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Heuriger〔(The Viennese Heurige )〕 ((:ˈhɔʏʁɪɡɐ); ) is the name given to Eastern Austrian wine taverns in which specially licensed local winemakers serve their most recent year's wines for short periods following the growing season. They are renowned for their atmosphere of ''Gemütlichkeit'' shared among a throng enjoying young wine, simple food, and traditional music. ''Heurig'' is an adjective meaning ''this year's'' in Swiss German, Austrian German, and Bavarian; thus, a ''Heuriger''. A version of ''Heuriger'' where apple or pear cider is served is called a ''Mostheuriger''. == History == On 17 August 1784 Austrian Emperor Joseph II issued a decree that permitted all residents to open establishments to sell and serve self-produced ''wine, juices and other food''. Over the years well-known areas for ''Heurigen'' developed, including Grinzing, Sievering, Neustift am Walde, Perchtoldsdorf, Mauer, Stammersdorf, Guntramsdorf, Gumpoldskirchen, Traiskirchen, Gainfarn, Dürnstein, Langenlois, the Wachau region, Rust, Königstetten, Gamlitz, and Kitzeck. Similar establishments exist in wine-producing regions elsewhere in Austria, known as ''Buschenschank'' in Styria, and ''Straußen'', ''Besenwirtschaft'', or ''Heckenwirtschaft'' in Germany and other German-speaking areas. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Heuriger」の詳細全文を読む スポンサード リンク
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