Big Rainbow Love in Burgenland

Calling from the expansive, flat landscape that forms the western edge of the Pannonian Puszta steppe flatlands, Erich Stekovics is a lone voice in the…
Calling from the expansive, flat landscape that forms the western edge of the Pannonian Puszta steppe flatlands, Erich Stekovics is a lone voice in the…
Ursula Heinzelmann is an independent scholar and food historian born, bred and based in Berlin, Germany. A trained chef, sommelier and ex-restaurateur, she works as a freelance wine and food writer, specializing in cheese. She has published a number of cookbooks, a food history of Germany, Beyond Bratwurst, as well as several books on cheese, and acted as area editor for the Oxford Companion to Cheese. She is the trustee director of the Oxford Symposium on Food and Cookery as well as curator of the Cheese Berlin festival.
Wine regions are threaded along the Danube, one after another, like a string of Chanel pearls. Wagram, Kamptal, Kremstal, Wachau. And Traisental — the only…...
Screwcaps for fine wine are making a comeback. Do these cheap and cheerful closures have what it takes for the long run?
The world of sparkling wines is changing for the better. The number of producers approaching this beverage in serious, artisanal, and creative ways continues to…...
12/17/2021 Swine Wines in the Steiermark By Sebastian Bordthäuser In mid-October, Koch.Campus invited guests to a first-class pig-out in Trautmannsdorf, in Steiermark. “Going Whole…...
Though its name suggests otherwise, Roter Veltliner isn’t a red wine grape at all. Yet at maturity the grapes do take on a scarlet hue…....
Why does biodynamics matter? Respekt-BIODYN is the ongoing effort of 25 growers from German-speaking wine regions to answer that question. Though there are many forms…...
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