Frühling (aka springtime)
Spring is just around the corner which means all I want today is to sit outside in over 50-degree weather and drink wine from some of my favorite places in this world, Germany and Austria. Trocken Riesling, Grüner Veltliner, German Pinot Noir, all of them please! Why does spring remind me of these kinds of wines? I have always associated fresh grass and blossoms as common profiles found in white German and Austrian wines, along with many varieties of reds that seem meant to be brought to a barbeque.
For example, a red spring-reminiscent wine would absolutely be the Koehler-Ruprecht Pinot Noir from Germany. It's lively, juicy, slightly earthy but delicate enough to be extremely drinkable. A wine that I gravitate towards when I realize it's finally nice enough to not have to wear 5 layers when stepping out outside. Serving this lightly chilled on a sunny afternoon sounds like a dream to me (We are almost there guys, I swear).
I do have to say, I’m a little biased. My love of wine from these regions came from my first trip abroad to both Germany and Austria when I was 18. My best friend and I flew standby into Munich and proceeded to eat and drink our way to the lower western side of Austria. The towns in Austria are picturesque- ski mountains and countryside farmlands that stretch wide. I was able to really understand the culture besides the tourist attractions by staying in the homes of all my friends' extended families. I tried learning German and I picked up on some conversations, but the most important interactions I had were from the plates of traditional food made for us and the bottles (and bottles) of wine.
The towns we visited were small communities that worked as their own ecosystem- heck even the McDonalds used local & sustainably sourced meats. As it turns out, Germany and Austria are home to some producers that create some really kick-butt biodynamic wines. For example, the Meinklang Burgenland Red from Austria has a profile that screams to be paired with some salt-bae level red meat. Zweigelt and Blaufränkisch with aromas of sour cherries, cranberries, boysenberries, leather, and mushrooms on the palate with soft tannins. This wine is grown in a Demeter certified vineyard (biodynamic), only organic grapes are used, there is nothing added in the cellar, and there is no sulfur added before bottling. A very raw expression of wine that, to me, really showcases the lively environment found in the springtime in Austria.
I don’t think I could have this job if I didn't mention German Riesling. August Kesseler R Riesling is a Kabinett Riesling that shows the youthfulness of blossoms in the springtime. Light and refreshing on the palate, mineral forward, with aromas of fresh peaches, fresh cut grass, and apple tart. This style of Riesling is aged in temperature-controlled stainless-steel barrels, so the wine has retained really refreshing acidity. How can you say spring without actually saying it? Pouring this in a glass, that’s how.
There are also tons of different German wines always coming out on the market. The Sybille Kuntz Riedlin Rot Spätburgunder is created by the Riedlin family in Lierser, Germany. The grapes are destemmed and fermented in open top containers then aged in oak barrels. A duo husband and wife production is something I’m absolutely here for and the wine shows true craft and passion for what they do. This Spätburgunder is primarily produced by Markus Kuntz-Riedlin, the husband of Sybille Kuntz. It’s so fresh with bright cherry acidity, vanilla, light strawberry with a little bit of smoke. This might be the cherry coke of wine. I think it's about time to start stocking up, don’t you? I’m here for it.
-Kat
