Fritz Wieninger is the leading wine producer in the city of Vienna and is a champion of Gemischter Satz (Geh-mish-ter Sah-ts), a traditional field blend popular in Austria’s heurigen (wine taverns). Fritz was early to focus on quality a helped to establish the Wiener Gemischter Satz DAC. He is a member of Österreichische Traditionsweingüter and respekt-BIODYN.
Most of Vienna’s vineyards are in the 19th and 21st of the city’s 23 districts on opposite sides of the Danube river. The Bisamberg area sits in the 21st district and is the source of many of Fritz’s wines as well as the home to his family’s heurige. On the opposite side of the Danube lies the Nußberg, an impressive hill that soars above downtown Vienna.
Riesling Vienna Hills is from Bisamberg (65%) with light, sandy loess soil and the Nußberg (35%) with weathered shell-limestone. The grapes were picked by hand and sorted at the winery before a brief maceration on the skins and spontaneous fermentation in stainless steel tanks. The wine spends five months on the fine lees before bottling.
Austrian Riesling is defined by elevated levels of dry extract thanks to a lengthy ripening period and freshness due to dramatic temperature swings between day and night. Austrian Riesling is always made in a dry style and shows aromas and flavors of ripe citrus, stone fruit, and flowers, with a persistent underpinning of minerality.
Riesling’s high acidity makes it one of the most versatile wines at the table. Riesling can be used to cut the fattiness of foods such as pork or sausages and can tame saltiness. Conversely, it can highlight foods such as fish or vegetables in the same way a squeeze of lemon or a vinaigrette enhances a dish.