Mr. Wolfgang Kneidinger – Austria / Switzerland* – Head of Wine (Interview No. 193)

Name: Mr. Wolfgang Kneidinger –

Nationality: Austrian –

At the moment: Austria –

Head of Wine: Palais Coburg in Vienna (Austria) & Parkhotel Vitznau in Switzerland

Prerequisite:

Please, tell us a little bit about your first encounter with wine & the wine industry. Did you have any particular mentors? 

My first encounter with wine happened in Styria, where I had the opportunity to taste the entire collection of a local producer. I was 19 years old and utterly captivated by the diversity of flavors, all originating from simple grapes. This moment marked the beginning of my journey. Since then, countless wines have fascinated me, each one offering a new and thrilling experience.

What specific traits or skills should a Sommelier(e) possess for professional performance and is there any person with those qualities you especially admire within the wine industry?

Humility is crucial for a sommelier. It’s important to respect every guest’s taste and preferences. Rather than imposing knowledge, a sommelier should offer guidance and opportunities when asked. In the wine industry, I particularly admire those who embody these qualities with grace and professionalism.

What would be your advice to a young Sommelier(e)? How to find a good position at home or abroad? Any further tips?

My advice to young sommeliers is to develop a genuine love for wine. Taste as many different wines as you can to broaden your palate and knowledge. This passion will guide you to the right opportunities, both locally and internationally.

Active:

When a customer asks for advice on selecting wine what, in your opinion, would be the best approach?

It’s essential to have a conversation with the customer to understand their preferences. Discover what styles of wine interest them and whether they are open to trying something new or prefer sticking to familiar choices.

What is your philosophy about glasses? Are you working with well-known brands or are you considering new brands as well?  How do you decide?

We work with two different glass producers. Austria is fortunate to have excellent glass manufacturers. We are also open to trying new glasses, such as the innovative Conterno glass.

What advice would you give people on pairing wine with food?

Experiment with different wines and dishes. The best way to learn is through tasting and experience.

Should a Sommelier(e) taste the guest’s wine?

Absolutely, 100%. At Palais Coburg Vienna, we always taste the wines to ensure they are not corked. Additionally, this allows us to advise on whether or not the wine should be decanted.

Wine list:

What are the key ingredients for creating a wine list for a restaurant and what is your opinion on pricing wine in restaurants, do you have tips on how to determine markups?

A well-curated wine list should include a mix of famous wines and newcomers, with a good depth of vintages. Pricing should be fair and not solely based on market prices, which can sometimes be unreasonably high.

How do you manage to stay on top of the changes in the wine industry?

Taste as many wines as possible, attend wine fairs, and engage with colleagues in the industry.

How would a new vineyard get its wine noticed and what is the best way for producers to improve their chances of being listed?

Send your wines for us to try. Personal experience with the wine is crucial.

Favourite pick:

If you were a wine, which variety would you be, and why?

That’s a fun question! I think I would be a Syrah from the Rhône – complex and not for everybody.

Which top 3 types of wine (your faves would we find in your home wine collection and what’s your desert island wine?

In my personal cellar, you’ll find German Rieslings, Burgundy Pinot Noir, and Rhône Syrah. My desert island wine would be the 1961 Jaboulet Hermitage La Chapelle.

Thank you and greetings Wolfgang

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