What happened on Day 1 of the trip? We landed at Weingut Heitlinger early in the morning and were greeted with a glass of bubbles. Yes. Bubbles. Before 12.
Now, picture me: only four hours of sleep, no breakfast, and boom, straight into a flute of sparkling wine. I wasn’t mentally, or physically, ready for that level of commitment. But hey, why did we come here? So, I took the first sip like a champ. It was delicious. But for the last two sips, I just did the sommelier thing, spit it out to keep the aromas and flavor in my mouth, and not the alcohol in my bloodstream. Smart? Probably. Regret it? Nope.
It was blazing hot that day, perfect for heading out to the vineyards. I had never been that close to an actual grapevine before, and it was mesmerizing. Spring is key here because it’s when the flowers bloom and get ready to become grapes. Pinot Noir, Pinot Blanc, Chardonnay, all there, staring back at me like “you better know us by name soon.” Honestly, I still can’t tell them apart by leaves. Let’s just say... I’m working on it. 😂
One of the biggest lightbulb moments I had that day was about terroir. We touched and smelled different types of soil, and thenthen we tasted the wine, and it clicked. I swear I could smell wet earth, hot stone, and more. It was wild. They have loess and calcareous marl soils, which, don’t worry, I can’t pronounce either. But now I feel them in the glass.
Oh! Heitlinger is organic and biodynamic. These guys are doing real work. No chemicals. Just plant-based pesticides and clever use of the natural vegetation around to support biodiversity, healthy soils, and happy pollinators. Yup—shoutout to the bees. Without them, forget about your fancy honey toast. 🐝
And let’s talk tech: they use massive drones to apply nutrients and organic sprays. According to them, they’re the only ones in Germany doing it this way. It’s cool, it’s futuristic, it’s eco-friendly.
The best part? The people. We were guided by Claus Burmeister, the winemaker and absolute legend. He and the team made viticulture, winemaking, and wine biz talk feel like a stand-up comedy show with high IQ. I loved it. Claus said something I won’t forget:
“Wine should bring the magic of a place to your palate.” And that? That’s the moment I started to get it.
🎯 Wines I Loved & When to Drink Them (Context is Queen)
Because opening wine in flip-flops vs. a wool scarf is NOT the same vibe.
1. For the cabin in winter 🍷 Weingut Burg Ravensburg Löchle Pinot Noir 2014 (GG) 🔮 Ripe cherry, leather, wet earth, silky tannins. 🔥 This is a fireplace wine. It's deep, evolved, and sexy. Pick the right person to open it with—you’ve been warned.
2. For the balcony in May (yes, May starts after May 17th in Norway) 🍷 Heitlinger Tiefen
bach Pinot Noir Reserve 2020 🍓 Raspberry, wild strawberry, touch of spice. Chill it lightly, pair it with pizza or a gossip session with your bestie.
3. For a fancy dinner (but make it fun) 🍷 Weingut Heitlinger Königsbecher Pinot Noir 2014 💄 Black cherry, sweet spice, elegant minerality. A sophisticated match for duck, roast chicken—or yes, even a bandeja paisa.
4. For a picnic 🍷 Burg Ravensburg Löchle Pinot Noir 2018 (GG) 🌼 Juicy berries, floral notes, fresh acidity. Serve it cool, drink it outdoors, thank me later.
📝 Not sponsored, just pure wine love. Big thanks to Kulinarisk Akademi, and to Hanna & Morten for organizing this unforgettable trip. And yes, I survived 6 days 24/7 with 27 Norwegians. Barely. 😅
I will definitely try them!
Will try these! Looking forward to the white vine recommendations 🥂