Wine+Partners

Wine+Partners "Ask Wine+Partners. They know how to do it." We create concepts and strategies for businesses all over the world, and implement them on all continents.

A strong team of highly motivated, life-affirming and extremely competent consultants, engaged with the most exciting projects possible in the areas of tourism, beverage, fine foods, restaurant and hotelry — in this our work knows no linguistic, geographical or seasonal limits. The one thing our clients all have in common is the desire to produce exquisite quality and offer service on the highest level. It’s our assignment to make the public aware of these fascinating opportunities — expressly, to inform these people who make it their business to treat friends, family and customers to experience the exceptional. What we do is the loveliest job that we could ever imagine.

November in Vienna could use a little more Valpolicella 🤌 On 3 November, some of the region’s most exciting producers ar...
14/09/2026

November in Vienna could use a little more Valpolicella 🤌

On 3 November, some of the region’s most exciting producers are coming to The Hoxton for an afternoon that is less trade fair, more Italian state of mind.

From 4 pm, taste your way through Valpolicella at the walk-around tasting. Italy expert Iker Berasaluce takes things deeper with a focused session for anyone who wants to understand what makes the region so much more than one familiar wine style.

Good wines, good people, and some Dolce Winter instead of just grey November weather.
Best part: everything is free.

The Hoxton, Rudolf-Sallinger-Platz 1, Vienna
3 November 2026
From 4 pm
Deep Dive places are limited

Register now via the link in bio.

Where the Romans once ruled, the spirit for innovation never seized - Carnuntum’s vintners have been proof of this for d...
11/09/2026

Where the Romans once ruled, the spirit for innovation never seized - Carnuntum’s vintners have been proof of this for decades.

Younger generations drink wine differently: to connect rather than to unwind.
Carnuntum had an inkling for this even in the early 2000s when they introduced the event series ‘White Wine Fashion‘ where they invited people to dance and enjoy their wines in the sites the Roman had left them.

Now, twenty years later the events have been translated to today’s youth - more relaxed, more possibilities to truly connect with both, people and the wines. From the Carnuntum experience, to modern revivals of the Heuriger, live music and wine styles that speak to the youth.

Find out more about the visionary approaches of the region as well as all upcoming events on our website: link in bio!

📷 Anna Sebjanic

What grows together, goes together.The region best known for its leaning tower is also home to some of Tuscany’s most di...
08/09/2026

What grows together, goes together.
The region best known for its leaning tower is also home to some of Tuscany’s most distinctive flavours, and - when it comes to wine - still somewhat of an insider tip compared to its famous neighbours.

We’re talking Terre di Pisa. If you’ve never looked beyond the architecture, this is a very good starting point:

From 16–18 October, Piazza Vittorio Emanuele II becomes the stage for the region’s DOC wines, olive oil, pecorino, pasta, truffles, honey and much more.

Because here, wine and food tell the same story: shaped by the same soils, climate and traditions, and even better when tasted side by side.

With 87 producers, tastings, masterclasses, show cookings and plenty of opportunities to meet the people behind the products, the Terre di Pisa Wine & Food Festival is three days dedicated to one place and everything that makes it delicious.

Piazza Vittorio Emanuele II, Pisa
16–18 October 2026
Free entry

A new chapter for Austrian wine.After 20 years as chairman of the ÖTW – Österreichische Traditionsweingüter , Michael M...
07/09/2026

A new chapter for Austrian wine.

After 20 years as chairman of the ÖTW – Österreichische Traditionsweingüter , Michael Moosbrugger is passing the torch to Michael Malat in early 2027. Under Moosbrugger’s leadership, the ÖTW grew from a regional initiative into a defining force in Austrian wine. Its pioneering vineyard classification and the internationally established Single Vineyard Summit are central to that legacy.

“This is not about reinventing the ÖTW. It is about carrying its vision and values forward with renewed energy.” – Michael Malat

A board member for around 20 years, Malat now wants to build on this foundation and strengthen the ÖTW’s international profile. Together with Managing Director Michael Tischler-Zimmermann and Deputy Chairman Markus Huber, he will focus on new event formats, new audiences and more widely shared responsibility.

What has Moosbrugger achieved and what does Malat plan next? Read the full story on our website via the link in bio.

📸: Manu Grafenauer

For vintners it is the most exciting time of year. Albeit stressful and nerve wracking, harvest season is also immensely...
07/09/2026

For vintners it is the most exciting time of year.

Albeit stressful and nerve wracking, harvest season is also immensely joyous. A year’s worth of efforts and nature show their results. At Genussgut Krispel , where the celebration of connection and an understanding for origin are at the forefront, the family has come up with a new way to bring the story of their craft to those eager to learn.
From 8 - 26 of September guests can join and follow the harvest in action at six stations: in the vineyards, the press house, the steel tanks, the wooden barrel cellar, the basalt cellar, and the tasting room.
Every step is guided by videos of Stefan Krispel accessible via QR codes at each station.

Portugal’s 2026 vintage is shaping up to be something extraordinary. Much of Europe is concerned about a year marked by ...
02/09/2026

Portugal’s 2026 vintage is shaping up to be something extraordinary.

Much of Europe is concerned about a year marked by heat and drought but wine producers from the Douro to Alentejo are reporting the opposite of what many had feared – they are harvesting healthy grapes, with vivid acidity, freshness, balance and remarkable energy in the first fermentations.

At Rocim harvest began on 22 July, the earliest start in the Vidigueira estate’s history. In the Douro, winter rains replenished water reserves before the heat arrived, giving the vines a resilience that is now showing in the fruit.

Daniel Niepoort calls the grapes crisp, robust and beautifully fresh. Fellow Douro Boy, Francisco Ferreira of Quinta do Vallado, sees the makings of a productive and very high-quality year. Pedro Ribeiro at Rocim speaks of energy, precision and aromatic definition.

It is still too early for a final verdict. But when producers across several Portuguese regions begin using this kind of language at the same time, it gets your attention. Portugal 2026 looks like it’s going to be a vintage to remember and with that, much needed good news for the wine world!

And there will soon be another reason to look towards the Douro: on 17 October 2026, the very first Douro Boys Day will take place. More on that soon!

Read the full harvest report on our website. Link in bio.

On 14 September, Weingut Prinz Salm opens its cellar in Wallhausen for an afternoon built around what matters most in th...
31/08/2026

On 14 September, Weingut Prinz Salm opens its cellar in Wallhausen for an afternoon built around what matters most in the trade: great wines, direct exchange and the chance to taste with the people behind them.

Alongside the new vintage of Prinz Salm’s VDP.GROSSE GEWÄCHSE®️, the focus will be on mature wines - including the 2016 GGs from Scharlachberg, Kirchberg and Johannisberg – as well as selected wines from international guest estates including Heymann-Löwenstein, Louis Roederer, Delas, Domaines Ott and Ramos Pinto.

Three masterclasses, personal encounters with the producers and plenty of time to taste in depth make this a particularly worthwhile date for trade, sommellerie, hospitality and press.

Registration is reserved exclusively for wine professionals.
Secure your place now via the link in our bio!

“My aim is to reinvent wine journalism in an exciting and entertaining way.”At 66, after more than four decades of writi...
28/08/2026

“My aim is to reinvent wine journalism in an exciting and entertaining way.”

At 66, after more than four decades of writing about wine, Stuart Pigott is not slowing down. He is starting again.

With his new independent platform, he is giving himself the freedom to follow curiosity rather than completeness: to spend more time with the wines, people and regions that genuinely challenge him, and to combine ratings with long-form stories, context and a distinctly personal point of view.

For someone who has spent a lifetime tasting, travelling and writing, that freedom might be the most exciting chapter yet.

Dorli sat down with Stuart Pigott to talk about starting from scratch, leaving the editorial rat race behind and what wine journalism could look like next.

Read the full story via the link in our bio.

📷: WoWe

The pan is not a projectile. Stress, heat, pressure, long hours, and the expectation to deliver at the highest level, se...
25/08/2026

The pan is not a projectile.
Stress, heat, pressure, long hours, and the expectation to deliver at the highest level, service after service. Few workplaces can become quite as intense as a restaurant kitchen.

But does fine dining have to come with a culture of toughness?
In its latest “Moment – Kulinarium”, ORF looks behind the scenes of top gastronomy and speaks to chefs who prove there is another way: leading with calm, respect and appreciation, even when the restaurant is full and every second counts.

Among them is Clemens Grabmer of Waldschänke, a member of Jeunes Restaurateurs Austria, sharing his perspective on what good leadership in a modern professional kitchen can look like.

An important conversation about kitchen culture, responsibility and how we want to work together in gastronomy today.
Now available to listen to on ORF SOUND.

What makes a great hotel truly great?According to the latest BILANZ Hotel Ranking, the answer can be found in Zurich: Ba...
18/08/2026

What makes a great hotel truly great?
According to the latest BILANZ Hotel Ranking, the answer can be found in Zurich: Baur au Lac has been named Switzerland’s best city hotel 2026.

In its 30th annual ranking, BILANZ looks at a broader shift taking place in luxury hospitality: away from standardisation and towards authenticity, individuality and a genuine sense of place.

And that is precisely where Baur au Lac stands out. The feature celebrates a grand hotel that continues to evolve while remaining unmistakably itself – combining history and tradition with contemporary hospitality, character and personality.

As the article puts it rather perfectly: “The new luxury is personality.”

Congratulations to the entire Baur au Lac team on being named Switzerland’s No. 1 city hotel.

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