Wine taverns and wine cellars in the Wachau Valley
The Wachau wines, served in the local wine taverns and Buschenschanken, come in three quality tiers with poetic names unique to the region: The Steinfeder wine, named after a local grass, is the lightest of the three, offering a fresh and lightly fruity flavour. Federspiel wine, named after the decoys used in falconry, is a classic dry wine and an ideal accompaniment to food. Smaragd wine, named after the emerald lizard often seen strolling along the dry stone walls of the Wachau vineyards, is made from late-harvested grapes from the finest sites and represents the highest quality level.
Dining on the north bank of the Wachau
Exploring the right bank of the Danube in the Wachau
The southern side of the Wachau has long been eclipsed by the lively Vis-à-vis. While it remains a bit more tranquil today, there have been significant developments in terms of wine taverns, wineries, and heurigen in this so-called home of the region's typical Neuburger grape variety.
New habitats for animals and plants are being created through the "LIFE Wachau Project," which aims to remove the longitudinal barriers of the Danube, known as the Treppelwege, and open up the tributaries. This will result in an alluvial landscape between the river and the surrounding wine-growing area.
Where to enjoy wine on the south bank of the Wachau
What is the difference?
These are typical Austrian places of conviviality, where regional wines are served with small or large delicacies in a relaxed atmosphere.
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 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. However, the current "heuriger" young wine must always be on the menu.