Bachtrack top ten: César Franck

By Mark Pullinger, 10 December 2022

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“a slice of gothic horror: a demonic chase of tremolando strings and ghoulish woodwinds”

Bachtrack, 18th November

The two newly attributed pieces lay overlooked in manuscript form, until researcher Peter Wollny was able to firmly identify them as being by a 20-year-old JS Bach.

Anna Lapwood: top ten organ works

Anna Lapwood, 24th August

Star organist, conductor and broadcaster Anna Lapwood is our guest curator, presenting her top ten – for today – favourites works for her instrument.

New organ in Gothenburg inaugurated with concerto premiere

Morwenna Campbell-Smith, 5th November

Poseidon, the new organ concerto by B. Tommy Andersson, marks the celebrations to welcome the Rieger Orgelbau instrument to the Gothenburg Concert Hall.

Bachtrack top ten: Carl Maria von Weber

Mark Pullinger, 5th June

Although his reputation rests principally on Der Freischütz, (Berlioz was a fan), Carl Maria von Weber was an outstanding composer, writing some of the greatest works in the clarinet repertoire.

Bachtrack top ten: Robert Schumann

Mark Pullinger, 1st June

Robert Schumann’s music is intensely personal. Unlike the architectural grandeur of Beethoven or the theatrical brilliance of Franz Liszt, Schumann specialised in emotional intimacy and nuance.

Bachtrack top ten: Shakespeare in music

Mark Pullinger, 23rd April

If music be the food of love... the Bard of Stratford-upon-Avon has inspired composers for centuries. Enjoy our top ten playlist featuring works from Felix Mendelssohn to Thomas Adès.

Mark Pullinger

Mark has been a Bachtrack editor since 2014. He is also an experienced critic, writing hundreds of reviews for the site, as well as a freelancer writing for other magazines and newspapers. He also writes programme notes and blogs on Substack. Mark has a particular passion for the operas of Verdi as well as Russian and French repertoire. Outside the concert hall and opera house, Mark enjoys cooking and travel and is probably at his happiest let loose in a French patisserie or a Viennese coffee house.