Lohas followers attach equal importance to sustainable living, morality, quality and enjoyment, and are regarded as one of the most influential target groups of the fu-ture. In Vienna they have already achieved this status today.

Vienna and wine are inseparable. Vienna is the only world capital producing significant quantities of wine within the city limits, making wine cultivation one of its hallmarks. But it is more than that - it is an economic factor, a defining element of the urban image, a contribution to the urban economic system but also to people's wellbeing - for both the Viennese and the guests to this city.

Perhaps you have noticed that the 2004 Sauvignon Blancs are hitting the market. Depending upon where they are from, some are being touted as being the result of one of the all-time great vintages in years. So what makes a Sauvignon Blanc stand out from one year to the next?

The wine regions of Austria are divided into 4 areas, called Lower Austria, Styria, Burgenland, and Vienna. Each of these regions is then further divided, for a total of 19 designated wine growing areas. To roughly get your bearings, Lower Austria encompasses the wine growing areas north and west of Vienna, with Burgenland south and east of Vienna and Styria south and west of Burgenland.

For Chef Frank Lima, an instructor with the New York Restaurant School of The Art Institutes, food is poetry and poetry is food. Chef Lima is not only a former White House assistant chef during the Kennedy Administration, but a first runner-up for Poet Laureate of Queens, New York. As Chef Lima explains it, "Poetry and cooking are so similar -- they're both about feeling and aesthetics." The two are so intertwined, in fact, that Chef Lima named his cream of roasted red pepper soup Creme Kukhla Moo ("my doll" in Greek).

The wine regions of Austria are divided into 4 areas, called Lower Austria, Styria, Burgenland, and Vienna. Each of these regions is then further divided, for a total of 19 designated wine growing areas. To roughly get your bearings, Lower Austria encompasses the wine growing areas north and west of Vienna, with Burgenland south and east of Vienna and Styria south and west of Burgenland.

Ruster Ausbruch is a specialty sweet dessert wine from Austria. In understanding what Ruster Ausbruch is, it is helpful to first look at the name itself: Ruster is pronounced “rooster”, like the bird, and it simply means that the wine comes from the town of Rust (pronounced roost) in the Burgenland region of Austria. Ausbruch is pronounced ahs-brook, and comes from the German word Ausbrechen, which means to “break out.”

The wine regions of Austria are divided into 4 areas, called Lower Austria, Styria, Burgenland, and Vienna. Each of these regions is then further divided, for a total of 19 designated wine growing areas. To roughly get your bearings, Lower Austria encompasses the wine growing areas north and west of Vienna, with Burgenland south and east of Vienna and Styria south and west of Burgenland.

I found a recipe today at on a recipe website for making Wiener Schnitzel. Not that I wouldn`t know how to make it, but for certain reasons I search the web for Austrian recipes quite often lately. So I found that one mentioned above. It says Wiener Schnitzel (Austrian), and so I studied it and realized, that nobody in Austria eats Wiener Schnitzel with tomatoe-root purree, and certainly nobody I know, would add parmesan to the breadcrumbs for coating the cutlet. At least they use veal, which is actually obligatory to call it a Wiener Schnitzel.

Goulash(Gulasch) is an Austrian national dish. Gulyás is an Hungarian national dish. There the similarity ends. But you can probably say: Austrian goulash is an Hungarian influenced stew, highly spiced with paprika. In Austria you can take your choice of Rinds- (beef), Kalbs- (veal), Schweins- (pork), Fiaker- (beef goulash with frankfurter, egg & pickle), Bier- (beer), Fisolen- (green beans), Erdäpfelgulasch (potato), Gulaschsuppe (goulash soup), to quote but a few.

Set in a stunning surrounding the Langenlois Wine Center LOISIUM combines history with a cutting-edge in a multi-sensory journey. A landmark wine center in Austria’s renowned Niederösterreich (Lower Austria) wine district, the LOISIUM Weinvisionen Langenlois has quickly earned a place as a must-visit stop on the world wine scene, combining stunning architecture, historic wine cellars, and state-of-the art installations in a one-of-a-kind experience that captures the art, science, and the mythology of the winemaking process.

Champagne is without question the finest sparkling wine made in the world. Champagne is the name of the wine region located about 90 miles northeast of Paris.

I was driving to work the other day, enjoying my obligatory glass of morning stimulant. This morning it was a can of Red Bull, I didn’t have time to stop at Starbucks, and I noticed that the primary ingredient in Red Bull is Taurine. After hearing their commercial on the radio, I got to thinking. How exactly does Red Bull work, and does it really give you wings? Does it give you more energy? Does it make you more alert?

What is wine? Wine has been made for centuries from just a two simple ingredients: yeast and grape juice. Actually, just about any fruit juice can be used, but by far the majority of all wine is made from the juice of the grape.

While you can try Austria's dry, spicy, food-loving white wines, fashionable reds, and decadent dessert wines at leading restaurants around the world, there is no better place to get an in-depth view of Austria's dynamic, trendy wine scene than in its cosmopolitan capital.

Wine has been consumed in Austria for over 2800 years. Wine seeds from the vitis vinifera species were discovered in Zagersdorf (near Eisenstadt, home of Hyden) in an ancient grave dating back to the Hallstatt period, approximately 700 BC.

Culinary culture is an integral part of the way of life that has distinguished Vienna for centuries. Viennese cuisine is perhaps the only cuisine in the world that is named for a city and not a country. Vienna has been influenced by many countries throughout the past ten centuries, something that may explain much of its attraction - and not only in the realm of cooking.

Many poets and writers rhapsodized about the Vienna coffeehouse, all searching for the essence of what has become the most Viennese of all Viennese institutions. With limited success - coffeehouses have acquired a certain mythical quality; in short, they are the stuff legends are made of.

After a long night on the town, there is nothing better than a hearty breakfast. Whether continental, Viennese, French or  Anglo-American - a big breakfast at a nice café or restaurant, plenty of time and good company get the day off to a great start, no matter when it begins. The following places fit the bill perfectly:

"The vintner, if sound in mind, goes around his vines seventeen times a year." Old farming rule of thumb, valid to this day. The word Heurigen has long been part of the vocabulary of tourism in Vienna - no sightseeing visit to the city on the Danube would be complete without a visit to a Viennese Heurigen.

You can easily become more knowledgeable about wine and wine tasting; you only have to break the "code". A good start is to learn some of the terms used to describe wines. They can be acidic, fruity, spicy, full bodied etc. Taste a bottle the next time you have some with a partner or a friend. You are sure to start a new and interesting experience with wine.

Every Thursday from 6:30 to 10:00 P.M., the traditional restaurant and catering company Gerstner offers a splendid buffet dinner in the exclusive ambiance of the Cupola Hall in the Museum of Fine Arts under the motto "Arts & Delights."  Classical background music accompanies the exquisite buffet, which includes appetizers, main dishes and desserts. And between courses you have the opportunity to walk through the famous picture gallery of the museum, which contains the largest Bruegel collection in the world.

Christopher Columbus first brought the pumpkin to Europe, Styrian people cultivated the unique special variety of seeds without shells during the next 300 years. Pumpkin seed oil is a true member of the community of spirit and tradition. It is an example of something that started out small and, throughout the centuries, has expanded into a widespread commodity. In Austria, pumpkin seed oil is as treasured as truffles in France or olives in Italy.