Annette Schiller joined Matthieu Perrin of Château de Beaucastel, Châteauneuf-du-Pape, Christian Ress of Weingut Balthasar Ress, Rheingau and 3 Star Michelin Chef Christian Bau of Victor's Fine Dining in Perl-Nenning for an exceptional winemaker dinner at the Rheingau Gourmet & Wein Festival 2020 in Kronenschlösschen in Hattenheim, Rheingau, Germany.
Annette Schiller on facebook: Last night: phenomenal 6 course dinner at the Rheingau Gourmet & Wein Festival 2020 in Kronenschlösschen in Hattenheim: 3 Star Michelin chef Christian Bau, Victor's Fine Dining in Perl-Nenning, Riesling from Weingut Balthasar Ress, 2012 Rüdesheimer Berg Schlossberg GG from an impressive Balthazar bottle, 2005 Nussbrunnen Grand Cru, Beerenauslese presented by Christian Ress, and Châteauneuf-du-Pape from Château de Beaucastel, presented by Matthieu Perrin.
I did not participate in the event. All the pictures from the event are from the facebook pages of Annette Schiller, Christian Ress, Christian Bau, Axel Gross and Guiseppe Lauria.
Famille Perrin
wine-searcher.com: Famille Perrin is a leading wine producer and négociant in the southern Rhône Valley. The business was established in 1997, and today makes wines from some of the region's most famous appellations, including Vacqueyras, Gigondas and Châteauneuf-du-Pape.
The Perrin family has been making wine in the region since the early 1900s, when scientist Pierre Perrin inherited the Château de Beaucastel estate. Perrin's grandchildren, François and Jean-Pierre, founded the Famille Perrin business together before passing on the reins two years later to the fifth-generation Perrin, Pierre, in 1999.
In addition to its renowned Château de Beaucastel estate, Famille Perrin's portfolio includes Miraval, Domaine du Clos des Tourelles and La Vielle Ferme. Domaine du Clos des Tourelles is situated in Gigondas and comprises 10 hectares (25 acres) of vineyards planted to 80 percent Grenache, with smaller plantings of Syrah, Cinsaut and Mourvèdre. The La Vielle Ferme brand was established in the 1970s, and comprises a range of red, rosé and white wines from vineyards in Ventoux and Luberon. Famille Perrin uses organic and biodynamic approaches in its vineyards.
The company's red and rosé wines include the likes of Châteauneuf-du-Pape, Côtes du Rhone Villages and Tavel, all based predominantly on Grenache. The white wines include Châteauneuf-du-Pape Blanc made from Roussanne, Grenache Blanc, Clairette and Bourboulenc, as well as Côtes du Rhône Blanc based on a blend of Grenache Blanc, Viognier, Marsanne and Roussanne.
eatlovesavour.com: From the legendary Château de Beaucastel to the partnership with Brad Pitt and Angelina Jolie at Miraval, Famille Perrin has experienced more than a century of success. Voted Personality of the Year 2014 by the leading European wine magazine – Decanter Magazine – Famille Perrin is now the largest owner of vineyards in the best terroirs of the Southern Rhone Valley. Famille Perrin is both a pioneer and visionary family: a pioneer in organic farming since 1953 and in biodynamic winegrowing since 1970, the first to have used the Rhone varietals in the U.S. and to believe in the potential of Paso Robles from 1989. The family also promotes its region with the creation of the L’Oustalet restaurant and hotel, at the heart of a wine growing village in Gigondas (Provence).
Robert Parker, Oct 2011: Brothers Jean-Pierre and Francois Perrin as well as their four sons, Thomas, Marc, Pierre and Mathieu, have quickly become the dominate wine producers of the entire southern Rhone Valley. Now having over 1,200 acres in vine and extensive contracts, this is a high quality locomotive, great news for consumers seeking a range of top quality red and white wines in all price ranges. The Perrins’ greatest success is undeniably their enormous quantities of high quality, inexpensive wines called La Vieille Ferme, a white from the Cotes du Luberon and a red from the Cotes du Ventoux. The Perrins are now the top producers of wines from the cool climate southern Rhone appellation of Vinsobres, located in the northern sector of the region… and in 2008, the Perrins purchased one of the better estates in Gigondas, Clos des Tourelles, a 25 acre property located at the southern end of the village from which they make two cuvees. True stars in the Perrin portfolio are the white and red Cotes du Rhone from their estate called Coudoulet which is adjacent to the appellation of Chateauneuf du Pape. As longtime readers know, Chateau de Beaucastel makes two of the great white wines of the southern Rhone.”
Château de Beaucastel - Châteauneuf du Pape
Miraval – Provence
Domaine du Clos des Tourelles
Famille Perrin - Les Crus
Famille Perrin - Les Sélections Parcellaires
Domaine & Maison Les Alexandrins
La Vieille Ferme
Château de Beaucastel
Château de Beaucastel is primarily noted for its Châteauneuf du Pape wines produced in a long-lived style. For its red Châteauneuf du Pape, Beaucastel includes all 13 grape varieties that are traditionally part of the blend, and uses a higher-than-usual proportion of Mourvèdre. Château de Beaucastel holds a total of 130 hectares of land, of which 100 hectares is planted with vineyards, three-quarters of which is within the Châteauneuf du Pape appellation.
In 1909, the property was bought by Pierre Tramier. After him, his son-in-law Pierre Perrin took over, and expanded Château de Beaucastel's vineyard holdings considerably. The property has stayed in the Perrin family since. After Pierre Perrin, Becaustel was managed by Jacques Perrin until 1978, and after that Jacques' sons Jean Pierre Perrin and François Perrin.
In 1990 Jean-Pierre and François Perrin in collaboration with wine importer Robert Haas founded Tablas Creek Vineyard within the California viticultural area of Paso Robles.
Beaucastel generally vinfies the components for its wines in large, old barrels (foudres), with only Syrah exposed to some new oak. The different grape varieties are vinified separately and later blended.
A somewhat contentious aspect of Beaucastel winemaking is that the wines often show Brettanomyces character, which in most cases are considered a defect, but which is also typical for wines high in Mourvèdre.
Weingut Balthasar Ress
Area under vine: 42 ha / 109 acres
Main grape varieties: Riesling, Spätburgunder
Bottles per year: 250,000
Christian Ress: In 1870, the Balthasar Ress winery was founded in Hattenheim. What began with a butcher's shop and a restaurant quickly developed into a wine trade and a winery, which today is one of the leading businesses in the region and in the country. Today, almost 150 years after its foundation, the Balthasar Ress Winery is still completely owned by the Ress family. Stefan and Christian Ress are the fourth and fifth generation. Oliver Schmid, who joined the estate in 2014 as vineyard manager, has become operations manager in 2018 and is now in charge of the entire production, making - together with the support of winemaker Stephan Sänger - Balthasar Ress wines what they are today.
We are Rheingau winegrowers and our wines reflect what our soils, microclimate and philosophy can achieve. We produce native wine - the counter-design to the interchangeable mainstream. Wine with character and great potential. Since 2010, we have slowly and continuously incorporated "organic viticulture" for our vineyards. Every year, we have converted additional areas and in 2019, the entire company got certified. We work with nature and not against it and take the right time into account in everything we do.
History of Weingut Balthasar Ress
The Ress family is an old, established family in Hattenheim. For generations, they were butchers, and the butcher shop "Metzgerei Ress" exists to this day. In 1870, Balthasar Ress, who was a butcher himself, founded the inn "Gasthof Ress" on Hattenheim's main street, thereby laying the cornerstone of a long tradition in the hotel and restaurant business as well as the wine estate and wine business.
Since then, Carl, Paul, Stefan and now Christian Ress have been at the helm of the Ress Empire. By the 1920s, a thriving wine business had developed. In 1947, Carl Ress founded "Balthasar Ress KG - Wine Estate Proprietor, Winery, Hotel Ress." After Paul Ress’ death in the early 1980s, the family's entire properties were redistributed. Stefan Ress' siblings received the properties in Rüdesheim; he remained the proprietor of Weingut Balthasar Ress.
In 1999, Stefan's son Christian Ress entered the business as the fifth generation of the founding family. He became General Manager in 2010. Since then, he has continued to expand the wine estate, which today comprises 42 hectares. Christian Ress has achieved considerable attention in the wine trade for innovative projects, such as planting Germany's most northerly vineyard on the island of Sylt, near the border with Denmark, in 2009 and opening the wineBANK in Hattenheim in 2009.
Christian Ress
Since 1999, after several professional apprenticeships in Germany and abroad, Stefan's son, Christian Ress, entered the business as the fifth generation of the founding family. In 2004, he became a co-proprietor of the estate with his parents, and in 2010, assumed responsibility as director of business operations. Since then, he has continued to expand the wine estate, which today comprises 46 ha (ca. 114 acres). Christian Ress has achieved considerable attention in the wine trade for innovative projects, such as planting Germany's most northerly vineyard on the island of Sylt, near the border with Denmark, in 2009; opening the wineBANK in Hattenheim in 2009; "sinking" bottles of RESSpekt in 2010; and last but not least, through his tireless, quality-oriented efforts within the realm of sustainable viticulture.
Christian Ress has consistently pursued opportunities to steadily develop the brand Balthasar Ress in numerous, principal export markets by founding, in conjunction with strategically important partners, his own import and distribution company in Oslo, B&R Wine AS, and the sales agencies/brokers Veritable Wines & Estates KG and Veritable Vins & Domaines KG
Christian Bau
Andy Hayler's Restaurant Guide
Christian Bau set up Schloss Berg (now renamed Victor’s Fine Dining) in Perl-Nennig in 1998, following a five-year stint at the legendary Schwarzwaldstube in the Black Forest. He earned three Michelin stars for Schloss Berg in 2005 when he was just 34 years old, and which have been retained ever since. Mr Bau is sufficiently confident of doing so that he has three stars tattooed on his arm. If you plan a visit (and you should) then you fly to Luxembourg airport, which is 23km (14 miles) away. There are rooms at the Victor’s Residenz hotel next door to the restaurant.
The menu is a lengthy tasting menu format, with no a la carte, though substitutions for dietary restrictions are readily provided. Although trained in classical French cooking, ever since a trip to Asia in 2007 Christian Bau has been fascinated by Japanese cuisine, and so his cooking has taken on influence, and even ingredients, from Japan. You can choose between a more traditional menu at €175 (£159) or the “Paris to Tokyo” menu at €265 (£241).
Food and Wine Gazette
Located in the heart of the picturesque Moselle vineyards in Schloss Berg, Victor’s Fine Dining was awarded its 3rd Michelin Star in 2005. It retains the honour to this day. The chef de cuisine and head host since 1998, Christian Bau was the youngest German chef to achieve the three-star accolade. He continues to enchant diners with highly innovative European gastronomy with Japanese influences.
Christian Bau heads the kitchen of Victor’s Fine Dining, a position that has honed him into one of Europe’s most distinguished culinary figures. Following a five-year stint at the legendary three- Michelin-starred restaurant Schwarzwaldstube in Berlin, Chef Bau joined Victor’s Fine Dining in 1998 – the same year the restaurant earn its first Michelin star. The second star followed in 1999, and the final third was clinched in 2005. In 2018, Bau was named Gault&Millau’s Chef of the Year (19.5pts) for his outstanding innovation in haute cuisine, and in 2019, was bestowed the Federal Cross of Merit as Germany’s Culinary Ambassador.
At Victor’s Fine Dining, Chef Bau is breaking boundaries with a constantly evolving Carte Blanche menu inspired by Japanese culinary traditions. His menu combines the best seasonal produce with ground-breaking techniques and personal nuances, showcasing an inimitable style of progressive cuisine.
schiller-wine: Related Postings
Announcement: Upcoming ombiasy Wine Tours 2020 - (1) Alsace and Germany South, (2) Rhône Valley, (3) Bordeaux and (4) Germany: Christmas Market, Wine, Concert Tour
Reminder: Rhône Valley Tour by ombiasy WineTours in June 2020
Annual Riesling Party at the Schiller Residence in Washington DC, USA (2019)
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