Tasting

What does Sekt from Burgenland taste like? Generally fruitier and rounder than a chalky, taut Champagne, since the Pannonian sun ripens the grapes further—though there's still enough acidity to keep things fresh. The style depends heavily on grape variety, which is exactly what makes the region so rewarding to explore through tasting.

A Welschriesling Sekt smells of green apple, citrus, and blossom, with a light, slender frame. Pinot-based cuvées bring pear, bread crust, and a touch of nuttiness. A rosé made from Zweigelt or St. Laurent recalls cherry and raspberry, while a Blaufränkisch Sekt leans toward darker berries with a hint of spice that lingers pleasantly on the palate.

Four houses serve as good examples. Szigeti from Gols represents pure traditional bottle fermentation, while Esterházy from Eisenstadt showcases Blaufränkisch as a sparkling wine base. Leo Hillinger's Hill Rosé is a Pinot Noir Sekt at the Reserve level, and Erich Sattler produces a rosé Sekt g.U. from St. Laurent. All four illustrate just how varied a Burgenland Sekt can be.

The right glass is a tulip shape or a slender white wine glass. A flat coupe lets bubbles and aroma escape too quickly, while the tulip shape holds both in. Serve at around 6 to 8°C (43–46°F)—colder mutes the flavor, while warmer makes it taste heavy and flat.

When opening, hold the cork firmly and turn the bottle, not the cork. The release should be a quiet hiss, not a loud pop—a pop means pressure and aroma are escaping uncontrolled. Pour in two stages: a small amount first, then top off once the foam has settled.