Ruster outbreak: The centuries-old sweet wine tradition at the Neusiedlersee

Ruster outbreak: The centuries-old sweet wine tradition at the Neusiedlersee

The grapes used for the famous Ruster outbreak look anything but appetizing at first glance. With their shrunk outer and their unusual shades of color, they do not seem to offer the best prerequisites for a wine. Nevertheless, it is exactly this special appearance that indicates the inner values that are crucial for the production of this unique type of wine. The Ruster outbreak is not only an estimated product, but also the oldest designation of origin for wine in Austria, which has been a tradition for over 500 years.

Günter Triebaumer, a renowned winemaker from the region, remembers the times when sweet wines significantly influenced Rust's prosperity. "Without a sweet wine, Rust would not have reached his prosperity," he said. There is a historical context for this: In 1524, the winegrowers in Rust received the privilege of marking their wine barrels with a special "R", which marked their high -quality wine. This tradition is closely related to the geographical location on Lake Neusiedl, which offers the perfect conditions for cultivation of sweet wine.

changes in taste

The perception of sweet wines has changed over the years. Triebaumer notes that many wine lovers have a ambiguous relationship these days. The events in the wine scandal of the 1980s have certainly also left their mark. "My father Paul made around 80 percent sweet wine in front of the wine scandal," said Triebaumer. In the 1990s, however, the sweet wine experienced a renaissance.

The preference for dry wines has increased significantly in the current generation. "Many people have connected negative youth memories with sweet wines," he continues. This is a shame, since the production of sweet wines is one of the finest forms of wine production. "Dry wines are considered healthier," explains Triebaumer, "but what we do is extremely concentrated and valuable."

The secret behind the ruster outbreak

A central factor for the unique taste of the ruster outbreak is the botrytis cinerea, a mold that is known as a noble rot. This fungus ensures that the grapes with optimal climatic conditions that have prevailed in the region for centuries without completely rotting. The Kessellage at the Neusiedlersee is crucial for this phenomenon. Triebaumer explains that the warm days and cool nights, complemented by constant wind, dry out the grapes while sugar and acidity remain concentrated in the berries.

The production of this type of wine still requires an elaborate manual work today: the dried grapes often have to be collected by hand in several passages. This methodology gives the name "outbreak" a special meaning because it describes the breaking out of the dried grapes. The philosophy of sweet wine production has also changed compared to the 1980s; Today's wines are bright, clear and fruity and differ greatly from their predecessors.

Although the demand for highly predicted sweet wines in Austria has not increased to the same extent in recent years, international recognition is undisputed. Regions such as Tokaj in Hungary, Sauternes in France and the Rheingau in Germany are ideal for the botrytis mushroom. The spring moisture is crucial for the growth of the mushroom, while dry conditions are necessary a day. However, Triebaumer warns that these special environmental conditions in other regions such as the United States could not be successfully imitated. This illustrates the unique meaning of the geographical conditions for wine production.