“Many guests hardly know that wine is grown in Bavaria, as the region is primarily known for beer,” van Nagell says. If you visit Franconia, you’ll find yourself decidedly in white wine country. Roughly 80 percent of the vines planted in the region yield white wine grapes, while much of the red wine grapes are used for a Franconian version of rosé called rotling. “The soil - the so-called Triassic soils of Keuper, Muschelkalk and Buntsandstein - allows Franconian grapevines to grow in the best conditions.” “There are thousand years of winemaking tradition in Franconia,” says Joost von Nagell, the sommelier and head of restaurants, conferences, and catering for Munich Airport. Müller-thurgau, silvaner, and bacchus are the primary grapes grown in the region. Unlike the rest of Bavaria, Franconians prefer vineyards to beer gardens. Yet Bavaria is also home to Franconia, a cultural region in the northwestern part of the state with a history that dates back to at least the 8th century. The city’s wine bars and sommeliers have an unpretentious air, and there’s a sense of inclusivity perhaps borne out of one simple fact: people associate Bavaria more with beer and Oktoberfest than wine country. The haughty attitude and opaque jargon have always made wine feel inaccessible to me, but Munich isn’t like the wine regions of the world that are teeming with sniffers and swirlers and swishers.
Munich isn’t known for its wine, and neither am I.
0 kommentar(er)
