What is your background? And what about your career path as a sommelier?
Waldhotel Fletschhorn, Saas-Fee/Switzerland (Chef de Rang), Restaurant Wielandshöhe/Stuttgart (Chef de Rang), Landhaus Scherrer/Hamburg (Commis Sommelier), Zur Traube/Grevenbroich (Sommelier and Maître d'Hôtel), since 2006, Kastell, Burg Wernberg, Wernberg-Köblitz (Sommelier)
What is your personal adage?
The world of wine is vast, and, fittingly, it's even more enjoyable when you're able to find the one that enables you to have an great evening or goes with a delicious meal, setting the world to rights among friends...
In life, a good glass of wine can go with so many occasions. Often, it's the people who make these moments unique!
What are your all-time favourite wines?
No wine is really a favourite.
The world of wine is too vast to name just one.
But you could say that the Riesling grape variety is my favourite. This grape is so rich that many wines appeal to me, in every region of Germany, through the diversity of the earth and the unique signature of the growers.
What wine and food pairings do you think go best together?
Bärnau Arctic char with sorrel and cucumber sorbet, dry mature vine Riesling 2013, Van Volxem Estate, Mosel
Sole with quince and a smoked eel emulsion, dry mature vine Pinot Blanc 2013, Köbelin estate, Baden
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