Food & Tradition

Carinthia is known for Reindling, a rolled, baked yeast cake with raisins, cinnamon, and honey or nuts. According to the Ministry of Agriculture, it's considered a festive pastry, likely dating back to the 16th century as a link between Carinthia and the Slovenian region.

At Kirchtag, the church consecration festival, it appears on every table. It's traditionally served with Kirchtag soup, as well as at weddings and major family celebrations. A clear apple brandy pairs well with this sweet pastry, since its dryness doesn't overpower the honey and cinnamon.

Carinthian Kasnudeln are handmade dumplings filled with quark, potatoes, and breadcrumbs, seasoned with mint or chervil. They were already known in the Middle Ages. The fresh herbs and the acidity of an apple brandy sit side by side rather than competing.

In Carinthia, a Jause—a hearty snack—traditionally comes with a small glass of schnapps or fruit brandy. Does the schnapps actually aid digestion after a meal? The evidence points the other way: alcohol slows gastric emptying, and with Jause, the schnapps remains simply a pleasant finishing touch. The good feeling afterward comes from relaxation, not faster digestion.

So the pleasure lies in the taste, not in digestion. A small glass of brandy rounds off the meal, nothing more, and when served alongside a piece of Reindling, it's meant to be sipped slowly. With Kasnudeln, a young, fruity apple or pear brandy suits better than a robust, cask-aged one, which would overwhelm the mint.