With the “Grabenwerkstatt Show,” the Posthus in Egg once again became a meeting point for discerning gourmets. Michael Linke from the Grabenwerkstatt winery brought the characterful wines of the Spitzer Graben to the premises of “Sarah kocht” at the Posthus.
Host Sarah was recently awarded a toque (Haube) by Gault Millau – a hallmark of quality that is generating attention beyond the region.
The Spitzer Graben is considered the coolest and most mineral-rich corner of the Wachau. The Grüner Veltliner and Riesling wines produced there are characterized by a taut structure, precise acidity, and saline minerality. They regularly receive high ratings from the Robert Parker Wine Advocate. “Our wines thrive on tension and origin,” explained winemaker Michael Linke in conversation with the guests.
Menu and wine in dialogue
The five-course menu deliberately focused on clarity and product excellence:
Venison consommé with mushroom wontons, trout with peas and shallot vinaigrette, pumpkin risotto with chicken cracklings, butter chicken (a signature dish of sorts for Sarah Brückner) with pickled onions and naan, and a mini pavlova with passion fruit and mascarpone formed the culinary framework.
The dishes were accompanied by Grüner Veltliner and Riesling from the top sites of the Spitzer Graben: Ried Brandstatt Grüner Veltliner 2021, Riesling Ried Trenning Smaragd 2020, Ried Bruck 2023, and Ried Kalkofen 2022. Incidentally, these wines—including 98 points for the Riesling Grosses Werk 2022—are the highest-rated wines from Austria in the last five years according to Robert Parker (The Wine Advocate). “The wines demand precision in the kitchen—and that is exactly what attracts me,” says Sarah. “When both are on equal footing, it creates a field of tension that leaves a lasting impression on guests.”
Impulses for culinary arts and tourism
The evening was organized in collaboration with Weinstein Finewine, who represent the wines of Grabenwerkstatt in Vorarlberg. For owner Sebastian Spiegel, such events are more than just evenings of indulgence: “Wine & Dine formats bring producers, gastronomy, and end customers directly together. This creates local added value—for the businesses and for the region.”
In fact, it is evident that culinary events of this quality are increasingly attracting guests from the greater Lake Constance region, the Allgäu, and Eastern Switzerland. High-quality wine and gourmet formats are considered an important building block for year-round tourism in the Bregenzerwald. The evening in Egg once again underscored how closely gastronomy, the wine trade, and tourism are linked. When international top-tier wines meet regional culinary expertise, it creates not just an enjoyable evening—but an economic stimulus for the region.
