Articles, Books, Mosel
Mosel Wine
by Lars Carlberg
Our translation of Karl Heinrich Koch’s 1897 masterpiece Moselwein, which has been nearly ten years in the making, has just Read more…
Articles, Wines
Favoring Fuder
by Lars Carlberg
In my article “The Essence of Mosel Wine: What Made It Famous?,” I list a few producers that still like Read more…
Articles, Wines
New Mosel Casks
by Lars Carlberg
Several years ago, on a visit to Saarburg, Hanno Zilliken of Forstmeister Geltz Zilliken asked me who was still making Read more…
Articles, Wines
Old Mosel Wine Cellars
by Lars Carlberg
There are a number of subterranean cellars that I like to visit in the Mosel wine region. These old cellars Read more…
Articles, Wines
A 1,000-Liter Brand-New Grünhaus Oak Fuder
by Lars Carlberg
On the photo, which was probably taken several years ago, the winemaker Stefan Kraml of Maximin Grünhaus is loading with Read more…
Articles, Wines
An Old and a New Fuder
by Lars Carlberg
A few years ago, I took this photo of an old, worn-out Fuder in Weingut Stein’s cellar in Bullay. It’s Read more…
Articles, Wines
A Fuder of Mosel Wine
by Lars Carlberg
On the Mosel, before vinification in stainless steel and fiberglass became more prevalent in the 1960s, a wine merchant would Read more…
Articles, Wines
An Interview with Rudolf Biewer
by Lars Carlberg
On Tuesday, I took the bus from Trier to the village of Kasel in the Ruwer Valley to finally meet Read more…
Articles, Mosel
F u d e r
by Lars Carlberg
The traditional Mosel cask is the Fuder. It goes back to Roman times and holds 1,000 liters, more or less. Read more…
