The Best Wineries in Gumpoldskirchen
Johanna "Pipsi" Gebeshuber bustles around between the horse stables and the Römermaut, in two parlours of the elongated courtyard. The born hostess makes sure that the fried chicken and oven roast taste good. Or she makes sure that the Zierfandler doesn't run out. Perfect!
The Zechhaus is a promise. The menu that Sabine Krug and her team offer is huge. While some come for a glass of "temptation", others swear by the apple strudel. For 55 years, body and soul have been catered for in this historic location. Bravo!
Oh, sorry! This is how funny a venerable wine tavern can become when two creative people (Anna Gerland and Zane Berger) take over the old refrigerated counter and half a hectare of vineyard. This is how it became the craziest address in the wine village. Pork roast meets natural wine!
Gumpoldskirchen has had more wine taverns in the past. But Hannes Hofer has never joined the bus-tourist tasting programme; he goes his own way with wine and food. Tasting in the vaults as well as in the small garden of this quiet "evergreen".
The new season has started with fresh vigour, as the Fassbinderhof serves up dishes in time with the seasons. Wild garlic and asparagus are followed by summer fruits before the goose (always a highlight!) is served. Classic farmhouse with a cosy courtyard.
Christian "Che" Schabl provides connoisseurs with stories from the Thermenregion wine scene. His own wine - especially when he opens ripe bottles - is one of the best. Ask for the Roter Muskateller - and "twitter" it with the season's specialities!
The savoury Stilton is one of the bestsellers in Nina Rieger's repertoire. It's easy to find out that a Zierfandler is the perfect accompaniment in the small, idyllic garden. Alternatively, a sip of "Fizz" and the seasonal buffet await.
Pistachio cream in the pancake, Verjus-Dirndl-Kracherl on the table; the Straitz family is creative in the kitchen and cellar. Rotgipfler and Zierfandler are part of the "Gumpolds" anyway, but the local varieties are also served as a cuvée in the traditional manner.