A look behind the scenes of the wine cellar is just as exciting as enjoying the wine itself. Over a good glass of red, stories from the fascinating world of wine come naturally. But it is not just the famous names that can be found in the Trofana Royal’s wine cellar. Excellent connections are just as essential for restocking rare wines.
“One example: for years, not a single bottle of Romanée-Conti was opened, and then suddenly we needed six bottles within a single week. Normally you only get a few individual bottles a year, but we managed to fulfil all our guests’ wishes,” explains Johann von der Thannen.
The wines are not only excellent but also perfectly matched to the culinary artistry of the kitchen, turning this moment into a truly special experience.
It features wines from Austria, Germany, Italy, Spain and France, as well as from New World wine regions. Every bottle is opened at exactly the right moment, and every drop is a highlight. Here, between refined wine culture and the finest cuisine by Michelin-starred chef Martin Sieberer, every sip becomes a delight that will linger long in the palate and the heart.
“Where I drink it, who with and on what occasion – that is what determines the right choice.”
“Yes and no. For me, the perfect wine is not defined by a particular grape variety or label. Where I drink it, who with and on what occasion – that is what determines the right choice. Even the time of day and the season play a role. If I take all these factors into account, I can reach for the perfect wine.”
“For me, wine is the epitome of culture. It brings people together and gives them precious moments of enjoyment. Many long-standing friendships are founded on a shared love of a good glass of wine. What could be more wonderful than forging and strengthening that bond?”
“I take expertise and a passion for good wine for granted. But it also takes a fine talent for pairing, to recognise nuances of flavour and combine them in the right way. Most important of all, however, is listening attentively to guests and responding to their wishes.”
“I make sure to cover a broad range, maintain good long-standing partnerships and always keep my finger on the pulse. The wines also need to offer good value for money. I also place great emphasis on regular training for my team with fellow professionals, winemakers and others.”
“In the early 1990s, at the start of my career as a sommelier, I spent half an hour advising a guest in English. In the end, he bought a magnum of 1975 Château Latour, tasted it briefly and gave me the rest. The punchline: he was the chairman of Château Latour – which I did not know. It taught me a lesson: only ever talk about what I know from my own experience or can back up with facts from reliable sources. Guests sense that, and they trust my recommendations.”
“Both are challenges – variety is the spice of life. Our regular guests know that we are highly trained and are always happy to take our advice. In recent years, I have noticed that guests are bringing more and more expertise with them. Some also use wine apps, but the personal exchange with me and our five to six qualified sommeliers is still greatly appreciated.”