In the heart of Alto Adige-Südtirol, infinite green rows of vines crown the chestnut-brown roofs of Neustift Abbey. In this fairytale-like northern Italian valley, German and Italian coexist in mutual synchrony, a vivid reminder of a not-so-distant past when this was part of the Austrian Empire. The fortified ensemble houses a monastery, boarding school, museum, and winery within its Romanesque, Baroque, and Rococo walls. Wine has been made using grapes of the region here for the last nine c...| Trink Magazine
Get in on Austria's off-trail wines with these four distinctive expressions of personality and place.| Trink Magazine
The most charming Marille-to-mouth vehicle is the humble Marillenfleck or Marillenkuchen, a simple sheet cake with a perfect grid of fruit. The soft batter| Trink Magazine
Meet the 'New Kitz' of German natural wine in Kitzingen. A story of community, collaboration, and how friends in Franken are changing the wine scene for the better.| Trink Magazine
Much has been made of an increase in German wine exports last year. Dr. Karl Storchmann reports that the data are open to interpretation.| Trink Magazine
Burgenland's natural growers champion skin-contact whites as the ultimate expression of their terroir. Are the laws evolving to match their vision?| Trink Magazine
Switzerland is going its own way with vineyard classifications. The reasons are as cultural as they are political.| Trink Magazine
A unique Pfälzer fish soup recipe inspired by Saumagen. Learn how to make this surprisingly delicious dish & find the perfect Riesling pairing.| Trink Magazine
The Kaiserstuhl tends toward scorching heat in high summer and is one of Germany's most extreme spots for viticulture. This makes it a viticultural laboratory of the future.| Trink Magazine
On a chilly April morning, I sat in the tasting room of an renowned old Alsatian winery, under the spell of an enchanting rose-and-peach-inflected, off-dry...| Trink Magazine
Luisa Weiss's "Classic German Cooking" is a perfect recipe for warmth and light in dark times.| Trink Magazine
Blaufränkisch captures the zeitgeist as demand increases for linear, austere, and fresh wines. Nonetheless, the variety has yet to step into its moment in the sun. Why?| Trink Magazine
Discover how a simple stew can mend a fractured past, as cookbook author Luisa Weis finds home and community in a hot bowl of paprika-kissed Szegediner Gulasch.| Trink Magazine
With the wine world at a crossroads, what can we learn from an historic club of fine wine producers that has seen it all before?| Trink Magazine
Dorli Muhr has gained international attention for her focused, elegant Blaufränkisch wines, and has helped turned a spotlight on Austrian red wines.| Trink Magazine
Pannonia is a place of dreams and history brought to life. Austrian wine and Hungarian wine meet in the hands of winemakers like Roland Velich.| Trink Magazine