This new series is designed specifically for sommeliers, F&B managers, chefs and service employees with a sensitivity for pairing beverages. The School of Wine does not just offer a series of wine tastings during which visitors try wine after wine. While tasting forms a part of the experience, the central focus rests on the type of content obtained in a real school.
As with the CHEF-SACHE main stage, the course seeks to provide lasting experiences, education, networking and insight into the future of the market. They are master classes offered at a world class level, presented by advisors of the same caliber.

Program summary:

Champagne’s terroir & viniculture

Christian Joseph from the Bureau de Champagne, alongside Sascha Speicher from the publishing house Meininger and Suwi Zlatic, Austria’s leading sommelier and Champagne ambassador, offer guests a unique tasting opportunity. In five flights they will engage a variety of approaches and vinicultral methods.

Future wine bar concepts

Willi Schlögl, Cordobar, Steve Breitzke, Weinbistro Mast and Rienne Bilz, head sommelier of the steak house MASH take us behind the curtains to present their concepts in a public forum.

International wine concepts

Master of Wine Andreas Wickhoff, the general manager of the Weingut Bründlmayer, reports on current trends in international wine lists and explores a range of topics that includes pricing wine lists – from three-star restaurants to menuless restaurants. The course focuses not only on newer trending regions, but also on the value of traditional areas of cultivation such as Tuscanny and Bordeaux.

European Wine Legends RED

Master of Wine Franc Roeder, founder of the wine business VIF and a former A380 pilot, explores red wines from some of Europe’s most renowned vineyards.

European Wine Legends WHITE

Master of Wine Caro Maurer explores white wines from some of Europe’s most renowned vineyards.

Natural Wines

A panel discussion from the perspective of a natural wine producer, a journalist and a top sommelier.

Maturation by vintage vs. Colheita

Gonçalo Aragão e Brito of the Symington Family Estates demonstrates the results of different types of maturation with a series of barrel-matured (Colheita) and bottle-matured (Vintage) port wines from over five decades.

Austria’s Grüner Veltliner, great art without affectation.

This tasting introduces the grapes’ variety of facets. The tasting will be led ÖWM’s managing director Willi Klinger and Willi Balanjuk, who will introduce us to the grape’s flexibility on the basis of different vinicultrual styles.

Behind a Master’s Head

Alongside Master of Wine Caro Maurer and master sommelier Tobias Brauweiler, participants will sample wines in a blind tasting, and compare their assessments to that of professionals.

Beyond Sweetness – experimental teamwork between chef and sommelier

This nonexclusive network of cooks and sommeliers was created four years ago, and developed through a series of workshops in Cologne’s Centre Port Culinaire, the Taubenkobel at the Neusiedlersee, and the Restaurant am Kamin in Mülheim/Ruhr.
Star chefs Nils Henkel and Sven Nöthel, Patissier Tobias Weyers and Jörg Geiger of the eponymous manufacturer provide insight into developing alcohol-free beverage pairings.

Master class School of Wine


Stölzle Weinprofi Winterhalter


Champagne Staatl. Fachingen