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Wine Secrets
Become a Wine Expert.

Austrian Wine
Austria makes very good dry white wine, particularly from Grüner Veltliner, Pinot Blanc, and Riesling grapes.

Austrian Wine
Grüner Veltliner is usually bone dry, very crisp, and tastes of fresh lime. It's Austria's flagship grape variety and one of my favorite summer refreshers.

Austrian Wine
Weingut Brundlemayer is an excellent producer from the Kamptal region. Its Riesling Heiligenstein Alte Reben 2002 is outstanding. Restrained nose of soft lime. On the palate: minerals and lime, oranges and lemon, cashews and almonds. Deliberate and rich. Austrian Wine

Austrian Wine
The Riesling Steinmassel 2002 by Weingut Brundlemayer is delicious. Apple and mineral nose with bright lime and orange flavors, some tropical fruit, and nuttiness. Great energy balanced with a soft sensual mouthfeel.

Austrian Wine
Dr. Unger is a high quality producer that makes stunning wines in the Kremstal region. His 2002 Riesling Reserve shows considerable restraint on the nose with the faintest suggestion of peaches before it attacks the palate with lime juice, cooked peaches, and bright kiwi fruit flavors. Crisp and dry. On the finish, an obvious flavor of white pepper resonates. At 13.5 percent alcohol, this is a full-bodied wine and one to pair with food. Salmon in pastry would be perfect.

Austrian Wine
Some of the best Austrian Rieslings come from the Wachau region.

Austrian Wine
Austria makes excellent sweet wines with racy, cleansing acidity.

Austrian Wine
Extratrocken, trocken, halbtrocken, süss, beerenauslese (BA), and trockenbeerenauslese are terms that can appear on an Austrian wine label to indicate increasing levels of sweetness. Extratrocken means bone dry and a trockenbeerenauslese (TBA) is lusciously sweet from grapes shriveled by botrytis.

Austrian Wine
Austrian BA and TBA are less expensive than their German counterparts, and much less so than Sauternes.They offer great value.

Austrian Wine
Burgenland is the most important sweet wine region in Austria. The sweet wines from Burgenland are made from fruit affected by noble rot, so expect that wonderfully succulent marmalade character similar to wines from Sauternes and Barsac in France.

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  • Myth about Alcohol

    Eating Before Bed Reduces Hangover

    The alcohol consumed has already been absorbed into your system. Greasy food wont help your liver metabolize the alcohol any faster. In fact, the combination of alcohol and greasy food can actually contribute to acid reflux, meaning youll feel even worse in the morning. If you want food to help slow down alcohol absorption, consume a snack or a meal before you start drinking (But dont take this as free license to bingedrink.).

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