ProWein 2012 is over, we got some desperately needed rest and now we will bring you the rest of the Prowein story. Two more days at the most important wine fair in the world. The official numbers are now out, and they are impressive. Once again a new record was set with over 40000 visitors and 3930 exhibitors on the show floors. What sounds terrific at first, makes it actually impossible to even get a basic overview of what is being displayed. Getting too big can also be a threat to the success of a fair like this.
That being said, let’s turn to what we experienced on day two and three of ProWein.
We spend most of day two working exhibition hall 4, the German hall. Since you simply cannot visit all the wineries presenting their product, there is only two possible strategies. Either visit only those you know and see what they have coming up, or randomly try new stuff, hoping to find something outstanding. We did a mix of both.
The Salwey winery was one of our first stops of the day. Salwey is a winery from the Kaiserstuhl area in the state of Baden-Württemberg. The family winery has a long tradition in wine-making. We tasted a representative cross-section of their portfolio and, well, it was pretty awesome. The different pinot gris, pinot blanc and riesling wines we had, all of them dry, were simply so much fun to drink. The Salwey wines combine complexity with accessibility.
The next highlight of the day was our visit at the booth of the Heitlinger winery from Baden. The first thing everybody has to notice is the colourful lables and the overall design. The award-winning design concept is one of the best we know of in Germany and an important part of the sales strategy of Heitlinger. You should check out their website by following the link. But the best design is nothing without a descent product. But the Heitlinger wines do not fail to keep the promise. We were especially delighted by the “Intuition” Pinot Blanc and Riesling, as well as the “Schellenbrunnen” single-vineyard Riesling from the “Experience”-series. The Riesling-wines were a perfect example of how many interesting faces this grape variety has to offer depending from which wine growing area it comes.
When it comes to sparkling wine, most of the world is still talking about champagne, and sometimes about Spanish Cava or Italian Prosecco. It seems very little is known about the German “Sekt” (German for “Sparkling Wine”). But it has a lot more to offer than the few “sweet and cheap” product that find their way into export. A good example for the fine art of German sparkling wine-making is the small boutique producer Gebrüder Simon from the Mosel area. We are talking here about truly hand-made sparkling wines made from Riesling and Pinot grapes from the steep slopes along the river Mosel. At Gebrüder Simon they use only the best base wines and their finest Auslese and Ice Wines for the dosage of the sparklers they manufacture by the traditional champagne method. Everything, even the labels made of tin are done by hand here. And, most important, the sparklers are truly elegant, complex, yet fresh and fun to drink.
Last but not least, we will present you a winery that many people even here in Germany have never heard of, which is actually quite a pity, because they produce good wines for a good cause. It’s the winery of the German Red Cross in Bernkastel-Kues in the Mosel area. The still not quite ready samples from the 2011 vintage we tasted were extremely rich and promising. Typical Mosel-style riesling wines, a little old-fashioned but very nice. We particularly enjoyed a St.Nikolaus Hospital 2011 Wehlener Sonnenuhr Auslese. But there was something else we found at this both that we enjoyed very much. As you can see on the picture, the people at the German Red Cross booth offered us an amazing smoked and dry-aged beef from their own scottish-highland cattle. Delicious.
As we said in our first ProWein-article, there were a lot of other people we met and wines we drank. But there’s just now way we can fit all this in here. We hope you got an idea about our ProWein experiences. Tomorrow there’ll be something about the special atmosphere of the ProWein days and what happens during the ProWein nights
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