An Interview with Markus Haas | OpenRice Singapore

The unique wine estate concept of JOHANNINGER has earned it its great success in the complex, refined world of wine. Find out more about the brand, the wine estate and its three creative founders.

Tell us more about Weingut Johanninger. What’s the story behind its inception? JOHANNINGER is a unique wine estate concept. Founded in 1995 by the merging of three typical family wine productions, its ambition since then was to offer a range of wine and affiliated products like sparkling wine and husk brandies of superb quality and doubtless origin. Today the estate belongs to the limited number of wine producers that offer a broad range of products which are exclusively grown on the estate’s vineyards which are completely manufactured on the estate’s premises. This basic inspiration was always carried out through the process of expansion and quality development while making the winery grow from 13 to 23 ha of vineyards. The name JOHANNINGER goes back to the three founders of the merging wineries with their Christian names "Johann“, Johannes“ and „Jens“ (northern short form of Johannes). Describe a typical day at the Wine Estate. It always starts early in the morning, when the three owners and winemakers of JOHANNINGER have their daily meeting to check what’s up on the list. Dispatch of wine orders has to be organized and the staff is instructed for the work out in the vineyard or in the cellar according to the seasonal requirements. Just like a chef’s job in the restaurant, the winemaker is responsible for managing and overseeing the daily tasks of the people. During the vegetation period days, can be quite long. The growing vines determine the pace of work. What sets Johanninger wine apart from other brands? What’s its Unique Selling Point (USP)? JOHANNINGER is privileged to have more than a USP. On the one hand, it is wine of origin, of the neighbouring three german wine regions, named Nahe, Heinhessen and Rheingau. On the other hand, it is the 100% control over all production steps for the wines, the sparkling wines and the husk brandies. The cycle is completed by strictly sticking to organic viticulture and the slow vinification concept. Can you recommend some popular types of cuisine/dishes that go well with Johanninger wine? Some ideas: 1. Safran poached salmon trout with JOHANNINGER Riesling Reserve! Rheinhessen 2. Filet of veal on morel sauce with JOHANNINGER Pinot Blanc & Chardonnay Reserve! Nahe 3. Herb-stuffed and grilled giltheat (sea bass) with JOHANNINGER „Phyllit“ Pinot Noir! Rheingau Seasonal joker: 1. White asparagus from Beelitz with classic hand-whipped Hollandaise and pan-fried whole potatoes with JOHANNINGER „GRØN“ Grüner Silvaner ! Rheinhessen How does it feel, being a part of the World Gourmet Summit this year? We feel honoured to be a part of one of the most impressive gourmet meetings in the world. We see our contribution as a support to those people who work hand in hand to keep the genuine products of natural and tasty food alive. Are there any exciting projects or plans coming up? Actually the winery is working on a concept to improve the organic viticultural production by using the interaction of other green plants to provide plant nutrition for the vines and strengthen the live metabolisms of the vines themselves. The goal is to beat the legal regulations for organic farming and make a support from the practical production side to the scientific research. Do you have any words of wisdom for aspiring wine entrepreneurs who’d like to start a business in this industry? Do not hesitate do make it your own way. It seems to be easier to follow. But finally the great success was always accompanied by different ideas - not only in wine.

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