The Grafenegg tasting of the Danube’s top wines is one of the highlights of the tasting year. Yet sometimes the wines can show a frustrating uniformity. Simon investigates why this is.
This is Grüner Veltliner, but not as you know it. Martin Diwald fermented it in open plastic tubs, on its skins for 7 days. The result – Zündstoff – was destined for a blend, but turned out to be so delicious that it’s been bottled in its own right.