Wine taverns in Vienna
There are more than 100 wine taverns in Vienna - from typical ones with a buffet and warm dishes to hidden treasures in the vineyards. In these cosy spots, the vintners serve their easy-to-drink young wines from the latest harvest.
This tradition dates back to 1784, when Emperor Joseph II issued the decree granting the right to open Buschenschanken. The bunch of pine branches at the entrance, along with the “Ausg’steckt” sign (we’re open!), remains a symbol of these wine taverns where Vienna’s spirit comes alive. It’s no wonder that Viennese Heurigen culture has been recognised as an intangible UNESCO heritage since 2019.
Vienna and wine
Vienna is the only major city in Europe with serious wine production. The first vineyards were planted as early as the 12th century. The "WienWein" winegrowers' group, an association of six wineries, was formed to showcase the potential of Viennese wine.
The Viennese like to drink a "Spritz" at the Heurigen: This is a dry wine mixed with soda or mineral water - perfectly light and refreshing. Cheers!
Viticulture in Vienna
The green outskirts of Vienna are home to the city’s vineyards: Twelve wine-growing areas span around 600 hectares in a semicircle from south to north along the foothills of the Vienna Woods. Approximately 80 percent of the varieties grown are white wines, such as Grüner Veltliner, Weißburgunder, and Chardonnay.
The "Wiener Gemischter Satz" is unique - and the city's most traditional white wine. Since 2013, this varietal mix holds DAC status, officially recognised as a regional quality wine. It’s a true taste of terroir!
"Ausg'steckt is" (It's open!)
What is the difference?
These are quintessentially Austrian social spots, where regional wines are served in a relaxed atmosphere alongside small or hearty delicacies.
A "Buschenschank" exclusively serves its own wines and cold dishes and drinks made from its own produce.
A "Heuriger", on the other hand, is a wine bar that is open all year round and may also serve hot dishes and drinks. The ingredients do not necessarily have to come from the restaurant's own gardens. Only the current "heuriger" young wine must be on the menu.