Just returned from Austria after a 7 day visit.
The Vintners had a difficult challenges and surprises in 2106, a mild winter with the second-warmest February in 250 years was followed by a dry month of March and an unsettled April. At the start of the month, summer-like temperatures of more than 27°C were reported, but in the second half of April, there came three nights of extreme frost, and some snow even fell on the early-sprouting shoots – this had catastrophic consequences for vineyards in Burgenland and other areas.
The grape material that was harvested definitely brought good news: a satisfying level of maturity with lovely ripe acidity. The result of this year’s efforts amounts to very fruity wines with good body, though not over-opulent. This is true for the prime red varieties Zweigelt and Blaufränkisch as well as for the white wines. A lovely and well-balanced acidity supports the fruitiness, while moderate alcohol content provides for pleasant drinking.
Back to the Christmas Markets, with the stalls selling Glühwein (Mulled Wine).
Here is the true Austrian Recipe:
Ingredients.
2 bottles of good-quality red wine
570 ml water
Juice of 2 lemons
5 oz (140 g) sugar
6 cloves , 2 cinnamon sticks, 2 oranges – cut into bite-size pieces, Oranges for decoration
Put all ingredients in a pot and bring it close to boil.
For additional taste, cut 2 oranges into bite-size pieces and add to the wine. Let simmer but not boil.
Remove clove and cinnamon stick before serving it into lightly pre-warmed glasses.
Decorate glasses with an orange slice.