The word Heurigen stems from Heurige, meaning "this year's" wine, as in fresh. "Traditionally, the Viennese were always thirsty for wines that were young and uncomplicated," said Christ, "nothing you'd ever find on a serious big city list next to bottles from famous Austrian regions like Wachau."

Heuriger is the abbreviation of "heuriger Wein" (this year's wine) in Austrian and Bavarian German. Originally, they were simple open-air taverns on the premises of winemakers, where people would bring along food and drink the new wine.

What is a Heuriger? (City walk and refreshment opportunity in one) A Heuriger is best described as a wine tavern. The typical distinctive features include a rustic look, homegrown wine, a buffet, wooden outdoor seating, and a slowing of time (almost like a rural answer to the coffee house tradition).

Today, its origins are unknown to many of the younger generations. In fact, the history of the Heuriger begins with an ordinance issued by Emperor Joseph II in 1784, according to which everybody was allowed to sell home-made food, wine and fruit juice without having to apply for a special permit.