In Alto Adige Cooperation is Key and Character
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In Alto Adige Cooperation is Key and Character

BySusan Gordon

Trink Magazine | The 12 winegrower cooperatives of Alto Adige produce some of the finest wines in Italy, if not the world. it's a part not only of the region's history but also its DNA, Susan gordon reveals why.

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3 Can’t-Miss Wines from Austria’s Thermenregion

3 Can’t-Miss Wines from Austria’s Thermenregion

ByDaniela Dejnega

​With its nearly ideal set of conditions — location, climate, indigenous varieties —Austria’s Thermenregion curiously remains an insider secret. In addition to a colorful mix of varieties common in Austria, this region just south of Vienna devotes 200 of its 2,200 hectares to the autochthonous grapes Rotgipfler and Zierfandler. They are the region’s great opportunity and are now back in growers’ sights, as illustrated by their well-deserved inclusion in the book 111 Weine aus Österreich, die man getrunken haben muss. Beyond this, some producers here are venturing into new areas, like pét-nat, while among red wines, Sankt Laurent and Pinot…...

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Winemakers in Eppan, Italy holding their hands in open fermenting vat of red grapes
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Dolomitic Dynamo: Weingut Abraham

ByDavid Schildknecht

My first, late spring 2018 visit with Marlies and Martin Abraham in their cellar on the edge of Eppan-Appiano proved an inspirational personal discovery. A young couple leaves behind former professions to follow a vinicultural dream of activism in the vineyard and minimalism in the cellar, becoming the first to vinify and bottle wine from the vineyards they have inherited: In itself, that story is nowadays (thankfully) far from unusual. But in Südtirol-Alto Adige, it’s an audacious exception. Moreover, I was amazed by how distinctly delicious were Abrahams’ interpretations of each among the four grape varieties they chose to champion, especially considering…...

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Winemaker Christine Pieroth in cellar inspecting a raised glass of red wine in the light
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Christine Pieroth: The Nahe’s Natural Pioneer

ByStephanie Hanel

Piri Naturel is Christine Pieroth's independent  line of natural wines in Germany's Burg Layen. Her wines bring a breath of fresh air to more straightforward Nahe’s wine scene.

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Time in a Bottle: Good Things Come to Those Who Late
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Time in a Bottle: Good Things Come to Those Who Late

ByPaula Redes Sidore

While artists throughout the ages have longed to catch time in a bottle, it is winemakers who have indeed come closest to achieving this noblest of goals. A fine wine captures not just a single moment, but the span of a vintage, a lifetime, of eons of geology. A liquid suspension of sugar, acids, ethanol, tannins, phenolics, and chemical compounds can become a remarkable crucible of climate, soil, and vision.  Yet unlike many other artistic disciplines, there is no fixed point at which the winemaker can lay down his pen or her brush and declare the bottle finished. There are certainly…...

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pergola vineyards looking down on the Po River in Alto Adige
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How Freistil Reframes Alto Adige

ByValerie Kathawala

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…...

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Eat & TRINK | Grüner Silvaner and Gravlax
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Eat & TRINK | Grüner Silvaner and Gravlax

ByJérôme Hainz

Curing fish is a bit like baking cakes: unless one follows a particular recipe to the letter, the final result inevitably contains an element or three of surprise. Once in the oven, once in the brine, the window for intervention has passed – leaving time and temperature as the only remaining levers. I clearly lack the discipline to work with exact measurements (thus explaining my ban from baking birthday cakes), but I do enjoy the imprecise, historical art of preserving food with salt. Think: classic Sauerkraut, southern German Surfleisch, or – well – salmon. This particular side of freshly caught salmon…...

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View from St. Magdalener, Alto Adige looking at canopied Vernatsch vineyards with mountains as backdrop
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St. Magdalener: The Beating Heart of Alto Adige

BySimon Staffler

Trink Magazine | St. Magdalener represents perhaps the most powerful and structured of the many Vernatsch expressions in Alto Adige and constitutes an important part of the region’s identity. By Simon Staffler

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