A few weeks ago I had the pleasure of travelling to Germany and Austria on a producer visit with one of our favourite importers, Daniel Lambert Wines. Technically, I can even claim it as a four-country trip: we flew into Basel, which famously sits at the meeting point of Switzerland, France, and Germany. So in addition to Germany and Austria, I landed in Switzerland and departed via the French side of the airport, a neat little bonus!
Daniel, of course, had organised a very snazzy BMW 5 Series for the drive up into Baden, he doesn’t travel in anything less than comfort (or speed). After checking into the hotel, we kicked things off in style with schnitzel and a few bottles of Spätburgunder (Pinot Noir), the perfect start.
Weingut Fritz Waßmer
Our first winery stop was Weingut Fritz Waßmer, where we tasted an impressive range of wines. The highlights were the Spätburgunders and wonderfully mineral-driven whites. What really stood out, though, was the production setup: not one but two sorting tables for grape selection, plus an optical scanner to analyse size and shape. The level of precision and quality control was remarkable — not something you see every day. While this process does create a fair bit of wastage, we were reassured that the discarded grapes still find a good home.
On to Vienna
From there, we flew from Stuttgart to Vienna for the Austrian leg of the trip. Arriving late, we skipped restaurants and instead headed to Leo’s sausage stand for bratwurst and beer, simple, hearty, and just what we needed.
The next morning, with a little free time, I persuaded a few of the group to join me for some sightseeing. We wandered around the city, eventually pausing for drinks by Stephansplatz, Vienna’s famous cathedral square. Sitting in the sunshine at Café Dom, listening to the cathedral bells ring, was a real highlight — one of those little travel moments you don’t forget.
Pfaffl Winery
Our final winery visit was to Pfaffl, a producer many of you will recognise from their hugely popular Dot series on our shelves. The scale of the operation was astonishing, one of the cleanest, most organised wineries I’ve ever seen. The Pfaffl family originally farmed pigs in the 1970s before moving into wine in the ’80s, and the growth since then has been extraordinary.
We toured the vineyards, saw some impressive (and very expensive) winemaking kit, and then sat down for a broad tasting of their range. As expected, Grüner Veltliner was the star, showing off the many different sides of this grape. Halfway through the tasting, the family served us homemade schnitzel, perfectly paired with Grüner in classic Austrian style. Their secret? Veal brined in saltwater before breading, making it juicy, tender, and unlike the schnitzel we’d had in Germany. I loved it so much I’ve already tried recreating it at home for my wife and me.
The evening ended with a few glasses of wine, lively debates about the trade, and finally a couple of beers back at the hotel before bed.
The next morning it was time to part ways, with everyone heading to different flights across the UK. I had the longest wait, but thanks to Daniel’s lounge pass, I spent it in style, a fitting end to a memorable trip. Cheers, Dan!
This is inspired by the homemade schnitzel we enjoyed at Weingut Pfaffl in Vienna, paired beautifully with Grüner Veltliner. The secret? A short brine in saltwater before breading.
Ingredients (serves 4)
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4 veal escalopes (about 120–150g each, pounded thin)
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1 litre cold water
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60g (about 4 tbsp) salt
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100g plain flour
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2 large eggs, beaten
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150g fine breadcrumbs (ideally fresh)
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Vegetable oil or clarified butter (enough for shallow frying)
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Lemon wedges, to serve
Method
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Brine the veal
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Dissolve the salt in the cold water to make a brine.
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Submerge the veal escalopes in the brine for 30–45 minutes in the fridge.
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Remove, rinse lightly under cold water, and pat very dry with kitchen paper.
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Prepare the breading
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Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
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Coat each escalope in flour (shake off excess), dip into egg, then press into breadcrumbs until evenly coated.
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Fry the schnitzel
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Heat 1cm of oil or clarified butter in a wide frying pan until shimmering.
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Fry schnitzels one or two at a time, about 2–3 minutes per side, until golden and crisp.
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Drain on kitchen paper and keep warm in a low oven if cooking in batches.
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Serve
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Plate up with lemon wedges for squeezing over, plus a side of potato salad or simple green salad.
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And of course, a chilled glass of Dot Apple Grüner Veltliner.
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