Neusiedlersee
“drinking the wine stops you freezing in the cold”
In Neusiedlersee the shallow, shimmering lake shapes everything.
Nestled in Burgenland, close to the Hungarian border, Neusiedlersee is one of Austria’s warmest and most distinctive wine regions.
The combination of sun, humidity, and cooling breezes encourages a remarkable diversity of grapes like Zweigelt, Blaufränkisch, and Sankt Laurent, alongside fresh whites such as Grüner Veltliner. In autumn, the mist that settles around the lake promotes noble rot, perfect for world-class Trockenbeerenauslese dessert wines.
Here's the best part: This wine region is only 30 minutes from the airport, with regular flights daily!
the info
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A weekend visit here is easy due to its proximity to the airport and wineries so close together. If you’re a cyclist you can cover many in a day!
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In Neusiedlersee food reflects Austrian and Hungarian influences.
Kalbfleisch, tender veal roasted or braised, is a must-try, often enjoyed with Apfelkren, a tangy mix of fresh horseradish and apple.
Traditional sides like dumplings or Paradieskraut (sweet-and-sour cabbage) complement the meal, and you may also be offered Karottenaufstrich, a carrot dip, often served as a side or appetizer.
I’d also recommend lake-fresh pike, given the region’s connection to the water, and Mangalica pork, a rich, flavorful meat from this unique Hungarian breed.
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It is possible to take a train from Vienna to Neusiedlersee, but it is much quicker to take a taxi/hire a car from the airport - and time is important when you are here for a weekend!
11th November is St Martin’s day, marking the end of the harvest and start of winter. Gans / Gänsebraten (Roast goose) is eaten for St. Martin’s Day celebrations. The region is likely to be busier around this period.
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Ready to live the Weekend Wine ife in Champagne?
You can find a suggested travel itinerary with recommended hotels and restaurants and a reservation check list right here;
what wine can you find in neusiedlersee?
This is a very diverse region, known for its still and sweet wines (although some sparkling wine is produced!). Vineyards benefit from the lake’s moderating influence, and many producers focus on careful, hands-on practices in both the vineyard and cellar. For example, Georg Preisinger incorporates Agnihotra, a Vedic fire ritual, into his vineyard management using its ashes to support soil health and create a more vibrant, expressive wine. Here are some of the grape varieties and wine styles you will see;
Blaufränkisch – A signature Austrian red grape that thrives around Neusiedlersee. It makes structured, spicy wines with blackberry and black cherry notes, vibrant acidity, and great ageing potential.
Zweigelt – Austria’s most planted red variety, a cross of Blaufränkisch and St. Laurent. In Neusiedlersee it gives smooth, fruit-forward wines with ripe cherry flavours and soft tannins.
Weißburgunder (aka Pinot Blanc) – A versatile Austrian white grape that grows well around Neusiedlersee. It produces elegant, fresh wines with notes of green apple, pear, and subtle almond, balanced acidity, and a smooth, creamy texture.
Grüner Veltliner – Austria’s flagship white grape. Around Neusiedlersee it shows bright citrus, green apple and white pepper notes, with refreshing acidity and a clean, crisp finish.
Trockenbeerenauslese (TBA) – A lusciously sweet dessert wine made from botrytised, raisined grapes. Neusiedlersee’s misty autumns create perfect conditions for this “liquid gold,” rich in honey, apricot and citrus flavours.
Sankt Laurent (aka St. Laurent) – A red grape variety widely grown in Neusiedlersee. It produces elegant, medium-bodied wines with juicy cherry fruit, gentle spice, and soft tannins.
useful terminology
Jahrgang – Vintage; the year in which grapes were harvested.
Süßwein – Sweet wine, ranging from lightly sweet to very rich dessert wines.
Speisekarte – The menu at a restaurant or wine tavern.
Trockenbeerenauslese (TBA) – Dessert wine made from individually selected, botrytised grapes, intensely sweet and concentrated.
Weingut – Winery or vineyard estate where wine is produced.
Winzer – The winemaker or vintner responsible for the vineyard and production of wine.
Viticulture around Neusiedlersee began over 2,000 years ago, when Roman settlers introduced winemaking to the Pannonian plain, planting early grape varieties and developing techniques that laid the foundation for the region’s vineyards.
During the Middle Ages, monasteries preserved and refined these practices, and later Austrian and Hungarian influences further shaped the vineyards, grape selection, and winemaking traditions.
Seasonal highlights include the traditional Goose dinners in autumn and St. Martin’s Day celebrations on 11 November, when locals toast the new wine alongside roasted goose…but never say “Prost” (cheers) with that vintage until it has officially been released, honouring a long-standing local tradition!
