What exactly is Törggelen?

Originally, Törggelen was a celebration for winegrowers after the grape harvest. The old grape presses were used to sample the new wine in a sociable atmosphere, accompanied by traditional fare. Today, Törggelen has become a popular custom. Seasonal specialities are enjoyed in wine taverns and at traditional inns.

 

Culinary highlights:

Törggelen is a great event for anyone who loves hearty food and traditional specialities. Here are some typical Törggelen specialities:

• Roasted chestnuts: fresh from the fire, crunchy and slightly sweet, a must at every Törggelen feast.

• Cured meat, sausages & sauerkraut: juicy pork pieces, prepared by means of a special curing technique, served with hearty sausages and mild sauerkraut.

• Schlutzkrapfen: stuffed raviolis, often filled with spinach and ricotta or sauerkraut, a true South Tyrolean speciality.

• Krapfen & sweet delectables: desserts, such as sweet krapfen - pastries filled with chestnuts, poppy seeds or jam and of course apple strudel.

 

The wines of Törggelen:

The new wine, also known as ‘Suser’ or ‘Nuier’, is a particular highlight of Törggelen. It is the fresh, still fermenting grape must, available only a few weeks after the harvest. However, matured wines are also part of the Törggele experience. Vernatsch, a light, fruity red wine, is particularly popular at this time of year and goes particularly well with savoury dishes. Lagrein, a robust red wine with intense berry aromas and spicy notes, also complements every Törggele menu. For those who prefer white wine, Pinot Blanc is the perfect accompaniment to chestnuts and light starters.