TRINK Magazine | It was a wine, not a memory, that motivated Joyce Lin to make Jing Jian Rou Si: the Kellerei Kaltern 2018 Lagrein Riserva ‘Largeith.’ Recipe and pairing included.
Born and raised in Taiwan, now based in NYC, Joyce Lin is a sommelier, writer, educator, and wine consultant, holding both CMS and WSET 3 certifications. Joyce’s interests in food and wine led her to create 酒意思Sip with Joyce, an omnichannel platform providing wine pairing ideas with daily meals, specializing in Asian cuisines. Joyce believes that through food and wine, people of diverse backgrounds can be unified and share the joy of life with each other.
When Westphalia and Württemberg meet on the table good tastes are bound to happen.
There is no fish soup in the Pfalz. Sad, but true. Like most of Germany’s winegrowing regions, the Pfalz is simply too far removed from the sea for fish to feature prominently in its traditional cuisine. By extension, Pfalz fish soup is practically a culinary contradiction. A delicious deception. A seafood swindle. A Pfalz cookbook is a celebration of rustic comfort: Leberknödel (liver dumplings), Kartoffelsuppe mit Speck (potato soup with bacon, often in unlikely combination with plum cake), and, of course, Saumagen (stuffed pig’s stomach). Arguably the region’s culinary signature dish, this is a hearty, sausage-y mix of pork, potato,…...
TRINK Magazine | Japanese Tonkatsu proves an ideal pairingwith 2018 Alto Adige's Kettmeir Pinot Bianco.
Joyce Lin gives a traditional and beloved Taiwanese dish an umlaut twist and a fresh French pairing.
The dark wit of Berlin. Dangerously low water levels in the Rhine River. Black bread. Germany does trocken like few others. And then there’s the wine. Despite its reputation as the land of Blue Nun, more than 60 percent of the wines made in Germany are dry. And within that 60 percent, there are discernible levels of dry, drier, and driest. So dry, in fact, that there’s a strangely specific word for it. (Of course there’s a word. It’s Germany. There’s always a word.) Furztrocken. Fart Dry. Literally. As difficult to grasp as I find a term like feinherb, it’s Kinderspiel when compared to furztrocken. Then again, mindset…...
Earth and sky. Airborne and grounded. The power and pleasure of reimagined wine and cheese from Cantina Tramin and Eggemoa Dairy.
© 2025, TRINK Magazine. No portion of this article may be copied, shared or re-distributed without prior consent from TRINK.
