What can catch us Compressi – besides the latest digital marketing trends or creative sustainability approaches? Exactly, with enjoyment! It’s an open secret that there are one or more foodies among us. And our enthusiasm for great culinary experiences is also evident in our clients such as Ristorante Pizzeria Molino, The Cambrian Adelboden, or Il Sereno Lago di Como. So it’s no surprise that at the OMR Festival, a Compressi attended the masterclass by Dreissigacker x Nikkei Nine “The perfect interplay of matured top Rieslings and unique flavors of Japanese-Peruvian cuisine”.
The only digital thing was probably the screen. Otherwise, it was all about enjoyment or, as Jochen Dreissigacker, Managing Director and Owner of Weingut Dreissigacker, and Matthias Förster, Restaurant Manager of NIKKEI NINE at the Fairmont Hotel Vier Jahreszeiten Hamburg, put it, “creating special moments”. For an hour, matured Dreissigacker Rieslings met the flavors of top Nikkei cuisine. Moderated by Sebastian E. Merget, known as the host of the podcast “Fiete Gastro” with Tim Mälzer, Jochen Dreissigacker and Matthias Förster talked about the unique duet of first-class wines and delicious cuisine. And about what passion means to them and how they have been developing their cooperation for years. One could now list how the Rieslings taste – but with these wines, “tasting is better than studying” applies. They are extremely full-bodied, and you can literally feel that the wines have become what they represent in the glass with peace and plenty of time. For example, “Vintages” combines the uniqueness of the years 2017, 2018, 2019, 2020, and 2021. The fruit from 2021, the mineral freshness from 2020, the elegance from 2019, the balance from 2018, and the fine maturity aromas from 2017. It’s no coincidence that the organic Weingut Dreissigacker is among the absolute best in Germany. For more than 15 years, Jochen Dreissigacker and his family have been nurturing and caring for the vineyards in Bechtheim and Westhofen. They invest particularly much time in cultivating the vines – nearly 1,000 hours of manual labor per year in one hectare of cultivation area. Each grape is touched by hand at least once during processing and is still stomped with feet. Wow!
Wow was also the vegan dish from NIKKEI NINE, which paired perfectly with the strong citrus aromas and tofu. And it tasted of pure cooking passion. Kai Weigand, the chef of NIKKEI NINE, brings together the surprising combinations and intense flavors of elegant Japanese Nikkei cuisine with the hearty elements of Peruvian cuisine on point. Restaurant manager Matthias Förster is also a professional – he is a host through and through and knows that it’s not exactly an easy task to turn a basement venue without windows into a trendy spot in a city of millions. Said and done. But this also includes partnerships that bear fruit for both sides – or end in a rosé wine specially created by Dreissigacker for the rooftop of the Hotel Vier Jahreszeiten. Joint events and tastings, more special wines, rare bottles, or even the small Dreissigacker wine lounge in the hotel show: these two like each other. Two who know how to create special moments.
By the way, you can find first-class Japanese culinary experiences in Switzerland at The Japanese Restaurant or at The Japanese Restaurant by The Chedi Andermatt, where the twins Dominik Sato and Fabio Toffolon are now delighting as Executive Chefs.
