Monika Caha - Philosophy

Growing up in Austria gave me a great appreciation and passion for the extraordinary bounty of food and wine produced by small, family-owned farms. 

My family includes cousins who have farmed potatoes on their land for several generations. My grandmother and mother always cooked with fresh, local, seasonal ingredients from her garden; my grandfather hunted for hare and pheasant and made a little wine for the family. The variety and quality of Austrian products—from white asparagus to Alpine cheese to cured meat to artisanal wine—is really beyond compare, and not considered “gourmet” but available to and consumed by most everyone in Austria.

I decided I had to find the right Austrian product to bring to the states.  When I traveled extensively in my home country in 2001, I was reminded of the many exceptional boutique wine estates in Austria, each with their own distinct philosophy and approach. I tasted, researched and developed relationships with these artisans, and I realized that wine from these producers was the perfect choice to import.
I believe winemaking is a craft, an art created from nature.  My goal is to support this kind of handcrafted winemaking—particularly in the face of increasing corporate encroachment—by bringing these very individual and unique wines to the US and introducing them to an audience yearning for wines that are really special.


Monika Caha - Biography

Monika Caha was born and raised in Vienna, Austria. and is known as a pioneer of Austrian food and wine in the US.  Originally, she came to the US to pursue a career in film, writing several screenplays and founding an Austrian film festival. In the 1990s, her passion for the food and wine of her country led her to open Kaffeehaus, one of the first Austrian restaurants in New York City, where she was the executive chef and owner. In 1996, Ms. Caha launched her next successful restaurant, Candy Bar and Grill.  At the time, this high-concept retro restaurant and lounge became one of the hippest spots in NYC, lauded by critics for its award-winning cocktails and contemporary fusion cuisine.

In 2000, she founded a wine and culinary consulting firm, Modern Food and Wine Concepts, and built a client base in both the US and in Austria.  In the fall of 2001, she returned to her hometown to expand her Austrian culinary and wine knowledge.  She became a consultant for high profile restaurants and gourmet shops. While exploring her native cuisine anew, she immersed herself in the world of artisanal wine production. Her travels throughout Austria’s many wine regions led her to rediscover the plethora of extraordinary wines made in small wineries by dedicated winemakers. Her passion for these artisanal Austrian wines motivated her to bring her favorite vineyards to the US. In 2003, she founded Monika Caha Selections. Critically acclaimed, Monika Caha Selections is a world-class Austrian wine portfolio, currently enjoying great success in its US markets.