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Gold Medal Wine Club
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Austria - Blaues Haus Cellars - Burgenland Region

A dramitic re-entrance onto the world wine stage

While the beautiful wine crystal glasses of Austrian producer Riedel are often the most expensive and most recognized in the world, such is not the case with Austria's wine industry. Even though its origins can be traced back more than 4,000 years, it is only during the past two decades that Austria's high quality wines have reemerged onto the world wine scene.
An embarrassing wine scandal in 1985 almost did in Austria's wine reputation, oddly caused by a few insiders attempting to aid some of the country's lower caliber wines by adding unauthorized agents to the wines. Nevertheless, it has taken the better part of twenty years for Austrian producers to regain the confidence of wine aficionados across the globe.
To be sure, the Austrians have always made great wine. In fact, immediately after World War I, Austria was considered the third largest wine-producing country in the world. More than 51,000 hectares (slightly more than 126,000 acres) are currently in vine, producing twenty-two varietals of mostly dry white wine that generally stays within Austria's own borders. There are also eight varietals that produce Austria's red wines that are modeled after the Bordeaux and Burgundies of France.
It is almost impossible for Americans to realize just how many wars and crises the Austrian wine growing industry has had to endure during its existence. It seems that the country has been attacked by just about everyone and the influences of each of these attackers can be found in Austria's wine history. Napoleon, for instance, ordered the planting of a number of French varietals during his period of occupation at the beginning of the nineteenth century, the product of which is the Blaufr'nkisch grape that makes up one of the Blaues Haus collection. The Cabernet Sauvignon, Bordeaux's premiere grape, is also said to have started in Austria under Napoleon's orders. Through many conflicts, Austria's wine growing areas have remained uniformly intact, somehow under the radar of both wine aficionados and also international wine merchants. It is a well known fact that many Germans consider Austrian wines their own special secret and continually cross the border to fill the trunks of their Mercedes' and BMW's with cases of high quality Austrian wine that they prefer to their somewhat sweeter German wines.
Fiercely loyal to their own wines, Austrians consume the greater part of their country's wine production with a small amount exported to other European countries and an even smaller amount to the rest of the world.
Austria's vineyards are basically located within the country's east and southeastern parts. There are three main wine regions. The federal states of Lower Austria (Nieder'sterreich), Burgenland and Styria are defined as wine-growing regions that produce the greatest amount of grapes. There are also 16 other wine-growing areas throughout the country.
The grapes themselves are a study in charmingly exotic names. The main grape is the Gr'ner Veltliner, which is followed in popularity by the Blauer Zweigelt and the Welschreisling. These three grape varietals account for almost 50% of the entire Austrian wine production.
Thanks to the 1985 incident mentioned above, the Austrian wine (appellation) laws are now stricter than most countries in the world. Austrian wine law is closely modeled after their German neighbor's strict system, and the country maintains a tight hand over any wines produced within its borders.
While the 1985 wine fiasco deeply embarrassed Austria as a whole, it might be considered as the starting point for the new world of Austrian wine. A relatively large number of small new producers have sprung up in the wake of the debacle and the wines currently being produced are turning heads around the globe. International awards are being garnered at a rapid pace and the world supply of Austrian wine is practically non-existent, thanks to the continuing support of everyday Austrians who are fiercely loyal to their country's wines.
All of this has been done in a little over 20 years, a minor miracle considering the age of other wine producing nations.
Austria has begun the ascension to the ranks of top wine producing nations with reliable wines and top quality standards that are strictly enforced. It is our pleasure to be able to share them with you in our International Series.
The Burgenland Wine Region, home to the Blaues Haus collection, is Austria's second largest grape growing region, and the most easterly located of all Austrian grape growing regions, nestled along the Hungarian/Slovenia Border. Sub-divided into four minor grape growing areas, it is also the country's most sparsely-populated area, and is but an easy 40-minute drive from cultural Vienna. A great destination for vacationers during the summer, Burgenland is also the home to Lake Neusiedler. The lake is an incredibly shallow body of water (it averages slightly less than five feet in depth) that affects grape growing in a major manner and allows the region to produce some of Austria's finest table and dessert wines.
Burgenland experiences cold, wet winters and truly hot summers, the perfect combination for growing quality grapes. It also contains a variety of different mineral earthen formations and strata, including hills, plains and other alluvial-favorable types of earth. More grape varietals are grown in Burgenland than any other Austrian wine region and the country's finest reds come from within its confines

  1. Blaues Haus
    2005 Chardonnay
    Blaues Haus


    Exclusive Import
    id: 239
  2. Blaues Haus
    2004 Cabernet Sauvignon
    Blaues Haus


    Exclusive Import
    id: 238
  3. Blaues Haus
    2002 Blaufrankisch
    Blaues Haus


    Exclusive Import
    id: 237

Viennese Roast Pork with Fried Potatoes


1 Pork Tenderloin (4 lbs)
8 Shallots, halved
16 Potatoes, medium sized
1 cup vegetable stock (or water)
24 Garlic cloves, crushed
8 Carrots, halved lengthwise

Paste Ingredients
3 Tablespoons Mineral Salt
2 Garlic cloves, blanched
2 Tablespoons Pepper, coarsely ground
3-4 Tablespoons Caraway seeds, whole
1/2 Lemon with grated rind
4 Juniper Berries
2 Tablespoons Vegetable Oil


Using a mortar, mash all ingredients for the paste and rub well into the meat. Place the meat in a cast iron oven dish and add the shallots and garlic. Roast in the oven at 430 degrees Fahrenheit for about 20 minutes. Turn regularly. Lightly blanche the carrots and potatoes, rinse in cold water and add to the roast. After about 20 minutes, pour in 400 mL vegetable stock and roast for another 40 minutes. Keep basting with juices from the dish. (If there�s not enough liquid, add more stock). As soon as the carrots, potatoes and garlic are soft, take them out of the oven and cover with foil. After about 90 minutes, the meat should be done. Remove from oven and cover with foil for 20 minutes. In a pan, toss the vegetables in a little roasting juice. Arrange the meat on a serving plate with the potatoes and vegetables, and enjoy!

Spaetzle with Gruyere & Carmelized Onions


1 3/4 Cups Milk
4 Egg Yolks, large
1 Egg, large
3 Cups All-Purpose Flour
1/4 Teaspoon Nutmeg, freshly grated
Freshly Ground Pepper
2 Tablespoons Peanut Oil
1 Tablespoon Unsalted Butter, cut into small pieces
5 Ounces Gruyere Cheese, shredded (about 1 1/2 Cups)
1 White Onion, medium size, thinly sliced


In a small bowl, whisk together milk, egg yolks, and egg. In a large bowl, whisk together flour, nutmeg, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir the egg mixture into the flour mixture until just blended. Refrigerate batter for at least 1 hour. Bring a large pot of water to boil. Carefully hold a colander with large holes over the water. Add 1/2 cup batter to the colander and with the back of a large spoon, press the batter through the holes to drop into simmering water. Repeat until all batter has been used. Cook for 2 minutes, then drain thoroughly. Transfer spaetzle to a bowl of ice water, stirring until ice is melted. Drain and transfer to a large bowl.
Stir in 1 tablespoon oil, season with salt and pepper, and toss to coat. Set aside. Preheat oven to 400 degrees Fahrenheit. Spread spaetzle in oiled baking dish with butter pieces. Sprinkle cheese evenly and bake 20 minutes. Cook onion in oiled skillet until browned. When spaetzle is ready, add onions and serve!