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.
“Germans are particularly nostalgic about the food of their grandmothers,” writes Luisa Weiss, furnishing a sturdy thesis for her handsome, welcoming new cookbook. Weiss, whom you may — should — know, is a food writer. She was born, partly raised, and now lives full-time in Berlin. She blogged about food for more than a decade from New York as The Wednesday Chef, then moved to Germany. There she wrote her way deeper into the German culinary world: the food-driven memoir My Berlin Kitchen: A Love Story with Recipes (2012) and Classic German Baking (2016). She now writes a Substack organized…...
Hans Ruck, 74, is fully at home in front of a stove. The German vintner, of Weingut Ruck in Iphofen, has been a serious chef for five decades, with a healthy stash of self-composed recipes — all harmonized to the wines from his estate at the edge of the Steigerwald in central Franken. “I’ve never had a beer with a meal in my life,” Ruck claims. “The harmony between food and wine is what truly brings the enjoyment.” Once Ruck gets rolling, it’s hard to stop him. You soon feel like you’re standing at the stove with him, peeking into…...
Editors’ Note: Data open tantalizing invitations to speculation. Wine economist Dr. Karl Storchmann of the American Association of Wine Economists is a master at collecting information, presenting it in clear, compelling graphics, and stepping away to allow each of us to draw our own conclusions. When he looked at wine, beer, and spirits consumption in three of TRINK’s coverage zones over the past century, he found striking disparities and a surprising convergence. What story do they tell you? Per capita wine consumption in Austria, Germany, and Switzerland has fluctuated significantly since the late 19th century (see Figure 1). Switzerland has…...
Ingelheim Rheinhessen is a hotspot for German Pinot Noir (Spätburgunder).
German Crémant is one of sparkling wine’s best-kept secrets. The high-quality classification requires strict hand harvesting and whole-bunch pressing to ensure that only the purest juice is used. Since its legalization over a decade ago, it has built a sparkling identity for itself, separate from its more established cousin Sekt. As one of the world’s best-selling sparkling style, crémant has at some point most likely graced your glass. Wine aficionados appreciate it for its delicate mousse, high quality, and ultimate value. Yet even among those who know and love crémant, few are aware that, far from being the sole property…...
It is Friday night and I’m terrified. In 24 hours, a top sommelier is coming to our house for dinner. A sommelier who puts together the wine lists for a global restaurant group; a sommelier who has spent over 30 years training more somms than I’ve seen typos on a wine list; a sommelier who matches food and wine the way the rest of us match our Sunday outfits. And tomorrow, I’m responsible for the wine. My wife draws up a shopping list for the meal, blissfully unconcerned. “We’re not a restaurant,” she says, “why should she expect Michelin-starred cooking?”…...
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