Winemaker Q & A: Heidi Schrock of Austria

Hello friends! Firstly, tix are on sale today June 14 at 10 am for my BRAND NEW CLASS at Philosophers & Fools in July: “Rosé All the Ways”! Click here for ticketing website (which also has all the details). I have a feeling this will be just what the doctor ordered for our July heat :)

Now onto another great Q & A!

If you happened to ask my longest running winemaker crush it would probably be Austrian Heidi Schrock. I first met her over ten years ago when she visited with a gang of other Austrians and Germans on tour with their importer (Skurnik Wine & Spirits). I still vividly remember her totally genuine friendliness and joie de vivre! Then just a few years back I hosted her and more Austrians and Germans for a VERY fun party/tasting at the old shop I managed. Once again Heidi stole the show (but really that whole gang knows how to have a good time!). So all this being said I was very excited when she said yes to a Q & A to catch me up on the evolution of her project as her two sons, Georg and Johannes, are now working alongside her. Not surprisingly Heidi has terrific answers to all my usual questions and some great Austrian travel advice at the end.

First things first, was wine part of your life growing up?

Absolutely. Wine was never something abstract or luxurious in our family — it was simply part of everyday life. I grew up in Rust, a small wine town on Lake Neusiedl, where vineyards shape not only the landscape but also the rhythm of life itself. As children, we spent time in the vineyards during harvest, around the cellar, and at family tables where wine was naturally part of conversation and hospitality. Looking back, I realize how deeply this environment influenced me, even before I consciously decided to become a winemaker.

How about food? Did your family spend a lot of time cooking? Or eating out?

Food was equally important. We were definitely more of a cooking family than a restaurant family. Meals were shared, seasonal, and connected to what was available locally. Burgenland has influences from Austria, Hungary, and the Balkans so the cuisine is very soulful and generous. There was always a strong connection between wine and food — not in a formal pairing sense, but simply in the understanding that both belong together and bring people closer.

Fast forward to the present. Give us your elevator pitch on your own wine project – Heidi Schröck & Söhne. Please give us all the details on how you decided to undertake this daunting project. Also tell us a little bit about the wines you produce and your incredible farming practices. And of course I know your twin sons have now joined you – tell us what that means to you and looks like.

When I took over the family winery, I never really saw it as “starting a project” — it felt more like continuing a story while carefully finding my own voice within it. Over the years, Heidi Schröck & Söhne has become exactly that: a very personal expression of Rust, of Lake Neusiedl, and of our family. We work with both traditional regional varieties and international grapes, but always with a strong focus on elegance, balance, and drinkability. Furmint has become especially important to us because it reflects our limestone and slate soils so beautifully. We also produce Weißburgunder, Blaufränkisch, and of course the sweet wines Rust is historically famous for, including Trockenbeerenauslese (a late harvest wine). Farming has become more and more central to everything we do. We work sustainably, very consciously, and with a deep respect for biodiversity. The health of the soil is one of our biggest priorities. We use lighter glass bottles whenever possible because we believe quality wine also carries responsibility toward the environment. The most emotional part for me is definitely having my twin sons join the winery. Watching the next generation bring their own ideas, energy, and perspective is incredibly meaningful. It transforms the winery from being “my work” into something much bigger — a true family collaboration across generations. Of course, there are discussions and different opinions sometimes, but that’s healthy. Wine should evolve, just like families do.

Also, I don’t want to put words in your mouth but as a woman myself I know there are obstacles that I have faced in the male dominated food & beverage industry. Do you have any advice you would give your younger self that might help others as well?

When I started, the wine world was certainly even more male dominated than it is today. Often you had to prove your competence twice before being taken seriously. I think if I could give advice to my younger self, it would simply be: trust your instincts earlier and waste less energy trying to fit expectations that were never designed for you anyway. Over time I learned that sensitivity, intuition, empathy, and collaboration are not weaknesses in wine — they are strengths. The industry is slowly changing, thankfully, and there are many inspiring women shaping it today. But I still think authenticity matters more than trying to imitate existing structures of leadership or success.

Now drawing back the lens and thinking more generally – what are your thoughts on the state of the wine industry at present and any focused hopes for the future?

The wine world is definitely in a period of transition, and we feel that in Europe too.

Consumption habits are changing, younger generations drink differently, and climate change affects every vintage more dramatically than before. At the same time, I think people are becoming more thoughtful about what they drink. There is growing interest in wines with identity, transparency, and a real sense of place. For me, that is hopeful. I don’t believe wine needs to compete with every trend. Wine has always been connected to culture, food, community, and time. Maybe the future is less about volume and more about meaning. I think wineries that stay honest about who they are and farm responsibly will continue to resonate with people.

Finally let’s wrap up our chat with a bit of daydreaming and discuss what would be your dream wine dinner/dinner party…

First, what would the location be? And who would you invite? Can be anyone – even those no longer with us! But let’s limit it to 4 to keep this party under control 🙂

The location would probably be somewhere very simple but beautiful — maybe a long table outside in the vineyards overlooking Lake Neusiedl during late summer harvest season, when the evenings are warm but already slightly touched by autumn. For guests, I would invite four people who each represent curiosity, creativity, and humanity in different ways: Anthony Bourdain, because he understood how food and culture connect people; Georgia O’Keeffe, for her sense of landscape and color; Leonard Cohen, because every dinner needs poetry and depth; and my grandmother, because family stories belong at every meaningful table.

Would you start the planning with wine first or food first? And then tell us all about the wine & food…would you cook yourself or bring in a guest chef (can be anyone)! But please give us the details with some specific wines and dishes.

I would probably start with the wine first and let the food follow naturally from that. Wine creates the mood. I would absolutely cook together with friends rather than hire a chef. The evening would begin with a sparkling wine and small bites — maybe fresh bread, smoked fish from the lake, and seasonal vegetables. Then perhaps a Furmint with roasted chicken and paprika-based dishes inspired by Burgenland’s Hungarian influence. A mature Blaufränkisch with mushrooms or something earthy and slow-cooked. And finally, one of our Trockenbeerenauslesen with a very simple dessert — maybe apricots or a soft blue cheese.

And a playlist?

The playlist would move somewhere between Leonard Cohen, Nina Simone, Nick Cave, and a little bit of French jazz. Music that allows conversation rather than dominating it.

And what would be the ideal ending to the night...a raging dance party or more so a quiet, chill, drinks by the fire kind of ending?

The ending would definitely not be a raging dance party. More a long lingering evening around a fire, opening one last bottle nobody planned on drinking, with conversations slowly becoming quieter as the night disappears.

P.S. Could you give some basic travel advice to anyone thinking about visiting Austrian wine country? Best time of year? Best town to use as a homebase?

Austria is still wonderfully undiscovered as a wine destination. For first-time visitors, I would recommend late spring through early autumn, especially September during harvest season if you want to experience the energy of the vineyards. As a home base, Rust is of course very close to my heart because it combines wine, lake culture, history, and beautiful architecture in a very relaxed way. But the Wachau is also spectacular for white wine lovers. And Vienna is unique because it is one of the only capital cities in the world with significant vineyards inside the city itself. The best advice is probably not to over-plan. Austrian wine culture is deeply connected to hospitality — some of the most memorable moments happen spontaneously, sitting in a small Heuriger (wine bar) with local food and a simple glass of wine while talking to people around you.

Thanks Heidi!! I’ll be right over for a visit :)

If you are looking for Heidi’s wines in Charleston I have been told by her distributor that your best bets are: Wine & Company, Graft, and Bottles. I have definitely featured them in my wine club and will do so again! And also just ask your own local wine shop to stock some!

By the way, if you are just picking up the Grape to Table newsletter, thanks so much for joining to learn more about wine, food, and life. And guess what I also now have a real deal website!! Click here to check it out! But on the Substack site there’s lots to read – from my origin story (click here to read) to fun content focused on meaningful time at the table with delicious wine and food. For now, my newsletter is free and you can find all the content by clicking here – basically a mini Grape to Table site created by the great folks at Substack. I did realize recently that you only see the various categories of past newsletters if you open this link in a browser (rather than the Substack app). It’s a shame because the categories make it easy to find content you might be interested in…so here are some more embedded links! Click here for Wine Tips. Click here for Recipes. Click here for Q & As. Click here for Wine Club.

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