Styria on everyone's lips

The most important thing in Styria: food & drink.

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Written by:
Ute Hödl

The delicatessen of Austria. The orchard of Austria. Whatever Styria is called, one thing is certain: it is the most fertile state in Austria, which produces culinary delights of great quality and variety, from apples to Swiss stone pine.

Styrians are very aware of this treasure centred around the culinary trilogy of wine, pumpkins (seed oil) and apples, which contributes significantly to the Styrian lifestyle.

Southern taste variations centred around pumpkins, wine and apples

The landscape alone stimulates your appetite. Seas of vineyard hills lined with poplars, klopotecs (giant wooden wheels) and wineries in contemporary architecture, expansive fields with pumpkin-yellow blots and colourful orchards let the romance truly melt on your tongue. Wine, pumpkins and apples play the role of the trailblazers of Styria, taking the culinary lead, and are celebrated at events from the blooming period to the harvest. In addition, fine ham, like Vulcano ham, but also a large wealth of cheese from small cheese dairies, fine vinegars, renowned schnapps and unusual chocolate varieties complete the treats for your palate.

Another word about wine: small but wonderful, Styria is one of the four wine-growing regions in Austria. Even if Styria's share of the total wine production area in Austria is only 10%, the light, dry Styrian white wines have made an incomparably high-quality name for themselves internationally than their share would suggest. In no other wine-growing region of Europe are so many types of wine cultivated. Two special varieties are to be highlighted here: the slightly grassy to pronounced spicy Sauvignon Blanc has a become the figurehead of southern Styria, while the light-to-ruby red Schilcher is protected by wine law and can only be obtained from the Wildbacher vine. The main cultivation area for the Schilcher is western Styria.

Pictures say more than a thousand words

Pictures for press release