When one hears about Austrian exports usually the first things that come to mind are-the Strausses, sweets and schnitzel. Austrian wine isn't an immediate association. But times are changing and so is the public's take on this oft neglected product of Österreich.

Wine has been consumed in Austria for over 2,800 years. Wine seeds from the vitis vinifera species were discovered in Zagersdorf (near Eisenstadt, home of Haydn) in an ancient grave dating back to the Hallstatt period, approximately 700 BCE.

Today both the domestic and international media have stated that some of Austria's finest white wines are world class. Even the reds-less known, but always cherished at home in Austria-have been consistently surprising at presentations and fairs around the world. This is due to the many top wine makers in Austria who have oriented their work around the standards of Burgundy and Bordeaux, and are now looked upon as mentors by promising young talent. The sweet wines are just as impressive, rich with all that nature has bestowed, especially around Lake Neusiedlersee in Burgenland. Austrian wines are still relatively unknown in America due to their limited exportation. The wines are heavily consumed by the Austrians themselves (average 32 liters per person per year) and Germans. The Austrian Autobahns are full of German license plates that leave the Austrian vineyards in cars with rear ends dragging, loaded down with Austrian wine. It is sometimes said that the Germans export their own wine and drink the Austrian stuff. Austrian wines can now be found in England, France, and Sweden, throughout Europe and worldwide to Japan and Australia.

The Austrian wine industry is in robust health. With the strictest quality control system in the world, the producers cut no corners in producing excellent quality wines across a range of styles from both local and international varieties. The dry, steely Rieslings are outstanding, as are the surprisingly ripe, concentrated reds, and the dessert wines from Neusiedlersee.

The quality and diversity of Austrian wine is just too good to ignore. Austria boasts wonderful indigenous varieties such as Grüner Veltliner, allied to a complex stylistic patchwork which easily runs the gamut from sweet to dry. This is a country that has everything, including top class Chardonnays, which often outperform the best White Burgundies in blind tastings.

Jane MacQuitty of The Times said of Austrian wines:
"The distinctive, elegant, white-pepper spice of Austria's leading grape, Grüner Veltliner, denotes much of the country's style, as do its equally elegant Rieslings, plus its late-picked, noble rot-affected sweet wines from the Burgenland. Austria also produces thrilling, aromatic dry whites such as pinot blanc, Chardonnay and sauvignon blanc, and there are vibrant, bold, inky, berry-laden, indigenous reds, too, including wines made from the Blaufränkisch grape, and from the Zweigelt variety, as well as some good flavorsome pinot noir and merlot. Austria's dry whites and reds also display high levels of acidity, making them especially food-friendly."

Schnitzel or sirloin, in Vienna or Vancouver-Austrian wine is a new and refreshing choice. A surprise with every sip.