Hello From Austria - Hiking Through the Vineyards of Southwestern Styria

On a beautiful warm summer day and after abroth that features thinly cut pancake strips), my
nice filling breakfast we got going early yesterdayfavourite Austrian soup. Then all five of us shared
to embark on our Sunday excursion to thea big platter of Austrian Fried Chicken as well as a
south-western part of Styria. I wasn't particularlyRosemary Chicken with Rice. Austrian fried
well-rested after a full day yesterday that includedchicken is very crispy and less greasy than North
a hike, a local driving tour and a birthday party,American varieties and is a staple of traditional
but I was keen to explore the area west ofAustrian Sunday lunches. Traditionally, the largest
Leibnitz, Styria's foremost winegrowing regionmeal is eaten at lunch time in Austria, although
together with my brother Ewald, his wifemodern work routines have changes the
Anneliese and our friends Luis and Isabella.traditional rhythms of food preparation and
Distances in Europe are always on a differentconsumption as well.
scale than in North America. Southwestern StyriaThe obligatory side dish is a mixed salad containing
is only about one hour from my home town oflettuce, tomatoes, beans and other varieties of
Weiz and nevertheless it is considered a differentvegetables, marinated with vinegar and pumpkin
geographic region from my home area of Eastseed oil. Pumpkin seed oil is a popular Styrian
Styria. Southwestern Styria enjoys a favourablespeciality, a specialty oil made from the roasted
climate with Mediterranean influences and theseeds of pumpkins. Styrian pumpkins are unique:
temperatures are on average higher than those inthe seeds have lost their wooden shell due to a
the surrounding regions. The area is particularlymutation about 100 years ago and only a tiny
well-known for its rolling hills, many of which aresilver-coloured membrane protects the seed. This
used as vineyards for growing mostly white, butsoft consistency of the seeds facilitates efficient
also some red wines of the Zweigelt orpressing of the oil. The final product is a thick,
Blauburgunder variety. The most well-known winedark green oil that has a nutty flavour and is used
of this area is called "Schilcher", a rose-colouredprimarily as a salad oil, but also to refine soups
wine, whose special designation can only be appliedand other dishes. You can even get a "pumpkin
to wines that were grown in this particular areaseed parfait" as a dessert, which is exactly what
and made from a type of grape called the "Blauemy brother ordered after we were finished.
Wildbacher".Incidentally, pumpkin seed oil is the only Styrian
We stopped our vehicle on a parking lot justdelicacy that I buy in Austria to bring back to
steps away from the "Weinbauschule Silberberg"Toronto, or I might request someone traveling
(the Silberberg School of Viticulture). This particularfrom Austria to bring me a bottle. As a
schools features a 1.5 km long wine educationalpassionate salad eater, Austrian pumpkin seed oil
trail that provides informational background aboutis my favourite salad dressing, bar none. And just
the history of wine, about details related torecently I found a German delicatessen store that
wine-growing as well as a collection of old wineapparently carries Styrian pumpkin seed oil right
farming implements and tools. A 5 m high statuehere in Toronto. So thanks to Toronto's
of St. Urban, the patron saint of the vintners,multicultural culinary landscape I might actually be
stands at the beginning of the wine educationalable to get my favourite Austrian delicacy right
trail, and further up the hill there is an oversizedhere without having to beg an Austrian visitor to
metal sculpture of an insect called the wine pestbring me a bottle.
that was brought in from France in the 1800s andAfter a great meal I got really tired, especially
almost completely deciminated Styrian wineconsidering the fact that I only had a few hours
cultivation.of sleep last night. I slept all the way home in the
We slowly hiked up on pathways along thecar and once we got back to my brother's house,
vineyards and had a beautiful view south, andI crashed for a few hours. I woke up at about 7
westwards towards the mountain chain separatingpm, and just before having a light dinner, I hopped
the Austrian provinces of Styria and Carinthia.on Anneliese's bicycle and went cycling for an
Schloss Seggau (Seggau Castle), dating back tohour throughout my home town.
the 12th century, was clearly visible nearby, aSunday night Austrian towns are traditionally very
structure that was once used to defend Austria'squiet since everyone is getting ready to go to
border against invading Turks and Hungarians, butwork the next day, so the roads were nice and
today has found new use as a hotel andpeaceful. When I came back my brother and
conference centre.sister-in-law were ready to go to bed so I turned
Once we reached the top of the hill we climbedin early to rest up for today. Well, unfortunately
up the "Kreuzkogelwarte", a lookout tower at anthe weather today did not cooperate as planned
elevation of 496 m that provided a continuousand the entire morning was grey and drizzly. At
360 degree view of the surrounding countryside.noon time I visited my friends Andrea and
North of us was the provincial capital of Graz withHerbert, whose daughter Nina had stayed with
a backdrop of the mountains of Northern Styria,my husband and me last year to as part of her
south of us Slovenia, and west of us the AustrianCanadian stint to work as a nanny.
province of Carinthia.Andrea is the older sister of one of my best
My brother pointed out a particular hill that alsofriends from school, and I had not seen her for at
featured a vineyard and was apparently theleast 23 years. It was great to see her again, we
property of famous Austrian tennis playerhad already chatted numerous times for free
Thomas Muster, who hails from the nearbyusing and I knew she had the same love for
district capital of Leibnitz. Thomas Muster, alanguages, travel and cosmopolitan thinking as me.
former number 1 player, was one of the mostShe graciously invited me to join her family for
gifted clay court players in the history of tennislunch and I was listening intently to Andrea's and
and achieved 44 ATP tour titles throughout hisHerbert's travel stories from Rumania. Just in the
career during the 1990s. Today Thomas Musterlast few weeks they had spent some time in
heads up his own fashion label called TOMS, runs aBucharest and in Transsylvania and learned much
vineyard, has gotten involved in the production ofabout Rumania's interesting history as well as
high-quality Alpine spring water called TOMSabout the tyrannical Ceauscescu regime. We all
Water, and not surprisingly, developed a tennisagreed that we view traveling much differently as
racquet called TOMS Machine in collaboration withwe get older, that today we really see travel as
the Kneissl company, released in 2005. A greatan opportunity to learn and to understand the
tennis career can open many doors...world and its historic and environmental contexts.
We continued our hike of the surrounding hills andWe decided that we would jointly visit another
walked by a so-called "Buschenschank", a rusticlocal tourism attraction tomorrow: the "Katerloch",
local restaurant owned by a vintner who is able toa famous local limestone cave that is a popular
sell his own wine as well as a variety ofregional tourist destination.
self-produced culinary products. This is a typicalAfter a little walk in town I met my friends Luis
Austrian gastronomic establishment that wasand Isabella and their friend Wolfgang to play a
originally limited to selling only this-year's wine andcouple of hours of tennis in an indoor tennis
had strict limitations as to what type of foodsfacility. The tennis club also features a bistro
they could serve. Today, many vintner's obtain awhere we enjoyed a couple of pizzas afterwards
full restaurant license in order to sell regular hotand a beer. I thought to myself "these Austrians
foods as well.know how to live". None of the Canadian tennis
After an enjoyable hike along the ridge of aclubs that I have been at feature a bistro or any
vineyards we started our descent into the valleykind of gastronomic establishment. So I realized
and spent about 45 minutes walking down athese Austrians have their priorities straight: you
forest road and then headed into a cool forestcan work out and burn calories, but you have to
that took us back to our vehicle. A fifteen minutecap it off with a nice tasty meal and a local beer
drive later we arrived at our lunch destination:because "Gemütlichkeit" (loosely translated
"Buschenschank Koschak" is a popular localas warm cordiality in a cozy environment) is an
destination for good wines and excellent localimportant factor here.
Styrian food. We had reserved a table and satAfter about an hour I thanked my friends for a
outside under trellises covered with grapes andgreat tennis match and a cozy evening and
vine tendrils.headed back to my brother's house to reconnect
It was seriously time for a traditional Styrian meal:with him and to rest up for another eventful day
I started with a "Fritattensuppe" (a clear beeftomorrow.