{{Short description|Austrian tavern}} {{More citations needed|date=November 2023}} {{italictitle}} [[File:Rudolf Alfred Höger Beim Heurigen.jpg|thumb|''Beim Heurigen in Grinzing'', painting by Rudolf Alfred Höger (1900)]] In eastern Austria, a '''''Heuriger'''''<ref>{{Cite web |url=http://www.wien.info/en/shopping-wining-dining/wine/heurige-2 |title=The Viennese Heurige |access-date=2012-10-05 |archive-date=2020-01-07 |archive-url=https://web.archive.org/web/20200107165116/https://www.wien.info/en/shopping-wining-dining/wine/heurige-2 |url-status=dead }}</ref> ({{IPA|de|ˈhɔʏʁɪɡɐ}}; Austrian pronunciation: Heiriga, Hungarian: '''Kurta kocsma''') is a tavern where local winemakers serve their new wine under a special licence in alternating months during the growing season. Each state in Austria has slightly varying rules on how many Heuriger of a town can be open at any given time and for how long in total during the year.<ref>{{cite web|url=https://noe.lko.at/buschenschank+2400+3549814|title=Buschenschank|date=1 March 2022|access-date=1 April 2023}}</ref><ref>{{cite web|url=https://www.wien.gv.at/recht/landesrecht-wien/rechtsvorschriften/html/l6000000.htm|title=Gesetz über den Ausschank von selbsterzeugtem Wein und Obstwein, von Trauben- und Obstmost und von Trauben- und Obstsaft (Wiener Buschenschankgesetz) |date=31 December 2013|access-date=1 April 2023}}</ref> The ''Heurige'' are renowned for their atmosphere of ''Gemütlichkeit'' shared among a throng enjoying young wine, simple food, and – in some places – ''Schrammelmusik''. They correspond to the ''Straußwirtschaften'' in the German Rheinland, the ''Frasche'' in Friuli-Venezia Giulia, and ''Osmica'' in Slovenia.
''Heuriger'' is the abbreviation of "heuriger Wein" (this year's wine) in Austrian and Bavarian. Originally, they were simple open-air taverns on the premises of winemakers, where people would bring along food and drink the new wine. Nowadays, the taverns are often situated at a distance from the wineyards and offer both food and drinks. ''Heurige'' where apple or pear cider is served are called ''Mostheurige''. In the well-known wine-growing areas of the city of Vienna (Grinzing, Sievering, Neustift, Liesing) many eating establishments have a rustic interior design similar to ''Heurige'', yet they have a normal licence and sell wine they buy from outside sources.
== History == [[File:Wien Heurigen-Lokal 2014 1.jpg|thumb|''Ausg'steckt'' sign at a ''Heuriger'' in Grinzing, which announced that wine was being sold]] On 17 August 1784 Austrian Emperor Joseph II issued a decree that permitted all residents to open establishments to sell and serve self-produced ''wine and juices''. At first no food could be sold in order to prevent competition with restaurants, but over time these restrictions lessened.
''Ausg'steckt'' would be a sign that the wine farmer was serving out the wine at a ''Heuriger''.
Over the years well-known areas for ''Heurigen'' developed, including Dürnstein, Gainfarn, Gamlitz, Guntramsdorf, Gumpoldskirchen, Grinzing, Königstetten, Langenlois, Mauer, Neustift am Walde, Perchtoldsdorf, Pfaffstätten, Rust, Sievering, Traiskirchen, Tribuswinkel and the Wachau region.
Many of the towns also hold a yearly festival, often called a ''{{visible anchor|Großheuriger}}'', meaning "''big Heuriger''", where all the Heuriger of the town hold a multi-day street festival. The biggest in Austria is the ''Großheuriger Pfaffstätten'' that is held annually during summer.<ref>{{cite web|url=https://www.grossheuriger.at/|title=Großheuriger Pfaffstätten|access-date=1 April 2023}}</ref>
Similar establishments exist in wine-producing regions elsewhere in Austria, known as ''Buschenschank'' in Styria, and ''Straußen'', ''Besenwirtschaft'', or ''Heckenwirtschaft'' in Germany and other German-speaking areas.
== Atmosphere == thumb|A cosy ''Stube'' of the Schreiberhaus in Neustift am Walde, Vienna [[File:Sturm (1711574530).jpg|thumb|''Sturm'' young wine is traditionally served at a ''Heuriger'']]
A ''Heuriger'' is prized both for the charms of what it offers and its limitations. Each ''Heuriger'' is only open briefly, usually 2 or 3 weeks during a four-month season in the fall, although it may reopen again later in the season when more wine has been produced. It serves only its own wine, and but a limited selection of food as an evening meal, generally local, homemade products offered as small dishes such as Liptauer spread, various meat or sausage and Semmel combinations, or cheese boards.
Typical drinks found at ''Heurigen'' include Sturm, a partially fermented wine sold at the beginning of fall that still contains a fair amount of grape, and Gruner Veltliner, which is one of the most popular types of Austrian wine. Almdudler and Gespritzer are also commonly found at modern ''Heurigen.'' Lucky patrons will sometimes find Eiswein to enjoy with dessert.<ref>{{Cite web|url=http://www.boomertravelpatrol.com/heurigen-austria|title=Visit a Heurigen When in Austria|website=www.boomertravelpatrol.com|access-date=2016-09-16}}</ref>
''Heurigen'' indicate that they are open and guests welcome by displaying a handful of conifer or fir twigs bound in a circular ''Buschen'' hung above the entrance door. Until the 20th century, it was customary for guests to bring along their own food when enjoying wine at a ''Heuriger''. To make an establishment more profitable, in many places the tavern was leased to other winemakers (''Winzer'' in German), known as ''Winzerstuben''.
''Gemütlichkeit'' shared among a throng enjoying young wine, simple food, and traditional music is one of the greatest appeals of a ''Heuriger''. As a result, many establishments elsewhere, such as in Vienna, are made to look like ''Heurigen'' but in fact are licensed restaurants selling wines from outside sources; these even serve beer and coffee, unthinkable at an authentic ''Heuriger''.
== Music == [[File:At the Heuriger (Beim Heurigen) MET DP850438.jpg|thumb|At the Heuriger (''Beim Heurigen'') depicting musicians playing for guests, print by Moriz Jung (1911)]] Music has traditionally been part of the ''Heuriger'' ambiance and contributes greatly to its ''Gemütlichkeit''. When present today it is typically provided by a pair of ''Heurigensänger'' who serenade from table to table for tips. Playing a guitar and accordion, they take requests for songs from their repertoire of ''Wienerlieder'' and Schrammelmusik.
These songs' themes invariably revolve around the quality of the wine, its consumption and consequences, Vienna's beauty, a nostalgic longing for the past, the transience of life, the inevitability of suffering and death at God's will, and, to a somewhat lesser degree, romantic love.
Even trying to honor the ''Heuriger'' tradition, music has changed dramatically since performers such as The Third Man sensation Anton Karas earned a living by playing his ''Zither'' or Hans Moser sang a ''Wienerlied'' from his movies. Visitors from Germany will hope to hear songs from their native land, as will those from others; the ''Heurigensänger'' will try their best.
== See also == * Strausse * Straußwirtschaften * Frasche * Federweisser * Grüner Veltliner * Almdudler * Gespritzer * Eiswein
== References == {{Reflist}}
== External links == {{commons category-inline|Heurigen}} * [http://www.werbeka.com/wien/heurigee.htm Wine-Culture in Vienna]
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Category:Restaurants by type Category:Types of drinking establishment Category:Wine terminology Category:Austrian cuisine Category:Austrian wine