“When I started drinking wine, wine was French,” my father told me recently over dinner at Scheepskameel, a Dutch restaurant known for its excellent wine…
Writer
A geographer by training, Bart’s understanding of soil, geomorphology, and climate, important factors in winemaking, was kindled at an early age. But it was his move to Basel, on the doorstep of Baden and Alsace, that really stirred up his interest for wine. Since his studies at the Austrian Weinakademie, wine has been his profession. Apart from writing for several European publications, such as Perswijn (NL), Apéritif (Norway), Metropole (Austria), Bart organizes wine trips and moderates tastings. An avid amateur flautist, Bart is also very honored to be writing the English program notes for the Sinfonieorchester Basel for the fourth season running.
Abandoned vineyards and hard work are opening opportunities for young growers to try their hands a wine growing and making on the Mosel.
German Crémant is one of sparkling wine’s best-kept secrets. The high-quality classification requires strict hand harvesting and whole-bunch pressing to ensure that only the purest…...
It was the first hour of my first shift, and of course, it was a “Manhattan Cocktail.” I pictured the flashcards heavy in my pocket…...
The year is 1806. The date June 17th. Privy Councilor Goethe sits in Frankfurt — high and dry. He reaches for his quill and writes a…...
For the longest time, Sekt was a dirty word. It stood for bottles of inexpensive, easy fizz with obnoxious plastic corks to be found on the street,…...
On an early autumn night, in a quietly insiderish neighborhood of Queens, New York, deep beats and warping, hypnotic sound penetrate the stillness. Trapezoids of light slant…...
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