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DâAmato & Szabo: Wine Thieves â Episode 35: Vinho Verde
The Wine Thieves are back in Europe this spring, the ideal time of year to rediscover Portugalâs Vinho Verde. Crisp, delicately perfumed, dry to off-dry, low in alcohol and sometimes with the merest prickle of effervescence, these are classic descriptors of this northern Portuguese specialty (and mostly white, but there are rosé and red versions, too).
Along the Danube Part II: Weinviertel
Think you know Austriaâs Weinviertel (the âWine Quarterâ)? Our continuing journey down the Danube may yet surprise you. We look north of Vienna and the river to this vast DAC, Austriaâs largest, and first protected designation of origin established in 2002. DAC Weinviertel on the label means fragrant, fresh, oak-free, dry and peppery grüner veltliner, the regionâs signature. Reserve and Grosses Reserve categories were were introduced in 2009 to accommodate a growing number of more powerful versions. Yet a region is not solely defined by its regulations. For the underground spirit of the Weinviertel, we turn to biodynamic winemaker Johannes Zillinger. Johannes speaks of the importance of the creation of the DAC, and also why he doesnât bottle his wines under it. He talks about the generational friction caused by evolving philosophies in family operations, and how a trip to the Republic of Georgia inspired his wine
Along the Danube Part 1
The Wine Thieves begin their cruise along the Danube exploring Neiderösterreich (Lower Austria), pausing to marvel at the magnificent, steeply terraced vineyards of the Wachau, the variegated side valleys of the Kremstal, Kamptal and the Traisental, with a pampered pitstop in Langenlois before next weekâs hike into the Weinvertel. Sara loses John briefly to a reverie on loess, whose thick strata are the origins for the worldâs greatest grüner veltliner, but brings him back in time for a conversation with Michael Moosbrugger, thoughtful winemaker and estate manager of historic Schloss Gobelsburg in the Kamptal, celebrating 850 harvests this year. Heâs also the president of the ÃTW (Ãsterreichische Traditionsweingüter), and speaks to us about the ongoing development of the Erste Lagen â â1er cruâ â classification and the 30 years of study and research and tastings it will take to realize the  project. Our con
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