Almost everyone knows the habit of törggelen by now; the origin is much less known. Probably the winegrowers in the Eisacktal moved the wine tastings that used to take place in the unfriendly cellar in the cozy Stube. With the participation of neighbors and family members, the difficult testing company certainly went easier and became a cozy get-together as the hour progressed. Today’s Törggelen was born! By the way: The name of the habit is derived from the Torggel (lat.: “torquere – press), the grape press in the wine cellar.
In Törggelen, of course, the tasting of the “sweet”, the young, not yet fermented grape juice, later in the year the “Nuien”, the already fermented must, is at the forefront. There are also delicacies: South Tyrolean bacon with primalbread, house sausages with herbs and the strong “barley soup” or the traditional tris of dumplings and Schlutzkrapfen. “Keschtn”(baked chestnuts) are served for dessert.
