Anyone fortunate enough to have traveled through the wine regions of Austria is familiar with the concept of a Heuriger. They are - generally speaking - seasonal restaurants, often appended to a winery, and many are only open for the few weeks or months surrounding harvest. The fare tends to lean towards a rustic, hearty direction- typically centered around sausages or schnitzel- intended to sate the massive hunger garnered by a long day of working in either cellar or vineyard. Local wines are the only libation on offer, and a vintage will sometimes be served after only a few weeks of age (heurig effectively translates to "this year's").
