By | November 30 2020
Serving the three restaurants run by chef Richard Hessl at the five-star resort on the banks of the Wörthersee in Pörtschach, Austria, the list at Hotel Schloss Seefels has a roll call of top producers from Austria’s dynamic local winemaking scene as its centerpiece.
Arranged by grape variety, and with reds given equal billing to whites, the selection is superbly curated: from Bründlmayer to Knoll, Nikolaihof, and FX Pichler, via Pittnauer, Umathum, and Muhr-Van der Niepoort. The Austrians are supplemented by a sprinkling of German, Italian, French, and international choices. And from Dujac and Sauzet in Burgundy to Egon Müller and JJ Prüm in the Mosel, and from Castello di Ama and Isole e Olena in Tuscany to Vieux Château Certan and Château Margaux in Bordeaux, it’s a considered rather than exhaustive list, and one that feels very much of its place.
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