In a hypercommercialized world where even natural wine, once culty, is now fetishized to death on social media (guilty!), people like Austrian winemaker Christian Tschida are refreshing. Christian doesn’t take in harvest interns; doesn’t use Instagram; doesn’t put cute cartoons on (most of) his labels; with few exceptions doesn’t particularly like to attend natural wine fairs; and somehow is maybe the only producer in the “Brutal” collective who is allowed to put his name on the front label. He’s somehow both gruff and nice at the same time, giving the impression that, while he’s actually a very considerate person, he’s not out to impress anyone with politeness.
This past summer, a small group of us who are fans of Christian’s wines, and wanted to better understand them, visited Christian at his home in Austria’s Burgenland region. I was accompanied by Valentina and Misiska of the natural wine salon Humbuk Bratislava, and Ed, aka the Winestache. It was a gorgeous, warm day. We didn’t go into the cellar or vineyards, just hung out in the backyard, with the stark white walls of the house lending an oddly Mediterranean atmosphere, and drank wine and talked.
“I want to make wines the way I want to drink, but also wines that age, and that I can think about,” is how Christian speaks of his winemaking. He wants to achieve a lot with his wines; they should be drinkable, but also age-worthy and meditative. Christian’s father was a third-generation winemaker in Burgenland, and founded an association that promoted organic wine growing. Ten years ago, Christian started making wines under his own label, working to assert a unique style. He has always done skin contact with the whites, he told us, and since 2010 he has bottled his “experimental” wines separately. Echoing what many winemakers working with skin contact whites have told me, Christian explained that maceration can be tricky and has to be closely watched in terms of picking at the right time and leaving skins on for just long enough, especially since Christian uses no sulfites.
The estate is around 10 hectares, all organic, and vines are trellised in a “double planting” system, with two rows of vines alongside each other, which Christian says improves the acidity and lets the roots go deeper. (Christian’s UK importer, Newcomer Wines, has some helpful information about his work in the vineyards.) Christian picks grapes for acidity, especially the Muscats, of which he has a few different kinds (“You have to avoid the stupid Muscat taste, you know what I mean?”). Read more