In autumn, Austria’s Wildwochen—the traditional game weeks—bring venison to the menus of country inns and city restaurants alike. The season’s familiar dishes include Hirschragout, a dark, red-wine-braised venison stew, and Hirschgulasch, a venison goulash. Venison was not always widely available. In 1156, Holy Roman Emperor Frederick I reserved hunting rights in Austria for the nobility… Read More »
Despite growing up far from vineyards in KwaZulu-Natal, South Africa, Manfred Ing found his way into winemaking as a teenager. Today, after working harvests around the world, he leads Querciabella, the family-owned Tuscan estate known for its organic and biodynamic approach. Ing’s early connection to vineyards came during family trips to the Cape. His Italian… Read More »
António Maçanita is a Portuguese winemaker known for his work in Alentejo, the Douro and the Azores. Some of his most distinctive wines, however, come from Porto Santo, a small island near Madeira. Maçanita founded the project Profetas e dos Villões with his friend Nuno Faria, a Madeira restaurateur who spent childhood holidays on Porto… Read More »
Lambrusco grapes are best known for the sparkling red wines of Emilia-Romagna, but they also help make one of the region’s most prized specialities: traditional balsamic vinegar. Aceto Balsamico Tradizionale DOP is glossy, dark and remarkably concentrated. A few drops bring together sweetness and acidity with layers of aroma. It can be enjoyed on its… Read More »
Around 1718, Charles III Philipp, Elector Palatine and Habsburg governor, was visiting Salurn in South Tyrol when he met Clemens Pankert, a teenage button-maker barely three and a half feet tall. Impressed by the young man’s wit, Charles invited him to join his court in Heidelberg. Pankert, also known by the Italian name Giovanni Clementi,… Read More »
Herrenhof Lamprecht is a historic estate in Austria’s Vulkanland Steiermark. Once a monastery, it began its current phase of wine production in 2005 and now has 11 hectares of vines, including three hectares devoted to Furmint. The wines were tasted with Gottfried Lamprecht. He makes them in 600-litre barrels, using oak from his own forest… Read More »
As autumn brings shorter days and cooler evenings, spritzes can still make a refreshing aperitif. Their simple formula—spirit, sparkling wine and soda—can take on seasonal flavors such as orchard fruit, herbs, bitters and spiced citrus. The spritz began in northern Italy in the late 19th century, when Austro-Hungarian soldiers diluted local wines with sparkling water.… Read More »
Norway’s Nikolai Haram Svorte won the 2026 ASI Best Sommelier of the World competition, taking the title on his first attempt. France’s Pascaline Lepeltier placed second, while Japan’s Wataru Iwata came third. The final took place in Lisbon on 16 October before a live audience at the historic Coliseu dos Recreios. Of the 66 sommeliers… Read More »
Global wine-auction sales reached $159.21 million in the second quarter of 2026, down 21% year on year but well above the same period in 2023 and 2024. Auction houses reported a market showing signs of recovery, though buyers remained selective. Strong vintages, excellent condition and clear provenance mattered: exceptional wines sold well, while weaker examples… Read More »
Global wine-auction sales reached $159.21 million in the second quarter of 2026, down 21% year on year but well above the same period in 2023 and 2024. Auction houses reported a market showing signs of recovery, though buyers remained selective. Strong vintages, excellent condition and clear provenance mattered: exceptional wines sold well, while weaker examples… Read More »