Christoph Raffelt is one of an exciting new vanguard of voices when it comes to German wine. And voices is not a euphemism here, as it is indeed his voice together with his stellar cast of winemakers and guests that come together on his monthly podcast Originalverkorkt.de; while his words appear in his online magazine of the same name. He’s been on the road since 2016 with Büro für Wein & Kommunikation as a freelance journalist, copywriter and all-round wordsmith. His work has appeared in such esteemed publications as Meiningers, Weinwirtschaft, Weinwelt, Sommelier, Champagne-Magazin and Schluck.
Ask a German about their favorite domestic vacation spots and Bodensee — aka Lake Constance — routinely sits near the top of the list. The country’s largest…...
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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.
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Roughly five years ago, a group of sommeliers, journalists, and ambitious wine aficionados gathered in Hamburg to dig deep into one of the world’s great grapes. We called it 'Cool Climate Chardonnay.'
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Entering Rheinhessen from elsewhere, it’s easy to become lost in the maze of similar-sounding towns. No less than eighteen of the 22 communities surrounding the…...
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My first true Blaufränkisch moment came in 2013, at a now-shuttered restaurant in Hamburg. Thirty-six bottles from a swath of Austria’s appellations stood open for…...
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”In the past, nature held very little meaning for me,” Kremstal winegrower Markus Lang admits when asked to remember the first impressions of his vineyards…....
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Trink Magazine | Are PIWIs or grape hybrids our viticultural future as the climate crisis makes winegrowing more, not less, challenging? By Christoph Raffelt
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If there is an underdog in Germany’s largest winegrowing region, Rheinhessen, it is Scheurebe. Vinified sweet for many years, Scheurebe — pronounced SHOY-ray-beh — largely…...
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Südtirol-Alto Adige winegrowing has already exerted tremendous energy in re-inventing itself. But as has become ever clearer, that was only step one. The second is yet to come.
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Silvaner. It’s complicated. Ask about its nature or character, and like as not you’ll get one answer: asparagus. With delicate vegetal aromas and moderate acidity, Silvaner is…...
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