not turned into alcohol during fermentation. Additionally, when the sugar content is very high, the yeasts necessary for this process can only produce a limited amount of alcohol before becoming inactive. Most winegrowers deliberately stop the fermentation process by cooling or adding sulphur in order to achieve a perfect balance between sweetness, acidity and alcohol. Therefore, while dry wines often contain more alcohol, noble sweet wines maintain their intense fruity, honey and spicy aromatics. The low quantity of alcohol also emphasizes the sweetness without overpowering it, while the natural acid content provides freshness. This gives sweet wines their highly concentrated taste, but also makes them pleasantly mild, and thus the ideal companion for desserts and cheese.<\/p>\n\n\n\n

5. Sweet wines as secret ingredient for superior cocktails<\/h2>\n\n\n\n

Even though Austria is slightly late to the party, sweet wines are effectively the ideal basis for cocktails. The reason for this is actually pretty obvious: Intense aromas, natural sweetness and balanced acidity are the perfect ingredients for a drink that is crafted with depth and made without any kind of sirups or sweeteners. Their low alcohol content means these wines are used predominantly for mixing summer cocktails. Drinks like a Sauternes Fizz or a Tokaj Sour have long belonged to the standard aperitifs in France and Hungary, for example. However, as sweet wines also harmonize excellently with gin, rum, cognac and sparkling wines, many years ago creative barkeepers acquired a taste for mixing them in more complex cocktails<\/a>. In any case, the Neusiedlersee Spritz (sweet wine + soda water + mint) is especially popular in the Neusiedlersee DAC region of origin. It can be mixed at home, and its low alcohol content makes it a special indulgence primarily in hot weather.<\/p>\n\n\n\n

\n
\n
\"sweet
Celebrated barkeeper Isabella Lombardo likes to make her drinks …<\/figcaption><\/figure>\n<\/div>\n\n\n\n
\n
\"sweet
… with high-quality sweet wines from the Neusiedlersee DAC region.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n

6. Handcrafted wines<\/h2>\n\n\n\n

Although there are huge advantages in using ultramodern harvesting machines to pick the grapes, especially in the predominantly flat vineyards of the Neusiedlersee DAC region of origin, sweet wines call for a different, more painstaking approach: Heavy equipment will ruin them! The reason for this is, once again, pretty obvious: The terms Beeren- and Trockenbeerenauslese refer to the concept of carefully hand-picking the grapes to be processed, before they are taken to the wine cellar (see also secret no. 2). Even one single mouldy grape, i.e. a grape without noble rot, would detract from the fine taste of the sweet wine and therefore diminish its quality. Therefore, it is simpler and quicker to perform this first check by hand while harvesting the grapes, otherwise every single grape would have to be checked again carefully in the wine cellar before being pressed.<\/p>\n\n\n\n

7. Made to last<\/h2>\n\n\n\n

If stored appropriately and unopened, the sweet wines from the Neusiedlersee region of origin can be kept for up to 100 years, or longer! This is due to their high sugar content: Sugar acts as a natural preservative because it inhibits the growth of bacteria and yeasts that spoil the wine. However, this doesn\u2019t just enable sweet wines to be kept for many decades, it also helps their exceptional aromas to develop over time while the bottles are still closed. And even once a sweet wine has been opened, it keeps for longer than conventional wines: Auslese wines can be enjoyed over two to four weeks; Beeren- and Trockenbeerenauslese wines will even keep for six to eight weeks. Of course, chilling the wines is especially important after they have been opened. Room temperature is definitely unsuitable!<\/p>\n\n\n\n

___<\/p>\n\n\n\n

Neusiedlersee DAC.
Unique Zweigelt. Unique sweet wines.
From the bright side of Austria. For the enjoyment of all. <\/p>\n\n\n\n

____<\/p>\n\n\n\n

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