123. Austrian Wine Styles, Classifications & the DAC System | WSET Level 3 Prep Preview

Episode 123: Austrian Wine Styles, Classifications & the DAC System | WSET Level 3 Prep Preview Host: Joanne Close Episode Length: 12:06 Release Date: August 6th, 2026

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Episode Description This is the second preview episode from the Level 3 Prep Membership, which opens on August 10th. Last week covered Riesling and aromatic winemaking. This week Joanne teaches module three, lesson two on Austria, covering winemaking styles across the main grape varieties and walking through the Austrian wine classification system in detail.

Austria is one of the topics Level 3 students often find tricky, particularly the DAC system, which sits alongside but separate from the traditional Qualitätswein framework. Joanne breaks it down clearly, explaining what the DAC designation means in practice, how it differs from a generic regional wine, and which key DACs your Level 3 book expects you to know. She also covers the winemaking goals for Gruner Veltliner, Austrian Riesling, the main red varieties, and the sweet wines of Burgenland.

The learning check and essay question for this lesson are available in the newsletter. The membership opens August 10th and includes 20 multiple choice questions and a full essay question for every lesson.

What You'll Learn in This Episode Winemaking Goals in Austria The key objectives differ by style:

Dry whites: protect natural high acidity and primary fruit character in aromatic grapes Red wines: build structure and complexity through oak, particularly for Blaufrankisch Sweet wines: preserve concentrated sugars from botrytis Gruner Veltliner Winemaking Majority made in inert vessels such as stainless steel to protect fruit and retain aromatics Large old oak foudres used by some producers for a gentle oxidative effect, adding texture and roundness rather than oak flavor New oak barriques used for some premium whites to add toast and complexity Malolactic conversion generally avoided to retain the grape's natural high acidity Austrian Riesling Winemaking Similar approach to Gruner Veltliner: inert vessels, cool fermentation Large old oak foudres used for texture without oak flavor MLF avoided Sweeter styles made by stopping fermentation early to retain residual sugar Red Wine Winemaking Zweigelt: soft tannins, approachable young, winemaking focused on preserving fruit Blaufrankisch: oak aging common for top wines to add tannin, structure, and complexity Some producers blend with international varieties including Pinot Noir, Cabernet Sauvignon, and Merlot Best red sites are in the higher, drier, better-drained areas of Burgenland further from the lake Sweet Wine Production Welschriesling is the key grape for Burgenland's sweet wines Burgenland benefits from reliable botrytis every year due to the influence of the Neusiedlersee Grapes reach very high sugar levels; yeast die naturally leaving high residual sugar Fermentation can also be stopped by chilling or adding SO2, then filtering Result is a low-alcohol wine with very high residual sugar Distinctive botrytis flavors include honey, apricot, citrus zest, and dried fruit The Austrian Wine Classification Framework The traditional framework:

Qualitätswein: the vast majority of Austrian wine falls into this PDO category Wines below this level are PGA or Landwein, equivalent to IGP in France Qualitätswein can come from a generic region, a DAC region, or a non-DAC region Qualitätswein may also carry a Pradikat designation, mainly for medium-sweet and sweet wines Strohwein and Schilfwein: wines made from grapes dried on straw or reed beds before fermentation The four generic regions:

Niederosterreich, B