Not According to Plan: Sektgut Christmann & Kauffmann

Champagne roots and Riesling blood: an interview with Pfalz’s newest sektgut Christmann & Kauffmann.
Champagne roots and Riesling blood: an interview with Pfalz’s newest sektgut Christmann & Kauffmann.
Writer, Editor, Publisher
Paula Redes Sidore moves smoothly between the worlds of wine and words. In 2012, she founded Weinstory, a creative content and translation agency dedicated to transposing the world of German-speaking wine into English. TRINK is the natural extension of that pursuit. She is the German and Austrian regional specialist for jancisrobinson.com and a member of the Circle of Wine Writers. Paula has a Masters degree in fiction writing, and her work has been featured in jr.com, Sevenfifty Daily, Feinschmecker, and Heated. She lives on the northern wall of wine growing with her family in Bonn, Germany.
Trink Magazine | A highflying adventure in 4 vintages of Cantina Terlano's reknowned Vorberg wine. By Paula Redes Sidore
Picture yourself at a German holiday market (if such things were happening in 2020) — a mug of glühwein in hand and the scent of fresh pfeffernuss cookies in the air. It’s no surprise that these warm, spicy aromas are key attributes in many wines from Germany and Austria, South Tyrol, and the German-speaking parts of Switzerland. And there’s a hidden world of compounds and precursors to thank for this distinctive and alluring range. Much like a chef in the kitchen, growers can influence the aromatic and flavor complexity of their wines by playing with soil type, exposition, vine age,…...
The power, pride and potential of old vines. And it turns out, the Mosel really could be where it all started..
Trink Magazine | Valerie Kathawala hazards forecasts for the future of wines from Alto Adige-Südtirol, Austria, Germany, and German-speaking Switzerland.
On a chilly April morning, I sat in the tasting room of an renowned old Alsatian winery, under the spell of an enchanting rose-and-peach-inflected, off-dry Gewurztraminer from vines right outside the winery’s door. I chatted with the person pouring the wine. They asked what brought me to Alsace. I answered that I had just studied German bread baking at the Akademie Deutsches Bäckerhandwerk. “I’ve never thought about German bread before,” they responded. We were less than 30 kilometers from the German border, in a town with a German name, at a winery with a German name. But they’d never even…...
Can German Pinot Noir finally catch on or is forever fashionably spät(burgunder)?
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