Alpine cheese tastes different because of the grasses and herbs that cow and goat consume. Alpine wine also tastes different as the roots of the grapevine seek food in the mountain soil. Easier said than explained, because the upper layer varies quite a bit from country to country from the lower tectonic plates, which slid over each other 150 million years ago.
Text: Marjolein Schuman | Image: Point of View Photo, POV.AT / Robert Herbst / Austrian Wine
Fresh, spicy and mineral do characterise wines from the mountains, where it is also cool at night, which grapes like after a day of ripening in the sun.
The eastern Alps form the backbone of wine country Austria. There are foothills as far as Vienna, many mountain lakes and the Danube valley. In wine region Kamptal in the north, located in the foothills of the Alps, you will find Grüner Veltliner, Austria's number one grape, and Riesling. They have a distinctive minerality and fresh acidity, with aromas of citrus and stone fruits. The Grüner goes well with herb-crusted goat cheeses: the characteristic notes of white pepper add a cool dimension to the combination.
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