Heuriger (plural: heurigen) is an Austrian term for a bar in the capital city of Wien (Vienna) defined by Giles MacDonogh (Austria, New Wines from the Old World 1997, p.11) as a suburban inn serving its own wines as the landlord may only sell what has been produced in house, ‘be it wine, bread or pork.’ Heuriger is also the word for the new wine which is released on November 11th, served in quarter-litre jugs, Giles MacDonogh says, served with goose at the traditional St Martin’s Day feast. Sturm is the name for juice still fermenting without yet being wine and ‘alte’ or ‘old is the term for wine from the previous year.. 

Bibliography

Hugh Johnson, Hugh Johnson’s Wine Companion (1991, 3rd edition, Mitchell Beazley), p.419.