Mythos Mosel: 10 Things to Know Before You Go
Learn more about the most dynamic way to interact with 120 producers in just one weekend.
Learn more about the most dynamic way to interact with 120 producers in just one weekend.
Journalist and Editor
Valerie Kathawala specializes in the wines of Germany and Austria. Her work appears in the pages of regularly in Noble Rot and SevenFifty Daily. She is the author of the "German Wine Scholar" (2025).
Zeter assesses the natural bounty of his home, the Pfalz, with the eye of a chef. The soils are his mise en place — the basis of his work — the grape varieties are the ingredients he brings to the table and the bottle. His favorite ingredient — Sauvignon Blanc — has become his trademark. This love came early: in South Africa, 1992, at the Buitenverwachting winery in Cape Town. Now, he is celebrating 15 years as a Sauvignon Blanc iconoclast himself. A recent vertical tasting spanning his first vintage in 2007 to the current release, 2021, made clear the value of following palate…...
With production levels dwindling, many German wine circles are asking the uncomfortable question “Is Auslese finished?” David Schildknecht answers.
How a former chef's trip from the Norwegian Fjords to Germany's Mosel valley took wine appreciation to the next level.
Müller-Thurgau was a blessing and a curse for 20th-century Germany. Emily Campeau asks whether new respect from growers can make a contender in the 21st.
Trink Magazine | That viticulture is still possible in Germany's Saale-Unstrut in an age of climate crisis is due to the microclimate of the valleys and the perseverance of its growers.
When Westphalia and Württemberg meet on the table good tastes are bound to happen.
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