Vinschgau Riesling, tasted in the barrel cellar
The terraces here are so steep the grapes are carried down by hand in wooden butts. Vinschgau shouldn't really make Riesling — it is too high, too dry, too alpine — which is exactly why it works: enormous day-night temperature swings keep the acid taut and the aromatics nervous. The tasting happens in a vaulted cellar cut into the hillside, ten degrees cooler than the orchard path outside. Two whites, one Pinot Noir, some bread, and the strong suggestion that you book a room rather than ride on.
Racks right by the terrace and they refilled all four of our bottles without being asked.
Fast service, we were back on the road in twenty minutes.
Nobody blinked at four people in lycra. Portions sized for riders.
Charged the battery over lunch, no charge for it.