Ausbruch

What Is Ausbruch?

Ausbruch is a traditional Austrian sweet wine speciality produced exclusively in the historic wine town of Rust am Neusiedlersee in Burgenland. This noble sweet wine ranks qualitatively between Beerenauslese and Trockenbeerenauslese and is closely related to the legendary Hungarian wine Tokaji Aszú.

The name "Ausbruch" — literally "outbreak" or "breakout" — refers to the traditional production method: the botrytis-affected berries are so concentrated that sweet juice "breaks out" under gentle pressure, a sign of the highest ripeness and sugar concentration.

History and Tradition

Historical Significance

Ausbruch wines have a centuries-long tradition:

• 16th century: First documented references to noble sweet wines from Rust
• 1524: Rust receives its town coat of arms with viticultural references
• 18th and 19th centuries: Ruster Ausbruch is prized at European royal courts
• Connection to Tokaji: The production method resembles that of Hungarian Tokaji Aszú, as Burgenland historically belonged to Hungary

After a decline in the 20th century, Ausbruch experienced a renaissance from the 1990s onwards, driven by committed producers who revived and modernised the tradition.

Legal Protection

Since 1991, "Ausbruch" has been a protected designation of origin:

• Geographic restriction: Only wines from the municipality of Rust may bear the designation "Ausbruch"
• DAC system: Rust is recognised as its own designated wine region (Districtus Austriae Controllatus)
• Strict controls: State inspections and quality checks guarantee authenticity

Production

Prerequisites

The production of Ausbruch requires ideal conditions:

• Location on Lake Neusiedl: The shallow lake generates morning mists that encourage Botrytis cinerea (noble rot)
• Pannonian climate: Warm, sunny afternoons dry the grapes and concentrate the aromas
• Late autumn: A long, dry autumn period extending into November

Traditional Method

The classic production follows a labour-intensive process:

1. Harvest: Individual botrytis-affected berries are hand-selected
2. Concentration: The berries have lost most of their water through Botrytis
3. Maceration: The botrytis berries are macerated in must or young wine (similar to Tokaji Aszú)
4. Steeping: The berries steep in the must for several hours to days, extracting sugar, aromas, and acidity
5. Pressing: The mash is then pressed
6. Fermentation: Slow fermentation over months at cool temperatures
7. Ageing: Often in wooden casks — traditionally in large barrels, sometimes also in barrique

Modern Variants

Today there are also more streamlined methods:

• Direct pressing: Botrytis berries are pressed directly without steeping
• Blending: Musts from different harvest timings are combined
• Ageing: Some producers favour extended wood ageing for added complexity

Legal Requirements

In Austria, Ausbruch is clearly defined:

• Minimum must weight: 27° KMW (approx. 138° Oechsle) — between Beerenauslese and TBA
• Berry condition: Botrytis-affected or severely overripe
• Hand-harvesting: Manual selection of individual berries
• Residual sugar: Typically 100–200 g/l
• Origin: Exclusively Rust am Neusiedlersee

Grape Varieties

Ausbruch is traditionally produced from several grape varieties:

Classic Varieties

Welschriesling (Graševina): The most important variety for Ausbruch. Contributes racy acidity, freshness, and elegance. Its acidity structure prevents the wine from tasting cloying despite its high sweetness.

Furmint: Originally from Hungary, it contributes structure and complexity.

Weißburgunder (Pinot Blanc): Lends body and creaminess.

Chardonnay: A modern addition for extra body and nutty notes.

Traminer: Provides exotic, spicy aromas.

Blends vs. Single-Variety

While traditional Ausbruch wines are often blends from several varieties, some modern producers also make single-variety Ausbruch, particularly from Welschriesling.

Flavour Profile

Ausbruch wines are distinguished by a unique aromatic profile:

Aromas

Primary aromas:

• Ripe apricot, peach, orange peel
• Honey and beeswax
• Dried fruits (figs, dates)
• Blossom honey, orange blossom

Botrytis character:

• Characteristic noble rot note
• Fungal, earthy nuances (not unpleasant)
• Saffron and exotic spices

Tertiary aromas (with ageing):

• Caramel and butterscotch
• Nuts (hazelnut, almond)
• Orange marmalade
• Candied fruits

Structure

• Sweetness: Intense but never overwhelming (100–200 g/l residual sugar)
• Acidity: High, refreshing acidity that balances the sweetness
• Body: Full, almost oily, concentrated
• Alcohol: Usually 10–12%
• Length: Very long finish, often lasting minutes
• Colour: Golden yellow to amber, deepening with age

Ausbruch vs. Other Sweet Wines

Ausbruch vs. Trockenbeerenauslese

• TBA: Higher must weight (150° Oechsle vs. 138° Oechsle), more intense, syrupy
• Ausbruch: Slightly lighter, fresher, more approachable, often more elegant

Ausbruch vs. Beerenauslese

• Beerenauslese: Lower must weight (125° Oechsle), less concentrated
• Ausbruch: More intense, more complex, longer-lived

Ausbruch vs. Tokaji Aszú

• Similar method: Both use maceration with botrytis-affected berries
• Tokaji: Usually from Furmint, different aromatic profile, often oxidatively aged
• Ausbruch: Often Welschriesling-based, fresher, more fruit-forward

Notable Producers

Some of the finest Ausbruch wines come from:

• Weingut Feiler-Artinger: Pioneer of the Ausbruch renaissance
• Weingut Heidi Schröck: Elegant, complex Ausbruch wines
• Weingut Schandl: Traditional production with a modern touch
• Weingut Triebaumer: Powerful, age-worthy Ausbruch wines
• Weingut Ernst Triebaumer: Innovative interpretations

Storage and Ageing Potential

Ausbruch wines are exceptionally age-worthy:

• Young (1–5 years): Primary fruit and botrytis character dominant, sweetness still pronounced
• Matured (10–20 years): Integration of sweetness and acidity, development of tertiary aromas
• Old (30+ years): Deep complexity, amber colour, silky-smooth texture

Ideal storage conditions:

• Constant temperature (10–12°C)
• High humidity (70%)
• Darkness
• Bottles stored horizontally

Food Pairing

Ausbruch is versatile at the table:

Perfect Pairings

Foie gras or duck liver terrine: A classic combination — the richness of the liver harmonises beautifully with the sweetness and acidity of the Ausbruch.

Blue cheese: Roquefort, Stilton, or Austrian blue-veined cheese — the saltiness and pungency of the cheese are perfectly offset by the wine's sweetness.

Apple strudel with vanilla sauce: The classic regional pairing — apples and Ausbruch seem made for each other.

Marillenknödel: A traditional Austrian dessert of apricot dumplings (Marillen is the Austrian word for apricot) that echoes the apricot aromas in the wine.

Ruster Gugelhupf: A traditional ring cake from the region.

Serving Suggestions

• Temperature: 8–10°C (not too cold)
• Glass: Sweet wine glass or small white wine glass
• Quantity: 5–8 cl per person
• Occasion: After dinner, with dessert or cheese

Price and Availability

Ausbruch wines are not inexpensive, given the demanding production:

• Entry-level prices: From approx. €30–40 / 0.375 l
• Top wines: €60–150 / 0.375 l
• Rare vintages: Can cost several hundred euros
• Bottle sizes: Usually 0.375 l, sometimes also 0.5 l

Due to the limited production volume (Rust only), Ausbruch wines are less internationally known than German TBAs or Hungarian Tokaji, but are highly regarded among connoisseurs.

Ausbruch is a jewel of Austrian wine culture — a sweet wine with a centuries-old tradition that offers the perfect balance between opulent sweetness and refreshing acidity, and grows more complex and fascinating with every year in the bottle.