The Delicious Dichotomy of Alto Adige

Earth and sky. Airborne and grounded. The power and pleasure of reimagined wine and cheese from Cantina Tramin and Eggemoa Dairy.
Earth and sky. Airborne and grounded. The power and pleasure of reimagined wine and cheese from Cantina Tramin and Eggemoa Dairy.
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.
Move over, Saumagen. The Pfalz is staking its claim to seafood with "a fish soup of their own."
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…...
Can you hear the music? Forget onions and vinegar: this Franken co-ferment hits harmonies as only Handkäse can do.
There’s no end to writings about how wine affects people. It begets relaxation and well-being, of course, but also stimulating discussion. The right bottle can…...
Trink Magazine | Valerie Kathawala hazards forecasts for the future of wines from Alto Adige-Südtirol, Austria, Germany, and German-speaking Switzerland.
Joyce Lin gives a traditional and beloved Taiwanese dish an umlaut twist and a fresh French pairing.
Enjoy unlimited access to TRINK! | Subscribe Today