Despite thousands of years of rich winemaking history the Austrian wine industry was crippled in 1985, when it was discovered that diethylene glycol (a toxic component of anti-freeze) was being added to wines to increase sweetness. It took years but Austrian wine has now fully recovered and the quality has never been better. Grüner Veltliner is the country's prized noble varietal and can be used to make deliciously refreshing and aromatic wines. In addition to producing great wine Austria is home to some of the biggest and most innovative stemware companies in the world. Chances are that no matter what you are drinking you are probably sipping it out of Austrian glass.
Golden apple, arugula leaf, dried lemon peel. Apricot pit, dehydrated flowers, orange oil. Ginger root and white pepper, orchard blossom and potpourri…
Honeydew melon, lime juice, fresh honeysuckle. Tangerine, beeswax, assorted citrus peel...