Wine Regions & Wine Taverns

As Austria’s largest wine region, Lower Austria combines wines with distinctive character with an open, down-to-earth wine tavern culture. Quality, provenance and personal interaction take centre stage – from small family-run businesses to internationally renowned wineries.

In Lower Austria, the wine taverns are called “Heurigen”. 

First and foremost, Grüner Veltliner, complemented by Riesling and Zweigelt. The region is also known for indigenous grape varieties such as Zierfandler and Rotgipfler in the Thermenregion. The diversity of soils and climatic zones ensures clearly distinguishable styles.

All eight wine-growing regions – Weinviertel, Wachau, Kremstal, Kamptal, Traisental, Carnuntum, Wagram and Thermenregion – are well known for their wine taverns (so called Heurigen). Here, you can sample wine directly in the wine cellar lanes, at winegrowers’ estates or in modern wine bars – often with a view of the vineyards.

What many people don’t know is that the tradition of the Heurigen originated in the Thermenregion. As early as 1380, Duke Albrecht III granted the citizens of Gumpoldskirchen the right to ‘Leutgeben’, that is, to serve their own home-produced wine. The oldest surviving ‘Leutgeben’ ordinance, dating from 1459, comes from Baden.

You can recognise good Heurigen by their clearly stated opening hours (the ‘Ausg’steckt’ calendar), a selection of wines from their own vineyards, and regional dishes. Our wine tavern calendar, as well as awards such as ‘Top Wine Tavern’ or regional quality seals, can help you find your way around.

A Heurigen is open seasonally, not all year round. The dates vary depending on the establishment and region, but are often centred around the grape harvest, spring and summer. You can find the current ‘Ausg’steckt’ times (as the opening hours are called) on the winemakers’ websites, in Heurigen calendars or at local tourist information centres.

Typical choices include regional white wines such as Grüner Veltliner and Riesling, as well as – depending on the region – red wines and specialities such as Sturm (partially fermented grape must) or grape juice, or indigenous grape varieties such as Zierfandler and Rotgipfler in the Thermenregion. 

These pair well with cold and hot dishes from the buffet or the kitchen – ranging from spreads and bread to seasonal, vegetarian or vegan dishes.