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Styria

(Austria)

In general, traditional Styrian cuisine is rich in game, lamb, mushrooms and smoked hams, wurstel and bread baked in a wood oven. Typical dish is the wiener schnitzel (Viennese cutlet) goes by the greatest, but the Styrian variant is accompanied by pumpkin seeds and bears the name of kürbiskernschnitzel. Of breadcrumbs in Styria are also the cockerel and the duck and pumpkin seeds are at the base of almost all the gastronomy of Graz, capital of Styria.

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Styria

Information about Styria

Region
Styria
Country
Austria
Soil and climate
Austria's climate is typically continental, with warm, dry ecstasies and harsh winters. Precipitation ranges from 550 to 750 mm. Wienviertel is one of the driest districts in Europe, while Steiermark combines a greater amount of rain with the highest number of solar hours a year. Burgenland has a perfect combination of sun and fog that rises from the Neusiedler See, a combination that promotes the formation of nobiel mold, and the location of Wachaus, on the slopes and southern exposure north of Donau, creates a very favorable mesoclimate because the grapes they reach an optimal maturation. The terrain varies from slate, limestone and breccia, mixed with sand to the north, sandy soils in Burgeland and clay with a part of volcanic rock in the Steiermark.
History
The Austrian viticulture has very ancient traditions, and the European wild grape, Vitis vinifera silvestris, grows very well in the forests around the Danube. Towards the end of 400 AD, Pannonia was invaded by barbarians and the Romans were forced to renounce their possessions. Waves of Franks, Slavs and Avars alternated and, in this restless period, viticulture was almost completely abandoned. In 800 it began to flourish under Charlemagne who, among other things, established that all the winemakers had the right to sell and mix their own wine. In the early Middle Ages monasteries and monks took control of viticulture in Austria, as in all of Europe.
Typical dishes
In general, traditional Styrian cuisine is rich in game, lamb, mushrooms and smoked hams, wurstel and bread baked in a wood oven. Typical dish is the wiener schnitzel (Viennese cutlet) goes by the greatest, but the Styrian variant is accompanied by pumpkin seeds and bears the name of kürbiskernschnitzel. Of breadcrumbs in Styria are also the cockerel and the duck and pumpkin seeds are at the base of almost all the gastronomy of Graz, capital of Styria.

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 1 
90
Producer Hollenburger (Christoph Hoch)
Wine type White biodynamic sparkling classic method
Region: Styria
Grapes: 100% Veltliner
Alcohol: 10.50% by volume
Format: 0,75 l Standard
Special Features:
€ 13.42
Price With VAT
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