A year living in the small Austrian town of Eisenstadt developed my considerable love not just for one of its natives, but also for the restrained and elegant wines. The issue? Availability of many of the greatest wines is pretty sparse, Read more
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.
Ask most Austrian winemakers about their country’s “Appellation Controlée”-like DAC regulations and you’ll be lucky if you get so much as a luke-warm response. Few are comfortable with the fragmentation, label confusion and lack of consumer recognition that the nine Read more