Germany’s Raw Art: the Mettigel
Raw pork is the umlaut answer to the American molded potato salad or ham-and-bananas hollandaise.
Raw pork is the umlaut answer to the American molded potato salad or ham-and-bananas hollandaise.
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.
Earth and sky. Airborne and grounded. The power and pleasure of reimagined wine and cheese from Cantina Tramin and Eggemoa Dairy.
Pinot Blanc is neither a distinctive cépage nor a particular grape variety – at least, not from the viewpoint of ampelography or genetics. And what there is of pure Pinot Blanc worldwide is nearly all rendered in German-speaking growing regions where it is typically known as Weissburgunder.
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 from the cram-session the night before: Rye whisky, sweet Vermouth, and bitters. Don’t forget the cherry. To that point, I had known Vermouth as little more than a grandmother’s drink, the bottle dying a slow oxidative death in wood-paneled curios around the world. So after making the guest’s request, and in the name of job experience, I downed the remaining jigger of inexperienced overpour. Later, I would comment to the bar manager that it tasted a…...
Riesling is admired for its complexity, longevity, and ability to reflect its terroir. The same is slowly becoming true in the sparkling wine sector, where bubble enthusiasts are discovering what aged Rieslingsekt can offer. In the world of German wines, Riesling is the undisputed star. Still wines gained their historical reputation as early as the 15th century, while the 18th and 19th centuries witnessed the rise of traditional method sekt. Over time, large companies monopolized the production of cheap, tank-fermented sparkling wine, until smaller, individual wineries were finally allowed to produce and sell their sparkling wines in the early 1980s. This…...
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.
Jonas Dostert is relaxing in the inner courtyard of his family’s Southern Mosel estate in Nittel. The sun is shining, the grapes were harvested in late October. Dostert is one of the growers of note at the southern end of the Mosel, a stretch long known as Obermosel. It’s a name many young growers in particular have rejected, as part of an effort to separate themselves from the region’s poor image in the past. “Obermosel” conjures images of accommodating, appeasing wines, the very definition of compromise. Dostert has quite a different understanding of winegrowing: “What I do is different from what’s…...
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