Last weekend we paid a visit to the hoteliers Elisabeth and Hermann Haller from Mittelberg. More specifically, her solitaire on the Walmendingerhorn: At just 2,000 meters above sea level, a single cask of Mostello matures “Barrel 40”. Hermann Haller has been a big fan of this Austrian organic alternative to the common aperitif and digestive brands for many years. It was his idea to bring a barrel of tasty organic pear dessert wine (it smells and tastes like Port, but is made of rare Mostviertler pear varieties) on the terrace of the summit restaurant of the Walmendingerhorn. There is the barrel 40 since last May now intense sun, icy winds, wet and snow exposed. How does the organic apero develop under these extraordinary conditions, how does it change its flavor?
Last Saturday, September 23, Josef took a rehearsal and tasted it together with a small group of guests in the Hora bar on the Walmendingerhorn. Conclusion: The ripening at almost 2,000 meters above sea level has a very positive effect. The pear dessert wine of the vintage 2014 is rounder, softer and creamier than its counterparts in our cellar in Öhling. The acid is degraded faster than at home in the Mostviertel and the evaporation is (to the delight of the producer) only 3.5% compared to 7% in Öhling. What happens to the barrel? “Mostello Bar 40 tastes so delicious that we let it ripen with pleasure. We will be back, in the beautiful Kleinwalsertal! “, We agree. In the meantime, curious gourmets and lovers of Austrian beverage alternatives Mostello in selected Vorarlberg gastronomy, u.a. Try the Haller’s Genuss & Spa Hotel.
