Glossary of Austrian food & drink words

Note: in German adjectives and nouns take endings dependent on gender and case.  Hence "pochiert" might come out as "pochiertes" or "pochierten" or "pochierte" ... and so on.  This doesn't change the meaning.

Food

Means of cooking

Backen Bake

Braten Fry

Gebacken Deep fried (usually in breadcrumbs)

Gebraten Roast

Gedämpft Steamed

Gedünstet Steamed

Gefüllt Stuffed

Gegrillt Grilled

Gekocht Boiled

Geräuchert Smoked

Geröstet Scrambled

Geschmort Stewed

Kochen Cook / boil

Paniert Deep fried (=gebacken)

Pochiert Poached

Styles of cooking / miscellaneous

Auflauf A dish finished in the oven, usually with pre-cooked elements, such as a gratin.  A lasagne or moussaka would be (non-Austrian) forms of Auflauf.  Can also be sweet (e.g. Scheiterhaufen)

Aufstrich Spread or paste (to put on bread)

Bauern- Farmer's... - usually simply cooked

Bio Organic

Frikadelle Rissole

Glasur Icing

Gulasch Hungarian style stew, usually with beef, but also other meats or even vegetarian, flavoured with paprika, with a strong flavour

Kärntner ... A dish from Carinthia

Kürbiskernöl Pumpkin seed oil - a speciality from Styria, very good for salads

Müllerin-Art Usually applied to trout, the fish is fried till crispy and then served with foaming butter flavoured with lemon.  Almost identical to "meurnière"

Öl Oil

Olivenöl Olive oil

Rapsenöl Rape seed oil

Riesen Giant

Roulade Roulade

Sandwich tends to refer to an open sandwich, a concept which seems to entirely miss the Earl of Sanwich’s point

Schaum Foam

Schinkenkäsetoast Croque-monsieur (ham and cheese toasted sandwich)

Steirischer ... A dish from Styria

Dairy

Ei Egg

Eier Eggs

Eier im Glas Boiled eggs with shell completely removed, served in a (glass) bowl

Eierspeis(e) Scrambled Egg

Gekochtes Ei Boiled Egg

Joghurt Yoghurt

Käse Cheese

Liptauer Cheese paste to spread on bread, flavoured with caraway seed

Milch Milk

Rahm Cream

Rührei German word for Eierspeis

Sahne German word for Schlagobers

Schlagobers Cream (on menu usually whipped cream)

Schafkäse Sheep cheese

Spiegelei Fried Egg

Ziegenkäse Goat’s cheese

Bread and grain

Brot Bread

Blätterteig Puff pastry

Brezel Pretzel

Bröseln (Bread) crumbs

Buchweizen Buck wheat

Dinkel Spelt (an ancient type of wheat)

Gebäck Miscellaneous roll or bread portion

Germ Yeast

Gerste Barley

Grieß Semolina

Hafer Oats

Hefe German word for Germ

Hirse Millet

Kipferl A type of croissant (not exactly like the French version, but still crescent shaped)

Kornspitz / Kornstangerl Dark bread roll in long form

Lange Semmel Long roll (with a slit down the middle lengthways)

Laugengebäck Very soft, yeasty, white flour roll, either in pretzel form or in Stangerl (long) form, brown on the outside

Roggen Rye

Salzstangerl Salted bread roll

Semmel Roll (round, with characteristic 6-petal pattern)

Semmelbröseln Bread crumbs

Teig Dough / pastry

Vollkornbrot Wholemeal bread

Weckerl Roll usually with whole seeds in, made with a heavier dough

Weizen Wheat

Meat and meat dishes

Altwiener Backfleisch Like a Wiener Schnitzel (escalope fried in breadcrumbs), but made (usually) with beef and flavoured with mustard and horseradish

Backhuhn / Backhendl Deep fried chicken pieces

Beinschinken Juicy cut of ham from the leg

Beiried Cut of beef, roughly equivalent to rib (the piece next to the sirloin)

Brathuhn Roast chicken

Cevapcici Roast or grilled sausage-shaped Hungarian meatballs

Cordon bleu Like a Wiener Schnitzel (escalope fried in breadcrumbs), but with a slice of ham and a slice of cheese inside on top of the meat.  Usually pork but can be veal also

Ente Duck

Ersterhazy-Rostbraten Similar to Girardi-Rostbraten, but with carrots, celeriac or other root vegetables instead of mushrooms

Fasan Pheasant

Faschierte Laibchen Mince rissole, like a burger (=Frikadelle)

Faschiertes Mince (minced meat)

Fleisch Meat

Gans Goose

Geflügel Poultry

Gefüllte Kalbsbrust Stuffed breast of veal

Geschnetzeltes Thinly sliced strips of pork fillet

Geselchtes Gammon

Girardi-Rostbraten A 'Rostbraten' - see below - with mushrooms, onions and capers, in a sour cream sauce

Grammel Small bacon pieces

Grammelknödel Dumpling filled with "Grammeln" - small pieces of bacon

Hase Hare (often used to refer to rabbit also)

Hendl Chicken

Hirsch Stag (venison)

Huhn Chicken

Jungschwein Young pig

Kalb Veal

Kalbsnierenbraten A piece of very fine roast veal, from the area near the kidneys, but not actually involving the kidneys themselves

Kalbsvögerl Sliced leg of veal

Kaninchen Rabbit

Kapaun Capon (a castrated cock (male chicken), which is grown for plumpness and flavour)

Käse Cheese

Kitz Kid (young goat)

Krenfleisch Boiled pork from Styria with horseradish (=Steirisches Wurzelfleisch)

Kuh Cow

Kümmelbraten Roast pork with caraway seed

Lamm Lamb

Lungenbraten Roast tenderloin

Masthahn The same as Kapaun (capon)

Medaillons Medallions

Milch Milk

Naturschnitzel Plain fried escalope

Pariser Schnitzel Fried egged escalope

Pökölt Another Hungarian dish very similar to Gulash

Poullarde Poulard (a spayed hen, ie a fattened hen, which is prevented from reaching sexual maturity, generally a French speciality; the female equivalent of a capon (German: Kapaun))

Pute Turkey (female)

Rebhuhn Partridge

Reh Venison

Rindfleisch Beef

Rostbraten Slices of sirloin or rib of beef, fried or stewed, with a thick gravy

Saftgulasch, Wiener Same as beef gulasch

Saumaisen Boiled smoked pork rissoles (a Wachau speciality)

Schaf Sheep

Schafkäse Sheep's cheese

Schinken Ham

Schnecken Snails

Schnitzel Escalope

Schwein Pork

Schweinsbraten Roast pork

Spanferkel Piglet roast whole

Speck Smoked ham or bacon (but not like English or American bacon)

Steirisches Wurzelfleisch Boiled pork from Styria with horseradish (=Krenfleisch)

Stephanie-Braten Meat loaf with boiled egg and gherkins in it

Stockente Mallard

Sulz Brawn

Szegediner-Gulasch Gulash with cabbage and cream

Tafelspitz Traditional Viennese dish: best cut of beef, boiled in soup (usually served as part of the meal before the meat), with a traditional accompaniment of rösti potatoes, apple horseradish sauce and creamy chives sauce

Tiroler Gröstel Scrambled potatoes and beef, rather like Blunzen Gröstl, but with beef instead of black pudding.  From the Tyrol.

Truthahn Turkey (male)

Vanillerostbraten A 'Rostbraten' - see above - not flavoured with vanilla, an unlikely candidate to go with beef, but rather flavoured with "poor man's vanilla", in other words garlic - the term comes from a period in which vanilla pods were unaffordable to most people, and garlic was considered an alternative cheaper flavouring, strange as this may seem.  As far as I know there is no such things as "poor man's vanilla custard"!

Wachtl Quail

Weinbergschnecken Snails

Wiener Schnitzel (vom Kalb / vom Schwein)

Fried breaded escalope (made with veal / pork)

Wild Game

Wildschwein Wild boar

Ziege Goat

Ziegenkäse Goat's cheese

Zigeunerrostbraten A 'Rostbraten' - see above - with a spicy 'ratatouille'-like sauce

Zwiebelrostbraten Slices of sirloin or rib of beef, fried or stewed with a rich onion sauce

Offal

Innereien Offal (variety meats)

Beuschel Heart and lungs (see Kalbsbeuschel)

Blunzen Black (blood) pudding

Blunzeng'röstl Black pudding scrambled with potatoes

Bries Sweetbreads

Bruckfleisch Stewed cut of the thoracic diaphragm of beef (Kronfleisch), which includes offal parts such as sweetbreads (thymus gland): a Viennese speciality, but hard to find these days

Gänseleber Goose liver or (but the geese are not reared in the unpleasant French manner for proper "foie gras"

Hirn Brains, usually served deep-fried in breadcrumbs (which I would recommend) or scrambled

Kalbsbeuschel Austrian speciality: finely sliced veal heart and lungs in a delicious piquant creamy sauce, usually served with a dumpling

Kalbskopf Tete de Veau (calves head)

Kronfleisch A cut of meat seemingly unique to central Europe, which is anatomically the thoracic diaphragm of beef (in German Zwerchfell), used for Bruckfleisch in Vienna

Kutteln Tripe

Leber Liver

Mark Marrow bone

Milz Spleen

Nieren Kidneys

Nierndln (Small) kidneys

Ochsenmaul Meat from an ox mouth, often in salad or brawn (Sulz)

Ochsenschlepp Oxtail

Zunge Tongue

Parts of body (meat/fish)

Brust Breast

Gräte Fish bone

Karree Roasting joint of meat

Keule Leg (=Schlegel, Schlögel)

Knochen Bone (meat)

Kotolett Cutlet

Rücken Back

Scheiben Slices

Schlegel Leg (=Schlögel, Keule)

Schlögel Leg (=Schlegel, Keule)

Schulter Shoulder

Schwanz Tail

Stelze Pork leg, usually served boiled and then roast

Beilagen and Soup

Beilagen Side dishes

Bandnudeln Wide tagliatelle, served as accompaniment to meat

Erdäpfelknödel A dumpling, like a Semmelknödel, but made with potato

Erdäpfelschmarren Rösti

Frittatensuppe Common Austrian soup: Beef consomme served with sliced pancake

Geröstete Knödel mit Ei Scrambled bread dumpling with egg, an old simple Viennese dish

Gulaschsuppe A gulash with less meat and a lot more juice, making it a soup

Knödel Dumpling

Leberknödelsuppe Beef consomme served with liver dumpling

Letscho Rice with tomatoes and peppers

Milzschnitten Spleen on toast, for putting in consomme

Nudeln Noodles

Pastete Paté

Puffer Flat dumplings or blinis

Reis Rice

Schmalz Dripping

Semmelknödel Bread dumpling (round)

Serviettenknödel Bread dumpling (slices)

Spätzle Very small dumplings of flour, egg and milk, boiled and then turned in melted butter.  Served with stews and ragouts.

Suppe Soup

Tascherl "Small pocket", filled pastry or dumpling

Waldviertler Knödel A regional type of potato dumpling

Salad and vegetables

Gemüse Vegetables

Artischocken Artichokes

Bärlauch A type of wild garlic

Bohnen Beans

Braterdäpfeln Fried potatoes

Brennesseln Stinging nettles

Champignon Mushrooms (not wild)

Eierschwammerl Chanterelle (wild) mushrooms

Erbsen Peas

Erdapfel Potato

Erdäpfelsalat Potato salad, NOT made with mayonnaise, but with a rich dressing, traditionally served with Wiener Schnitzel amongst others

Fenchel Fennel

Fisolen Haricots verts

Gurke Cucumber (or pickled gherkin)

Kapern Capers

Karfiol Cauliflower

Karrotten Carrots

Kartoffeln German word for Erdäpfeln

Kichererbsen Chick peas

Knoblauch Garlic

Kohlsprossen Brussels sprouts

Kraut Cabbage

Krautstrudel Cabbage strudel

Kürbis Pumpkin / squash

Lauch German word for Porree

Linsen Lentils

Mangold Chard

Melanzani Aubergine

Morcheln Morels

Paprika Peppers (ie red or green, the vegetable) - also means paprika!

Paradeiser Tomatoes

Pasternake Parsnip

Pfefferoni Chillies (usually pickled and mild) NB: not a type of salami

Pilze Wild mushrooms

Porree Leek

Risipisi Buttered rice with peas

Rote Rübe Beetroot

Rotkraut Red cabbage

Rucola Rocket

Salat Salad or lettuce (there is no separate word for lettuce)

Schalotten Shallots

Sellerie Celeriac

Spargel Asparagus

Spinat Spinach

Stangensellerie Celery

Steinpilze Cep (boletus) (wild) mushrooms

Tomaten German word for Paradeiser

Topinambur Jerusalem artichoke

Vogerlsalat Lamb's lettuce, corn salad

Zucchini Courgette

Zwiebel Onion

Sauces

Apfelkren Apple sauce with horseradish

Dillsauce A white sauce favoured with dill

Oberskren Cream sauce with horseradish, can be either cold or hot

Rahmsauce Cream sauce

Schnittlauchsauce A white sauce favoured with chives

Semmelkren Bread sauce with horseradish

Sausages

Augsburger Fried pork sausage, served cut in half long ways

Berner Würstel Frankfurters with cheese in wrapped in bacon

Bratwürst(el) Type of fried sausage

Debreziner Type of spicy thin sausage made with paprika

Käsekrainer Type of thick sausage with lumps of cheese inside

Leberkäse A slice of hot processed sausage meat, similar to Extrawurst, usually served at sausage kiosks (Wurstelständer)

Waldviertler Large Bratwurst

Weißwurst White sausage

Würstel Sausage

Fish (many of these you are unlikely to see in Vienna, but for completeness sake...)

Fisch Fish

Meeresfrucht Sea food

Schalentier Shellfish

Süßwasserfisch Freshwater fish

Aal Eel

Austern Oysters

Brasse Bream

Conger Conger, conger eel

Crevetten Shrimps

Deutscher Kaviar Lumpfish roe

Dornhai Huss, rock (rock salmon), dogfish

Dorsch Technically the whole family of cod, hake, haddock, coley etc, but in practice likely to refer to young cod or codling

Dorschrogen Cods' roe

Flunder Flounder

Flussbarsch Perch

Flusskrebs Crayfish, langoustine

Fogosch Pike perch, a type of fresh water fish, very good (=Zander)

Forelle Trout

Garnele Prawn

Glattbutt Brill

Goldbrasse Gilt-headed bream

Haifisch Shark

Hecht Pike

Hechtdorsch Hake (=Seehecht, Meerhecht)

Heilbutt Halibut

Hering Herring

Heringsrogen Soft roes, herring roe

Herzmuschel Cockle

Hummer Lobster

Jakobsmuscheln Scallops

Kabeljau Cod

Kaisergranat Scampi

Karpfen Carp

Kaviar Caviar

Knurrhahn Gurnard, sea robin

Köhler, Kohlfisch Coley

Krebs Crab

Lachs Salmon

Lachsforelle Salmon trout

Makrele Mackerel

Marline Marlin

Matjes(hering) Pickled herring

Meerbrasse Sea bream

Meerhecht Hake (=Seehecht, Hechtdorsch)

Miesmuschel Mussel

Muschel Clam, mussel, cockle etc

Oktopus Octopus

Pollack Pollack (=Steinköhler, Kalmück)

Reinanke A member of the salmon family (Coregonus Linnaeus), most of types of which are endangered and are therefore a protective species, so shouldn’t be on the menu!

Rochen Skate

Rotbarbe Red mullet (see also Streifenbarbe)

Roter Schnapper Red Snapper

Rotzunge Lemon sole

Saibling A type of central European fresh water fish, not to be found in the UK, moderately good fish, not as good as Zander

Sankt Petersfisch John Dory

Sardellen Anchovies

Sardinen Sardines, pilchards

Schellfisch Haddock, but might be used to refer to hake

Scholle Plaice

Schwertfisch Swordfish

Seebrasse Pomfret (=Goldkopf)

Seehase Lumpfish

Seehecht Hake (=Meerhecht, Hechtdorsch)

Seeteufel Monkfish

Seezunge Dover sole

Sepia Cuttlefish

Sprotten Sprats

Steinbutt Turbot

Steinköhler Pollack (=Pollack, Kalmück)

Streifenbarbe Red mullet (=Rotbarbe - or technically refers to one of two more or less indistinguishable fish of the same family, both of which are known in English as red mullet, the other being Rotbarbe)

Thunfisch Tuna, tunny

Tintenfish Squid (or cuttlefish)

Wellhornschnecke, Welk Whelk

Wels, Waller Wels catfish or sheatfish, a large, rather dull central European fresh water fish

Wittling, Weißling Whiting

Wolfsbarsch Sea bass

Zander Pike perch, a type of fresh water fish, very good (=Fogosch)

Puddings and cakes

Mehlspeise / Nachspeise Dessert

Torte Cake

Apfelstrudel Apple strudel (filo pastry filled)

Blätterteig Puff pastry

Eis Ice / Ice cream

Gebackener Mäuse "Fried Mice" - actually a vanilla flavoured biscuit

Germknödel Large yeast dumpling filled with "Powidl" (bitter Czech-style plum jam) and covered in icing sugar, poppy seed and melted butter, served hot (can also be with vanilla sauce)

Gugelhupf Traditional simple cake with a hole in the middle

Kaiserschmarren mit Zwetschkenröster

Broken pancakes served with stewed plums

Kastanienreis Chestnut "spaghetti", served with whipped cream

Krapfen Donuts

Kuchen Cakes

Lebkuchen Traditional biscuits

Linzertorte A cake with a lattice pastry design on top.  Base and covering are made from a hazelnut dough, flavoured with vanilla, cinnamon, cloves and lemon, and has a jam filling, generally redcurrant jam, or sometimes cranberry jam, occasionally other flavours

Malakofftorte Layered cake of trifle biscuits, almond cream and apricot jam, tho can come in variations which might (inauthentically) include chocolate

Marillenknödel Apricot dumpling, usually served with fried breadcrumbs and icing sugar

Milchrahmstrudel “Milk-cream strudel”, a somewhat difficult to describe pudding made with a soft dough and filled with a creamy mixture containing curd cheese (Topfen), raisins, vanilla, milk-soaked bread and cream.  Usually served with vanilla sauce and can be eaten hot or cold (like Topfenstrudel which is not dissimilar)

Mohr im Hemd Steamed chocolate pudding with almonds or walnuts, served with chocolate sauce and topped with whipped cream

Mürbteig Short-crust pastry

Nockerln Sweet dumplings (eg the much over-rated Salzburger Nockerln)

Nusstorte A cake with nutty and creamy layers 

Palatschinke Pancake

Plundergebäck Pastry made with puff pastry

Sachertorte Most famous Viennese chocolate cake, with apricot jam under the chocolate icing.  The supposedly authentic version with a secret recipe comes from the Hotel Sacher, who sued the Konditorei Demel in the 1980s over the right to use the term 'Sachertorte' (and lost), and many people feel that the Hotel Sacher no longer makes the best one

Schokolade Chocolate

Scheiterhaufen A pudding somewhat like bread and butter pudding with apples, made with bread, raisins, apple, almonds, cinnamon and rum, baked in the oven

Schwarwalder Kirschtorte Black Forest Gateau

Stollen A heavy German cake with fruit, made for Christmas

Topfen Curd cheese, usually used in sweet dishes

Topfenkolatsche Curd cheese square pastry, with corners folded over

Topfenstrudel Curd cheese strudel (can be served hot or cold)

Topfentorte A creamy, light cheesecake made from curd cheese

Torte Cake

Vanillepudding, Vanillesauce

Vanilla custard

Vanille Vanilla

Zwetschkenknödel Plum dumpling, usually served with fried breadcrumbs and icing sugar

Nuts and raisins

Datteln Dates

Erdnuß Peanut

Haselnuß Hazelnut

Kastanien Chestnuts

Kokosnuß Coconut

Mandeln Almonds

Maroni Chestnuts

Nuß Nut

Rosinen Raisins

Walnuß Walnut

Fruit

Obst Fruit

Ananas Pineapple

Anis Aniseed

Apfel Apple

Apfelsaft Apple juice

Apfelsine Silly German word for Orange

Birne Pear

Brombeere Blackberry

Erdbeere Strawberry

Feige Fig

Gelee Jelly

Heidelbeere Blueberry

Himbeere Raspberry

Holunder Elder

Johannisbeere Blackcurrant

Kirsche Cherries

Kompott Stewed fruit

Marille Apricot

Marmelade Jam (all types, not just marmalade)

Mohn Poppy seed

Obst Fruit

Orange Orange

Orangensaft Orange juice

Pfirsich Peach

Pflaume Plum (more general word than Zwetschke, but not often used in Austria)

Powidl Czech-style bitter plum jam

Preiselbeere Cranberry

Rhabarber Rhubarb

Ribisel Redcurrant

Saft Juice

Trauben Grapes

Vogelbeere Rowanberry

Weichsel Morello (sour) cherry

Zitrone Lemon

Zwetschke Plum (specifically the prunus domesticus type of plum)

Herbs & spices

Basilikum Basil

Gelbwurz Turmeric

Gewürze Spices

Ingwer Ginger

Kraüter Herbs

Kren Horseradish

Kreuzkümmel Cumin

Kümmel Caraway seed

Majoran Marjoram

Meerrettich German word for Kren

Minze Mint

Muskat Nutmeg

Nelken Cloves

Petersilie Parsley

Pfeffer Pepper

Rosmarin Rosemary

Safran Saffron

Salbei Sage

Salz Salt

Schnittlauch Chives

Senf Mustard

Thymian Thyme

Wacholderbeeren Juniper berries

Zimt Cinnamon

Drinks

Coffee

Einspänner Black coffee with whipped cream on top

Ein großer brauner Large white coffee

Ein großer schwarzer Large black coffee

Kaffee Coffee

Ein kleiner brauner Small white coffee

Ein kleiner schwarzer Small black coffee

Melange Similar to cappuccino

Mocca Black coffee (=schwarzer)

Verlängerter Espresso diluted with extra water, i.e. Americano (white or black)

Teas

Tee Tea

Grüner Tee Green tea

Hagebuttentee Rose hip tea

Kamillentee Camomile tea

Pfefferminztee Peppermint tea

Schwarzer Tee Black tea

Beer

Bier Beer

Bockbier A strong type of beer with high alcohol content

Egger A beer from Vorarlberg

Ein großes Bier A large beer (50cl) (=Seidl)

Ein kleines Bier A small beer (30cl ) (=Krügerl)

Fassbier Draft beer

Gold Fassl (Ottakringer) A high quality beer from Vienna's Ottakringer brewery

Gösser One of the most famous Austrian breweries, in Leoben in Styria (with a classic advertising slogan: "gut, besser, Gösser")

Grieskirchner Brewery from Upper Austria specialising in Weißbiers

Hadmar Bio-bier An organic high quality beer from the private Weitra brewery in northern Lower Austria, near to and owned by the Zwettler brewery

Hefeweizenbier (= Weißbier, Weizenbier, see Weißbier)

Hirter A small private brewery from Carinthia

Hofstettner Austria’s oldest brewery, founded in 1229 in Upper Austria

Kaiser A common beer made by the Wieselburger brewery in Lower Austria

Kapsreiter A good quality brewery in Schärding in Lower Austria, near the German border, now owned by Ottakringer 

Kellerbier see Zwicklbier

Krügerl Large beer (50cl)

Märzenbier A common style of lager of medium to full body, with Bavarian origins, usually a relatively cheap variety within a range of beer types

Naturtrüb (Referring to beer or apple juice) unfiltered and therefore cloudy

Ottakringer Large brewery from Vienna

Pilsener Pils

Pfiff Very small beer (20cl), usually served with a snack

Puntigamer Brewery from Graz, founded in the 15th century

Radler Shandy

Schwechater Brewery from Schwechat near Vienna’s airport, founded in the 16th century, now owned by Heineken

Seidl Small beer (30cl)

Stiegl Well known Salzburg brewery, in operation since 1492

Trumer A small private brewery in Obertrum near Salzburg, best known for its Trumer Pils.  Since 2004 it (rather oddly) also brews in Berkeley, California for the Bay Area market

Weißbier A beer brewed with a considerable amount of wheat, generally around 50% (as well as malted barley).  Cloudy with a distinctly yeasty flavour and a high level of carbonation (=Weizenbier, Hefeweizenbier)

Weizenbier see Weißbier

Wieselburger From the lower Austrian town of Wieselburg.  Kaiser is the better known brand from the same brewery

Zipfer A brewery from Upper Austria

Zwettler Small brewery from the town of Zwettl in lower Austria

Zwickelbier Unfiltered, unpasteurised, “naturtrüb” beer, which is therefore cloudy with traces of yeast in, giving it a somewhat yeasty flavour (Weizenbier) (=Kellerbier)

Wine

Achtel 1/8 l (of wine)

Blauer Burgunder Pinot Noir (red wine grape variety)

Blauer Portugieser Red wine grape variety, grown in moderate quantities in Austria and central Europe

Blaufränkisch One of the most common red wine varieties produced in Austria

Gelber Muskateller Muscat blanc (white wine grape variety)

Grauburgunder Pinot grigio (white wine grape variety)

Grüner Veltliner The classic Austrian white wine grape variety, producing mostly light wines, but generally of quite high quality, the most common wine type in Austria

Junker Young light wine from Styria, similar in concept to Beaujolais nouveau, but usually a white cuvée

Riesling White wine grape variety, usually in Austria a dry wine, unlike the (in England) more familiar sweeter German types

Rotwein Red wine

Spätburgunder Pinot Noir (red wine grape variety)

St Laurent A red wine grape, related to the Pinot family

Sturm Half-fermented grape juice becoming wine, available only in the autumn, slightly fizzy, varies in alcohol content depending on how far the fermentation has gone

Sylvaner (or grüner Sylvaner)

White wine grape variety

Viertel 1/4 l (of wine)

Wein Wine

Weißburgunder Pinot blanc (white wine grape variety)

Weißwein White wine

Welschriesling White wine grape variety, grown mainly in Austria and central Europe, unrelated to (German) Riesling

Zweigelt A (relatively) modern red wine grape variety, developed in Austria in the early 20th century, combining the (lighter) blaufränkisch grape with the (heavier) St Laurent, and named after its inventor, Friedrich Zweigelt

Other drinks

Almdudler Herb flavoured lemonade, only available in Austria

Apfelsaft Apple juice

Apfelsaft gespritzt Apple juice mixed with carbonated mineral water (=Obi gespritzt)

Barack A type of Hungarian Marillenbrand (apricot schnapps)

Birnenbrand Pear schnapps

Marillenbrand Apricot schnapps

Most Half-fermented apple juice (like Sturm, see below, only from apples), available only in the autumn, slightly fizzy, varies in alcohol content depending on how far the fermentation has gone

Naturtrüb (Referring to beer or apple juice) unfiltered and therefore cloudy

Obi gespritzt Apple juice mixed with carbonated mineral water (=Apfelsaft gespritzt)

Orangensaft Orange juice

Saft Juice - preceded by appropriate word for the fruit

Weinbrand Brandy

Zwetschkenbrand Plum schnapps