A Tasting Board

One of the best things about the “Mostbaron” Heurige of Mostviertel is that they have several varieties of Brettljause on their menus, encouraging repeated visits. Today was my third journey to Mostheuriger Reikersdorfer, with the intention to try the 50/50 (Halbe-halbe) Jause, supposedly consisting of 50% meat and 50% spreads and cheeses. I am using the word “journey” intentionally, because getting to this Mostheuriger without a car and especially on a weekend requires some hiking practice. It took me nearly four hours to reach it from the closest railway station, though I must admit I had taken a wrong turn or two. The way back was shorter, but still close to three hours.

The name “Halbe-halbe” is misleading, to be honest, because of the 12 ingredients (!) only four, maximum five, did not contain pork. Not that I am complaining, because cheeses are not really Lower Austria’s strength, while trying different types of locally produced meat at Mostbaron Heuriger is always a delight. Of all the Jausen I have eaten at Reikersdorfer so far, the Halbe-halbe is the one that provides the best opportunity to try everything available. OK, nearly all the different cuts were featured as single slices, but I doubt that my stomach would have appreciated larger quantities, even after a lengthy walk. My personal favorite was the driest, salty meat – probably Surbraten, but I do not know for sure (and once I swallowed it, it was too late to ask). Some of the other ingredients, Schmalz in particular, could have benefitted from stronger flavors, in my opinion; cartilage in the Speck annoyed me slightly, and more green stuff would have been great, but in general, it was an excellent Brettljause, made even better by the relaxing atmosphere of the Heuriger’s (partially) shady terrace and super-nice service. And the Most was as good as Most ever gets, of course.