Heuriger

Winery in Austria called both a young wine as well as the location where the wine is served. It can be either a tavern, the seasonally limited serving of production operation or a run as wine tavern Gastgewerbebetrieb. The right of vintners pour out ( Austrian vintners ), homemade wine in your own home without special license, in Austria is on a circular decree of Emperor Joseph II in 1784. The bar was originally held to present the winemakers and the population of the town and the immediate area the storm and the wine of the current crop. A second annual appointment was customary to make room in the barrels for the coming harvest.

The tavern has its equivalent elsewhere, see section Related taverns outside Austria below.

History

The time of origin of this type of self-marketing can be determined hardly. Presumably the tradition of winemakers, even pour out our homemade wine itself, back to the Franconia and Bavaria under Charlemagne and Otto I.. In particular, the product derived from the Frankish and Bavarian region " Capitulare de villis " ( Kapitular for the crown lands and poor farms ) of 795 contain detailed information on viticulture, wine and wine care law.

On August 17, 1784 self-produced rennet agent was by Emperor Joseph II a circular Regulation, which amends anyone the permission granted was, (food), wine and fruit must at all times to sell and pour out. Occasion suits hosts an insignificant village in the county of Gorizia had been that, Count Delmetri did not want to be forced from their Lord, pour out the wine exclusively.

These rules were renewed in 1845 by a Hofkanzleidekret. To facilitate inspections by the Authority, such taproom 1883 was notifiable.

Meanwhile, this special law on the § 11 Trade Regulations and through which resembling tavern laws of the federal states of Vienna, Lower Austria, Burgenland, Styria and Carinthia is regulated.

Initially, only bread and nuts were next to the wine probably often offered. As recently as the 1960s, it was natural for wine taverns to bring your own food because smaller businesses only a very modest selection of food ( or no ) offered.

Demarcation

Tavern

The tavern is an operation in which a farmer may pour and serve its products (drinks and cold food ) and is based on a law of Joseph II

Only owners or leaseholders of wine or orchards may operate a tavern. Taverns are now operated in Austria in the federal states of Vienna, Lower Austria, Burgenland, Styria and Carinthia. Each state has its own tavern law, the opening times, names and regulates the offer.

Such "real wine taverns " must " in a wine tavern area" and are " on a particular for agricultural use premises of the respective Hauer " and are only operated seasonally. The opening period indicates a breaker by above the entrance clearly visible the tavern sign in the form of bushes ( a tuft of branches or collar Reiser ) " unpluging " - hence the name of tavern.

Taverns as "real wine taverns " are subject to appropriate state law in Vienna, for example, the Viennese wine tavern law and, accordingly, no need Hospitality concession. This relief on the other hand are opposite (relative to guest houses) restrictions on the allowable food and beverage offer. In addition to soft drinks may only wine ( and whiskey) are served from their own production, and the allowed (only cold! ) Foods are laid down by law. In Vienna about is the relevant part of the said Act:

" Busch 's core is also the administration of all domestic meats and cheeses, ham and smoked meats, bacon, cold meats and cold poultry, sardines, anchovies rings and rolling pugs, salads, pickles, hard boiled eggs, spreads of all kinds, butter and lard, cracklings, salted almonds and peanuts, wine biscuits, such as wine -biters, Kartoffelrohscheiben and savory biscuits, bread, pastries and local fruit and vegetables authorized to the exclusion of all hot food. "

In the tavern may be served thus only cold food and homemade pastries. The typical tavern - dish is the " Brettljause ". It consists of a sliced ​​(for example, smoked meat, roast pork, ham, dry sausages, bacon, Lendbratl, Selchwürstel ) and spreads (about Verhackert, liver pate, crackling fat, cooking oil, pumpkin seed spread) with horseradish and black bread and is served on a " wood Cabaret ".

The farmer may offer drinks in the tavern, which come from our own production (or are purchased from family farms ). This includes wine, storm, grape must and grape juice, fruit wine and fruit wine and home-burned liquors.

Notify the operator of the tavern, however, an additional " free hospitality " that he may indeed serve without qualification certain hot items such as grilled sausages, meat and poultry, meat and meat salads as well as bottled beer and non-alcoholic beverages. However, the operation must no longer use the name " tavern ".

Winery

The word " Winery " is derived from South German term " year " from which goes back again to the Old High German hiu Jaru ( "this year "). You go to a wine tavern, sits at a wine tavern and drinking wine tavern ( wine).

The term " Winery " for one serving is indeed most common in eastern Austria, but not protected or defined by law (the law only knows the tavern and the year's wine). Therefore, any hospitality instinct rename his restaurant as him this seems feasible, and can sell anything, which allows its hospitality license there. 111 GO and the respective tavern Act and § out side by side on the same site ( for serving as part of the wine-producing business ), but in practice, to lead a so-called Heurigenbuffet be on the different legal bases of Industrial Code ( for Buffett as Hospitality GO ) be. Legal separation is achieved by two people (usually two family members) achieved. In particular, in Vienna there are many such more tailored to the tourist places that are often referred to as Heurigenrestaurant and Stadtheuriger. Tourists flock to this type of clientele from ( maybe just supposedly) " upscale " Stand and (of course ) high prices is called in the vernacular a little disparagingly Nobel wine taverns, to distinguish them from the popular companies that are visited by everybody liked.

In the parlance puts it: ". XY has been unplugged since last weekend " " [Da - and - there ] is Ausg'steckt " or if the season is over, or wine sold, the bushes will again " fed ".

In order to more profitable marketing a restaurant is out in some places by a cooperative, the lease, the individual wineries for a few weeks each year. Most lead to these venues, the term Winzer Stube.

Many wine taverns illuminate the bushes with a lantern, in which burned in earlier times, a candle or oil lamp (now logically one - mostly green - light bulb ). Because the lantern was deleted as soon as the restaurant closed, the now somewhat outdated Vienna expressions Laterndler created for drinkers and drunks ( who went home only with deleting the lantern), and later needles for properly make one better.

Add wine tavern places there are usually arrangements, who, when " unpluging ", on the one hand, the hosts of economic work (because they compete each other less ) and on the other hand extends the season, the place is so attractive for visitors. Mostly an ornately forged structure is in such locations prominently placed, the so-called " noise tree," in which the individual wine taverns einschiebt his own little table in a frame, as long as he has " Ausg'steckt ". In many places there are also wine tavern Heurigenkalender wallet-sized, indicating the opening times of individual holdings.

Mostheuriger

A tavern, the ausschenkt not wine but cider or perry, ie Mostheuriger. Such are found in the traditional fruit growing areas in the western part of Lower and Upper Austria, in the Most district along the Moststraße, but also in the Hunchback world ( in Southern Lower Austria ).

Similar taverns outside Austria

In other more or less the German wine-growing regions these hot, for example:

• Ostrich or Besenwirtschaft ( both names are derived from the tavern as hung before the door bushes ).
• In Franconia stern economy ( by hackers = winemaker ).
• In South Tyrol there is tavern businesses, mainly in the wine-growing regions that have opened during the autumn time.
• In Friuli Venezia Giulia (Italy). In this formerly Austrian territories in the Trieste and Gorizia Karst of the tavern osmiza means (Slovenian osmica derived from osem, eight, since the concession was originally limited to eight days); in Friuli it is called frasca ( branch, bushes ) and also privada ( private taproom ).
• Zoigl is a similar tradition with the wine tavern beer consumption.