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Austrian wines are more full-bodied and generally drier. And like Germany, the larger production is mostly white wines, but the success of some of the reds, due to the warmer climate and better ripeness, is much greater than that of Germany.
The Celts were probably the first to grow grapes in Austria as early as 500 BC, viticulture continued throughout the Roman Empire, but in practice it gained popularity and vineyards became part of the landscape only in the 13th-14th centuries. Under the influence of the monks, most plantations took place around the Krems on the Danube west of Vienna. The most famous regions are Wachau, Kremstal, and Neusiedlersee. Gruner Veltliner, Riesling and Müller-Thurgau are the leading white varieties, while the reds are dominated by the presence of Blaufränkisch, Zweigelt and Pinot Noir, also called Blauburgunder here and in Germany.
