German and Austrian Wines - what to look for

[James_Wright]

and to offer something basic,

Austrian wines are not like German wines;
both white and red have more in common with wines of the Loire
than they do with anything typically Teutonic

While I suppose I can bend my mind around the red wine comparison, I can’t really see this for whites. Could you explain?

sure; weight, texture, the relationship of acidity to minimal residual sugar in most cases
that very few are damaged by new oak these days…
the way they sit on the dinner table – and if i have to replace GV on my menu
the closest choice is Chenin Blanc

plus, many Austrian Sauvignon Blancs (not limited to the Steiermark;
my top choice is from Burgenland)
are equally fine & expressive as the very best Chavignol or PF

[LasseK1]

Two exciting names:

Germany (Baden): Wasenhaus, where the focus are on Pinot. Absolutely amazing wines and i only heard good things about visiting them.
Austria (Neusiedlersee): Claus Preisinger. Works with a lot of different grape variaties and makes some great wines.

[Brandon_R]

I just had my first St. Laurent last night. It was from a winery my wife stopped by a couple of weeks back called Solminer Wines in Los Olivos. I liked it…it reminded me of a ripe Beaujolais.

[James_Wright]

St Laurent…

its mama was Pinot Noir, dont know who daddy was; probly a sailor

[Brian_G_r_a_f_s_t_r_o_m]

I just had my first St. Laurent last night. It was from a winery my wife stopped by a couple of weeks back called Solminer Wines in Los Olivos. I liked it…it reminded me of a ripe Beaujolais.

I’ve had that one, too; one of my favorites from Solminer.

[K_N_Haque]

and to offer something basic,

Austrian wines are not like German wines;
both white and red have more in common with wines of the Loire
than they do with anything typically Teutonic

While I suppose I can bend my mind around the red wine comparison, I can’t really see this for whites. Could you explain?

sure; weight, texture, the relationship of acidity to minimal residual sugar in most cases
that very few are damaged by new oak these days…
the way they sit on the dinner table – and if i have to replace GV on my menu
the closest choice is Chenin Blanc

plus, many Austrian Sauvignon Blancs (not limited to the Steiermark;
my top choice is from Burgenland)
are equally fine & expressive as the very best Chavignol or PF

All of your explanation makes sense, but the initial statement was so broad as to not be helpful - and indeed confusing to a newcomer to Austrian and German wines. For example, I can just as easily say that the German wine regions have more in common with the Loire than they they do with Austria (both have a major white wine grape that is produced in all styles from dry to sweet).

[James_Wright]

While I suppose I can bend my mind around the red wine comparison, I can’t really see this for whites. Could you explain?

sure; weight, texture, the relationship of acidity to minimal residual sugar in most cases
that very few are damaged by new oak these days…
the way they sit on the dinner table – and if i have to replace GV on my menu
the closest choice is Chenin Blanc

plus, many Austrian Sauvignon Blancs (not limited to the Steiermark;
my top choice is from Burgenland)
are equally fine & expressive as the very best Chavignol or PF

All of your explanation makes sense, but the initial statement was so broad as to not be helpful - and indeed confusing to a newcomer to Austrian and German wines.

i am all for clarity, and shall take yr observation to heart – thanks!