New sommelier at Hofstube Deimann

SCHMALLENBERG. Christian Soltys is the new sommelier at Hotel Deimann. He brings with him more than twenty years of experience in top-class gastronomy, and his signature style has been shaped by positions at establishments such as the Wasserturmhotel and other renowned restaurants in Berlin and the Rhineland. For Soltys, the combination of cuisine and wine is an essential part of the culinary experience: "A carefully selected, complementary wine should take the menu to the next level. The fine dining experience is not just about the food, but thrives on the harmony between dishes and drinks."

He will also expand the accompanying beverage selection at the Michelin-starred restaurant Hofstube Deimann. While the premium version offers outstanding wines from the Coravin system, the non-alcoholic counterpart promises dealcoholised PIWI wines of the future, fruit sparkling wines and still accompaniments to meals in organic quality. The latter come from the renowned Jörg Geiger winery and combine the sweetness of plums with the freshness of Grenache and herbs. The focus of the premium wine journey, on the other hand, is the Coravin technology, which makes it possible to serve high-quality wines by the glass without removing the cork. A fine needle penetrates the cork, argon gas replaces the extracted volume and the contents remain fresh. This provides access to wines that were previously only available by the bottle: Grand Crus, Grand Crus and other top wines are among the rarities now available to guests.

"We are always delighted when guests ask for special wines from our cellar and whether we can serve them by the glass. The Coravin system is ideal for this. It allows us to serve high-quality wines without any loss of quality," explains host and wine enthusiast Jochen Deimann. The alcohol-free alternative is organic and combines dealcoholised wines with beverages that are reminiscent of classic wine profiles in terms of acidity, depth and length. The alcohol-free journey is deliberately designed as a full-fledged accompaniment and is aimed at connoisseurs who want to avoid alcohol without sacrificing complexity. The Hofstube team is currently tasting the latest trends, so there will be a few surprises on the menu in the future.

The new wine journeys fit seamlessly into the philosophy of Chef de Cuisine Felix Weber, who deliberately designs the flavours of his dishes to be open to corresponding nuances. Riesling in particular – in this case the Zeltinger Sonnenuhr Riesling Auslese 2015 from Markus Molitor – benefits from the combined concept of sensory perception, origin and style. The interplay of cuisine, wine and non-alcoholic beverages completely redefines the culinary offerings at the restaurant. The six-course menu can be booked for £195 per person, and the regular wine pairing is £95. The premium version can be booked for £155, while the non-alcoholic option is £65. All pairings include five compositions.