BACCHINALE 2017 – best wines, winemakers and gourmet snacks at Hotel Burg Wernberg – You surely remember Part 1 (Hotel Burg Wernberg in the Upper Palatinate) and Part 2 (Gourmet restaurant „Kastell“ in the Hotel Burg WernbergThis is the third and final installment of my trilogy about Hotel Burg Wernberg. With this article, I'd like to report on the Bacchinale 2017, which took place at the castle in mid-November and was part of my wonderful "gourmet weekend" at Wernberg Castle. The Bacchinale is an annual event held in Wernberg, where it originated, and I've already secured my place for 2018.
During the tasting at one of the stands
What can you expect at the Bacchinale?
The Bacchinale is presented as "the festival of wines, winemakers, and gourmets." Having had the pleasure of attending for the first time in 2017—the fifth consecutive Bacchinale—I can wholeheartedly confirm this description. Here's how it works: You reserve two places in advance and then, on the big day, begin your experience in one of the six different rooms within the castle, specially prepared for the Bacchinale. Each room features a station where three dishes are prepared, each paired with a wine brought by the respective winemaker (six rooms with six winemakers). The winemaker and station are paired together and located next to each other. The idea is to enjoy and discover fantastic courses with perfectly matched wines at the highest level. You simply switch rooms and stations as you please. You'll have a clear, fold-out DIN A5 card listing each station, including the room name, wines, and dishes. You can move freely between the different levels, pop into the kitchen (…there's a tasting station there too, which I think is pretty great…), and sample the food at the station in the castle, the half-timbered room, the prince's hall, or the fireplace room. Once you've arrived at a station, you can watch with fascination as the chef plates the small dishes, sears the fish, places the scallops, or prepares the pigeon with raspberry purée for you. Of course, each dish is also explained, and/or the winemaker describes why this particular wine pairs especially well with sturgeon, pigeon, duck breast, scallops, lentil salad, avocado rolls, and so on.
One of the dishes served during the Bacchinale
Since the castle is rather small compared to other castles, space is limited for the Bacchinale, and unfortunately, no more than approximately 130 guests can attend. Although the event is well spread across the various rooms, with food, tastings, wine discussions, laughter, and cooking taking place everywhere, you'll need to be quick to secure your spot at the 2018 Bacchinale. There aren't 130 seats available, as the Bacchinale thrives on guests moving from one area to another, meeting new people, discovering wines, and changing locations and stations.
The Bacchinale offers the perfect setting for anyone who enjoys fine dining and tasting, and who appreciates new flavors. At each station, you can chat with the chefs and winemaker and ask questions about ingredients, recipes, wine selection, and more. The Bacchinale deliberately maintains a relaxed atmosphere. The lively flow, the engaging presentation, live music, and the ambiance in each room intentionally (and skillfully) create a laid-back atmosphere throughout the event. So, don't imagine a stiff, formal dinner – it's quite the opposite! While the contrast to a visit to the gourmet restaurant Kastell is intentional, the quality, presentation, and creativity of the dishes at the Bacchinale are, of course, on par with the Kastell menu.
Later in the evening, the event moves to the castle tavern.
Furthermore, thanks to the convenient live streaming of individual Bacchinale highlights on screens placed throughout the various rooms, you won't miss a single exciting moment. After all, you can't be everywhere at once, so short interviews with Thomas Kellermann (Michelin-starred chef), Frank Hildebrand (hotel sommelier), Johannes Lehberger (hotel director), and even the winemakers are shown on the screens throughout the event. I find it fantastic that everything during the Bacchinale is organized in such a personal and engaging way. Frank Hildebrand and Thomas Kellermann are always among the guests, happy to answer any questions that might arise, and ultimately, they join in the festivities. Where else can you find that? Imagine it as one enormous gourmet kitchen party spread across multiple levels, featuring top-quality, creative cuisine and superb wines.
Part of the Bacchinale: Fresh oysters at the tavern
The Bacchinale was a thoroughly exciting evening for me, one that I felt should never have ended. But it did, not by withholding food and drink, but by shifting the focus of the festivities to the tavern belonging to Hotel Burg Wernberg. There, the atmosphere was rustic and cozy, and alongside champagne and rosé from Laurent-Perrier, oysters, cheese platters, and small portions of Wiener Schnitzel were served (…I had four and an oyster… ;-)). A perfect end to the evening. All you need to do after that is collapse into your hotel bed.
Bacchinale 2017 – Menu and Wines
In each room, at each station, different wines, a different winemaker, and therefore, of course, different courses perfectly paired with the wines await. To whet your appetite even more for Bacchinale 2018, here's the complete 2017 program from a culinary perspective. I actually tried everything and every single wine. That's exactly the idea. You move from room to room, starting at the station that appeals to you, giving you the opportunity to sample your way through the offerings. Around 9:00 p.m., about four hours after the start, the stations begin to empty out, and Bacchinale moves, as mentioned, to the tavern. There, the festivities continue, with occasional peeks into the kitchen, and the midnight snack is served. Here's the menu:
1. Prince's Hall: Franz Keller Winery (Baden)
a) Sturgeon with aromas of white pepper, lentil salad and pear | Wine: 2014 „Schlossberg“ – Grand Cru – Pinot Gris
b) Brioche with mackerel tartare, chervil root and black radish | Wine: 2015 „Im Leh“ – Grand Cru – Pinot Blanc
c) Pigeon breast with celery, raspberry purée and dark truffle cream | Wine: 2013 „Eichberg“ – Grand Cru – Pinot Noir
2. Fireplace Hall: Domaine de l'Horizon (Calce)
a) Scallop with green vegetables, smoked purée and lettuce broth | Wine: 2014 Blanc
b) Bouillabaisse with Jerusalem artichoke and vanilla oil | Wine: 2012 Blanc
c) Pork belly with beetroot and mustard seed vinaigrette | Wine: 2012 Rouge
3. Timber-framed room: Heymann Winery, Löwenstein (Moselle)
a) Avocado roll filled with mackerel, bonito marinade and yogurt snow | Wine: 2015 „Schieferterrassen“ – Riesling
b) Turbot with smoky eel emulsion and quince roll | Wine: 2012 Uhlen R „Roth Lay“ – Riesling
c) Green kohlrabi soup with mango, mint salad, and char tartare | Wine: 2011 Uhlen R „Roth Lay“ – Reserve Riesling
4. Castle: Richard Östreicher Winery (Franconia)
a) Chilled celery soup with confit salmon and apple granita | Wine: 2014 „Hölzlein“ – Pinot Blanc
b) Confit lamb shoulder with macadamia nuts and chard | Wine: 2012 „Sommeracher Katzenkopf“ – Merlot
c) Barbary duck breast with date salad | Wine: 2012 „Sommeracher Katzenkopf“ – Cabernet Sauvignon
5. Cuisine: Marco Molino (Piedmont) | Hendrik Thoma – Wine at the Limit (Hamburg)
a) Rabbit dumplings with beans, raisins, vegetables and Vol e Vent sauce | Wine: 2015 Chardonnay „Sofia“
b) Sirloin steak with grilled bread | Wine: 2015 Barbera d'Alba "Ausario"„
c) Veal head terrine with anchovy, oxtail sauce and crispy sweetbreads | Wine: 2014 Barbaresco „Teorema“
6. Tavern: Dessert | Laurent Perrier, Champagne
a) Chocolate soufflé with red wine ice cream
b) Quark dumplings with a chocolate center
c) Crepe Suzette with blood orange sorbet
Champagne: Laurent Perrier La Cuvée Magnum and Cuvée Rose
After-midnight snack bar:
Oyster stand and Wiener Schnitzel
Champagne: Laurent Perrier Ultra Brut
Pigeon breast with celery, raspberry puree and dark truffle cream
Bacchinale Hotel Burg Wernberg – 2018
It's not yet known which winemakers will participate in the 2018 Bacchinale. However, I do know that in 2017 both established winemakers and newcomers were present. So it remains exciting. What is certain is that the concept will be presented in the same format, the entire castle will once again be transformed into a "culinary area," and exciting new creations will grace the plates. For a better impression of the Bacchinale, it's best to take another look at [link/website/etc.]. Interview with Thomas Kellermann This is part 2 of my article series about Hotel Burg Wernberg. At the end, we also talk about the Bacchinale, and you'll get a good impression.
Frank Hildebrand talks about the wines at the Bacchinale
Hard facts and personal opinion
The Bacchinale is truly unique and incomparable in this form. What I particularly enjoyed was that, despite the absolutely top-notch quality of the food and drinks, the 2017 Bacchinale was relaxed, informal, and informative, as well as fun. There was a host, live music, and plenty of delicious food and drink. Combined with the option of staying at the Hotel Burg Wernberg and perhaps spending a few enjoyable and relaxing days before and/or after the event, it's an unbeatable and, above all, incomparable highlight (…or do you know of anything similar in Munich and the surrounding area…?) that shouldn't be missed.
I highly recommend becoming a part of it in 2018. Ideally, do as I did: reserve a room during the Bacchinale and stay for a day or two before or after to enjoy the culinary delights at the gourmet restaurant "Kastell." While the Bacchinale showcases the cuisine of Hotel Burg Wernberg in a relaxed atmosphere, the Kastell gourmet restaurant serves a set menu in a classic style. The two experiences are incomparable, unique, and simply wonderful!
The Bacchinale 2018 will take place on November 11th at 5:00 PM in Wernberg.. Participation costs €218 per person, including food and drinks. "Money well spent!" your taste buds would probably say. 😉 For those who reserve (be quick!), I promise a fantastic event, amazing cuisine, perfectly paired wines, and a meet and greet with me. 😉 ...I'll be there too, of course, but I'll have to concentrate on the food. 😉 It's worth it!
+++ This article was created in cooperation with Hotel Burg Wernberg. Thank you! +++
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