Glossary

Short definitions for the local words used across the Mosthütte area guides.

Schilcher: A protected Western Styrian rosé made from Blauer Wildbacher. It is usually dry, tart, and served young.
Blauer Wildbacher: The red grape variety used for Schilcher. It is closely associated with Western Styria and keeps high acidity.
Buschenschank: A farm wine tavern where the grower serves its own wine, usually with cold food from the farm.
Heuriger: An Austrian wine tavern term used especially around Vienna and Lower Austria. In Styria, Buschenschank is the usual word.
Brettljause: A cold snack board, often with cured meat, cheese, spreads, bread, horseradish, pickles, and pumpkin seed oil.
Verhackert: A Styrian spread made from finely chopped cured pork fat, usually eaten on bread at a Buschenschank.
Sturm: Partially fermented young wine, cloudy and still active. It appears for a short period after harvest.
Ausgesteckt: The local sign that a wine tavern is open, traditionally shown by a branch placed outside.
Schilcherland: The Western Styrian hill country associated with Schilcher wine, Blauer Wildbacher, and the Schilcher Wine Road.
Koralpe: The mountain range on the Styria-Carinthia border west of the Mosthütte, rising to Großer Speikkogel at 2,142 m.
Kürbiskernöl: Styrian pumpkin seed oil, a dark green roasted seed oil used on salads, cheese, soups, and simple cold dishes.
Viertel: A quarter litre measure of wine, 250 ml. At a Buschenschank, it is a common way to order Schilcher.