tag:blogger.com,1999:blog-863275086513071242024-02-18T20:32:41.681-05:00Petite Terroir"Soul is more important than anything, and soul is expressed as a trinity of family, soil, and artisanality."
- Terry TheisePetite Terroirhttp://www.blogger.com/profile/09056296476056183779noreply@blogger.comBlogger76125tag:blogger.com,1999:blog-86327508651307124.post-43790818687333496042010-06-30T20:59:00.000-04:002010-06-30T20:59:47.835-04:00Moving Announcement!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm9vX_KP6OUf6PdD5bEV9N1ssueqyyC3NLgBKl3rzPvUx9sxtnTp_6ZWLC4fVi6QeFE-__2L-MZanOi5qWCbIKTxCXEnrXFKY2NmL3xPZzA9u6CJLoBQekvEHDnUdUsf8OOQPqkmoyRuo/s1600/movien+day.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="141" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm9vX_KP6OUf6PdD5bEV9N1ssueqyyC3NLgBKl3rzPvUx9sxtnTp_6ZWLC4fVi6QeFE-__2L-MZanOi5qWCbIKTxCXEnrXFKY2NmL3xPZzA9u6CJLoBQekvEHDnUdUsf8OOQPqkmoyRuo/s200/movien+day.jpg" width="200" /></a></div>I have a very important announcement to make!<br />
<br />
In an effort to make Austrian Wine information more accessible to a curious wine consumer we have decided to change the domain name for the Austrian Wine blog to:<br />
<br />
http://www.austrianwineusa.com<br />
<br />
Please visit this blog for the latest information on Austrian wine regions, grapes, events, contests and other information! We look forward to seeing you there!<br />
<br />
Danke!<br />
<br />
***the guess the grape contest will be moved to the new location 7/1/10Petite Terroirhttp://www.blogger.com/profile/09056296476056183779noreply@blogger.com0tag:blogger.com,1999:blog-86327508651307124.post-66018828571535470422010-06-29T09:08:00.008-04:002010-06-30T17:11:48.092-04:00The Thermenregion<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKIzDd88LMWmoy6f00XTR5m-Ow7gTV8FSB_FkXKqrb-yg69l6y14uyBmSW5NBEUf0TOXgGIBhVDrp0HliOag_49bb9E5ue58YvlJqVZ8f-HzN5_-tttTP5ShYau5wMlIomjm4vXSchztc/s1600/karte_thermenregion.gif"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 285px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKIzDd88LMWmoy6f00XTR5m-Ow7gTV8FSB_FkXKqrb-yg69l6y14uyBmSW5NBEUf0TOXgGIBhVDrp0HliOag_49bb9E5ue58YvlJqVZ8f-HzN5_-tttTP5ShYau5wMlIomjm4vXSchztc/s320/karte_thermenregion.gif" alt="" id="BLOGGER_PHOTO_ID_5488677052037130914" border="0" /></a><span style="font-size:100%;">During VieVinum I had the opp</span><span style="font-size:100%;">ortunity to visit the Thermenregion, one of Austria's most unique wine regions.<br /></span> <p class="MsoNormal" style="font-family:georgia;"><span style="font-size:100%;">It was a simple case of right place, right time. On the third day of the wines show, I ran into Matt Stinton of <a href="http://www.blogger.com/www.restauranthearth.com">Hearth Restaurant</a> and <a href="http://www.blogger.com/www.wineisterroir.com/">Terroir </a></span><span style="font-size:100%;"><a href="http://www.blogger.com/www.wineisterroir.com/">Wine Bar</a> in NYC who just so happened to be going on a private tour of the </span><span style="font-size:100%;"><a href="http://stadlmann-wein.at/index.php?page=111">Stadlman Vineyard</a> with winemaker, Bernha</span><span style="font-size:100%;">rd Stadlman, and to my delight th</span><span style="font-size:100%;">ey invited me along. </span></p> <p style="font-family: georgia;" class="MsoNormal"><span style="font-size:100%;">Here's a little background:</span></p><p style="font-family: georgia;" class="MsoNormal"><span style="font-size:100%;">The Thermenregion consists of 42 winemaking communities and 700 winegrowers, currently planted on approximately 2,600 hectares of land. The vineyard’s range begins just outside of Vienna’s city limits and runs along a chain of h</span><span style="font-size:100%;">ills known as the Eichkogel, the Anninger, the Pfaffstättner Kogel, the Badener Berg and the Sosser Lindkogel and ends just south of Baden. </span></p> <p style="font-family: georgia;" class="MsoNormal"><span style="font-size:100%;">Despite the region’s historical beginnings, winemakers of the region incorp</span><span style="font-size:100%;">orate many modern day winemaking </span><span style="font-size:100%;">practices such as nature friendly vineyard care, limited production, exacting grape selection and careful vinification of the wines. These practices allow the wines of the Thermenregion to stand out with refinement and elegance, depth and comple</span><span style="font-size:100%;">xity and to pair excellentl</span><span style="font-size:100%;">y with food. </span></p> <p style="font-family: georgia;" class="MsoNormal"><span style="font-size:100%;"><b style="">Climate: <o:p></o:p></b></span></p> <p style="font-family: georgia;" class="MsoNormal"><span style="font-size:100%;">The weather was unusually cold for May when we were there, but the Thermenregion is typically known for hot summers, dry autumns and cool winters. Vines are protected from excess moisture by the Anninger ridge and see a considerabl</span><span style="font-size:100%;">e amount of sunshine which all but keeps the grapes immune from mildew and rot. </span></p> <p style="font-family: georgia;" class="MsoNormal"><span style="font-size:100%;"><b style="">Terroir:<o:p></o:p></b></span></p> <p style="font-family: georgia;" class="MsoNormal"><span style="font-size:100%;">Stadlman brought Matt and I through the vineyards before moving on to the winery and gave us an overview of t</span><span style="font-size:100%;">he</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQOSoOpTtH-swWBdirNLDzrumdIoVr1PqYyr7UYRC5B8Jbek7V518JUX0vn_cq-GFBN-0GwBI8bg6mbH6-vzodYlPyy_DFrxjICii9CQS3U4rqWSAjB91t54uGWMdElLEHTvlEEZYm4po/s1600/thermenregion.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 184px; height: 123px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQOSoOpTtH-swWBdirNLDzrumdIoVr1PqYyr7UYRC5B8Jbek7V518JUX0vn_cq-GFBN-0GwBI8bg6mbH6-vzodYlPyy_DFrxjICii9CQS3U4rqWSAjB91t54uGWMdElLEHTvlEEZYm4po/s320/thermenregion.jpg" alt="" id="BLOGGER_PHOTO_ID_5488676268385130754" border="0" /></a><span style="font-size:100%;"> region. Originally, this area was submersed in the sea which accounts for the oyster shells that have been unearthed from the soil. This created the terroir for the region that imprints each grape with a distinct minerality.</span></p> <p style="font-family: georgia;" class="MsoNormal"><span style="font-size:100%;">The region is made up of a variety of soil t</span><span style="font-size:100%;">ypes including two primary soils that are ideal for growing both red and white grape varietals. On the slopes of the hills the soils are made up of loam-rich clay, sandy loam and brown earth with a high shell limestone content. These are ideal conditions for some of Austria’s lesser known grapes such as Zierfandler and Rotgipfler. </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3VgtF_AP4VNYKc9PJUIJZs3dfteYVaB7WGM5NoRUi4HUMnEv4CqmqEVG7H_4gdC_EZOEOjALcAI-dKsDUGcManNeTgwnLSaJXUBPb5dSKFRrdjJIUahJIPBzqdCXWydN3BcCTyo1CBm4/s1600/stadlma.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 187px; height: 125px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3VgtF_AP4VNYKc9PJUIJZs3dfteYVaB7WGM5NoRUi4HUMnEv4CqmqEVG7H_4gdC_EZOEOjALcAI-dKsDUGcManNeTgwnLSaJXUBPb5dSKFRrdjJIUahJIPBzqdCXWydN3BcCTyo1CBm4/s320/stadlma.jpg" alt="" id="BLOGGER_PHOTO_ID_5488676513158415106" border="0" /></a></p> <p style="font-family: georgia;" class="MsoNormal"><span style="font-size:100%;">On the other side of the region, on flat ground in the rightly named Stone Field, the soils are predominately ma</span><span style="font-size:100%;">de of the highly permeable limestone gravel. Here red varietals such as Blaufränksich, Pinot Noir and St. Laurent thrive. </span></p> <p style="font-family: georgia;" class="MsoNormal"><span style="font-size:100%;"><b style="">History:<o:p></o:p></b></span></p> <p style="font-family: georgia;" class="MsoNormal"><span style="font-size:100%;">Wines have been crafted in the Thermenregion for over two thousand </span><span style="font-size:100%;">years beginning with the Romans in the Noricum province on the slopes of the Anninger at the base of the Pannonian basin. Wines of the Thermenregion have played an important role in Austrian history and the region is believed to be Austr</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTY2BVK_AIrt6KiMT97ryAy5lzEfQY2Zw_lYOfGES2NM2fKUNhEHMUEmh4l4X3x_j2mViYwxPYqKFlP6PPvyPRw5sgt84b8xGD0LEkj2L82u7kHVUpCVf9ejTRJYlLL-ygJ0Ph1Uhh1LU/s1600/stadlman+estate.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 187px; height: 125px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTY2BVK_AIrt6KiMT97ryAy5lzEfQY2Zw_lYOfGES2NM2fKUNhEHMUEmh4l4X3x_j2mViYwxPYqKFlP6PPvyPRw5sgt84b8xGD0LEkj2L82u7kHVUpCVf9ejTRJYlLL-ygJ0Ph1Uhh1LU/s320/stadlman+estate.jpg" alt="" id="BLOGGER_PHOTO_ID_5488676394996478770" border="0" /></a><span style="font-size:100%;">ia’s oldest winemaking operation originating with the monastery of the Monks of Helingenkreuz. </span></p> <p style="font-family: georgia;" class="MsoNormal"><span style="font-size:100%;">Wines from the Thermenregion were generally chosen to accompany the meals served at Hofburg and Schönbrunn and the region was</span><span style=";font-size:100%;" > </span><span style="font-size:100%;">given special preservation upon the construction of the Austrian railway. The region achieved DAC status in 1985 under the Austrian Wine Act, but was called Weine von der Südbahn (the Wines from the Austrian Southern Railway) until relatively recently.</span></p> <p style="font-family: georgia;" class="MsoNormal"><span style="font-size:100%;"><b style=""><o:p> </o:p></b></span></p> <p style="font-family: georgia;" class="MsoNormal"><span style="font-size:100%;"><b style="">Grapes: <o:p></o:p></b></span></p> <p style="font-family: georgia;" class="MsoNormal"><span style="font-size:100%;">Grapes in the Thermenregion generally have thick skins due to rapid temperature changes between hot and cool that take place here and, as a result, provide for v</span><span style="font-size:100%;">ery aromatic wines. </span><span style=";font-size:100%;" > </span><span style="font-size:100%;">White, red and dessert wines are all produced in the Thermenregion thanks to the outstanding soil and weather conditions. Red and white grapes are generally grown in equal balance in this region; predominance depends upon the part of the region. </span></p> <p style="font-family: georgia;" class="MsoNormal"><span style="font-size:100%;">The Thermenregion is most famously known for the Zierfandler and Rotfipfler grape varieties as they are most widely grown in this region. Other white grapes include Chardonnay, Pinot Blanc and Neuberger. Predominant red grapes include St. Laurent, Pinot Noir, Blauer Portugieser and Zweigelt.<br /></span></p> <p style="font-family: georgia;" class="MsoNormal"><span style="font-size:100%;"><span style="font-weight: bold;">The Tasting:</span></span></p><p style="font-family: georgia;" class="MsoNormal"><span style="font-size:100%;">The Stadlman winery is located within the small province of Traiskirchen and</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLm0IM-0vpA82oio75-AbN9t_u2nxGEIutJNJgFww2FUSAH_mK3asWe8dwJBkxyI1gNd3SPCPhjWqBoXTmuuQlKB87Z_oXV661P0-xWIASAd3U3P9Mp5g31UodlVa2RUWQPh0je5DIVBw/s1600/zierfandler.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 290px; height: 220px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLm0IM-0vpA82oio75-AbN9t_u2nxGEIutJNJgFww2FUSAH_mK3asWe8dwJBkxyI1gNd3SPCPhjWqBoXTmuuQlKB87Z_oXV661P0-xWIASAd3U3P9Mp5g31UodlVa2RUWQPh0je5DIVBw/s320/zierfandler.jpg" alt="" id="BLOGGER_PHOTO_ID_5488677380508601938" border="0" /></a><span style="font-size:100%;"> is generally open to visitors via appointment only, though the building is equipped with a restaurant and tasting room that is open approximately five times a year for a total of ten days.</span></p> <p style="font-family: georgia;" class="MsoNormal"><span style="font-size:100%;">Bernhard brought Matt and I into the cellars where we tasted barrel samples of both the 2009 Rotgipfler and the 2009 Zierfandler. It was clear these wines had some aging to do, but I was impressed by the complexity they were already showing so early in the vinification process. </span><span style=";font-size:100%;" > </span></p> <p style="font-family: georgia;" class="MsoNormal"><span style="font-size:100%;">After this experience we retreated to the tasting room where Bernhard tasted us on the wines imported into the US including the 2008 vintages of the Zierfandler and Rotgipfler wines from the Anninger as well as the Zierfandler Mandol-Höf and the Rotgipfler Tagelsteiner. As a special treat, Bernhard also tasted Matt and I on the 2006 vintage of the Zierfandler Anninger showcasing the grapes ability to age and develop. </span></p> <p class="MsoNormal"><span style="font-family: georgia;font-size:100%;" >Unfortunately, the Thermenregion, as well as the Zierfandler and Rotgipfler varieties are not as readily know in the United States yet, though it has been said by many that they actually prefer them to Gruener Veltliner at times. Perfect for pairing with oysters (naturally) these wines are a gem waiting to be discovered by the masses.</span><br /></p>CChamberlainhttp://www.blogger.com/profile/12644401331515276088noreply@blogger.com0tag:blogger.com,1999:blog-86327508651307124.post-16353728729500381242010-06-23T13:04:00.002-04:002010-06-23T13:23:58.764-04:00“Advanced Course – Wines and Spirits International” and “WSET Diploma in Wines and Spirits” - Excellent wine education in the heart of Austrian wine<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuvBDS87b43Sc2BwOGphHwEVc-pWWqNs3C_kcxMSz7-gqnt0ZJmf_duMFHMkNI5HnD1yCpD1bIJjUoOQNJPCyhbeLM1A-05MKFPJHO1vueLmqYV3kKHbIBL29GgmEwR1K3wd-MRiCXkkQ/s1600/wset.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 347px; height: 66px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuvBDS87b43Sc2BwOGphHwEVc-pWWqNs3C_kcxMSz7-gqnt0ZJmf_duMFHMkNI5HnD1yCpD1bIJjUoOQNJPCyhbeLM1A-05MKFPJHO1vueLmqYV3kKHbIBL29GgmEwR1K3wd-MRiCXkkQ/s320/wset.JPG" alt="" id="BLOGGER_PHOTO_ID_5486021047803549474" border="0" /></a>
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6 3 2 4; mso-font-charset:1; mso-generic-font-family:roman; mso-font-format:other; mso-font-pitch:variable; mso-font-signature:0 0 0 0 0 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-unhide:no; mso-style-qformat:yes; mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman","serif"; mso-fareast-font-family:"Times New Roman"; mso-ansi-language:EN-GB; mso-fareast-language:EN-GB;} a:link, span.MsoHyperlink {mso-style-unhide:no; color:blue; text-decoration:underline; text-underline:single;} a:visited, span.MsoHyperlinkFollowed {mso-style-noshow:yes; mso-style-priority:99; color:purple; mso-themecolor:followedhyperlink; text-decoration:underline; text-underline:single;} .MsoChpDefault {mso-style-type:export-only; mso-default-props:yes; font-size:10.0pt; mso-ansi-font-size:10.0pt; mso-bidi-font-size:10.0pt;} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.0in 1.0in 1.0in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} </style> <![endif]--> <p class="MsoNormal" style="text-align: justify;"><b style=""><span lang="EN-GB" style="font-size:11pt;">The VIEVINUM Wine Fair 2010 in Vienna hosted the launch of an exciting new wine qualification offered by the Austrian Wine Academy, conducted in English, to commence in autumn of 2010. It offers a unique opportunity to participants to combine learning about international wines with practical first hand experience in viticulture and wine-making and all of this in the unique and picturesque environment of the Academy’s training centre in Rust in the Burgenland wine region.<o:p></o:p></span></b></p> <p class="MsoNormal" style="text-align: justify;"><b style=""><span lang="EN-GB" style="font-size:11pt;"><o:p> </o:p></span></b></p> <p class="MsoNormal" style="text-align: justify;"><b style=""><span lang="EN-GB" style="font-size:5pt;"><o:p> </o:p></span></b></p> <p class="MsoNormal" style="text-align: justify;"><span lang="EN-GB" style="font-size:11pt;">The Austrian Wine Academy – a not for profit organisation – was founded 20 years ago and in that short time has acquired the formidable status of being the largest wine educational institution in Continental Europe, with approximately 20 000 wine enthusiasts attending seminars annually. In addition to courses offered in <st1:country-region st="on"><st1:place st="on">Austria</st1:place></st1:country-region>, there are also centres in <st1:country-region st="on"><st1:place st="on">Germany</st1:place></st1:country-region> (Campus Geisenheim), <st1:country-region st="on"><st1:place st="on">Switzerland</st1:place></st1:country-region> (Campus Wädenswil) and Südtirol/Alto Adige, but to date the language medium has been only German.<o:p></o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span lang="EN-GB"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><b style=""><span lang="EN-GB" style="font-size:11pt;">The Advanced Course – Wines and Spirits International </span></b><span lang="EN-GB" style="font-size:11pt;">is an internationally standardised qualification in the area of “global wines and spirits”. It covers the most important wine regions of the world, as well as all wine styles, including sparkling and fortified wines and incorporates a section on spirits. Students are taught to critically understand and evaluate international wines and spirits. The level of this qualification is internationally defined and is recommended for all professional areas of the wine business: wine trade, gastronomy, wine management and wine production. It has been designed as a residential course and late afternoons and evenings are designated to workshops, visits to vineyards and wineries and educational tastings.<o:p></o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span lang="EN-GB"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span lang="EN-GB" style="font-size:11pt;">Successful graduates of this course may then move on to the <b style="">WSET Diploma in Wines and Spirits</b>, also an international trade qualification and known in <st1:country-region st="on"><st1:place st="on">Austria</st1:place></st1:country-region> and associated centres as Weinakademiker. Since 1993, the <st1:place st="on"><st1:placename st="on">Austrian</st1:placename> <st1:placename st="on">Wine</st1:placename> <st1:placetype st="on">Academy</st1:placetype></st1:place> has been a partner of the British Wine and Spirit Education Trust (WSET) and has been offering Diploma courses in German language in Rust. The very first Diploma course in the English language will commence in Rust on <st1:date year="2011" day="10" month="5" st="on">May 10<sup>th</sup> 2011</st1:date>.<o:p></o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span lang="EN-GB"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><b style=""><span lang="EN-GB" style="font-size:11pt;">Dr Josef Schuller MW</span></b><span lang="EN-GB" style="font-size:11pt;">, Managing Director of the Austrian Wine Academy and current Chairman of the Institute of Masters of Wine, comments: “This is an exciting new development which enables us to offer students from around the world the opportunity to study and progress from a solid professional level of wine, via the WSET Diploma, all the way to the Master of Wine Programme, here in this unique setting in Rust”.<o:p></o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span lang="EN-GB"><o:p> </o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><b style=""><span lang="EN-GB" style="font-size:11pt;">Advanced Course Fee, including lunches and all visits: <span style=""> </span>EUR 1290.-<o:p></o:p></span></b></p> <p class="MsoNormal" style="text-align: justify;"><b style=""><span lang="EN-GB" style="font-size:11pt;">Autumn Date: 11-15<sup>th</sup> October and 11 – <st1:date year="2010" day="14" month="11" st="on">14<sup>th</sup> November 2010</st1:date>, a total of 9 days<o:p></o:p></span></b></p> <p class="MsoNormal" style="text-align: justify;"><b style=""><span lang="EN-GB" style="font-size:11pt;">Spring Date: 14-18<sup>th</sup> March and <st1:date year="2011" day="4" month="4" st="on">4-7<sup>th</sup> April 2011</st1:date>, a total of 9 days<o:p></o:p></span></b></p> <p class="MsoNormal" style="text-align: justify;"><b style=""><span lang="EN-GB" style="font-size:11pt;"><o:p> </o:p></span></b></p> <p class="MsoNormal" style="text-align: justify;"><b style=""><span lang="EN-GB" style="font-size:11pt;"><o:p> </o:p></span></b></p> <p class="MsoNormal" style="text-align: justify;"><span lang="EN-GB" style="font-size:11pt;">For further information, please contact: Mag (FH) Irene Bachkönig, Seehof, A 7071 Rust; phone: 0043 (0) 2685 6853-15; e-mail: <a href="mailto:i.bachkoenig@weinakademie.at">i.bachkoenig@weinakademie.at</a><o:p></o:p></span></p> CChamberlainhttp://www.blogger.com/profile/12644401331515276088noreply@blogger.com0tag:blogger.com,1999:blog-86327508651307124.post-62603408977384989542010-06-22T17:07:00.001-04:002010-06-22T17:09:06.454-04:00Wine on the Rocks Video : ON THE GO IN VIENNA - VIEVINUM - PART 003 - Interview with John Szabo on Knoll wines<object width="400" height="225"><param name="allowfullscreen" value="true"><param name="allowscriptaccess" value="always"><param name="movie" value="http://vimeo.com/moogaloop.swf?clip_id=12548492&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=&fullscreen=1"><embed src="http://vimeo.com/moogaloop.swf?clip_id=12548492&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=&fullscreen=1" type="application/x-shockwave-flash" allowfullscreen="true" allowscriptaccess="always" width="400" height="225"></embed></object><p><a href="http://vimeo.com/12548492">ON THE GO IN VIENNA - PART 003 - CANUCK GRAND CRÜE</a> from <a href="http://vimeo.com/user1765748">Finkus Bripp</a> on <a href="http://vimeo.com/">Vimeo</a>.</p>CChamberlainhttp://www.blogger.com/profile/12644401331515276088noreply@blogger.com0tag:blogger.com,1999:blog-86327508651307124.post-1599353551867864592010-06-22T10:11:00.007-04:002010-06-23T16:34:27.110-04:00EWBC Kickoff Event in NYC!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkLmdMWmLzvfunnAEbv58P3raMCh_Y3_-dCsgPVbLhm-Xk67zz-rEmKY88AypRc8_qV4B1xmU_sG_geA3vKus0S1IKxie2wGjCZBiWUhSuNHSYmG-R_aXgksVU_Jk8Cola4Zp_E58na4g/s1600/ewbc.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 265px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkLmdMWmLzvfunnAEbv58P3raMCh_Y3_-dCsgPVbLhm-Xk67zz-rEmKY88AypRc8_qV4B1xmU_sG_geA3vKus0S1IKxie2wGjCZBiWUhSuNHSYmG-R_aXgksVU_Jk8Cola4Zp_E58na4g/s320/ewbc.jpg" alt="" id="BLOGGER_PHOTO_ID_5485661270436887074" border="0" /></a><br />The <a href="http://winebloggersconference.org/europe/">European Wine Blogger's Conference</a>, hosted by the <a href="http://www.blogger.com/www.winesfromaustria.com">Austrian Wine Marketing Board</a> in Vienna October 22-24, kicked off in NYC last night at the Austrian Cultural Center with special thanks to Gabriella and Ryan Opaz of <a href="http://www.blogger.com/catavino.net">Catavino</a>.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9iijPZYowVLbaAI0-h4P6X35DRIu8m8SuZZALJcxRV_5R9Ch5qHxzsmyMs9uSczXO1lONZa7ZYbde7OaO0GT-qgu47trbXbuMkEjOxiGaFMZC1F13xKr8415sdVTUR0Gb-qID2qyzbuE/s1600/Catavino+and+BAT+at+ACF+EWBC+event+6+21+10+p1.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 211px; height: 158px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9iijPZYowVLbaAI0-h4P6X35DRIu8m8SuZZALJcxRV_5R9Ch5qHxzsmyMs9uSczXO1lONZa7ZYbde7OaO0GT-qgu47trbXbuMkEjOxiGaFMZC1F13xKr8415sdVTUR0Gb-qID2qyzbuE/s320/Catavino+and+BAT+at+ACF+EWBC+event+6+21+10+p1.jpg" alt="" id="BLOGGER_PHOTO_ID_5485662339007862834" border="0" /></a><br />The event showcased a variety of wines from a variety of grapes such as Austria's indigenous Blaufränkisch, Grüner Veltliner, Zweigelt and Zierfandler, as well as international varietals such as Syrah. Another bonus was the array of Austria's field blend, Gemischter Satz, contributed by Darcy and Huber and poured by Paul Darcy.<br /><br />Wines contributed and poured by Klaus Wittauer of KW Selections Mittelbach Zweigelt Rose 2009, Anton Bauer Gmörk Grüner Veltliner 2009, Tegernseerhof T 26 Grüner Veltliner Federspeiel 2009, Anton Bauer Rosenberg Reserve Grüner Veltliner 2008 , Tegernseerhof Grüner Veltliner Loibenberg 2008, Anton Bauer Wagram Pinot Noir 2006, Hillinger Zweigelt 2009, Hillinger Blaufrankisch 2008 and Hillinger Hillside 2007.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizbGZx6glCi2a6rqsh2iVR5V-mRiD5dHvv4-QDeR-SOw7eUV3UCfqnLcSCUH8iU1dmryhjyQiDoICyQ7wB1n2cR5onhOwtP4w8Iuzxk0F7iUjyw3giMp8iOm75tvKdc-KI12L6P0UD5P8/s1600/klaus.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 207px; height: 156px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizbGZx6glCi2a6rqsh2iVR5V-mRiD5dHvv4-QDeR-SOw7eUV3UCfqnLcSCUH8iU1dmryhjyQiDoICyQ7wB1n2cR5onhOwtP4w8Iuzxk0F7iUjyw3giMp8iOm75tvKdc-KI12L6P0UD5P8/s320/klaus.jpg" alt="" id="BLOGGER_PHOTO_ID_5485661987591506498" border="0" /></a><br />Wittauer, owner of <a href="http://www.blogger.com/www.kwselection.com/">KW Selections</a>, has been importing Austrian wines for over ten years focusing on boutique wineries with a small about of press coverage, but also make top quality wines at an excellent price. Wittauer follows the philosophy that Austrian wines must be introduced to the general American wine drinker at a low price for every day drinking and by the glass selection. Three of KW Selections wines were recently reviewed by the Washington Post. Check it out <a href="http://www.washingtonpost.com/wp-dyn/content/article/2010/06/08/AR2010060800997.html">here</a>.<br /><br />Wines were also contribu<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO7WHXkYqmHJaBt0RIP9biy9TXvKk9NIgFL4FqRQX5BfwVCrMp3Wsnvr3DUG7DcJ4ZNB2VvtY9RliEqnemUxK77l4dyrUUscXWf8q9zCX8OMQLqd15t1AzTzzECL9CcGglfbSpuKGEtJ8/s1600/anna.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 206px; height: 154px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO7WHXkYqmHJaBt0RIP9biy9TXvKk9NIgFL4FqRQX5BfwVCrMp3Wsnvr3DUG7DcJ4ZNB2VvtY9RliEqnemUxK77l4dyrUUscXWf8q9zCX8OMQLqd15t1AzTzzECL9CcGglfbSpuKGEtJ8/s320/anna.jpg" alt="" id="BLOGGER_PHOTO_ID_5485661754483488354" border="0" /></a>ted by <a href="http://www.mcselections.com/">Monika Caha Selections</a>/<a href="http://www.blogger.com/www.frederickwildman.com">Frederick Wildman and Sons, LTD</a> Anne Micic Viducic of Aroma Wine Consulting and Monika Caha Selections poured <span>Weninger Blaufraenkisch Hochae</span><span>cker 2008, </span><span>Neumeister Sauvignon Blanc 2009, </span><span>Anita & Hans Nittnaus Comondor 2004, </span><span>Stadlmann Zierfandler Mandelhoeh 2008, </span><span>Graf Hardegg Ri</span><span>esling vom Schloss 2008, </span><span>Fritsch Pinot Noir P 2004 and </span><span>Forstreiter Gruener Veltliner Schiefer 2008. Monika Caha Selections focuses on small,</span><span> family owned wineries that follow organic farming practices even though many are not certified.<br /><br />An array of Gemischter Satz wines were contributed by <a href="http://www.blogger.com/www.theaustrianwines.com/darcy_and_huber_selections/Mission.html">Darcy and</a></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHj12ojeEtWlQwTRNUcEy2CWKHRhRSzkwuatEGkQGGDzOP1TSWoiNfPWXU9LsPQKxrkDA0JdJFLmwotrXOQQHVj2LYTrgmefetmeQfjnKT4CD3slVg7cv5hdM3bUH5q-F9o2-FiJC8kvU/s1600/paul.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 232px; height: 174px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHj12ojeEtWlQwTRNUcEy2CWKHRhRSzkwuatEGkQGGDzOP1TSWoiNfPWXU9LsPQKxrkDA0JdJFLmwotrXOQQHVj2LYTrgmefetmeQfjnKT4CD3slVg7cv5hdM3bUH5q-F9o2-FiJC8kvU/s320/paul.jpg" alt="" id="BLOGGER_PHOTO_ID_5485661997978651186" border="0" /></a><span><a href="http://www.blogger.com/www.theaustrianwines.com/darcy_and_huber_selections/Mission.html"> Huber Selections</a> and <a href="http://www.blogger.com/www.winebow.com/">Winebow Wines</a> and poured by Paul Darcy. Darcy and Huber Select</span><span>ions focuses on the <a href="http://www.snooth.com/region/austria/vienna/?t=images&default_image_set">Vienna</a> region of Austria spear heading their efforts with Austria's field blend, Gemischter Satz. From his portfolio Darcy poured </span>Ambrositsch Gemischter Satz<span> Sommeregg 2008, Christ </span><span>Bisamberg Alte<span> Reben 2008, Christ </span></span><span>Wiener Gemischter<span> Satz 2008</span></span>, Cobenzl Wiener Satz Classic 2009, Edlmoser Gemischter Satz 2008, Edlmoser Maurerberg Gemischter<span> Satz 2008</span>, Hajszan Gemischter Satz Weissleiten 2008, Rotes Haus Gemischter Satz Nussberg<span> Classic 2009, Rotes Haus</span> Gemischter Satz Nussberg<span> Reserve 2007, Zahel </span>Gemischter Satz 2008<span>, Zahel </span>Nussberg Gemischter Satz<span> Grand Reserve 2007</span>, Zahel Sekt Gemischter Satz and Zahel Schonbrunn Gemischter Satz<span> 2008. From Winebow's portfolio Darcy poured</span> the Wieninger Gemischter Satz 2008 and Wieninger Nussberg Alte Reben 2008.<br /><br />The event was well attended by bloggers, press and industry folk who enjoyed the walk-around cocktail party that ensued from 4-7.<br /><br />Gabriella and Ryan Opaz are now headed to Seattle for the second round of the <a href="http://winebloggersconference.org/europe/">EWBC</a> kick off event before the <a href="http://winebloggersconference.org/">USWBC</a> that is being held in Walla Walla later this week.<br /><br />A short video highlighting <a href="http://www.blogger.com/catavino.net">Catavino</a>'s efforts with social media can be viewed <a href="http://www.youtube.com/watch?v=yNqJq2iw1f0" target="_blank">here</a>. This video was recorded and produced by Zev Robinson. <div><div><div><div><div><div><div> <div> </div></div></div></div></div></div></div></div><span> </span>CChamberlainhttp://www.blogger.com/profile/12644401331515276088noreply@blogger.com0tag:blogger.com,1999:blog-86327508651307124.post-60919856500548079582010-06-17T16:14:00.009-04:002010-06-18T10:35:14.430-04:00Guess that Grape Contest (6/17-7/21)<span style="font-weight: bold;">Welcome to the Guess that Grape Contest!</span><br /><br />How good are you at identifying Austrian wine varietals? Below you'll find the flavor profiles for four grapes grown in Austria - take a guess! (<span style="font-style: italic;">hint: two are international varieties!</span>)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji281lxs9LTUpcNPMxBmA9r7AjobRCwshNr6jMLg2cP2DKFXBJrIszbIHNfZSvt7L1BdyXeGFv9L5Ux4_nEtLHY-FxXkrKAjPvKMVYtVn3FM0PtGsKZ2YVykRy9SepmOVJHMASSADK6rQ/s1600/Scents+of+Austrian+grapes+Glasses.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 359px; height: 173px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji281lxs9LTUpcNPMxBmA9r7AjobRCwshNr6jMLg2cP2DKFXBJrIszbIHNfZSvt7L1BdyXeGFv9L5Ux4_nEtLHY-FxXkrKAjPvKMVYtVn3FM0PtGsKZ2YVykRy9SepmOVJHMASSADK6rQ/s320/Scents+of+Austrian+grapes+Glasses.JPG" alt="" id="BLOGGER_PHOTO_ID_5483845014363504690" border="0" /></a><br />Think you got it? Leave a comment below with your answer - make sure you include your email address! Correctly identifying all four will earn you a chance to win the <a href="http://www.austrian.wine.co.at/news/info_091204.html">Austrian Wine Genesis</a> book, retailed at $90.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrRrmHD3U4zdbvNf0p1IsGv6nNLCM8vwredBNODldFDg2iTz6Lf_sT6MW6NMKw4PkhCGgT9muI1nLzBt08bg-NGJkowRGI1kPirCMWElum7DwUFlVb8VBy8Bq-mI2zs5KmStasQSgVfvY/s1600/austrian+wine+genesis.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 220px; height: 179px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrRrmHD3U4zdbvNf0p1IsGv6nNLCM8vwredBNODldFDg2iTz6Lf_sT6MW6NMKw4PkhCGgT9muI1nLzBt08bg-NGJkowRGI1kPirCMWElum7DwUFlVb8VBy8Bq-mI2zs5KmStasQSgVfvY/s320/austrian+wine+genesis.jpg" alt="" id="BLOGGER_PHOTO_ID_5483846094642314626" border="0" /></a><br />The contest will run until July 21st. You will be alerted by email if you've won at that time.<br /><br /><span style="font-size:85%;">**Special thanks to <a href="http://www.fritsch.cc/">Weingut Fritsch</a> for providing us with these photos.**</span><br /><br /><span style="font-size:78%;">Brand Action Team employees are not allowed to enter.</span>CChamberlainhttp://www.blogger.com/profile/12644401331515276088noreply@blogger.com6tag:blogger.com,1999:blog-86327508651307124.post-69971900372747140822010-06-17T16:05:00.010-04:002010-06-18T12:32:59.102-04:00Featured Food Pairing by Seasonal's Wolfgang Ban<meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 12"><meta name="Originator" content="Microsoft Word 12"><link style="font-family: georgia;" rel="File-List" href="file:///C:%5CUsers%5Cltadayon%5CAppData%5CLocal%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_filelist.xml"><link style="font-family: georgia;" rel="themeData" 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font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin;} </style> <![endif]--> <div style="color: rgb(0, 0, 0);font-family:georgia;" align="left"><span style="font-size:100%;">Wolfgang Ban, </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg11-DC6itfXkZQYZk5QpvXkcaEkpm_SRJpygttv4wfBHe-5Fq78EfztG_gaR3xsj05-daY4jhyn97RvXZ60Y4wmmWcSkRmIOoU6__XcvK9tPnTTQU-FwDlLWacfvNrWolQRxSWj81Y-Tg/s1600/hogl+wine.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 175px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg11-DC6itfXkZQYZk5QpvXkcaEkpm_SRJpygttv4wfBHe-5Fq78EfztG_gaR3xsj05-daY4jhyn97RvXZ60Y4wmmWcSkRmIOoU6__XcvK9tPnTTQU-FwDlLWacfvNrWolQRxSWj81Y-Tg/s320/hogl+wine.jpg" alt="" id="BLOGGER_PHOTO_ID_5484114460969697762" border="0" /></a><span style="font-size:100%;"> Chef and Owner from <a href="http://click.icptrack.com/icp/relay.php?r=-1&msgid=0&act=11111&c=484206&destination=http%3A%2F%2Fwww.seasonalnyc.com" target="_blank">Seasonal Restaurant and Weinbar</a> an Austrian restaurant in New York City</span><span style="font-size:100%;">, prepared this seasonal BBQ Pork Belly dish and pairs it with a Riesling 08 from Hoegl, in the </span><span style="font-size:100%;">Wachau region of Austria. Wolfgang has chosen the Hoegl Riesling as a pairing because t</span><span style="font-size:100%;">he high acid of the wine cuts through the fat of the pork belly and the stone fruit character present in the wine is a delicious compliment. </span><span style="font-size:100%;">
<br /></span></div><span style="color: rgb(102, 102, 102);font-family:Times New Roman;font-size:100%;" > </span><span style="color: rgb(102, 102, 102);font-family:Times New Roman;font-size:100%;" >
<br /></span> <div style="color: rgb(0, 0, 0);font-family:georgia;" align="left"><span style="font-size:100%;">Chef Wolfgang Ban seasons his pickled Heilroom Tomatoes with homegro</span><span style="font-size:100%;">wn “Liebstoekl”, also known as Lovage. He also uses Austrian vinegar, Geenbauer, to give this pork belly dish the necessary acidity. This dish takes two days to prepare, but y</span><span style="font-size:100%;">ou still have plenty of time to prepare it for Fourth of July weekend and impress your family and friends with an outstanding dish from an award-winning chef. <span style="font-size:100%;"><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAzsEaY5RugoHH-4ZnipgreVviklVbvg1Ba5sp0X8ECgCqs7I0PyjENGy74jB8p_-ZJYKkw94vu_r3kL3IEjRS3lwDpUn9JkvzQ-EPuNCn3S4zXQMsNOKQKWyOWHQ7vDYTrLlRtsjaBhw/s1600/pork+belly.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAzsEaY5RugoHH-4ZnipgreVviklVbvg1Ba5sp0X8ECgCqs7I0PyjENGy74jB8p_-ZJYKkw94vu_r3kL3IEjRS3lwDpUn9JkvzQ-EPuNCn3S4zXQMsNOKQKWyOWHQ7vDYTrLlRtsjaBhw/s320/pork+belly.jpg" alt="" id="BLOGGER_PHOTO_ID_5484152507942051922" border="0" /></a></span></span></span></div> <p style="color: rgb(0, 0, 0);font-family:arial;" class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:arial;"><span style="font-size:100%;"><b style="color: rgb(0, 0, 0);">Pork Belly</b></span><span style="font-size:100%;"><span style="font-weight: bold;">
<br /></span></span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:arial;"><span style="font-size:100%;"><span style="color:black;">4lb Pork Belly</span><span style="color:black;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:arial;"><span style="font-size:100%;"><span style="color:black;">3g Caraway</span><span style="color:black;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:arial;"><span style="font-size:100%;"><span style="color:black;">1g Garlic</span><span style="color:black;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:arial;"><span style="font-size:100%;"><span style="color:black;">1lb Pork Fat</span><span style="color:black;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:arial;"><span style="font-size:100%;"><span style="color:black;">2 TSP fresh Thyme</span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:arial;"><span style="font-size:100%;"><i style=""><span style="color:black;">For Brine:<o:p></o:p></span></i></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:arial;"><span style="font-size:100%;"><span style="color:black;">4 Cups Water<o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:arial;"><span style="font-size:100%;"><span style="color:black;">1 Cup Salt</span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:arial;"><span style="font-size:100%;"><span style="color:black;"><o:p> </o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:arial;"><span style="font-size:100%;">Put pork belly in oven dish and cover totally with brine for 24hrs in the refrigerator. <o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:arial;"><span style="font-size:100%;">After 24hrs empty leftover water and cover pork belly entirely with pork fat and spices.<span style=""> </span>Bake for 3-4 hrs in the oven at 225F till soft.<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:arial;"><span style="font-size:100%;">Cut soft pork belly in squares and grill on the BBQ till perfection.</span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:arial;"><span style="font-size:100%;">
<br /></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:georgia;"><span style="font-size:100%;"><o:p> </o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:georgia;"><span style="font-size:100%;"><b style="">Chanterelle<o:p></o:p></b></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:georgia;"><span style="font-size:100%;">1/2 lb Small Chanterelle</span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:georgia;"><span style="font-size:100%;">2 TSP Butter<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:georgia;"><span style="font-size:100%;">Salt</span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:georgia;"><span style="font-size:100%;"><o:p> </o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:georgia;"><span style="font-size:100%;"><span style="color:black;">Wash, dry and cut Chanterelles thin slices. Put butter in a frying pan, add chanterelles and a little salt, and sauté till soft.</span></span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:georgia;">
<br /><span style="font-size:100%;"><o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:georgia;"><span style="font-size:100%;"><o:p> </o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:georgia;"><span style="font-size:100%;"><b style="">Baby Heirloom Tomato<o:p></o:p></b></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:georgia;"><span style="font-size:100%;">1/2 lb Baby Heirloom Tomato<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:georgia;"><span style="font-size:100%;">1 TSP Salt<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:georgia;"><span style="font-size:100%;">1 TSP Sugar<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:georgia;"><span style="font-size:100%;">1 cup Red Wine Vinegar<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:georgia;"><span style="font-size:100%;">1 cup of sliced Lovage<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:georgia;"><span style="font-size:100%;">Fresh crushed Black Pepper<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:georgia;"><span style="font-size:100%;">4 cups water</span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:georgia;"><span style="font-size:100%;"><o:p> </o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:georgia;"><span style="font-size:100%;"><span style="color:black;">Wash and cut Heirloom Tomatoes in halves. Mix together </span><span style="color:black;">spices, water and vinegar, combine</span><span style="color:black;"> with the tomatoes and refrigerate for 48 hrs.</span></span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:georgia;">
<br /><span style="font-size:100%;"><span style="color:black;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:georgia;"><span style="font-size:100%;"><span style="color:black;"><o:p> </o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:georgia;"><span style="font-size:100%;"><b style=""><o:p> </o:p></b></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:georgia;"><span style="font-size:100%;"><b style="">Vinegar Gel<o:p></o:p></b></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:georgia;"><span style="font-size:100%;">250 ml Gegenbauer P.X. Noble Sauer (available at specialty food shops or Food Emporium in NYC)<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:georgia;"><span style="font-size:100%;">5 pieces of Gelatins<o:p></o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:georgia;"><span style="font-size:100%;">1 Cup Water</span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:georgia;"><span style="font-size:100%;"><o:p> </o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;font-family:georgia;"><span style=";font-family:georgia;font-size:100%;" ><span style="color:black;">Put Gelatin in a pot with water and vinegar, stir and bring to boil. Set aside and let cool </span><span style="color:black;">until</span><span style="color:black;"> it turns into </span><span style="color:black;">a thick paste. Once cool</span><span style="color:black;"> mix paste </span><span style="color:black;">until liquefied</span><span style="color:black;"> again and serve with tomatoes, chanterelles and pork belly on the side.</span></span><span style=";font-size:100%;color:black;" ><o:p></o:p></span></p> CChamberlainhttp://www.blogger.com/profile/12644401331515276088noreply@blogger.com0tag:blogger.com,1999:blog-86327508651307124.post-79653091246545851702010-06-17T15:17:00.002-04:002010-06-17T15:18:04.631-04:00Part 002 of VieVinum Interviews via Wine on the Rocks<object width="400" height="225"><param name="allowfullscreen" value="true"><param name="allowscriptaccess" value="always"><param name="movie" value="http://vimeo.com/moogaloop.swf?clip_id=12548386&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=&fullscreen=1"><embed src="http://vimeo.com/moogaloop.swf?clip_id=12548386&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=&fullscreen=1" type="application/x-shockwave-flash" allowfullscreen="true" allowscriptaccess="always" width="400" height="225"></embed></object><p><a href="http://vimeo.com/12548386">ON THE GO IN VIENNA - PART 002 - CANUCK GRAND CRÜE</a> from <a href="http://vimeo.com/user1765748">Finkus Bripp</a> on <a href="http://vimeo.com/">Vimeo</a>.</p>CChamberlainhttp://www.blogger.com/profile/12644401331515276088noreply@blogger.com0tag:blogger.com,1999:blog-86327508651307124.post-41639686190667144392010-06-15T15:32:00.003-04:002010-06-16T13:45:07.931-04:00Interview with an Importer: Winemonger Imports Regional Manager, East Coast James Wright<div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Austrian wines have exploded on to the wine scene in the past few years which can often leave unfamiliar consumers confused and overwhelmed by the plethora of Grüner Veltiner and </span><span style="font-size: small;">Blaufränkisch</span><span style="font-size: small;"> wines - many organic, most from small, single vineyard plantings. One of the best resources Austrian wine consumers can turn to are those that import the wines - the ones that really know them inside and out, know the market and know the potential each has to become your new favorite wine.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">In the Interview with an Importer series, I'll be sitting down with one or two importers of Austrian wine monthly in order to enhance the public's knowledge of each importer's portfolio, distribution, wine preferences and more.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Our first: James Wright of Winemonger Imports:<b> </b></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjbHWI_O1gsInhZpC0rSuv2bXxpW929jQqKocl0KjEm8NERGL1rqqjO7Giq5mdF7ythpEmr4zMHnm4e8XaX49DxkvzD6tT_EgP_Z7BQQHAIWX_q_PCUpLg27QAKtKNSeLUytf0oMjTHKY/s1600/James+wright.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjbHWI_O1gsInhZpC0rSuv2bXxpW929jQqKocl0KjEm8NERGL1rqqjO7Giq5mdF7ythpEmr4zMHnm4e8XaX49DxkvzD6tT_EgP_Z7BQQHAIWX_q_PCUpLg27QAKtKNSeLUytf0oMjTHKY/s320/James+wright.jpg" /></a></span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; line-height: normal; margin: 0in 0in 10pt;"><span style="font-size: small;"><b>What makes Austrian wine so unique? What makes it stand out from other regions?</b> <o:p></o:p></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; line-height: normal; margin: 0in 0in 10pt;"><span style="font-size: small;"><i>The first thing to say about this is that Austria is made up of more than a dozen distinct regions, many of which grow distinctive </i></span><i>autochthonous</i><span style="font-size: small;"><i> grape varieties under different climate conditions. In fact there is likely great wine made from as many different grape varieties as is done in France, which has a vastly greater area under vines. And it's worth noting that Austria is very much a wine-culture like France.</i><i><o:p></o:p></i></span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; line-height: normal; margin: 0in 0in 10pt;"><span style="font-size: small;"><b>What influenced your decision to work with Austrian wines?</b> <o:p></o:p></span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; line-height: normal; margin: 0in 0in 10pt;"><span style="font-size: small;"><i>Proximity and place of wine within the culture—I like going to the opera and symphony in Vienna, and since Vienna is part of the wine-country, I'm right there. I love Burgundy, but Paris is a bad hike away—same thing in Germany, both favorite playgrounds Berlin and Munich are equally inconvenient to the wine regions. And I'm okay with the language in Austria.</i><i><o:p></o:p></i></span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; line-height: normal; margin: 0in 0in 10pt;"><span style="font-size: small;"><b>Which producers do you import? Highlights?</b> <o:p></o:p></span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; line-height: normal; margin: 0in 0in 10pt;"><span style="font-size: small;"><i>Stift Göttweig, Ebner-Ebenauer, Malat, Neumayer, Alphart, FJ Gritsch, J. Högl, J. Donabaum, Moric, Umathum, Wenzel, Feiler-Artinger, Etz, Rosi Schuster—highlights would be individual wines like the Neuburger from Alphart, the Moric Blaufränkisch 07, Weißburgunder Der Wein vom Stein 08 by Ludwig Neumayer, the Etz litre GV which is ridiculously delicious—and any St Laurent from Rosi Schuster; her son Hannes has become a master at working with this finicky grape.</i><i><o:p></o:p></i></span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; line-height: normal; margin: 0in 0in 10pt;"><span style="font-size: small;"><b>Which states are you distributed in?</b> <i>NY NV NJ AZ WI CA DC VA MD PA MT WY IL</i><o:p></o:p></span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; line-height: normal; margin: 0in 0in 10pt;"><span style="font-size: small;"><b>What’s your favorite Austrian varietal? Region? Why</b>?<o:p></o:p></span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; line-height: normal; margin: 0in 0in 10pt;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP4YGRLn61oVZGWeGVdWlS7b288-mvOKSC-NBn4L8KEcJTPiZaMDY99nwwy2YWFlMkVYmiLuVWT1w2-rYufgRiOxXz-fxHOQ1SqCYQTZBfXlxhYRfNqm-Wqd6HpzobUwWe6hd5vlUw2tk/s1600/stift+gotteweg.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP4YGRLn61oVZGWeGVdWlS7b288-mvOKSC-NBn4L8KEcJTPiZaMDY99nwwy2YWFlMkVYmiLuVWT1w2-rYufgRiOxXz-fxHOQ1SqCYQTZBfXlxhYRfNqm-Wqd6HpzobUwWe6hd5vlUw2tk/s200/stift+gotteweg.jpg" width="160" /></a></span><span style="font-size: small;"><i>GV, Niederösterreich: great variety of expression within a small area—Blaufränkisch, Burgenland: which just sort of came out of nowhere and is now represented by a very rewarding stylistic variety of top-quality very expressive wines</i><o:p></o:p></span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; line-height: normal; margin: 0in 0in 10pt;"><span style="font-size: small;"><b>What’s your favorite food & wine pairing for the season?</b> <o:p></o:p></span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; line-height: normal; margin: 0in 0in 10pt;"><span style="font-size: small;"><i>Stift Göttweig Pinot Noir Rosé 2009 with Wolfgang and Eddie's Soft-Poached Egg with Maitake, Porcini and Lobster at Restaurant Seasonal in West 58th St NYC</i><o:p></o:p></span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; line-height: normal; margin: 0in 0in 10pt;"><span style="font-size: small;"><b>Where do you see the future of Austrian wine heading?</b> <o:p></o:p></span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; line-height: normal; margin: 0in 0in 10pt;"><span style="font-size: small;"><i>Here in the USA we shall see the fashion pass and the wine remain. The position of gastronomy within Austrian culture is so strong and the wines are customarily made with the realization that they're going to be consumed alongside other foods. This is very important, the affinity of wine for a culinary culture that remains very true to its heritage. So, we shall patiently await a bit of refinement and Sankt Laurent will take its place alongside Blaufränkisch as a premium red.</i><o:p></o:p></span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; line-height: normal; margin: 0in 0in 10pt;"><span style="font-size: small;"><b>Anything else you’d like to add?</b> <o:p></o:p></span></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif; line-height: normal; margin: 0in 0in 10pt;"><span style="font-size: small;">W<i>ithin the past year I've done two blind jury tastings for the Viennese publication Österreichische Gastronomie Zeitung—more than 400 wines on each occasion—and even though there is still a fair amount of [low quality wines] being bottled, the general standard of wine in Austria is improving steadily. It is frequently more often the concept at fault than the execution—for example most Pinot Noir seems still to have more in common with Santa Barbara than they do with Europe…</i></span><br />
<br />
<span style="font-size: x-small;"><i>**Winemonger is owned by </i><i>Stephan Schindler and Emily Weissman, James Wright is the Regional Manager for the East Coast</i></span><span style="font-size: small;"><i> </i></span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;"><i></i> </div>Petite Terroirhttp://www.blogger.com/profile/09056296476056183779noreply@blogger.com1tag:blogger.com,1999:blog-86327508651307124.post-16071430995011356782010-06-14T11:04:00.001-04:002010-06-14T11:05:28.369-04:00Wine on the Rocks Video : ON THE GO IN VIENNA - VIEVINUM - PART 001 - INTERVIEW WITH DARREL JOSEPH<object width="400" height="225"><param name="allowfullscreen" value="true"><param name="allowscriptaccess" value="always"><param name="movie" value="http://vimeo.com/moogaloop.swf?clip_id=12547671&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=&fullscreen=1"><embed src="http://vimeo.com/moogaloop.swf?clip_id=12547671&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=&fullscreen=1" type="application/x-shockwave-flash" allowfullscreen="true" allowscriptaccess="always" width="400" height="225"></embed></object><p><a href="http://vimeo.com/12547671">ON THE GO IN VIENNA - VIEVINUM - PART 001 - INTERVIEW WITH DARREL JOSEPH</a> from <a href="http://vimeo.com/user1765748">Finkus Bripp</a> on <a href="http://vimeo.com/">Vimeo</a>.</p><p><br /></p><p>Thank you to Finkus Bripp of Winesontherocks.com for this fabulous interview.. part one of many :)<br /></p>CChamberlainhttp://www.blogger.com/profile/12644401331515276088noreply@blogger.com2tag:blogger.com,1999:blog-86327508651307124.post-91384118204521886222010-06-09T13:49:00.003-04:002010-06-09T18:28:28.243-04:00The Carnuntum Region<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNBfigoVS50XS2SnWbfKYMJKmfKEkDadYj83QatjYJDpN36a8s1dVfXqn0OFUuCapIVpERzG6GiY7Ux5vjuLz5qH4kt6xgphtP-xlpU3-qjhNqqgFV5mmGvqOLqqrwHlsrYY7N5U68dgo/s1600/carnuntum+map.gif"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 306px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNBfigoVS50XS2SnWbfKYMJKmfKEkDadYj83QatjYJDpN36a8s1dVfXqn0OFUuCapIVpERzG6GiY7Ux5vjuLz5qH4kt6xgphtP-xlpU3-qjhNqqgFV5mmGvqOLqqrwHlsrYY7N5U68dgo/s320/carnuntum+map.gif" alt="" id="BLOGGER_PHOTO_ID_5480874271186937746" border="0" /></a><br />Although Carnuntum is a lesser known wine region of Austria, there is a plethora of quality wine coming from the fine vineyards located there. Carnuntum is one of Austria's smallest wine regions, making up only 2% of the wine growing area with 1000 hectares under vine.<br /><br />A short drive from Vienna, Carnuntum is a part of Austria with a unique Roman history and many ruins are still present throughout the region today. The region spans from east of Vienna to the border of Slovakia with vineyards spread along the famous Danube river among three sectors: the Leithagebirge, the Arbesthaler Hügelland and the Hainburger Berge.<br /><br /><span style="font-style: italic;">The Leithagebirge</span>: Rich in clay, gravel and chalk. Oriented toward the west, vines are shielded from the heat and humidity by the forests located here which account for the fresh and fruity wines produced in this area.<br /><span style="font-style: italic;">Arbesthaler Hügelland:</span> The soils in this sector vary as the higher portions of the hill consist of gravel soils, while lower portions consist of clay soils. Very aromatic, well-ripened grapes, that ultimately turn in to fruit-intensive white wines and velvety reds, exist in this sector as the influence from Lake Neusiedl, the Danube and neighboring forests create an ideal climate.<br /><span style="font-style: italic;"> Hainburger Berge</span>: Soils consist of mica-slate and granite-gneiss, along with elements of chalk. This area is a nature reserve due to some rare plant life that live in the area. Vines are planted in the south and southeast oriented slopes and have a poor soil structure and low rainfall. As a result, this is a late-ripening area of Carnuntum.<br /><br />Typical wines produced in Carnuntum are sexy red wines of a combination of fruit and elegance made from Zweigelt, Blaufränkisch and Cabernet Sauvignon and structured examples of white wines made from Grüner Veltliner, Pinot Blanc and Chardonnay.<br /><br /><span style="font-weight: bold;">History:</span> Carnuntum was under Roman rule until roughly 430 A.D. Evidence shows that wine has been produced in the region for thousands of years, though it is impossible to say which varietals were originally produced.<br /><br />Carnuntum's wine making culture has drastically changed in the past 100 years. Originally, most of the wine producers in the area were farmers that also grew a variety of other produce. The region was best known for it's white wines that dominated production at nearly 85% which now is closer to 60-40% predominantly whites. To grow the grapes, most vintners used a stake training method for the vines and most varietals were not kept separate from each other. This resulted in many Gemischter Satz wines in the region.<br /><br />Carnuntum's wine culture was all but destroyed by WWII which made a complete overhaul of the region necessary. Though the region generally stayed out the limelight through the restructuring of Austrian wine culture that took place in the 1990s, Carnuntum underwent and quality and image transformation when Austrian red varietal sales rose in 2000. A combination of fresh, young winemakers, ideal soils and unbeatable climate helped the region emerge among the larger wine producing areas.<br /><br /><span style="font-weight: bold;"></span>To set itself apart from other wine making regions in Austria, Carnuntum created their own system of labeling.<br /><span style="font-style: italic;">Primus Carnuntum</span>: White, kabinett wine produced mainly from the region's Grüner Veltliner grapes blended with other coveted varieties. The wine must be made from at least 200 kilos of grapes with a must weight of 16º KMW. These wines are labeled from all wineries with a uniform label featuring painter Gottfried Lav Wurm and are annually christened by notable personalities at a special ceremony before release.<br /><br /><span style="font-style: italic;">Rubin Carnuntum: </span>A red wine that can only be made of Zweigelt or Blaufränkisch that reflect the region's typical character. These wines must be of a single variety. The wines mininum must weight is 18º KMW and they must have an abv of 12.5% or higher in order to ensure aging potential. To ensure recognition, each Rubin Carnuntum wine is bottled with the same back label text and totes the Heidentor (Heather's gate, Roman archway) logo on its capsule.<br /><br /><span style="font-style: italic;">Carnuntum Reserve</span>: These wines follow the Austrian wine law for reserve wines. Wines labeled under this name must have a minimum of 13%abv, must be made of a registered grape variety and may not be bottled before November of the following year (min. 13 months of maturation.)<br /><br />In short, though Carnuntum is a small wine producing area of Austria it has a very large character. From it's historical roots to modern day wine making, Carnuntum is a region not to be missed.CChamberlainhttp://www.blogger.com/profile/12644401331515276088noreply@blogger.com1tag:blogger.com,1999:blog-86327508651307124.post-71729694580932934852010-06-09T10:41:00.007-04:002010-06-09T16:33:45.383-04:00VieVinum Day 2: Dinner in Carnuntum<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEgKEEczgZtzB0UbMg3Ds5Rm1bef0mydKNs7QXMy-vyhCle92735bEm4l2nvBXVIdXMt_y5JgrIrx7tkK2bFJuooK0eOoNKYDlODdJXluZRQUBz0XkrVLNA5YHao5sFN9pwjkLYtZNrNs/s1600/carnuntum+dinner.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 253px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEgKEEczgZtzB0UbMg3Ds5Rm1bef0mydKNs7QXMy-vyhCle92735bEm4l2nvBXVIdXMt_y5JgrIrx7tkK2bFJuooK0eOoNKYDlODdJXluZRQUBz0XkrVLNA5YHao5sFN9pwjkLYtZNrNs/s320/carnuntum+dinner.jpg" alt="" id="BLOGGER_PHOTO_ID_5480874843549433634" border="0" /></a><br />After the master class, several VieVinum attendees headed over the <a href="http://www.weinausoesterreich.at/vievinumpictures/cup.html">VieVinum Cup</a> and following dinner of <a href="http://www.weinausoesterreich.at/vievinumpictures/viennawhite.html">Vienna Whites and Lower Austrian Reds</a>, but a couple of my new found companions and I opted to take advantage of one of the separate programs taking place that evening: dinner in the Roman ruins of the Carnuntum wine region featuring traditional Roman cuisine and an array of Zweigelt. Truth be told, I wish it had been possible to attend both - but that just wasn't possible!<br /><br />The event was hosted by Wine & Partners of Austria who picked up a small group of us, twelve or so, in the city center of Vienna and whisked us away to the vineyards of Carnuntum. Our first stop was the Glatzer winery which was set up to showcase the wines of the region. Present were:<br /><br /><a href="http://www.skurnikwines.com/prospects.cgi?rm=view_prospect_detail&prospect_id=10">Weingut Walter Glatzer</a> - Zweigelt 2008; Grüner Veltliner 2009<br /><a href="http://www.blogger.com/www.markowitsch.at">Weingut Gerhard Markowitsch</a> -Zwiegelt 2008; Grüner Veltliner Alte Reben 2009<br /><a href="http://www.blogger.com/www.weingut-payr.at">Weingut Robert Payr </a>- Zwiegelt 2008; Grüner Veltliner Rothenberg 2008<br /><a href="http://www.blogger.com/www.gerhardpimpel.at/">Weingut Gerhard Pimpel </a> - Zwiegelt 2008; Chardonnay 2009<br /><a href="http://www.blogger.com/www.netzl.com/">Weingut Franz & Christine Netzl </a> - Zwiegelt 2008; Weissburgunder Selection Barnreiser 2009<br /><a href="http://www.blogger.com/www.weingut-marko.com/">Weingut Lukas Markowitsch</a> -Zweigelt 2008; Savignon Blanc 2009<br /><a href="http://www.blogger.com/www.trapl.com/">Weingut Johannes Trapl</a> - Rubin Carnuntum Zweigelt 2009<br /><a href="http://www.blogger.com/www.tafi.at/">Weingut Franz Taferner</a> - Rubin Carnuntum Zweigelt 2009<br /><a href="http://www.blogger.com/www.austrian-wines.com/carnuntum/ott/">Weingut Stefan Ott</a> -Zweigelt 2008<br />Family Grassl, Nepomukhof - Zweigelt 2008<br />Family Artner - Zweigelt 2008<br /><br />After tasting through and a brief introduction to the region we traveled to the town of Carnuntum which hosts the preserved sit of Roman ruins. Our tour guide explained to us that everything we saw there was as close to real as it possibly could be... the coolest part? We could touch everything! The other cool part? Our dinner was actually held in one of the houses that had been preserved and reconstructed. How many people can say they've wined & dined IN ancient ruins?<br /><br />To begin the dinner, we met outside of the ruins and were served a traditional, mead style beverage of white wine infused with honey paired with a hearty oat bread. Once we shuffled inside to take our places, we found many of the winemakers waiting for us to join them at dinner. The dinner consisted for four courses and each course was paired with three wines.<br /><br /><span style="font-style: italic;">Ham with a crust of honey served with a wax-creamy egg and a pine nut & lovage sauce</span><br />Grüner Veltliner Arbesthal 2009 - Stefan Ott<br />Grüner Veltliner Selection 2009 - Neopmukhof Grassl<br />Grüner Veltliner Alte Reben 2008 - Hannes Trapl<br /><br /><span style="font-style: italic;">Carnuntum green asparagus with mint</span><br />Rubin Carnuntum 2008 Zweigelt - Walter Glatzer<br />Rubin Carnuntum 2008 Zweigelt - Gerhard Markowitsch<br />Spitzerber 2007 Blaufränkisch - Robert Payr<br /><br /><span style="font-style: italic;">Braised lamb served with "Liquamen" and dried plums<br /></span>Zweigelt Selection 2007 - Gerhard Pimpel<br />Cuvee Lukas 2007 - Lukas Markowitsch<br />Anna-Christina 2007 - Franz & Christine Netzl<br /><br /><span style="font-style: italic;">"Globuli-Topfenkn</span><span style="font-style: italic;">ödel" served with strawberry salad<br /></span>Sauvignon Blanc 2009 sample of the barrel - Family Artner<br />Gelber Muskateller 2009 - Franz Taferner<br /><br />After the dinner we met back outside to taste through more wines and share a closing cigar before being carted off to Vienna again (which ultimately ended in a trip to the famous Wien & Co. <again> there is a regular occurrence.)<br /><br />It was really interesting to experience the wine region in such a manner - however touristy it may have actually been. Carnuntum is a lesser- known region of Austria, but is really producing some great wines with a focus on the reds. For more information on Carnuntum,<a href="http://petiteterroir.blogspot.com/2010/06/carnuntum-region.html"> check here</a>.<br /><span style="font-style: italic;"><span style="font-style: italic;"></span></span></again>CChamberlainhttp://www.blogger.com/profile/12644401331515276088noreply@blogger.com0tag:blogger.com,1999:blog-86327508651307124.post-53000466831811374362010-06-07T10:00:00.001-04:002010-06-07T10:01:04.355-04:00Drinks Business: April 2010, AUSTRIA: Louder please<strong>It recently swept the board at an international wine competition, yet Austria remains characteristically quiet about its accolades. <i>Gabriel Savage</i> discovers that the country has much to offer global markets, but there is work to be done. </strong> <p> <img src="http://www.thedrinksbusiness.com/images/stories/Features/austria1.jpg" alt="austria1.jpg" style="margin: 5px; float: left; width: 240px; height: 180px;" title="austria1.jpg" width="240" height="180" /> If any other country took nine out of the top 10 places in an international wine competition, you’d never hear the end of it. </p> <p> Yet when Austria’s sweet wines claimed this sweeping victory in the Concorso Internazionale di Vini Passiti at the end of last year, the UK trade was alerted with little more than a polite press release. </p> <p> For those who fell victim to this classic example of Austrian reserve, a panel of judges from the Italian Sommelier Association (ASPI), whittled down 535 entries to award the top prize to Burgenland producer Erwin Tinhof, who incidentally took third prize as well. Other Austrians on the podium included Franz Heiss, Elfenhof, Nittnaus and Martin Pasler. </p> <p> Of course, such is the tiny output of Austrian sweet wine, that you can almost forgive the country for being reluctant to encourage a rush on its treasured reserves. That said, Susanne Staggl, marketing manager for the Austrian Wine Marketing Board, observes that, despite the superlative sweet examples being consistently produced in Austria, “there is almost no market or only a very limited one for sweet wines”. </p> <p> With that level of recognition, Austria at least deserves to claim a more significant corner of this delicious niche. </p> <p> What is more, this accolade surely ought to brighten by association the halos of Austria’s dry styles, whose quality is widely recognised in the trade at least, and whose quantity, albeit still small, is sufficient to make a greater impact on international markets. </p> <p> Reassuringly, the export news from this country is rather more promising than the casual observer might imagine. Total exports of Austrian wine in 2009 “exceeded all expectations”, according to Staggl, with a volume increase of 16% on the previous year, thanks largely to significant uplift in Sweden and The Netherlands. </p> <p> The UK and the US were the chief nations letting the side down: although volumes to these two countries barely slipped, value sales fell by 16.8% and 17.6% respectively. </p> <p> This picture is backed up by Doris Maierhofer, export manager for Lenz Moser, who describes the UK as “very interesting, but difficult”. As with its other export markets, the producer focuses here on “the middle to premium segment”; however, despite agreeing that 2009 was a “good year” overall, Maierhofer notes that the notoriously tricky UK market “seems to suffer a bit compared to other countries”. </p> <p> As with the US, exchange rates and the wider economic difficulties played a role in the UK’s performance last year. More specific to Austria, the country’s increased distribution within the UK off-trade played some part in the value decline here, although the Austrian Wine Marketing Board reports a still comparatively healthy average price of e6 (£5.40) per litre.<br /><br /><b>International markets</b> </p> <p> Given that Austria largely remains a nation of small, family producers, it bodes well for its future international progress that many of these businesses are working hard to understand and engage with the individual challenges attached to foreign markets. </p> <p> “In recent years, Austrian producers have become more experienced in dealing with international markets on a professional basis,” comments Kerstin Klamm, export director for Domäne Wachau, a high-quality cooperative whose members represent around 30% of the Wachau region’s entire vineyard area. </p> <p> Klamm elaborates on some of the key areas where successful producers have upped their game: “It took Austrian producers some time to understand that UK retail might require different products in terms of concept, design and labelling.” She adds a further important realisation: “Wines that have been successful in the UK on-trade for a long time might not always be suitable for the off-trade as well.” </p> <p> Giles Cooke MW, marketing & buying director for Alliance Wine, the UK importer for Domäne Wachau, highlights in particular the success enjoyed by Austrian wines in Waitrose. He attributes this to the fact that the retailer is prepared to give both breadth and depth to its Austrian portfolio, praising the “strong presence of Austrian wines on the shelf to develop interest and engagement, as well as to provide a ladder of quality on which consumers can climb”. </p> <p> Conversely, where Cooke identifies ongoing problems for Austria is where its wines seem to have little more than a token presence on the shelf. He explains: “Where Austria has been less successful in my eyes is in some of the grocers where Austria is one lone Grüner Veltliner under an own label, with little to draw in the consumer.” </p> <p> On the back of this, Cooke believes there is “a huge area of opportunity” for Austria to develop further its presence in the UK’s independent retail sector, although as yet he feels “an awful lot more could be done to engage the category on a strategic basis”.<br /><br /><b>Niche product<br /></b> </p> <p> This angle is certainly a key focus area for Austria’s generic level activity with its current campaign, “The Seven Elements of Uniqueness”, which seeks to highlight the country’s originality and suitably niche offer. Both factors make Austrian wines obviously attractive to both consumers and merchants looking for something different to the territory claimed by the majority of big multiple retailers. </p> <p> In addition to these independent corners of the off-trade, Staggl pinpoints a further area where Austrian Wine’s work is beginning to pay off: “Austria is getting more and more attention not only in the top on-trade, but also more in gastropubs.” </p> <p> The work that remains to be done in the UK becomes all the more evident when you consider Austria’s reputation in many of its other key export markets. Klamm points to Germany, Norway, The Netherlands and Switzerland when she says: “Austrian wines and especially Grüner Veltliner have reached a level of publicity and general popularity that goes beyond sommeliers, journalists and wine geeks.” </p> <p> Nevertheless, she acknowledges that it has taken over 20 years’ hard work, as well as the help of some “very enthusiastic and influential individuals”, to get Austria into this position. As a notoriously tough market, with weaker cultural links to Austria than, say, Germany or Switzerland, it is no surprise that the UK is proving a tough nut to crack. </p> <p> It’s not just the fierce retail price points here; Klamm acknowledges the relative sophistication of the UK wine market when she comments: “There are many wines that are doing well on the German market that would find no acceptance in the UK in terms of quality.” </p> <p> Whoever you speak to, there’s no getting away from the consensus that Grüner Veltliner remains Austria’s chief calling card. At the annual Austrian UK trade tasting back in February, there was widespread acknowledgement from many agents that where they were selling other grape varieties into accounts, this was invariably an addition rather than a substitute for Grüner. </p> <p> Cooke cites Austria as “the natural haven” for anyone looking for an alternative to international giants Pinot Grigio, Sauvignon Blanc and Chardonnay. While also placing great faith in Austria’s Pinot Blanc and Riesling, Cooke believes: “We still have a long way to go with Grüner Veltliner before we need to make the message more complex.”<br /><br /><b>Into the reds</b> </p> <p> Similarly, Lance Foyster MW finds his own strong Austrian portfolio is still slightly ahead of the UK market. “We represent as many red as white producers; it’s silly really as we don’t sell enough to justify it,” he comments. </p> <p> Indeed, Foyster is one of the few UK importers to be making a concerted effort to balance Austria’s growing reputation for white wines by flagging up its capacity to produce no less original, high-quality reds. “Grüner’s thriving, but I do champion red wines and Blaufränkisch in particular,” he notes, maintaining that this is a variety which “reflects terroir, micro-climate and all the things that great wines should do”. </p> <p> Further murmurs of support for this relatively undiscovered grape are brewing in other corners. Klamm believes: “For the red varieties, Blaufränkisch has probably the greatest potential to become successful on an international basis,” adding: “There is a certain hype for Blaufränkisch in the US right now.” </p> <p> Austria was often compared with New Zealand not so long ago, as it sought to prove its ability to produce quality wines other than Sauvignon Blanc. Certainly Blaufränkisch lacks the advantage of familiarity, fashion appeal and Anglo-Saxon-friendly pronunciation as the Kiwis tapped into with Pinot Noir, but for those looking to move on from the Grüner Veltliner conversation, this variety appears to provide a very natural extension to Austria’s identity. </p> <p> Let’s not get carried away. As explained above, Austria still has plenty more groundwork to do in the UK before it catches up with its profile and sales in many other key export markets. Nevertheless, it’s reassuring to know that this marketing effort is backed up<br />by a product which is capable of proving not only its consistent quality, but also significant stylistic breadth for converts to explore. </p> <p> What Austria really needs now is for its growing army of enthusiasts to have the courage of their convictions and start banging the drum that bit louder. </p> <p> Gabriel Savage, April 2010 </p>CChamberlainhttp://www.blogger.com/profile/12644401331515276088noreply@blogger.com0tag:blogger.com,1999:blog-86327508651307124.post-79512489518427481672010-06-04T12:23:00.006-04:002010-06-06T13:36:56.818-04:00Day Two VieVinum - The 7 Elements of Uniqueness<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYveg3G66D5RhOw5Dx_sa5rs0EY-Y0A0SrEU-FX682hshw_GnEG2WwfZOcDuJ7iAwAdyUKSLy2SprqBdCD9zKm4s-ayCOxfuWnyqPY3jBdwSbx7p6hF6tfcwjJrlI3wrD-hzXQlK3q384/s1600/7+elements+of+uniqueness.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 178px; height: 252px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYveg3G66D5RhOw5Dx_sa5rs0EY-Y0A0SrEU-FX682hshw_GnEG2WwfZOcDuJ7iAwAdyUKSLy2SprqBdCD9zKm4s-ayCOxfuWnyqPY3jBdwSbx7p6hF6tfcwjJrlI3wrD-hzXQlK3q384/s320/7+elements+of+uniqueness.JPG" alt="" id="BLOGGER_PHOTO_ID_5479714556759625906" border="0" /></a><br />Day two of VieVinum was filled with interesting seminars that covered a wide variety of Austrian wine topics from the 7 Elements of Uniqueness to the Future of Austrian Wines to an in-depth look as Austrian dessert wines. Here are some notes on the first:<br /><br />The 7 Elements of Uniqueness are:<br /><br />1. The climate: Austrian wines are grown in a unique geographical position which create hot days and cool nights which create crisp, aromatic wines with full body and refined character. Ask any lover of Grüner Veltliner and you will find a passionate explanation of the different characteristics that Grüner Veltliner can take on dependent upon the region - even if the regions are right next to each other.<br /><br />2. The land: The diversity of Austria's wines is enhanced by the soils such as the rocky Danube terraces, massive layers of loess in Lower Austria and calcareous soils in Burgenland and southern Styria. In a word, although the same grapes are grown largely throughout Austria, their characteristics greatly vary regionally.<br /><br />3. The grapes: Obviously! Austria is home to many indigenous varietals that are only just now finding their way into other regions. Although Grüner Veltiner and some red wines such as Blaufränkisch and Zwigelt have recently been attracting much attention, there are still lesser known gems of the Austrian wine family including Zierfandler, Rotgipfler and Welshr<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVY2M3Uy1MobAYTyBXq-5U9Fiapx-vnSrbikO4fvrm5_9T2H7YVa7_5NENRhjquQXyLxB73-lTofGWtnAEGohAjnZTj2ufUEh-jiHQtsc8S7sGuzp1o6wK48gGgAkcPauqTQooljJKeJ0/s1600/master+class.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVY2M3Uy1MobAYTyBXq-5U9Fiapx-vnSrbikO4fvrm5_9T2H7YVa7_5NENRhjquQXyLxB73-lTofGWtnAEGohAjnZTj2ufUEh-jiHQtsc8S7sGuzp1o6wK48gGgAkcPauqTQooljJKeJ0/s320/master+class.jpg" alt="" id="BLOGGER_PHOTO_ID_5479714933587886914" border="0" /></a>iesling.<br /><br />4. The culture: I can attest to this one! Although I have had a hearty appreciation for Austrian wine for a while now, there really is nothing like experiencing the culture. From travel to food to drinking wine on the streets of Vienna, the culture of Austrian wine is truly a unique experience that I can not speak highly enough about.<br /><br />5. The people: Another one I have no problem standing up and shouting about! The people in the Austrian wine industry are some of the best I've ever met. They are incredibly well natured, fun loving individuals with a real passion for their trade. Why else would I find it so hard to return to the states last week?! With more than 9000 wineries in Austria and NO large commercial wineries as one might find in other parts of the world it's no wonder that instead of competing, these winemakers are collaborating. This is just another way the Austrian wine industry can ensure they are standing up to their own high expectations of quality.<br /><br />6. The respect for nature: Although many of the wineries in Austria are not certified organic they are in fact, organic. Austria is the world record holder for organic vineyards at 10% certified. GMO use is completely forbidden throughout Austria as well and more than one third of Austrian vineyards participate in a minimum-intervention program.<br /><br />7. The food pairing: Austrian wines are by far some of the most food friendly wines in the world. As was showcased throughout VieVinum these wines, focusing on Grüner Veltliner, are no stranger to hearty cuisine and/or light fare. Spicy dishes? No problem. Hard to pair veggies such as asparagus? Talk about a match made in heaven. Currently there is a large focus on pairing Grüner Veltliner with traditional Chinese Cuisine that may otherwise be without a partner. Definitely try it out.<br /><br />So there you have it. Austrian wines are unique in a variety of ways that really allow them to stand out against other generic international varietals one may be used to - as if you needed more convincing.<br /><br />For more information, check it out <a href="http://www.winesfromaustria.com/wine/download/folder_eng.pdf">here</a>.CChamberlainhttp://www.blogger.com/profile/12644401331515276088noreply@blogger.com0tag:blogger.com,1999:blog-86327508651307124.post-21680422434829025372010-06-02T09:48:00.011-04:002010-06-02T17:09:27.845-04:00With Gruner Veltliner, Anything is Possible<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsGeKz-mNDpd4xuPADSq0K0gv4zoc3mNrbgBTT01UNNaJw6yicGBmARywEvG20UaF02k2Mkj6c7YFlBWCYJBgaAnyZxc3qZaHTdckZs4xIoCGOfBID-BsClFyywEyNdaK-cISU3Cm4O5w/s1600/VV-Meierei-55a.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 220px; height: 147px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsGeKz-mNDpd4xuPADSq0K0gv4zoc3mNrbgBTT01UNNaJw6yicGBmARywEvG20UaF02k2Mkj6c7YFlBWCYJBgaAnyZxc3qZaHTdckZs4xIoCGOfBID-BsClFyywEyNdaK-cISU3Cm4O5w/s320/VV-Meierei-55a.jpg" alt="" id="BLOGGER_PHOTO_ID_5478282689315831010" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT3AjmVjT07cftF6M320UC_WmwB70ws0_vGkmGIvXoGtOby7fn1uuc7UOIERx-_y09fa7fJjommuSseWrDPe47bnuL6_YkmDfh1iZ-y0ToGTtk5WrYTbNAK37haelY1YBwIOsFckoKW4I/s1600/VV-Meierei-59a.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 220px; height: 147px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT3AjmVjT07cftF6M320UC_WmwB70ws0_vGkmGIvXoGtOby7fn1uuc7UOIERx-_y09fa7fJjommuSseWrDPe47bnuL6_YkmDfh1iZ-y0ToGTtk5WrYTbNAK37haelY1YBwIOsFckoKW4I/s320/VV-Meierei-59a.jpg" alt="" id="BLOGGER_PHOTO_ID_5478282601674072114" border="0" /></a><br /><br /><br /><br />There are those experiences in life which make you stop and think that this is truly one of the best in your life - the 2010 VieVinum was certainly one of those for me.<br /><br />Upon arriving in Vienna, I quickly learned this was one of the most beautiful places I have ever been to and immediately set <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz6-oB7GAIGZxe0GBk_6Xeql-FB3lY-vxCB-D1mOcB67fbfNYVgNbeqSp7s4mXj2JJGAElww6M2NuNQ2KpKDIbYv9nQgk3D8wNTOkZnj7EgU7Vh-gnx96n-9vc-MH5ShogPuBfo1AyHQg/s1600/VV-Meierei-47a.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 220px; height: 147px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz6-oB7GAIGZxe0GBk_6Xeql-FB3lY-vxCB-D1mOcB67fbfNYVgNbeqSp7s4mXj2JJGAElww6M2NuNQ2KpKDIbYv9nQgk3D8wNTOkZnj7EgU7Vh-gnx96n-9vc-MH5ShogPuBfo1AyHQg/s320/VV-Meierei-47a.jpg" alt="" id="BLOGGER_PHOTO_ID_5478282492599032434" border="0" /></a>out on foot to explore. I was greeted by fantastic architecture and was filled with a feeling of romanticism that one can only find in Europe - I ha<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzSQDQYF7duTcRUEn_VZEPTpqgcu81BiqhyphenhyphenARUmIeBoE9DFfiiR11a19kHfTZ7qZZjTHTCNedbsCkcne3rQ4lET9v6eFn3jHWzjUh0BlXgHnxF1JTI_DxMd18QFMzxiFflVW3PlyIL7i4/s1600/VV-Meierei-57a.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 220px; height: 147px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzSQDQYF7duTcRUEn_VZEPTpqgcu81BiqhyphenhyphenARUmIeBoE9DFfiiR11a19kHfTZ7qZZjTHTCNedbsCkcne3rQ4lET9v6eFn3jHWzjUh0BlXgHnxF1JTI_DxMd18QFMzxiFflVW3PlyIL7i4/s320/VV-Meierei-57a.jpg" alt="" id="BLOGGER_PHOTO_ID_5478282088914141794" border="0" /></a>ven't been since 2006 and had truly forgotten the beauty of the continent in general.<br /><br />Guests from all over the world and from all sectors of the industry gathered together for the meet-and-greet,VieVinum's first event, which hel<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigZf7u9Kbmun_jFNRu1fW-X_YXgtC2Vz_aniiqk0PrEQhYpC2gW-zDjCfqSlCuR9GW9dnDaFaawRQXJYHXuI2Xr2-nu_lyL0C7fw4Z7bXq4gN-C2HJkfCSla80r1fL-GHbyJ6JBXdWKCc/s1600/VV-Meierei-4a.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 220px; height: 147px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigZf7u9Kbmun_jFNRu1fW-X_YXgtC2Vz_aniiqk0PrEQhYpC2gW-zDjCfqSlCuR9GW9dnDaFaawRQXJYHXuI2Xr2-nu_lyL0C7fw4Z7bXq4gN-C2HJkfCSla80r1fL-GHbyJ6JBXdWKCc/s320/VV-Meierei-4a.jpg" alt="" id="BLOGGER_PHOTO_ID_5478281911415478354" border="0" /></a>d at <a href="http://steirereck.at/wien/meierei/">Meierei im Stadtpark</a> in Vienna which feature<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2ShbukuYBgOQ534TpaO7mflnmbDPFsqD23SD8VEQBfY7aNijHzrF6kNAaCxhColoDokMh0mimjOZ_MbspljCkKpYEceKKYFK6hOK37SXRlKz5Z-QflJorT06-PzsnOtw5b3MBaSDeGBk/s1600/VV-Meierei-8a.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 220px; height: 147px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2ShbukuYBgOQ534TpaO7mflnmbDPFsqD23SD8VEQBfY7aNijHzrF6kNAaCxhColoDokMh0mimjOZ_MbspljCkKpYEceKKYFK6hOK37SXRlKz5Z-QflJorT06-PzsnOtw5b3MBaSDeGBk/s320/VV-Meierei-8a.jpg" alt="" id="BLOGGER_PHOTO_ID_5478282792062308194" border="0" /></a>d a presentation of the wines from Grüner Veltliner, Blaufränkish and Austrian specialties as well as a carefully concocted and paired cuisine.<br /><br />The restaurant is situated by the canal that runs through Vienna and offers spectacular views of some of the city's prettiest buildings (then again aren't they all?) The event began as a walk around tasting but switched to a sit-down affair with attendees were able to bring bottles of wine to their tables to enjoy at their leisure. Two of the crowd favorites were the <a href="http://www.vindivino.com/showwinery.php?Wid=1027">Hirtzberger a</a>nd the <a href="http://www.bruendlmayer.com/com/">Weingut Breundlmayer</a> Grüners.<br /><br />Post party an entourage of folks headed down to the popular Wein and Co. in the first district on Stephansplatz which is, according to Bernhard from <a href="www.stadlman.com/">Stadlman</a> Winery in the Thermenregion, THE place to go and be seen so it looks like we made a good choice - and we returned several times.<br /><br />So much more to come! This was just the beginning.CChamberlainhttp://www.blogger.com/profile/12644401331515276088noreply@blogger.com0tag:blogger.com,1999:blog-86327508651307124.post-63185917606493923652010-05-25T12:40:00.002-04:002010-05-25T12:54:42.750-04:00Heading to Austria!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAh4RM9I7syYs94f8i_mNt7MQ38z0SoAYJRf_QkVSsvXot1loC6Xe7sMxkIEMRGnocN0TRKX8IIez5Qdvg7scD7P8Ot4hxWPX4fx2wGKRfdk5s0SKgJQij7mmGTn3x8pq9V_WisMFbLZk/s1600/wines+from+austria.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 191px; height: 191px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAh4RM9I7syYs94f8i_mNt7MQ38z0SoAYJRf_QkVSsvXot1loC6Xe7sMxkIEMRGnocN0TRKX8IIez5Qdvg7scD7P8Ot4hxWPX4fx2wGKRfdk5s0SKgJQij7mmGTn3x8pq9V_WisMFbLZk/s320/wines+from+austria.jpg" alt="" id="BLOGGER_PHOTO_ID_5475252034992541426" border="0" /></a><br />I am a lucky girl this year! I'm heading to Austria tomorrow for the biannual Vie Vienum celebration in Vienna which showcases all of Austria's wine producers' finest wines. I will be joining the industry elite for a grouping of special seminars, tastings, dinners, meet-and-greets, parties and even a football game where the winemakers go head-to-head. I will also be fortunate enough to visit some of the wineries while I am there! I can't wait!<br /><br />The weather isn't looking too cheery - low 60's and raining... but hopefully things will change. Besides, being in Austria will make me overlook the minor detail of inclement weather...<br /><br />Having never been to Austria this is especially exciting for me - and having worked so closely with the wines for so many months it'll be great to finally fully understand what I've been talking about all this time!<br /><br />Anyway, lots to do before I leave! I'll try to check in while I'm over there!CChamberlainhttp://www.blogger.com/profile/12644401331515276088noreply@blogger.com0tag:blogger.com,1999:blog-86327508651307124.post-30094141270822907602010-05-24T13:45:00.004-04:002010-05-24T17:00:41.560-04:00Austrian Food Weeks at the Food Emporium<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIdvLrzMssyMuqqcCZdLuzipameAeqaMhV9LUrbrGodqJFltJhbIOCyX8aiIQBVKq5uVaoH124mIKhXdDciKVPM296QFMPkWJx8kJUSvbJj1GgGpZSNHIqc_GrAmELZOdU7iW2tktwHyE/s1600/taste+the+nation+of+austria.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 312px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIdvLrzMssyMuqqcCZdLuzipameAeqaMhV9LUrbrGodqJFltJhbIOCyX8aiIQBVKq5uVaoH124mIKhXdDciKVPM296QFMPkWJx8kJUSvbJj1GgGpZSNHIqc_GrAmELZOdU7iW2tktwHyE/s320/taste+the+nation+of+austria.jpg" alt="" id="BLOGGER_PHOTO_ID_5474910214462423378" border="0" /></a><br />Thursday, May 20th, the Austrian Trade Association hosted a kick off event at the <a href="http://www.blogger.com/www.ramscale.com/studio/site.swf">Ramscale South Loft</a> in Manhattan to celebrate the commencement of the 2010 Taste the Nation Austrian Food Weeks at the city's Food Emporium stores. This year's Food Weeks come with much excitement after two successful years.<br /><br />The kick off event featured four chefs from some of NYC's finest Austrian restaurants including:<br /><br />Kurt Gutenbrunner from <a href="http://www.blogger.com/www.wallserestaurant.com">Wallsé</a><br /><br />Wolfgang Ban & Frauneder from <a href="http://www.blogger.com/www.seasonalnyc.com/">Seasonal</a><br /><br />Andrew Chase and Erwin Schrottner from<a href="http://www.cafe-katja.com/"> Café Katja</a><br /><br />Andreas Goller from <a href="http://www.menupages.com/restaurants/kinski/">Café Kinski</a><br /><br />The dishes featured the Austrian products that will be available at the Food Emporium through the next month. Of course, each was paired with traditional Austrian wines such as Grüner Veltliner, Blaufränkisch and Zweigelt.<br /><br />So what are you waiting for? Get to your local Food Emporium, stock up on some Austrian foods, grab a bottle of Austrian wine and cheers!CChamberlainhttp://www.blogger.com/profile/12644401331515276088noreply@blogger.com0tag:blogger.com,1999:blog-86327508651307124.post-23480831776758934122010-05-14T15:27:00.005-04:002010-05-14T15:46:41.883-04:00National BBQ Month - Celebrate with Austrian Wine!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhENUcBJ4YQ60hGsfBa1d2cDGQnRKo75FdpUYOf6CB4Wk9afQmKeeg2PGyJpb7fudBXBmdgfeoaMLEZNqBcpGLolLfgH2W4DmOXocwaazFt2Dq-Ybc3NcRyd9YAJ9eemEtzfW17kvV7VMM/s1600/bratwurst-2.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhENUcBJ4YQ60hGsfBa1d2cDGQnRKo75FdpUYOf6CB4Wk9afQmKeeg2PGyJpb7fudBXBmdgfeoaMLEZNqBcpGLolLfgH2W4DmOXocwaazFt2Dq-Ybc3NcRyd9YAJ9eemEtzfW17kvV7VMM/s320/bratwurst-2.jpg" alt="" id="BLOGGER_PHOTO_ID_5471214009513747074" border="0" /></a><br />Celebrate <a href="http://www.nbbqa.org/">national BBQ month </a>this month with some traditional cuisine and wines from Austria!<br /><br />Instead of plopping some hot dogs on the grill this weekend, why not try am Austrian bratwurst? Sure you might think Oktoberfest when you think bratwurst, but really this is a delicacy that can be enjoyed all year round!<br /><br /><p class="p1">Ingredients for "Austrian Bratwurst"<br /></p><p class="p1">1 cup <span6623877><a href="javascript:void(0);" style="color: rgb(10, 10, 10); text-decoration: underline;" id="Y6623877S9">fresh</a></span6623877> Breadcrumbs<br />2 teaspoons Salt<br />2 <span6623877><a href="javascript:void(0);" style="color: rgb(10, 10, 10); text-decoration: underline;" id="Y6623877S1">Eggs</a></span6623877>, beaten<br />1/4 teaspoon ground Marjoram<br />1/4 teaspoon ground Coriander<br />1/4 teaspoon ground Cardamom<br />1 teaspoon Parsley Flakes<br />1 teaspoon White Pepper<br />3 <span6623877><a href="javascript:void(0);" style="color: rgb(10, 10, 10); text-decoration: underline;" id="Y6623877S8">lbs</a></span6623877> ground <span6623877><a href="javascript:void(0);" style="color: rgb(10, 10, 10); text-decoration: underline;" id="Y6623877S3">Pork</a></span6623877>, 35% fat<br />1 drop Lemon <span6623877><a href="javascript:void(0);" style="color: rgb(10, 10, 10); text-decoration: underline;" id="Y6623877S7">Oil</a></span6623877><br />3/4 cup Milk<br />1 medium Sausage Casing, prepared<br /><br /> </p><p class="p5">Method of cooking "Austrian Bratwurst" <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8G2TLpFPdO-BmEdpK0UIg-ZkFzRodCVXzNhI_85tX-RQ_b4eb4fwas6cp9cleEWWcBYyOOHvo-6Blpkuvl1jvH_CBVyRH_q6Lo5B5Hsdz_haPStI2DhC4n0DvJi3VhyT6oXbXuNP2kp8/s1600/pannobile.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 145px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8G2TLpFPdO-BmEdpK0UIg-ZkFzRodCVXzNhI_85tX-RQ_b4eb4fwas6cp9cleEWWcBYyOOHvo-6Blpkuvl1jvH_CBVyRH_q6Lo5B5Hsdz_haPStI2DhC4n0DvJi3VhyT6oXbXuNP2kp8/s320/pannobile.jpg" alt="" id="BLOGGER_PHOTO_ID_5471214098112907234" border="0" /></a><br /> </p>Combine <span6623877><a href="javascript:void(0);" style="color: rgb(10, 10, 10); text-decoration: underline;" id="Y6623877S4">spices</a></span6623877> and <span6623877><a href="javascript:void(0);" style="color: rgb(10, 10, 10); text-decoration: underline;" id="Y6623877S2">bread</a></span6623877> crumbs. Mix thoroughly. Mix milk, beaten eggs and oil of lemon together. Thoroughly mix bread crumb mix with the ground pork being careful not to have any"hot spots" This can be done by hand but a heavy duty stand mixer makes it a lot easier. Pour liquid over the meat mix and let sit about 10 minutes. Then mix. Loosely stuff medium sausage casings and tie off in 5 inch lengths. Grill until thoroughly cooked.<br /><br />But what is a grilling party without a little wine? In my opinion it just isn't the same.<br /><br />For this venture we opted to try the <a href="http://www.mcselections.com/index.php?id=179">Anita Hans Nittnaus Pannobil</a><a href="http://www.mcselections.com/index.php?id=179">e </a>2006 a blend of 70% Zwigelt and 30% Blaufrankisch from the Burgenland. The deep earthy cherry flavors that come through on the nose were enough to alert us that this was going to be a delightful wine. On the palate the soft tannin and good fruit balance compliments the salty character of the bratwurst and brought out the natural charcoal flavors. Overall a great pairing - just as we expected.CChamberlainhttp://www.blogger.com/profile/12644401331515276088noreply@blogger.com0tag:blogger.com,1999:blog-86327508651307124.post-20015292325705944382010-05-06T16:26:00.003-04:002010-05-06T17:16:21.759-04:00Austria Uncorked - A Recap<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjgppsFRVOiEwuqDUSHyST6GnSzA9-epSJbP6pqpzL4_e3Fandxd_2OHcghsIeluIYF5KPIrurnqUDZlhQTnkLgqLp3cbjCpBm0BBlt_t2KG1cSgNtcrT3t6oYnvddgKyOz-jx1QhSvaI/s1600/DSC00430.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjgppsFRVOiEwuqDUSHyST6GnSzA9-epSJbP6pqpzL4_e3Fandxd_2OHcghsIeluIYF5KPIrurnqUDZlhQTnkLgqLp3cbjCpBm0BBlt_t2KG1cSgNtcrT3t6oYnvddgKyOz-jx1QhSvaI/s320/DSC00430.JPG" alt="" id="BLOGGER_PHOTO_ID_5468268936475020162" border="0" /></a><br /><br />Yesterday marked the end of the Austria Uncorked tour that took North American by storm this past week. In the US the tour hit San Francisco on Monday, May 3rd that flew across the country to the Tribeca Rooftop in New York City. This is where I caught up with them.<br /><br />This was the biggest Austrian tasting to ever come to the US featuring importers from across the country, winemakers flown in from Austria and hundreds of wines. The trade portion was help from 12-4pm to allow industry insiders to get a first rate view of the wines and ask as many questions as they could. This was a great event, but the real hustle and bustle didn't start until the consumer portion held from 6-9pm.<br /><br />The show was sold out! At 5:45pm the 500+ consumers who were lucky enough to purchase tickets before they were sold out last week gathered at the doors of the venue eagerly awaiting the taste of Grüner Veltliner and the culinary stylings of some of New York City's most prestigious restaurants.<br /><br />Inside winemakers, importers and organizers eagerly awaited with open bottles of Grüner Veltliner, Blaufränkisch, Zweigelt, Pinot Blanc, Pinot Noir, St. Laurent, Riesling, Welshriesling, Traminer Muskateller and many more from bone-dry style to sweet dessert wines.<br /><br />There were several wines that I am incredibly familiar with and yet there seemed to be even more that I did not know. Four producers really stood out to me:<br /><br /><span style="font-weight: bold;">1</span>. <a href="http://winemonger.com/catalog/manufacturer_profile.php?manufacturers_id=257">Neumayer (Winemonger) </a>which are simply described as, "exceptional whites from the chalky soil of Traisental."<br /><br />There were 5 wines to try from his portfolio; 3 Grüner Veltliner, 1 dry Riesling and 1 Weiβburgunder. It must be said that these wines really blew me away. I am an Austrian wine lover in general, but these really stood out amongst the crowd. All very well balanced, incredibly structure, nice minerality backed up by a rich fruity character and bit of traditional white pepper spice. Each I tasted was better than the last. The wines:<br /><br />Grüner Veltliner Engelberg 2008 - Mineral with rich stone fruits<br />Grüner Veltliner Reserve Zwirch (single vineyard) 2008 - Mineral with a peppery finish, nice acid.<br />Grüner Veltliner Der Wein vom Stein 2008 - Quite structured on the palate. Pepper and minerality show through.<br />Riesling Reserve Rothenbart 2008 - Nice fruit and mineral balance, good acid.<br />Weiβburgunder Der Wein vom Stein 2008 - Floral and fruity with great minerality.<br /><br />All remarkable - I definitely recommend these to anyone!<br /><br /><span style="font-weight: bold;">2. </span><a href="http://www.skurnikwines.com/prospects.cgi?rm=view_prospect_detail&prospect_id=656">Ecker (Skurnik) </a>- what was so remarkable about these wines is their genuine character and their increible price point. At $12-$14/liter, I think this just may be the best wine deal out there!<br /><br />Grüner Veltliner Klassich 2008: Nice Grüner character. Intense white pepper spice, hint of lemon/lime citrus, good fruit incredible balancing acid.<br />Zweigelt Klassoch: Good nose of cherries that follows through on the palate, delicate tannins and excellent structure; a combination of fruit and earth.<br /><br /><span style="font-weight: bold;">3. </span><a href="http://www.schlumberger.at/">Schlumberger Wein & Sektkellerei GmbH</a> (Duggans Distillers) Austria's oldest sparkling wine cellar! (of course I found the bubbles) Each bottle is made in the traditional method and is aged for a minimum of four years. I've had sparkling wines from Austria before (and believe me I haven't met one I don't like yet!) but these being new, I found them particularly exciting. The last of the bunch <span style="font-style: italic;">really</span> stood out.<br /><br />Welschriesling White Secco NV - Slightly sweet on the palate, nice fruit and yeast balance, excellent acid and incredible finish of floral and stone fruits. I wanted to swallow this one instead of spit!<br /><br /><span style="font-weight: bold;">4. </span><a href="http://www.blogger.com/www.bluedanubewine.com/winery/juris/">Juris (Blue Danube)</a> situated in Gols which is located in Burgenland. I stuck with the reds here.<br /><br />Pinot Noir Selection 2008: Complex red fruits, nice spice character a deeper style of Pinot Noir that I <span style="font-style: italic;">love</span>.<br />Pinot Noir Reserve 2006: Definitely showed the grape's ability to age from this vineyard and the complexity that comes with it.<br />St. Laurent Selection 2008: Being a hybrid of sorts from Pinot Noir, the grape puts forth many of the same characteristics, but in a slightly spicier style. Nice tannin sturcture, an explosion of black cherries and red fruits.<br />St. Lauren Reserve 2008: As with the Pinot Noir, this wine was just like it's predecessor but with a much more complex, deep character that left a melt-in-your-mouth feel.<br /><br /><br />As it often happens at big tastings, there just wasn't enough time to try everything and I'm certain I missed out on some other gems. Some of my old favorites such as Kracher's dessert wines, Szigeti sparklers and a variety of Gemischter Satz, of course - which I also had the pleasure of retasting.<br /><br />Some good news came along with this venture yesterday in an afternoon meeting which is going to enable me to try all of these (and more!) at the end of the May.. but more on that later!<br /><br />Until then, grab a glass of something Austrian and relax... the possibilities are endless.CChamberlainhttp://www.blogger.com/profile/12644401331515276088noreply@blogger.com0tag:blogger.com,1999:blog-86327508651307124.post-21286068085992863702010-05-04T14:44:00.002-04:002010-05-04T14:47:21.452-04:00An Oldie but a Good One: Wine Library TV #181 Grüner Veltliner!Watch Gary V as he has his first taste of Grüner Veltliner way back when!<br /><br /><br /><object width="640" height="385"><param name="movie" value="http://www.youtube.com/v/U-loqylL2nc&color1=0xb1b1b1&color2=0xd0d0d0&hl=en_US&feature=player_embedded&fs=1"><param name="allowFullScreen" value="true"><param name="allowScriptAccess" value="always"><embed src="http://www.youtube.com/v/U-loqylL2nc&color1=0xb1b1b1&color2=0xd0d0d0&hl=en_US&feature=player_embedded&fs=1" type="application/x-shockwave-flash" allowfullscreen="true" allowscriptaccess="always" width="640" height="385"></embed></object>CChamberlainhttp://www.blogger.com/profile/12644401331515276088noreply@blogger.com0tag:blogger.com,1999:blog-86327508651307124.post-1849314432488318652010-04-22T02:05:00.002-04:002010-04-22T02:09:45.820-04:00Winebow Portfolio Tasting<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbpdSSPSKjP3sDhG9q8Yw4tcFnFAe428rlW2hJNxarNq7oK_Q0aADdpt15zWALSyFD41mnqNhglQztg3Cf3uRlqrzbJX24BbFzQxVbMSvTOJlTBsRtAAFc5B9jJdaFo1VHb4IZvo3urjY/s1600/der+ott.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 86px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbpdSSPSKjP3sDhG9q8Yw4tcFnFAe428rlW2hJNxarNq7oK_Q0aADdpt15zWALSyFD41mnqNhglQztg3Cf3uRlqrzbJX24BbFzQxVbMSvTOJlTBsRtAAFc5B9jJdaFo1VHb4IZvo3urjY/s320/der+ott.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5462839961169438978" /></a><br /><p class="MsoNormal">On Monday, I attended the Winebow tasting of Austrian wines held at Hearth Restaurant at 1<sup>st</sup> ave and E 12<sup>th</sup> Street in NYC. </p> <p class="MsoNormal">Lucky for me, I was familiar with most of the wines there having had the chance to attend a few of their tastings in the past (and after all working for Austrian wine brings me in contact with LOTS of Austrian wines… trust me, no complaints here.) </p> <p class="MsoNormal">One producer I was not very familiar with, but was happily acquainted was Weingut Bernard Ott. The tasting featured a Gr<span style="line-height:115%;mso-ascii-font-family:Calibri;mso-hansi-font-family: Calibri;mso-bidi-font-family:Calibri;"><span class="Apple-style-span" style="font-size: medium;">ü</span></span>ner Veltliner and a Riesling by this producer and I must admit, I was a happy taster. </p> <p class="MsoNormal">The Gr<span style="line-height:115%; mso-ascii-font-family:Calibri;mso-hansi-font-family:Calibri;mso-bidi-font-family:Calibri;font-size:12.0pt;">üner Veltliner was nice and fruity, structured with a nice balance of acidity and spice to convince me to sneak back for a second taste after I’d gone through the rest (but shh, don’t tell anyone that!) <o:p></o:p></span></p> <p class="MsoNormal"><span style="line-height:115%;mso-ascii-font-family: Calibri;mso-hansi-font-family:Calibri;mso-bidi-font-family:Calibri;font-size:12.0pt;">The Riesling was also a pleasant surprise. Instead of being the usual bone-dry Riesling with a lot of acid and more citrus than stone fruit, this wine was a bit fruitier up front and a nice variation of what I may otherwise expect from Austrian Riesling (not that I don’t love them still- just a different take on it!) <o:p></o:p></span></p> <p class="MsoNormal"><span style="line-height:115%;mso-ascii-font-family: Calibri;mso-hansi-font-family:Calibri;mso-bidi-font-family:Calibri;font-size:12.0pt;">The packaging is also a bit eye catching and seems to be a nice balance of both a new-age and a traditional method (see picture.) <o:p></o:p></span></p> <p class="MsoNormal"><span style="line-height:115%;mso-ascii-font-family: Calibri;mso-hansi-font-family:Calibri;mso-bidi-font-family:Calibri;font-size:12.0pt;">Unfortunately, I don’t have the price point or the distribution of this wine off hand (I’m actually 10,000 feet up in the air at the moment) but I’ll look it up when I’m back in the office!)<o:p></o:p></span></p> <p class="MsoNormal"><span style="line-height:115%;mso-ascii-font-family: Calibri;mso-hansi-font-family:Calibri;mso-bidi-font-family:Calibri;font-size:12.0pt;">On that note, I’m headed to Austra<i style="mso-bidi-font-style:normal">lia</i> for the rest of the month – to return May 1<sup>st</sup>. That’s the one <i style="mso-bidi-font-style:normal">with</i> the kangaroos. I’ll try to check in, but in case I don’t have a chance… cheers!</span></p>CChamberlainhttp://www.blogger.com/profile/12644401331515276088noreply@blogger.com0tag:blogger.com,1999:blog-86327508651307124.post-80620588635625001522010-04-18T08:51:00.003-04:002010-04-18T09:15:51.438-04:00What we drank last night: Hajszan Gruner Veltliner 2008The other day we decided to crack a bottle of the <a href="http://www.hajszan.com/english/weinbau/weine.php">Hajszan Gruner Veltliner 2008 Nussberg from Vienna</a>. The aromatic grape varietal showed its colors here. Spicy white pepper and exotic fruits. Medium in bodied and structured with a lingering finish.<br /><br />I happened to be eating a combination of steamed vegetables for lunch that day and the wine was a nice pairing for that... Gruner's always good for a little vegetable pairing.<br /><br />The Hajszan winery follow a biodynamic approach focusing on quality over quantity. The winery says that this approach really helps to accentuate the terroir's influence on the wine. The soils are nourished with animal and plant matter as fertilizer.<br /><br />The Viennese style of Gruner is always a crowd pleaser. Fruity with a bit of spice, nice and structured through and through - perfect for food.CChamberlainhttp://www.blogger.com/profile/12644401331515276088noreply@blogger.com2tag:blogger.com,1999:blog-86327508651307124.post-3510234688040618962010-04-13T17:05:00.005-04:002010-04-13T17:16:15.801-04:00Weingut Schwarzböck - Grüner Veltliner<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDmdTZH7XNqnN8rjIb7Riv3GT1uR9RP9JbUeY1PM5166g8ZkNd3luUWrl59WeLKtf5K14uIXcX3S4bP9yjeIPQa6IKRlu97Jxe-vwzY63RU7Qv6KTRoiTKEZYYSUVlCLq_upL7_3D0xzM/s1600/DSC00103.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDmdTZH7XNqnN8rjIb7Riv3GT1uR9RP9JbUeY1PM5166g8ZkNd3luUWrl59WeLKtf5K14uIXcX3S4bP9yjeIPQa6IKRlu97Jxe-vwzY63RU7Qv6KTRoiTKEZYYSUVlCLq_upL7_3D0xzM/s320/DSC00103.JPG" alt="" id="BLOGGER_PHOTO_ID_5459732706874321714" border="0" /></a><br />Last night I had the pleasure of attending the <a href="http://wineconnoisseur101.blogspot.com/2010/04/boston-wine-writers-meet-up-4-12-2010.html">Boston Wine Writer's Meet-up</a> at the <a href="http://www.bostonwineschool.com/">Boston Wine School</a> in Allston, MA.<br /><br />To my pleasant surprise, a fellow writer had brought along an Austrian Grüner I'd never had before from <a href="http://www.schwarzboeck.at/">Weingut Schwarzböck</a> located just outside of Vienna.<br /><br />Of course this was one of the first wines I opted to try! The nose was distinctly Grüner Veltliner, but without the pungent citrus nose that can sometimes over power everything else. There was much more apple and stone fruit to the nose of this wine which I found a pleasant lead-in to the palate. The wine was medium bodied and had a persistent structure that really made me stop and think, "yum."<br /><br />The wine was definitely a crowd-pleaser - but then again, isn't Grü-V <span style="font-style: italic;">always</span> a crowd pleaser? ;)CChamberlainhttp://www.blogger.com/profile/12644401331515276088noreply@blogger.com0tag:blogger.com,1999:blog-86327508651307124.post-22138953852744299502010-04-06T08:42:00.003-04:002010-04-06T09:13:01.718-04:00Austria Uncorked May 3rd<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizWMElCLoan5wstOZGLDjw_smEX2u97D-DUpTnfWF2cjBHEpKl5j3ygEa-j-QgNMyim_JDN_7cLSOIYgBAJoW8n_2O3my6wNZUzhgX5MKvfm8WGNIEie1qj4-ZprL3Llt2Ed0o-gXUvHI/s1600/San+Franciso+Tasting+Invite.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 289px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizWMElCLoan5wstOZGLDjw_smEX2u97D-DUpTnfWF2cjBHEpKl5j3ygEa-j-QgNMyim_JDN_7cLSOIYgBAJoW8n_2O3my6wNZUzhgX5MKvfm8WGNIEie1qj4-ZprL3Llt2Ed0o-gXUvHI/s320/San+Franciso+Tasting+Invite.JPG" alt="" id="BLOGGER_PHOTO_ID_5457007962631365858" border="0" /></a><br />Recently, I posted about the <a href="http://www.austriauncorked.com/">Austria Uncorked </a>taking place in NYC on May 5th, but did you know there's also a San Francisco tasting on May 3rd from 6pm-9pm?<br /><br />Advanced tickets are only $45 and by using the code BLOGAUSTRIA you can get an additional $5 off.<br /><br />This is the biggest Austrian wines tasting ever in the US and attendees will have the opportunity to sample a variety of producers from across the country's wine regions.<br /><br />So don't delay! Buy you tickets today at <a href="http://www.bottlenotes.com/event/austria-uncorked-dash-san-francisco">bottlenotes.com</a> today!CChamberlainhttp://www.blogger.com/profile/12644401331515276088noreply@blogger.com0tag:blogger.com,1999:blog-86327508651307124.post-45873951609753482502010-03-31T14:55:00.004-04:002010-04-06T08:41:48.161-04:00My Meeting with Leif Sundstrom of Michael Skurnik Wines<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhogVFwQMgkUkKbZMOPbXa052D4qR-gA9ySDRgDEzjfhpr6WNuRvKK5Yp9otVxN1E02fOKcGK8Cp38Zg0yL1P2C_bQQoBsea00UXecBWw2653iViOG0IEccQ0daTJu_ZHLSpiUQI8vKWzA/s1600/mapaustriawine.gif"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 176px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhogVFwQMgkUkKbZMOPbXa052D4qR-gA9ySDRgDEzjfhpr6WNuRvKK5Yp9otVxN1E02fOKcGK8Cp38Zg0yL1P2C_bQQoBsea00UXecBWw2653iViOG0IEccQ0daTJu_ZHLSpiUQI8vKWzA/s320/mapaustriawine.gif" alt="" id="BLOGGER_PHOTO_ID_5457003763429656466" border="0" /></a><br />Recently I had the opportunity to meet with Leif Sundstrom of <a href="http://www.skurnikwines.com/">Michael Skurnik</a> wines who is the National Portfolio Manager for <a href="http://www.skurnikwines.com/msw/terry_theise.html">Terry Theise</a> Selections.<br /><br />Things have been crazy since October when I started with <a href="http://thebrandactionteam.com/">BAT</a> so there hasn't been a lot of time to sit down with the importers and really get an in-depth education on each portfolio. <a href="http://www.skurnikwines.com/msw/terry_theise.html">Terry Theise</a> wines were some of the first Austrian wines to be imported into the United States and hosts some of the most prominent and well known producers.<br /><br />At the <a href="http://www.winebow.com/">Winebow</a> tasting in February, I attended a seminar that displayed the stylistic variation between Grüner Veltliner and Riesling from the Wachau to the Kremstal, but haven't had the opportunity to taste all the regions against each other.<br /><br />Leif explained to me that the green apple, green pea and white pepper flavors are very common in Grüner, but they certainly aren't the beginning and the end of what Grüner can be and is despite what a lot of Americans believe.<br /><br /><a href="http://www.snooth.com/region/austria/">Austria</a> is a break-out wine region so naturally the focus is on the most popular, versatile exported grape of the country. Unfortunately, we expect our grape's flavor profiles to be basically universal between regions. For anyone that knows anything about wine, it's obvious this can't be further from the truth for many grape varieties.<br /><br />Anyway, Leif printed out sheets about each region and had me taste a wine from each of the main areas.<br /><br />We started with a wine from Carnumtum, which is a region primarily known for red wines. We tasted the <a href="http://www.weingutglatzer.at/">Weingut Glatzer Grüner Veltliner</a> ($12-$13) which was a delightful value for its price point. The wine had a bit of fruity complexity to it, slightly creamy and with enough white pepper that you knew it was Grüner.<br /><br />The next was from the Kremstal. We tried a very popular wine for the region: the <a href="http://www.skurnikwines.com/prospects.cgi?rm=view_detail&prospect_id=7">Nigl Grüner Veltliner Freiheit</a>. This particular wine comes from the lower lying slopes of the region that is full of loess soils and volcanic rock. Like others from the region, this wine is less spicy and much softer with rounded stone fruit character. I have a preference toward Grüner from the Kremstal because of its approachability. Although all Grüners are great food wines, I think the softer style does necessarily <span style="font-style: italic;">require</span> it.<br /><br />We then moved to the Kamptal where we tasted the <a href="http://www.bruendlmayer.at/">Weingut Brundlmayer</a> Grüner Veltliner "Kamptaler Terrassen." This wine was much spicier with less fruit and a bit of a smoke character. It was full of acid and minerality and was really an excellent academic example of what Grüner Veltliner has become known to be. Leif said this wine is grown at higher levels and on older vines and is fermented on its skins- all of which contribute to the structure of the wine.<br /><br />The final wine was the Wachau from <a href="http://www.nikolaihof.at/">Nikolaihof-Wachau</a> vineyard. This wine, the 2008 Grüner Veltliner "Hefeabzug," is the one I chose to take home with me to enjoy later despite my normal bias. <a href="http://www.nikolaihof.at/">Nikolaihof-Wachau</a> was the first biodynamic vineyard in all of Austria and takes a very minimalistic approach to winemaking. The vines in the vineyard are very healthy and are given all the nutrients they need despite the common belief that a vine should suffer to produce better grapes. The winemakers also allow the wine to sit on it's lees without stirring in large neutral barrels that reflects the concept of the "wine grows together." At first sip it was evident this wine was unlike any other Grüner I've had before.<br /><br />Leif and I met at <a href="http://www.wallse.com/">Blaue Gans</a> in NYC, part of the KG NY group, which is a great little Austrian restaurant located in Tribeca Duane Street. The menu is relatively small, but accurately reflects the cuisine options of the country. Leif snacked on a corned beef sandwich that looked and smelt delectable - I was disappointed I wasn't hungry!<br /><br />This was a great learning experience and I'd forgotten how much I truly enjoy sitting and being taught about wine by someone I really trust as a valuable source of information. I can't wait to get these wines out to others!CChamberlainhttp://www.blogger.com/profile/12644401331515276088noreply@blogger.com1