“It’s the Nitrogen, Stupid!”: On Agrochemistry, Biodynamics and Wine

Above, a postcard from the German fertilizer industry of the 1920s. At the time, perspectives on soil were changing: Until then, people had spoken of plant growth…
Above, a postcard from the German fertilizer industry of the 1920s. At the time, perspectives on soil were changing: Until then, people had spoken of plant growth…
Romana Echensperger has worked in Germany’s top restaurants, including as head sommelier alongside chef Joachim Wissler at Restaurant Vendôme, a Michelin three-star establishment outside Köln. In 2015 she became a Master of Wine. Today, she works independently and is much in demand as a wine journalist, educator, and consultant. She has also been intensively involved in the topic of biodynamic viticulture. She is the author of “Von der Freiheit den Richtigen Wein zu Machen: Biodynamisches Winzerhandwerk im Portrait.”
It is a landscape rife with charms and challenges: From their perch atop the Oberrotweiler Eichberg, on a long-dormant volcano that rises to 310 meters,…...
It’s hard to believe now, but Germany was once a divided country, and the East was a strange microcosm of icons of that era: Sandmännchen, Jungpioniere, and FKK-Kultur…....
I felt lonely on the Internet the day I started researching the origins of Wurstsalat. I looked in far-flung corners of the web for sausage scholars…...
The historic German wine club faces a crossroads.
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…...
The Mosel, Germany’s oldest winegrowing region, knows how to beguile. The Rheingau swathes itself in the trappings of nobility, Baden boasts of its sunshine, the…...
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