“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’s an unfortunate paradox: the very climatic conditions that leave us thirsting for lightweight, refreshing and soul-satisfying dry wines render these hard to achieve. Yet,…...
It was the first hour of my first shift, and of course, it was a “Manhattan Cocktail.” I pictured the flashcards heavy in my pocket…...
March 25, 2024 Update: Eva Fricke and the German Wine Collection no longer together. Apparently, the tango takes even more complex footwork than either party…...
Picture yourself at a German holiday market (if such things were happening in 2020) — a mug of glühwein in hand and the scent of…...
By Rudolf Trossen The sun recedes, the summer wanes,the ripe grapes long since gifted.A chill arrives under the guise of evening wind,Long shadows stretch heavy…...
Slopes tilting toward shimmering water; a long, cool growing season; and shallow slate soil — to a connoisseur of German wines, these features immediately evoke…...
Enjoy unlimited access to TRINK! | Subscribe Today