A drink for connoisseurs
Authentic. Hearty. And just the thing after a long day out and about.
Delicately sparkling, crisp, full-bodied and fruity with a tangy finish: cider has long since evolved into a delicacy, shedding its rough-and-ready image. That image dates back to a time when there was a cider barrel in almost every cellar and the production process was, at times, rather rustic. A great deal of juice has passed through the presses since then, but even today there are many orchard meadows, farm orchards and experienced cider producers in the Quellenviertel who know their craft inside out. They work in keeping with time-honoured traditions, but using modern cellar technology and the relevant expertise.
A drink for connoisseurs
There are many ways to enjoy the result: on the premises of the cider producers, in cider taverns and snack bars, in country inns and award-winning restaurants such as the “Waldschänke” in Grieskirchen.
There, Elisabeth Grabmer and her son Clemens work together in the kitchen, conjuring up delicacies such as the “Mostschober”, an Upper Austrian variation on the “Besoffener Kapuziner”.
When spring arrives, the cider tastings beckon – lively and informal festivals where producers showcase their ciders and guests can savour the wide variety on offer.
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