I’ve previously written about wine production in Vienna (view that post here) and mentioned Sturm, a partially fermented wine that is available late summer/early fall. The Gelbmanns Gaststube at the Rathaus film fest was selling Sturm last week, and a stand at the Neustifter Kirtag was also selling Sturm. I guess this means it’s almost Sturmzeit for the city, which means Sturm in every café and Sturm stands downtown.
You can see in the picture that the bottles are topped with foil rather than capped or stopped. What you can’t see is that the liquid in the bottle is bubbling like crazy because it’s still actively fermenting. We bought a bottle of the white Sturm (it’s also available in red), and it tasted better than I remember it tasting. We also discovered that Sturm comes in non-grape varieties:
We did not try the non-grape ones because we were running out of arms to carry things, but if we come across these varieties again we might try them. I’ve never seen this in the States before and so I don’t know whether we’ll still be able to enjoy these once we’re home. This an argument for drinking as much of it as we can, while we can.