Treasures in the
wine cellar
goes back to the origins of the SCHWANEN in the 16th century, as does the forest room above.
If you make your way to the wine cellar, you can walk in the footsteps of the cheese counts. We are part of a long and exciting family history. I am always fascinated by stories about how mountain cheese was transported by horse and cart via the Via Mala and the Splügen Pass to Milan.
Wein war im SCHWANEN schon zu Zeiten meines Ur-Ur-Ur-Großvaters ein großes Thema. Während die meisten Wirtshäuser im Bregenzerwald nur Bier anboten, gab es im SCHWANEN meistens italienischen Wein, den die Käsehändler auf den Rückfuhren mitbrachten.
The appeal of wine is still the never-ending matter today. In New York I had the chance to apply what I had learned as a sommelier with Daniel Boulud. Undoubtedly one of the best jobs in the world.
Here you can really let yourself go as a sommelier and taste and
sell every imaginable wine.
But: Wine isn’t everything! I am a total beer freak and I am always interested in finding new and interesting styles and new breweries.
There’s still plenty for me to discover. That reassures me.
