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In Austria, Sekt is often made in the ''méthode champenoise'' with the [[Welschriesling]] and [[Grüner Veltliner]] grapes giving the wine a golden hue color. Sparkling [[rosé]] are made from the [[Blaufränkisch]] grape.<ref name="MacNeil pg 528-529, 583"/> Austria's history of producing sparkling wine dates back to the [[Austro-Hungarian empire]]. Most Austrian Sekt producers are based in [[Vienna]] and source their grapes from the [[Weinviertel]] region in [[Lower Austria]]. Like its German counterpart, Austrian Sekt can be made [[trocken]] (dry) or [[halbtrocken]] (medium dry).<ref name="Oxford pg 620">J. Robinson (ed) ''"The Oxford Companion to Wine"'' Third Edition pg 620 Oxford University Press 2006 ISBN 0-19-860990-6</ref>
The first Austrian producer of sparkling wine was [[Robert Alwin Schlumberger]], who presented his first sparkling wine in 1846 under the name ''Vöslauer weißer Schaumwein'' (White sparkling wine of Vöslau). It was produced from [[Blauer Portugieser]] grapes growing in vineyards in [[Bad Vöslau]] which Schlumberger bought in 1843, and the sparkling wine was an immediate success. [[Stuttgart]]-born Schlumberger had worked in the Champagne house [[Ruinart (champagne)|Ruinart]] before he moved to [[Vienna]] in 1842.<ref>[http://www.wein-plus.
===Pezsgő===
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