Picture: Christian G.E. Schiller and Anton Bauer, Weingut Bauer in
Austria at L’Auberge Chez Francois in the hills outside of Washington
DC, USA
Klaus Wittauer on Instagram
We
mourn the loss of Anton Bauer, a distinguished winemaker from Wagram,
who passed away unexpectedly at the age of 54. His contributions to the
red wine industry have left a significant mark, and his innovative
spirit will be remembered by many. Let's celebrate his legacy and the
exceptional wines he created.
Obituary by Manfred Klimek
Manfred Klimek: There are winemakers we describe through their wines. And then there are those few where we eventually realize that we're actually describing a person who makes wine. Anton Bauer belonged to this second, rarer category.
With his death, the Wagram region loses not only one of its most important figures, but also an unwavering individualist who, for decades, refused to think of wine as a fashionable product – despite its memorable label design. Bauer thought in terms of time periods, not vintages. In terms of decisions, not hesitations. And above all, in terms of quality – uncompromising, sometimes stubborn, always consistent. He was one of the great winemakers of the mid-range in quality winemaking – and not just in the Wagram. Moreover, he was someone who always delivered reliably. From precise house wines for restaurants to truly great red wines. He, the dependable one....
His sudden death – after two economically challenging years and a third-party bailout of the indebted company – leaves a void in the business (and the region) that will not be easy to fill. Not because no one could continue his winemaking, but because Bauer also stood for an anti-opportunistic approach that is under pressure in the wine industry during times of crisis: long-term, calm, uncompromising in his standards, and free from fashionable opportunism. He was not an explainer of the wine world, but someone who structured it through his work.
What remains are bottles that also need time – bottles that will remind us of him. And a region that would be poorer without him – not just in wines, but in character. Anton Bauer passed away yesterday at the age of 54.
Anton Bauer and his Wines and Chef Jacques E. Haeringer and his Food at
L'Auberge Chez François in Great Falls, Virginia, with Klaus Wittauer of
Kwselection, USA
Picture: Christian G.E. Schiller and Anton Bauer, Weingut Bauer in
Austria at L’Auberge Chez Francois in the hills outside of Washington
DC, USA
Owner and winemaker Anton Bauer, Weingut Anton Bauer in Austria, was in town and I had the chance to dine and wine with him at Chef Jacques E. Haeringer’s Alsatian restaurant L’Auberge Chez Francois in the hills outside of Washington DC. Klaus Wittauer, former L’Auberge Chez Francois sommelier and currently Anton Bauer’s (and other Austrian winemakers’) US importer, skillfully orchestrated the evening.
Owner and winemaker Anton Bauer, Weingut Anton Bauer in Austria, was in town and I had the chance to dine and wine with him at Chef Jacques E. Haeringer’s Alsatian restaurant L’Auberge Chez Francois in the hills outside of Washington DC. Klaus Wittauer, former L’Auberge Chez Francois sommelier and currently Anton Bauer’s (and other Austrian winemakers’) US importer, skillfully orchestrated the evening.
See: Anton Bauer and his Wines and Chef Jacques E. Haeringer and his Food at
L'Auberge Chez François in Great Falls, Virginia, with Klaus Wittauer of
Kwselection, USA
Anton Bauer and Weingut Anton Bauer
The history of Weingut Anton Bauer is an amazing success story. Within less than two decades, Anton Bauer created an impressive winery with an excellent reputation out of a tiny mixed farming operation of his parents. Today, Anton Bauer processes the grapes of some 55 hectares of vineyards in an ultra-modern cellar, with three-quarters of the production being exported to foreign countries, including the US. The Anton Bauer wines regularly get top ratings and prizes. Klaus Wittauer, based in Virginia, played a major role in this story.
Pictures: Anton Bauer and Klaus Wittauer
Anton Bauer on his success: “The key is quality. It is the deciding factor in whether a customer comes only once or repeatedly. One already notices this at the tasting, whether someone is happy with the wine or not – and one can only talk one’s way out of a weak vintage once ... To strive for top quality is a conscious decision – and then it requires a variety of factors, small and big decisions in the vineyard and the cellar, how to get where one wants to be.”
Anton Bauer, born in 1971, represents the 4th generation to manage the now 55 hectares (owned and leased) winery. After completing his viticulture studies in 1988, he did his first internship in Burgundy and then worked in the winery of the Göttweig Monastery in Furth, near Krems. In 1992, he took over his parents’ small farm including vineyards totaling a bit more than 3 hectares and embarked on an extraordinary process of expansion.
Pictures: Anton Bauer, Klaus Wittauer and Chef Jacques E. Haeringer at
L’Auberge Chez Francois in the hills outside of Washington DC
When Anton Bauer took over, 95% of the output was white wine, sold almost exclusively as simple house wine, typically in 2-liter bottles. Anton Bauer: “The biggest problem when I took over was the poor cellar technology. I had to invest here immediately.” The old wooden barrels were disposed of and new steel tanks were bought. “You could offer the customer something better – I went straight to change the customer base in 1995, when I gave up the entire house wine business with its 2-liter bottles overnight.” He incurred a massive revenue loss in the short term, but it meant the strategic reorientation of the entire winery.
Red wine was also an issue for Anton Bauer and he planted vineyards in 1993 with some Pinot Noir, Cabernet Sauvignon and Zweigelt. From the 1994 vintage, Anton Bauer produced the first “Wagram Cuvée”, a red wine – an elegant and finesse rich, but also powerful wine from an excellent vintage. The wine was a big hit.
2000 was another decisive year, when Anton Bauer met Klaus Wittauer at the International Wine Fair "VieVinum" in Vienna. Klaus Wittauer was interested in bringing the Anton Bauer wines to the US. A new team was formed: Bauer and Wittauer. The export to America developed excellently. Anton Bauer: “Therefore we could expand very quickly and increase the vineyards – but not fast enough. In 2003, I found that we could not grow fast enough to meet the demand.”
Picture: Anton Bauer with Guests
Anton Bauer and Klaus Wittauer therefore decided in 2003 to start their own wine-export company. Besides the wines of Anton Bauer, today it also exports a wide range of wines from a handful of selected companies from the various wine regions of Austria to America.
But also the Austrian market became increasingly interested in the Anton Bauer winery. Anton Bauer became an important player in the home markets such as the ski resorts in the Arlberg region. Soon, the first awards followed. “Toni - who?” became the top vintner Anton Bauer
Wagram
Weingut Anton Bauer is in the Wagram (2800 hectares), a 40 km long and 30 m high ridge between the towns of Krems and Tulln, consisting of thousands of years old gravel sediments of the ancient Danube.
Vineyards
Rosenberg: The "Rosenberg" vineyard site is one of the best sites in Feuersbrunn. It is situated on one of the highest areas used for wine growing in the Wagram.
Spiegel: Soft, south-facing tarraced site with a height similar to that of the Rosenberg, and protected against the northwest by the gravel ridge of the Hengstberg.
Picture: Christian G.E. Schiller and Anton Bauer, Weingut Bauer in
Austria at L’Auberge Chez Francois in the hills outside of Washington
DC, USA
Berg: "Berg" is a common name for sites for the southerly descending slopes of the Wagram. The soil consists of gravel, clay and loess including some primary rock and is well suited for vines ranging from Grüner Veltliner and Riesling to Syrah.
Gmörk: Middle High German for "community boundary".
Weingut Anton Bauer Portfolio
White Cuvée, Rosé, Sparkling White Wine: Fragrant white wine blend, Rosé from Zweigelt, Syrah and Merlot, and Sparkling Wine produced by the traditional Champagne method are the first choice as an apéritif to greet guests. Wonderful drinks for the terrace on a summer's evening.
Riesling, Gruener Veltliner Gmörk, Gruener Veltliner Rosenberg: The Riesling is from the site known as Ried Berg, located south of Feuersbrunn. With its intensive stone fruit, fine structure and mature pleasant integrated acidity, it is a refreshing elegant accompaniment to light appetizers. The less fruity, finely spiced Veltliner, “Gmörk” and “Rosenberg” is another equally interesting option as an accompaniment to these dishes.
Gruener Veltliner Rosenberg Reserve, Gruener Veltliner Grande Reserve: The powerful Gruener Veltliner accompanies dishes that go well with a light dry red wine. The Rosenberg Reserve is always the fresher version, while the Grand Reserve brings more opulence and creaminess.
Zweigelt: The classic Zweigelt is a charming, fruity red wine for all occasions.
Pinot Noir Wagram, Pinot Noir Reserve: Anton Bauer's Pinots are the ultimate accompaniment to delicate dishes of wild game and wild fowl.
Wagram Cuvee, Reserve Wagram: The complex aroma mix of the different grape varieties, fine-grained tannins and animated acidity make Anton Bauer cuvées universal food companions.
Merlot Reserve: On the loess soil of the Rosenberg one finds the late-ripening Merlot, influenced by the best conditions of soil and sunlight. The grapes are fully ripe and the wine has aromas of dark berries and peppery spice and its quaint fruit sweetness is warm and inviting.
Cabernet Sauvignon Limited Edition: This powerful red wine with its distinctive structure, its mighty tannin structure and its lush, dark berry fruit abundance is an aristocratic companion for strong stews and game dishes of braised ox cheek to venison haunch to wild boar ragout but also for a classic, medium cooked steak in all its forms from the filet or porterhouse steak to the Tuscan steak on the charcoal grill.
Eiswein: This white sweet wine specialty is pressed only when the natural conditions permit.
The Weingut Anton Bauer Team
Anton Bauer: Winemaker
Gudrun Steinböck: Partner in life of Anton Bauer. She is responsible for the wide variety of tasks arising in connection with the organization, presentation and sales at the winery.
Sieglinde Bauer: Sister of Anton Bauer. Her main focus is to ensure a smooth delivery of Anton Bauer wines to America alongside her responsibility for the complete wine export.
Edeltraud Bauer: Mother of Anton Bauer. She took her well deserved retirement a couple of years ago.
Klaus Wittauer and Kwselection
Klaus and I go back many years. He was born in Austria and attended Hotel and Restaurant Management School in Salzburg. He then worked for many years in some of the world‘s top restaurants in Austria, Bermuda and the United States, including the lovely L‘Auberge Chez Francois in Great Falls, Virginia, where we first met. Then he moved to the trade side and became the wine buyer for Sutton Place Gourmet (today: Balducci) in Washington DC before creating his own export company in Austria with Anton Bauer about ten years ago. At the same time, he created kwselection in the US.
Picture: Anton Bauer and Jane Thell of Kwelection
Today, Kwselection includes top producers from most of the wine producing areas of Austria: Anton Bauer from the Wagram, Leo Hillinger from Burgenland, Gustav Strauss from Styria, Martin Mittelbach from Wachau, Karl and Brigitta Steininger from Kamptal, Steindorfer from Neusiedlersee, Proidl from Kremstal, Meinklang from Burgenland, and, this his most recent addition, Weingut Netzl from Carnuntum.
As an Austrian married to an American, Klaus has a close relationship with all of his wineries in Austria and has succeed in expanding distribution throughout the United States, with a strong focus on the East Coast.
For other postings on winemakers in Klaus Wittauer's portfolio, see:
The American Art of Joanne Roberts Wittauer and the Austrian Wines of Klaus Wittauer – A Taste of Art and Wines at the Curious Grape in Shirlington in the Washington DC Area, USA
“Wine Ambassador” Klaus Wittauer Presented Austrian Wines at the Embassy of Austria in Washington DC, USA
Tasting Leo Hillinger Red Wines with Leo Hillinger’s Assistant Winemaker Michael Hoeffken and US Importer Klaus Wittauer
Visiting Leo Hillinger, Michael Hoeffken and Edgar Brutler at the Leo Hillinger Winery in Jois, Austria
Leo Hillinger Wines and Alsatian Food with Hillinger’s Michael Hoeffken and Chef Jacques E. Haeringer at L’Auberge Chez François in Virginia, USA
Skype and Biodynamic Winemaking - Winetasting in the US with Winemaker Werner Michlits, Weingut Meinklang, in Austria
At the Forefront of Biodynamic Winemaking: Visiting Werner and Angela Michlits and their Weingut Meinklang in Austria
Jacques E. Haeringer and L'Auberge Chez François in Great Falls, Virginia
L’Auberge Chez Francois is an extraordinary place in the hills outside of Washington DC. It was founded by François Haeringer in the heart of Washington DC in 1954. Today, L'Auberge Chez François in Great Falls is much the same as when François first opened it - family-run, with Jacques’ brother Paul as the restaurant's sommelier and Jacques as Chef de Cuisine. L'Auberge Chez François is on the top 50 list of "Best Overall" Restaurants in US, as voted by users of the Open Table reservation system.
Picture: Arriving at L'Auberge Chez François in Great Falls
Chef Jacques is one of America’s most respected culinary personalities. His menus feature classic Alsatian and French cuisine reinterpreted for American palates. While his father Francois used to say that the chef has to stay in the kitchen, Chef Jacques is very present in the restaurant. He clearly enjoys talking about food and to communicate with his guests. He is great fun to listen to. No wonder that Jacques can be found sharing his cooking secrets on radio and television programs across the country.
Pictures: Chef Jacques E. Haeringer’ and Klaus Wittauer, Christian
Schiller and Anton Bauer at L’Auberge Chez Francois in the hills
outside of Washington DC.
Jacques is also a great writer and his articles have been featured in such journals as Gourmet, Wine and Spirits,and Cosmopolitan.Finally, Jacques is the author of “Two for Tonight,” a collection of recipes that inspire romance through food and togetherness, and the “Chez François Cookbook,” the bible of classic Alsatian cuisine featuring some of the restaurant’s most popular recipes.
Postings on winemaker dinners at L’Auberge Chez Francois:
Domaine Weinbach Wines and Alsatian Food with Winemaker Catherine Faller, Alsace, and Chef Jacques E. Haeringer, Virginia
Leo Hillinger Wines and Alsatian Food with Hillinger’s Michael Hoeffken and Chef Jacques E. Haeringer at L’Auberge Chez François in Virginia, USA
Anton Bauer and his Wines and Chef Jacques E. Haeringer and his Food at L'Auberge Chez François in Great Falls, Virginia, with Klaus Wittauer of Kwselection, USA
Wining and Dining
What a feast - a fascinating combination of outstanding white and red wines from Austria and superb food from Alsace.
Hors d’oeuvres
Anton Bauer Rosé 2012 $13
Zweigelt-Syrah-Merlot. Clear, intensive pink; stimulating fragrant nose - floral and berry: clear, elegant structure; refreshing on the palate through its juicy acid; well cooled a marvelous patio wine for long summer evenings.
Warm Beets with Night Sky Farm Goat Cheese
Anton Bauer Rosenberg Gruner Veltliner 2012 $20
Beaming yellow with straw-gold reflexes: in the nose fine apple tones. Pear, quince, aroma of dried fruits with an exotic hint, exhibits pleasant spice; on the palate nutty-spicy-peppery, piquant fruit acid, juicy and stimulating; elegant, lively finish.
Jumbo Lump Crab Cake, Fresh Asparagus, Beurre Blanc
Anton Bauer Spiegel Gruner Veltliner 2012 $32
Fresh and spicy fragrance, with a strong body, delicate creamy texture and lively but pleasant adicity, making it a pure joy to drink.
Lamb Tenderloin aux Herbes du Jardin
Anton Bauer Wagram Reserve 2009 $35 (The 3 liter bottle, which we had, is $125)
Cabernet Sauvignon-Blaufränkisch-Zweigelt-Syrah-Merlot. Radiant ruby, spicy and racy in the nose, herb and cherry aromas.
Striking, pithy, and archaic robustness; fruity tones dominate the palate - cherry tones and dark berries, fine play of Austrian fruits and international style.
Apple and Apricot Strudel, Honey Ice Cream
Anton Bauer Gruner Veltliner Ice Wine 2009 $33
This wine has a floral bouquet, with a hint of walnut, peaches, apricot and honey balanced and toasty fragrances on the palate.
The End
schiller-wine: Related Postings
Anton Bauer and Weingut Anton Bauer
The history of Weingut Anton Bauer is an amazing success story. Within less than two decades, Anton Bauer created an impressive winery with an excellent reputation out of a tiny mixed farming operation of his parents. Today, Anton Bauer processes the grapes of some 55 hectares of vineyards in an ultra-modern cellar, with three-quarters of the production being exported to foreign countries, including the US. The Anton Bauer wines regularly get top ratings and prizes. Klaus Wittauer, based in Virginia, played a major role in this story.
Anton Bauer on his success: “The key is quality. It is the deciding factor in whether a customer comes only once or repeatedly. One already notices this at the tasting, whether someone is happy with the wine or not – and one can only talk one’s way out of a weak vintage once ... To strive for top quality is a conscious decision – and then it requires a variety of factors, small and big decisions in the vineyard and the cellar, how to get where one wants to be.”
Anton Bauer, born in 1971, represents the 4th generation to manage the now 55 hectares (owned and leased) winery. After completing his viticulture studies in 1988, he did his first internship in Burgundy and then worked in the winery of the Göttweig Monastery in Furth, near Krems. In 1992, he took over his parents’ small farm including vineyards totaling a bit more than 3 hectares and embarked on an extraordinary process of expansion.
When Anton Bauer took over, 95% of the output was white wine, sold almost exclusively as simple house wine, typically in 2-liter bottles. Anton Bauer: “The biggest problem when I took over was the poor cellar technology. I had to invest here immediately.” The old wooden barrels were disposed of and new steel tanks were bought. “You could offer the customer something better – I went straight to change the customer base in 1995, when I gave up the entire house wine business with its 2-liter bottles overnight.” He incurred a massive revenue loss in the short term, but it meant the strategic reorientation of the entire winery.
Red wine was also an issue for Anton Bauer and he planted vineyards in 1993 with some Pinot Noir, Cabernet Sauvignon and Zweigelt. From the 1994 vintage, Anton Bauer produced the first “Wagram Cuvée”, a red wine – an elegant and finesse rich, but also powerful wine from an excellent vintage. The wine was a big hit.
2000 was another decisive year, when Anton Bauer met Klaus Wittauer at the International Wine Fair "VieVinum" in Vienna. Klaus Wittauer was interested in bringing the Anton Bauer wines to the US. A new team was formed: Bauer and Wittauer. The export to America developed excellently. Anton Bauer: “Therefore we could expand very quickly and increase the vineyards – but not fast enough. In 2003, I found that we could not grow fast enough to meet the demand.”
Anton Bauer and Klaus Wittauer therefore decided in 2003 to start their own wine-export company. Besides the wines of Anton Bauer, today it also exports a wide range of wines from a handful of selected companies from the various wine regions of Austria to America.
But also the Austrian market became increasingly interested in the Anton Bauer winery. Anton Bauer became an important player in the home markets such as the ski resorts in the Arlberg region. Soon, the first awards followed. “Toni - who?” became the top vintner Anton Bauer
Wagram
Weingut Anton Bauer is in the Wagram (2800 hectares), a 40 km long and 30 m high ridge between the towns of Krems and Tulln, consisting of thousands of years old gravel sediments of the ancient Danube.
Vineyards
Rosenberg: The "Rosenberg" vineyard site is one of the best sites in Feuersbrunn. It is situated on one of the highest areas used for wine growing in the Wagram.
Spiegel: Soft, south-facing tarraced site with a height similar to that of the Rosenberg, and protected against the northwest by the gravel ridge of the Hengstberg.
Berg: "Berg" is a common name for sites for the southerly descending slopes of the Wagram. The soil consists of gravel, clay and loess including some primary rock and is well suited for vines ranging from Grüner Veltliner and Riesling to Syrah.
Gmörk: Middle High German for "community boundary".
Weingut Anton Bauer Portfolio
White Cuvée, Rosé, Sparkling White Wine: Fragrant white wine blend, Rosé from Zweigelt, Syrah and Merlot, and Sparkling Wine produced by the traditional Champagne method are the first choice as an apéritif to greet guests. Wonderful drinks for the terrace on a summer's evening.
Riesling, Gruener Veltliner Gmörk, Gruener Veltliner Rosenberg: The Riesling is from the site known as Ried Berg, located south of Feuersbrunn. With its intensive stone fruit, fine structure and mature pleasant integrated acidity, it is a refreshing elegant accompaniment to light appetizers. The less fruity, finely spiced Veltliner, “Gmörk” and “Rosenberg” is another equally interesting option as an accompaniment to these dishes.
Gruener Veltliner Rosenberg Reserve, Gruener Veltliner Grande Reserve: The powerful Gruener Veltliner accompanies dishes that go well with a light dry red wine. The Rosenberg Reserve is always the fresher version, while the Grand Reserve brings more opulence and creaminess.
Zweigelt: The classic Zweigelt is a charming, fruity red wine for all occasions.
Pinot Noir Wagram, Pinot Noir Reserve: Anton Bauer's Pinots are the ultimate accompaniment to delicate dishes of wild game and wild fowl.
Wagram Cuvee, Reserve Wagram: The complex aroma mix of the different grape varieties, fine-grained tannins and animated acidity make Anton Bauer cuvées universal food companions.
Merlot Reserve: On the loess soil of the Rosenberg one finds the late-ripening Merlot, influenced by the best conditions of soil and sunlight. The grapes are fully ripe and the wine has aromas of dark berries and peppery spice and its quaint fruit sweetness is warm and inviting.
Cabernet Sauvignon Limited Edition: This powerful red wine with its distinctive structure, its mighty tannin structure and its lush, dark berry fruit abundance is an aristocratic companion for strong stews and game dishes of braised ox cheek to venison haunch to wild boar ragout but also for a classic, medium cooked steak in all its forms from the filet or porterhouse steak to the Tuscan steak on the charcoal grill.
Eiswein: This white sweet wine specialty is pressed only when the natural conditions permit.
The Weingut Anton Bauer Team
Anton Bauer: Winemaker
Gudrun Steinböck: Partner in life of Anton Bauer. She is responsible for the wide variety of tasks arising in connection with the organization, presentation and sales at the winery.
Sieglinde Bauer: Sister of Anton Bauer. Her main focus is to ensure a smooth delivery of Anton Bauer wines to America alongside her responsibility for the complete wine export.
Edeltraud Bauer: Mother of Anton Bauer. She took her well deserved retirement a couple of years ago.
Klaus Wittauer and Kwselection
Klaus and I go back many years. He was born in Austria and attended Hotel and Restaurant Management School in Salzburg. He then worked for many years in some of the world‘s top restaurants in Austria, Bermuda and the United States, including the lovely L‘Auberge Chez Francois in Great Falls, Virginia, where we first met. Then he moved to the trade side and became the wine buyer for Sutton Place Gourmet (today: Balducci) in Washington DC before creating his own export company in Austria with Anton Bauer about ten years ago. At the same time, he created kwselection in the US.
Today, Kwselection includes top producers from most of the wine producing areas of Austria: Anton Bauer from the Wagram, Leo Hillinger from Burgenland, Gustav Strauss from Styria, Martin Mittelbach from Wachau, Karl and Brigitta Steininger from Kamptal, Steindorfer from Neusiedlersee, Proidl from Kremstal, Meinklang from Burgenland, and, this his most recent addition, Weingut Netzl from Carnuntum.
As an Austrian married to an American, Klaus has a close relationship with all of his wineries in Austria and has succeed in expanding distribution throughout the United States, with a strong focus on the East Coast.
For other postings on winemakers in Klaus Wittauer's portfolio, see:
The American Art of Joanne Roberts Wittauer and the Austrian Wines of Klaus Wittauer – A Taste of Art and Wines at the Curious Grape in Shirlington in the Washington DC Area, USA
“Wine Ambassador” Klaus Wittauer Presented Austrian Wines at the Embassy of Austria in Washington DC, USA
Tasting Leo Hillinger Red Wines with Leo Hillinger’s Assistant Winemaker Michael Hoeffken and US Importer Klaus Wittauer
Visiting Leo Hillinger, Michael Hoeffken and Edgar Brutler at the Leo Hillinger Winery in Jois, Austria
Leo Hillinger Wines and Alsatian Food with Hillinger’s Michael Hoeffken and Chef Jacques E. Haeringer at L’Auberge Chez François in Virginia, USA
Skype and Biodynamic Winemaking - Winetasting in the US with Winemaker Werner Michlits, Weingut Meinklang, in Austria
At the Forefront of Biodynamic Winemaking: Visiting Werner and Angela Michlits and their Weingut Meinklang in Austria
Jacques E. Haeringer and L'Auberge Chez François in Great Falls, Virginia
L’Auberge Chez Francois is an extraordinary place in the hills outside of Washington DC. It was founded by François Haeringer in the heart of Washington DC in 1954. Today, L'Auberge Chez François in Great Falls is much the same as when François first opened it - family-run, with Jacques’ brother Paul as the restaurant's sommelier and Jacques as Chef de Cuisine. L'Auberge Chez François is on the top 50 list of "Best Overall" Restaurants in US, as voted by users of the Open Table reservation system.
Chef Jacques is one of America’s most respected culinary personalities. His menus feature classic Alsatian and French cuisine reinterpreted for American palates. While his father Francois used to say that the chef has to stay in the kitchen, Chef Jacques is very present in the restaurant. He clearly enjoys talking about food and to communicate with his guests. He is great fun to listen to. No wonder that Jacques can be found sharing his cooking secrets on radio and television programs across the country.
Jacques is also a great writer and his articles have been featured in such journals as Gourmet, Wine and Spirits,and Cosmopolitan.Finally, Jacques is the author of “Two for Tonight,” a collection of recipes that inspire romance through food and togetherness, and the “Chez François Cookbook,” the bible of classic Alsatian cuisine featuring some of the restaurant’s most popular recipes.
Postings on winemaker dinners at L’Auberge Chez Francois:
Domaine Weinbach Wines and Alsatian Food with Winemaker Catherine Faller, Alsace, and Chef Jacques E. Haeringer, Virginia
Leo Hillinger Wines and Alsatian Food with Hillinger’s Michael Hoeffken and Chef Jacques E. Haeringer at L’Auberge Chez François in Virginia, USA
Anton Bauer and his Wines and Chef Jacques E. Haeringer and his Food at L'Auberge Chez François in Great Falls, Virginia, with Klaus Wittauer of Kwselection, USA
Wining and Dining
What a feast - a fascinating combination of outstanding white and red wines from Austria and superb food from Alsace.
Hors d’oeuvres
Anton Bauer Rosé 2012 $13
Zweigelt-Syrah-Merlot. Clear, intensive pink; stimulating fragrant nose - floral and berry: clear, elegant structure; refreshing on the palate through its juicy acid; well cooled a marvelous patio wine for long summer evenings.
Warm Beets with Night Sky Farm Goat Cheese
Anton Bauer Rosenberg Gruner Veltliner 2012 $20
Beaming yellow with straw-gold reflexes: in the nose fine apple tones. Pear, quince, aroma of dried fruits with an exotic hint, exhibits pleasant spice; on the palate nutty-spicy-peppery, piquant fruit acid, juicy and stimulating; elegant, lively finish.
Jumbo Lump Crab Cake, Fresh Asparagus, Beurre Blanc
Anton Bauer Spiegel Gruner Veltliner 2012 $32
Fresh and spicy fragrance, with a strong body, delicate creamy texture and lively but pleasant adicity, making it a pure joy to drink.
Lamb Tenderloin aux Herbes du Jardin
Anton Bauer Wagram Reserve 2009 $35 (The 3 liter bottle, which we had, is $125)
Cabernet Sauvignon-Blaufränkisch-Zweigelt-Syrah-Merlot. Radiant ruby, spicy and racy in the nose, herb and cherry aromas.
Striking, pithy, and archaic robustness; fruity tones dominate the palate - cherry tones and dark berries, fine play of Austrian fruits and international style.
Apple and Apricot Strudel, Honey Ice Cream
Anton Bauer Gruner Veltliner Ice Wine 2009 $33
This wine has a floral bouquet, with a hint of walnut, peaches, apricot and honey balanced and toasty fragrances on the palate.
The End
schiller-wine: Related Postings
Announcement: Ombiasy Wine Tours, led by Annette Schiller, in 2026 - Tuscany, German Classic, Trentino/ Alto Adige
Overview: Rhône Valley 2024 by ombiasy WineTours led by Annette Schiller - Facebook Day-by-day Postings
Overview: Germany Rhein-Mosel-Nahe 2024 by Ombiasy Public Relations and Wine Tours led by Annette Schiller - Facebook Day-by-day Postings
Summary: Loire 2024 - Châteaux and Wine - by ombiasy WineTours, led by Annette Schiller
Summary: Germany "From Berlin to Frankfurt" 2023 (Saale Unstrut, Sachsen, Franken, Württemberg) by ombiasy WineTours
Summary: From Lyon to Paris - Total Immersion in Burgundy and Champagne 2023 by ombiasy WineTours (July 02 - 13, 2023)
Summary: Austria 2023 by ombiasy WineTours - 12 Days: May 28 - June 08, 2023
Christian Schiller`s SCHILLER-WINE Blog on Corking Wines` Top 101 Wine Writers of 2020 List
The 2025 American Wine Society National Conference in Chantilly/ Virginia/ USA, with
Annette and Christian Schiller: Seen Through Christian Schiller's Camera
Lens
2022 Annual Riesling Party at the Schiller Residence in McLean, Virginia, USA
Massive Tasting of Bordeaux 1982 - the Vintage that made Robert Parker a Star, USA/ France
Kékfrankos - Blaufränkisch - Lemberger: A Grape’s Immigration Story From Central Europe To The US West Coast - Seminar at the 2023 American Wine Society National Conference in St. Louis/ Missouri/ USA led by Annette Schiller
The New German Wine Law of 2021 - Tasting at the German Wine Society (Washington DC Chapter), presented by Annette Schiller
schiller-wine Blog of Christian Schiller Top Washington DC Alcohol Blog (December, 2024)
2024 Annual Meeting of the Weinfreundeskreis Hochheim, a 45 Years Old Wine Brotherhood in the Famous Wine Village Hochheim, Rheingau, Germany, with Annette Schiller, Founding Member, and Christian Schiller
Masterclass - The Wines of Germany: Presentation by Annette Schiller at the German Embassy in Washington DC/ Consular Conference March 2024
The New German Wine Law of 2021 - Shifting from the Sugar Level at Harvest to the Wine's Geographic Origin
Dinner at JAN in Munich, Germany, with Jan Hartwig, one of the ten German 3-star Michelin Chefs (September 2024)
Hans Rebholz, Weingut Oekonomierat Rebholz, Pfalz, Presenting his Wines at the German Embassy
in Washington DC, USA (January 2025)
2025
Rieslingfeier Gala Dinner in New York City, Sky Loft, 32nd Floor of 50
Hudson Yard, with 15 #worldclass Winemakers from Germany + Austria and Estimated 300
Wines, many 20, 30, 40 Years old, many Larger Format and almost all
Ultra-premium
German Wine Society (Capital Chapter) Membership Meeting 2025: Carl Willner Re-elected
President and Christian Schiller Re-elected Vice-president, USA/ Germany
Christian Schiller: Re-elected to the Board of the "Weinfeder", the Association of German Wine Journalists (January 2025)
Annette and Christian Schiller Awarded German Wine Society Silver Medallion for their Superior Knowledge of German Wine (USA, Washington DC, December 12,
2025)
Visit of Château de
Chambord: "An Epitome of what Human Art can Produce" said Charles V.
(Emperor of the Holy Roman Empire of German Nations) - Loire Valley 2026
by ombiasy WineTours
No comments:
Post a Comment