The Pfalz’s Unlikely Catch: A Fish Soup Story
Move over, Saumagen. The Pfalz is staking its claim to seafood with “a fish soup of their own.”
Big Risks, High Stakes: The New Climate Calculus on the Kaiserstuhl
It is a landscape rife with charms and challenges: From their perch atop the Oberrotweiler Eichberg, on a long-dormant volcano that rises to 310 meters,…
Germany’s Unrivaled Bread Culture
On a chilly April morning, I sat in the tasting room of an renowned old Alsatian winery, under the spell of an enchanting rose-and-peach-inflected, off-dry…
The Healing Power of Classic German Cooking
“Germans are particularly nostalgic about the food of their grandmothers,” writes Luisa Weiss, furnishing a sturdy thesis for her handsome, welcoming new cookbook. Weiss, whom…
Berlin’s Gulasch: A Stirring of Home
Luisa Weiss’s recipe (and pairing) for a heartwarming bowl of gulasch and Gemütlichkeit in Germany’s capital city.
Martin Foradori Hofstätter: Alto Adige’s Timekeeper
The Alto Adige winemaker orchestrating a symphony of terroir-driven wines that transcend borders and time.
Where to Drink German and Austrian Wine in NYC
Whether you’re dropping into town for the bacchanalia that is Rieslingfeier or you’re a native New Yorker curious to get a taste of the latest…
A Pinot Noir Awakens in Alsace
What does Alsace’s new red cru signal for Pinot Noir?
Franken Casks the First Stone
Silvaner aged in shell limestone casks: quintessential expression of terroir, steinwein 2.0, or a flight of foolishness?
Seven at One Sip: a Heiligenstein Journey
Is there a way to understand a vineyard? Wines from certain sites evoke the urge to uncover more about the place and the reason the…
Swiss Wine Ski Season Dispatch
In most wine regions, it’s common to think of harvest as the season’s grand finale, giving way to a quieter period spent in the winery…
The Secrets of Great Sekt
Gerhild Burkhard, founder of the International Sparkling Festival, reveals everything you’ve always wanted to know about sekt (*but were afraid to ask).