Burgenland is Austria's easternmost wine region, bordering Hungary and situated around the shallow Neusiedlersee lake. This region represents Austria's largest wine-producing area and is particularly significant for both red wine production and the country's most celebrated dessert wines. The proximity to the Hungarian border and the unique influence of the Pannonian climate distinguish Burgenland from Austria's other wine regions.

The region benefits from a continental climate with warm, dry summers and the moderating influence of Neusiedlersee, which creates ideal conditions for both noble rot development and red grape ripening. Burgenland is divided into four main areas: Neusiedlersee, Neusiedlersee-Hügelland, Mittelburgenland, and Südburgenland. The diverse soils range from sandy and gravelly areas near the lake to clay and slate in the hillier southern sections, providing varied terroir expressions across the region.

Blaufränkisch serves as Burgenland's flagship red variety, producing wines ranging from fresh and fruity to complex and age-worthy expressions. The region also cultivates international varieties like Cabernet Sauvignon, Merlot, and Pinot Noir, often blending them with local grapes. Burgenland is equally renowned for its sweet wines, particularly from the Neusiedlersee area where morning mists from the lake promote botrytis development in varieties like Welschriesling and Chardonnay, creating some of Austria's most distinguished dessert wines.