Last weekend we paid a visit to hoteliers Elisabeth and Hermann Haller from Mittelberg — or rather, to their Solitär at the Walmendingerhorn: At nearly 2,000 metres above sea level, a single cask of Mostello "Cask 40" is maturing. Hermann Haller has been a big fan of this Austrian Bio alternative to the common aperitif and digestif brands for many years.
It was his idea to bring a barrel of the delicious Bio pear dessert wine (which smells and tastes like port, but is made from rare Mostviertel pear varieties) up to the terrace of the Walmendingerhorn summit restaurant. Since last May, Barrel No. 40 has been exposed to intense high-altitude sun, icy winds, rain, and snow. How does the Bio aperitif develop under these extraordinary conditions — and how does its flavour evolve?
Last Saturday, 23 September, Josef drew a sample and tasted it together with a small gathering of guests at the Hora Bar on the Walmendingerhorn. The verdict: ageing at just under 2,000 metres above sea level has an extremely positive effect. The 2014 vintage pear dessert wine is rounder, softer and creamier than its counterparts in our cellar in Öhling. The acidity breaks down more quickly than back home in the Mostviertel, and the evaporation rate is (much to the producer's delight) just 3.5 % compared to 7 % in Öhling.
What happens next with the barrel? "Mostello Fass 40 tastes so delicious that we are happy to let it mature further. We will be back – to the beautiful Kleinwalsertal!" – we all agreed. In the meantime, curious food lovers and fans of Austrian drink alternatives can discover Mostello at selected Vorarlberg restaurants and bars, including theHaller's Pleasure & Spa Hotel to taste.
