No other country can lay claim to so much viticulture and wine-culture in its capital city. Grapes were cultivated here as early as 1132 AD.
During the Middle Ages, each district of Vienna
worked its own vineyards. In the 16th century the city’s wine tavern culture sprang to life. The Heurigen
(wine taverns) scene was made possible through an imperial edict, which allowed growers to serve food with their wine. The wine tavern culture continues to thrive. As the city grew, many of the vineyards were lost to development. Recently, however, there has been a trend toward recultivation. Fine wine from Vienna
is now counted among the classic wines of the world. There are 630 producers
(that's one wine producer per 2,500 persons – what a town!) working 1,680 acres
of beautiful urban vineyards – many reachable by foot or tram. White grapes dominate these vineyards. Grüner Veltliner
, the quintessential Austrian grape, is common, along with Riesling and Chardonnay. These crisp white wines are the perfect accompaniment to Wiener Schnitzel
, potato salad and all manner of wurst.
The Vienna Heurigen Express
choo-choos wine lovers through vineyards and around town to many of the city’s 180-plus wine taverns. Don’t miss this one-of-a-kind cosmopolitan wine experience.
The Viennese take pride in their culinary heritage
. Wherever you dine, you will taste family recipes created with local ingredients. Even in the country’s most elegant restaurants, the edible charm of Austria is evident. Reinhard Gehrer, chef of Vienna’s legendary restaurant Korso
, infuses Austrian culinary history into his dishes. “The location must be tangible in the flavors,” says Gehrer, who has the self-imposed goal of imparting Vienna’s diverse cuisine onto his guests’ taste buds. Vienna’s unique cuisine is further enhanced by the city’s wine. Sipping Viennese wine paired to a traditional dish is something every culinary adventurer must experience.