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.
Sparkling winemakers in Austria are embracing and eschewing the boundaries of new regulations in pursuit of a definitive Sekt style.
Pranzegg. In der Eben. Thomas Niedermayr. Garlider. Four names that will mean more or less to you depending on where and how you drink wine. Four small-scale organic and biodyanamic growers from four points on the compass of northern Italy’s Südtirol-Alto Adige (aka South Tyrol). Four individualists who, after years of being stuck in the corners at tastings and fairs — singled out as “crazies” for their cloudy cuvées, atypical varieties, and defiant styles — decided that being outsiders together would, at a minimum, be more fun. More off-piste than pissed-off, Freistil (“free style”) was born. South Tyrol’s trademark is mountainous diversity. A remarkable living…...
Can you hear the music? Forget onions and vinegar: this Franken co-ferment hits harmonies as only Handkäse can do.
Trink Magazine | Valerie Kathawala hazards forecasts for the future of wines from Alto Adige-Südtirol, Austria, Germany, and German-speaking Switzerland.
Trink Magazine | Are PIWIs or grape hybrids our viticultural future as the climate crisis makes winegrowing more, not less, challenging? By Christoph Raffelt
What do you do when you have world-class Riesling terroirs — including some of Germany’s highest, coolest vineyards, extraordinary old vines and massale selections, and a growing cadre of hyper-talented producers who bring imagination and dedication to it all — but the world still thinks of you as a place for, well, something else? This is the predicament of Württemberg’s growers. Over the past decade, they’ve made a strong argument that Riesling should be front and center when we consider the wines of this southwestern German region. Although not everyone believes a narrowed focus benefits Württemberg’s identity (the region’s top…...
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