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It seems like only yesterday that serious Austrian wines first achieved media recognition (we're fairly sure that New York-based critic Steve Tanzer was the first to give them their due back in 1994). Prior to that date, the only mention of Austrian wine in the U.S. wine press had been the 1985 scandal in which a number of Austria's largest négociants were caught adding diethylene glycol (the primary ingredient of antifreeze!) to their wines to raise the alcohol content and make them resemble glycerin-rich sweet wines. In the   More