Austria is now home to some of the best organic winemakers. We’re proud to represent the very gifted Ilse Maier of Weingut Geyerhof and Dorli Muhr of Muhr-van der Niepoort. Thanks to the leadership of Ilse Maier, Weingut Geyerhof in Oberfucha, Kremstal, has been organic since 1988. Ilse Maier’s family has lived in the wine village of Oberfucha since the 16th century and for Ilse, it became vital to preserve the biodiversity surrounding the village, not only for the vineyards but also for the wildlife and farm animals. In the vineyards, Ilse and her son Josef are working hard to keep the vines healthy and the soil loose and nicely moist underneath. They farm without using any pesticides, insecticides or weed control material. Clover is planted in every other row to naturally increase nitrogen in the soil, compost is used to nourish the plants, and the local wildlife is welcome. To save the grasslands around the village from overgrowth, the family is even raising cattle, which provide meat and milk and also manure for the fields. Maria Maier, Ilse’s daughter in-law, comes from a beekeeping family. She has started beekeeping in the vineyards. The bees are healthy and thriving thanks … Continue reading World Class Organic Wines from Austria
After spending 3 years working for a wine magazine in New York City, wine and food writer Nicole Ruiz Hudson has recently returned to California. Located in the Bay Area, she now enjoys going on camping trips, from the nearby Santa Cruz Mountains to Humboldt County up in the northern part of the state. On camping trips, she likes to eat well and pair her meals with something good in her glass. Not all wines are good camping wines though so in her blogpost 2 oz Pours: Campsite Dining, she shares with us some of her personal guidelines for perfect camping wines: they have to be easy-drinking, under $20, versatile, easy to open with a screwcap, and tasty while chilled. Sounds good to me! With Andouille sausages grilled on the fire and cannellini beans sautéed with onions, garlic and Parmesan, she enjoyed drinking a Geyerhof Zweigelt StockWerk Kremstal 2015: This is such a tasty wine. We have this at home quite a bit and we took this on both of our summer camping trips. (One of my co-workers mentioned this also one of her camping go-to’s.) StockWerk literally means “work on the vines.” The grapes for this wine grow on … Continue reading #WineWednesday Spotlight #109: Geyerhof Zweigelt StockWerk
This week’s #WineWednesday Spotlight is the dazzling Pfneiszl Zweigler thanks to this Instagram post from wine lover Shelley Warkentin: Crushed this tasty Zweigelt over the weekend. Really loving this grape as an alternative to rosé on hot days, especially with a little chill on it.⚡️Also, I want to hang out with the two awesome sisters, Birgit and Katrin, who made this wine. @pfneiszlestate #glouglou #pfneiszlwinery #zweigler #zweigelt #austrianwine #realwine #birgitundkatrin #bluedanubewine Affirmative! The 1 Liter Zweigler from the Pfneisl sisters is just what you need on a hot day. Try also his brother, the spicy 1 Liter Blaufränker. Both are bright, fruity as well as organic. And don’t forget to follow Shelley Warkentin on on Instagram.
Here’s a contribution from furmintfan, Hungarian wine lover and blogger at A Borrajongók (Fans of Wine). He recently visited Gallay Pince located in the little known Bükk appellation: If there is a scarcely-known wine region in Hungary, then the Bükk region certainly is. Located in north-east Hungary between the Eger and Tokaj wine regions, Bükk has been an independent wine region since 1970. Before gaining its independent status, it was part of the Miskolc wine region. Wine production here has a long history that dates back to the 14th century. In the 19th century, wines from Miskolc had the same price tag as wines from Eger and by the 20th century, wines were marketed with the label of Eger. Today, there are very few bottled wines available for consumers from Bükk region, but there are a handful of quality producers whose products are now available in top restaurants, bistros and wine bars and have already shown the region’s potential. One of these producers is Gallay Pince. In 2012, Roland Borbély the winemaker, immediately embellished the winery and the region’s potential with his first release. The Gallay Zweigelt 2013 is sourced from the Lippa vineyard near the town of Miskolc: After … Continue reading #WineWednesday Spotlight #90: Gallay Zweigelt
József Borbély purchased his first vineyards in 1990 in Nyéklákháza, in the Bükk appellation, a wine district located in North-Eastern Hungary, right between Eger and Tokaj. The region has been making wines since the 14th century and today, it is awakening thanks to a handful of quality producers like József Borbély, who are working hard on reviving the region. The winery is named after József’s mother-in-law Isabella Gallay. The Gallay family owned a winery and vineyards before World War I but they lost everything after the war. Now the Borbély family is working on rebuilding the family heritage. While József cultivates grapes, his younger son Roland, who has a degree in viticulture and oenology and professional experiences in Napa, Tokaj and Eger, is the family winemaker. Near the village of Nyékládháza, they grow Pinot Blanc and Zenit, a unique Hungarian white grape variety created in 1951. The two are blended together to create a fresh and fruity wine called Bistronauta and a creamy white sur lees called Gallay Blanc. They also produce a bright and spicy red from the Zweigelt grape.
Although Kremstal — an appellation in the Danube Valley situated around the old Austrian town of Krems — is best-known for its white wines, it enjoys a slightly warmer climate than in the nearby Wachau where the valley is narrower. Thanks to these conditions, the Maier family from Geyerhof grows organic Zweigelt (pronounced TSVYE-gelt) in deep sandy soil on east-facing slopes for their StockWerk project. The name StockWerk, which means in German work (Werk) on the vine (Stock), reflects the philosophy of the Maier family, a pioneer of organic viticulture in Kremstal. Farming an organic vineyard implies a lot of additional hard work to keep the vine healthy and preserve biological diversity in the vineyard. To save the grasslands around their village of Oberfucha from overgrowth, the family started raising cattle again last year. They now have manure for the fields and also meat and milk. Moreover, Maria Maier, daughter of a Beekeeper, started beekeeping two years ago. Thanks to the absence of pesticides, she has now healthy and thriving bee colonies. The cow and bees that you can see below the vine on the wine’s label illustrate that biological diversity. With its light peppery nose, aromas of sour cherry … Continue reading #WineWednesday Spotlight #59: Geyerhof Zweigelt StockWerk
Our new Austrian container is reaching U.S. shores, packed with new wines from the exceptional 2015 vintage, including the 2015 Geyerhof Stockwerk Grüner Veltliner and 2015 Geyerhof Stockwerk Zweigelt. Stockwerk is the child project of Geyerhof‘s next generation of winemakers, Ilse Maier’s son Josef and his wife Maria. We’ll let Josef describes it in his own words: StockWerk is a real project of the next generation at Geyerhof (we are the 15th generation of the family). Maria had the idea of the name and the label. Generally the label should show how organic viticulture works. In German, StockWerk means the work (Werk) on the vine (Stock). Of course the vine is in the middle, but in an organic farm, there is also a strong focus on the surrounding. For us, it was very important that the vine was not drawn bigger than the cover plants around it, because for the ecosystem, they have the same importance. The secret little helpers stand for all the manual work in our vineyards. But the label should also show the projects of Maria and me: In the right corner you can see bees. Maria’s father has been a beekeeper for 30 years and so … Continue reading The Stockwerk project
Café Venezia’s main dining area Last Thursday on November 8th, Blue Danube Wines supplied the wines for an Austrian Wine dinner at Café Venezia in Berkeley. It was a great opportunity for those not yet familiar with Austrian cuisine, to taste it while sipping some of the finest wines of that country. Cooking in action. Café Venezia is a nice, spacious restaurant on University Avenue that sits pleasantly far enough away from the student buzz of UC Berkeley, yet close enough to the town center to be very much a part of Berkeley. With high windows that look out to the street, you’re beckoned in to a warm interior that is held up by a wonderfully friendly wait staff. The interior picks up on the restaurant’s namesake with kitsch murals and a clothesline of laundry, while at the same time allows one to sit down, have a good meal, and feel pleasantly at home. The four course dinner started with a tasty charcuterie plate of typical Austrian meats and cheese, paired with a new release of Grüner Veltliner from Schmelz winery. Grüner Veltliner, which accounts for over a third of Austria’s vineyards, is one of the country’s most famous varietals, … Continue reading Austrian Wine Dinner at Café Venezia