At the age of 15, I completed my first Service internship in the Burgundy region. Originally I wanted to be a chef. During this internship, I asked about 1000 questions about the wine. The answers and new information led me to more captivating questions, and I thus developed my passion for wine, which grew steadily from there.
My goal and motivation is to learn a little more about wine every day.
Tradition, history and people with passion! Every wine and every winery has its own tradition; every vintner has their own story, which connects them to their wine. The passion for wine is something we all have in common.
A third of our cellars consist of German wine, 70% of which are from our region. A further third is made up of French wine. In addition, one third comprises of the most varied international wines from over 30 countries worldwide.
In my opinion and experience, a semi-dry white wine goes wonderfully with cheese, which offers countless opportunities to discover tastes and pleasure. Another thing I would also recommend is the beautiful Pinot noir red wine, which is best paired with local game, such as venison.
For over 13 years, I have worked closely with our Chef de Cuisine Martin Herrmann, together in a harmonious relationship. I know his specializations in the kitchen (his indescribable, concentrated sauces). We always try the new highlights on the menu together. I taste his creations and then give him my wine recommendation. As a result, we are always able to offer our guests new and exciting compositions.
