Down On The Farm: Austrian Wines

A balmy evening at a favorite summer dining spot, The Well at Jordan’s Farm, yields Austrian wines to savor and some solid wine-tasting advice.

Go Slow

“Your first taste is practically a throwaway,” says my wine-savant pal, Chris Ziagos. “Enjoy,” he says, “but disregard that first sip. Then taste again.” Hm.

Start light, finish heavy

We start with Tegernseerhof’s Mittelbach Zeigelt Rosé from Wachau, a bubbly beginning. We finish among the swoony, robust reds like Netzl’s Anna Christina and Zweigelt Classic.


I always assumed the swirling business was a show-off move. “No,” says Ziagos, “it aerates the wine, it’s been trapped in the bottle a long time.” Oxygen unleashes wine’s essence — free the wine!


Like a diamond, we study the wine’s color and clarity. Like a dame, we check out her legs. Tilt your glass so the wine runs down the sides – “legs” indicate alcohol, sugar and flavor.

Stay Cool

Temperature affects taste. Train yourself to keep your hands off the bubble of your glass. Hold it by the stem – it’s what the pesky, tippy things are for.


Not Too Serious

The Hillinger rep has us in the groove when he describes his sparkling Pinot Noir Rosé as a “nice breakfast wine.” Advice: Find your peeps, have a laugh – it’s not that serious.


I try a beery Meinklang Foam that’s just not for me. “Spit!” says Ziagos, “people don’t spit enough at wine tastings.”  I’m relieved that spitting is not only acceptable, but encouraged. I’m cultivating a confident, direct, un-spewy style.


Tastings ideally pair foods that complement the wines – there’s a reason for all that bread and cheese. Some sommeliers recommend not eating, but that’s not our Epicurious style.

Summer salumi – cured meats at Jordan’s Farm

Ask Questions

There are no stupid questions when it comes to wine. You’ll hear tales of history, method and magic – each unique and fascinating. The more you know, the more fun you’ll have.

Keep Sipping

Wineries are delighted when you find something you love, and happy to offer another sip or two to seal the deal. Don’t love the Reisling? Taste the Zweigelt or Cabernet Sekt.

Take Notes

We circle back to our favorites: A smooth and minerally Gruner Veltliner T26 Federspeil – delicious! And the Grace Kelly of wine, the elegant Gruner Veltliner Hohereck. We take notes for later purchase. I’m delighted to discover the Meinklang Frizzante Rosé in my neighborhood Rosemont.


As we sip, savor, and explore our way through this wonderful working Maine farm, we promise to return for dinner at The Well soon – summer is here at last!

Ziagos and Margolis-Pineo at Jordan’s Farm



About Epicurious Travelers

Ms. Margolis-Pineo created to showcase her published work and ongoing food-travel adventures. Based in Portland, Maine, she travels frequently both in her home state and north to Montreal, her favorite North American city. Although she refuses to use the word "foodie," she has an abiding interest in food and wine. Ms. Margolis-Pineo's background as a designer gives her site an edge in the oversaturated blogosphere. New contacts, "likes," subscribers and content are always welcome!
This entry was posted in East Coast Travel, Farm-to-Table, Food and Wine, Magic, Maine, Maine Travel, New England Travel, Staycation, Sustainable Travel, Travel and tagged , , , , , , , , , . Bookmark the permalink.

3 Responses to Down On The Farm: Austrian Wines

  1. Christopher Akerlind says:

    Love inclusion of your JOLLY face in these posts. Keep up the JOLLY.

  2. Richard says:

    It was fun to share that experience, thanks EMP

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