Interview mit Teoman Mezda

In the latest episode of the Restaurant-Ranglisten.de podcast, Teoman Mezda, sommelier at the renowned three-star restaurant Bareiss in Baiersbronn, is our guest. He provides exciting insights into his work and the world of fine dining. Mezda has been working at the Bareiss since 2017 and has made a name for himself as an expert in fine wines during this time.

Mezda emphasises the importance of teamwork and describes how he designs the wine selection in the restaurant. Around 80% of the wines on the menu are personally selected by him, while the remaining 20% are determined by teamwork and special events. The sommelier team at the Bareiss consists of four colleagues who have also completed sommelier training and work in various restaurants in the hotel.

Purchasing and edition wines

The wines are purchased in Germany directly from the wineries, while wines from abroad are sourced from selected wine merchants. Mezda attaches great importance to close contact with the winegrowers in order to guarantee high quality and special wines. A particular highlight are the edition wines, which are developed in co-operation with the winegrowers. These wines are often made from individual barrels or cuvées and offer guests unique flavour experiences.

Wine ageing and storage

Another important topic is the storage and ageing of the wines. Mezda explains that a balanced wine list should include both young and mature wines. He emphasises the challenges and advantages of storing wines in order to achieve optimum maturity. The demand of guests, who appreciate both fresh and mature wines, also plays a role.

Wine accompaniment vs. bottled wine

In the Bareiss restaurant, around 50% of guests choose the wine accompaniment, while the other 50% prefer bottled wine. Mezda talks about the guests' preferences and how these have changed over time. It is particularly interesting to note that older guests are also increasingly choosing wine pairings in order to discover new flavours.

The wine recommendations at the Bareiss change depending on the season. In winter, stronger dishes and wines are often preferred, while in spring, lighter and mineral-accentuated wines take centre stage. Mezda explains how he introduces the wines during the wine pairing and what information he gives the guests. It is important to him to present the wines briefly and concisely and to convey important details to the guests.

Wine recommendations for guests

Mezda finds the best wine recommendations through dialogue with the guests. He asks questions about the guests' preferences and adapts his recommendations accordingly. In doing so, he caters to the individual wishes and needs of the guests in order to offer them an unforgettable wine experience.

Personal anecdotes

Teoman Mezda shares humorous stories and personal experiences from his time at the Bareiss, including the challenges associated with his surname. He also talks about the differences and similarities between the various prestigious establishments he has worked in and how his role as a sommelier has evolved in the family-run businesses.

Finally, Mezda shares his current interests and observations as a sommelier and wine lover. He is particularly fascinated by wines from the Mediterranean and lesser-known regions such as Georgia, Armenia and Turkey. These wines offer exciting new flavour experiences and go well with the cuisine of Klaus-Peter Lumpp, head chef at the Bareiss.

The full interview with Teoman Mezda offers many more interesting insights and is available on the Restaurant-Ranglisten.de website.