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WILHELM WEIL AND SONJA FRÜHSAMMER, UNCORKED
Saturday, March 4, 2017, 7 pm
Weingut Robert Weil in the Rheingau region is one of Germany’s most important producers. The global rise of German Riesling is inconceivable without the groundbreaking work of the Weil Family. Dr. Robert Weil, a professor of German, purchased the estate in Kiedrich in 1867. When the Third Baron of Norwood Park, a wealthy patron of the arts by the name of Sir John Sutton, passed on in 1873, Weil rushed to acquired his vineyard property. While primarily engaged as a journalist, Dr. Robert Weil also began expanding his wine holdings. His uncompromising dedication to quality led to the rapid development of the estate and an international audience for his wines. Nobility from around the world strove to acquire naturally sweet Auslese wines from Weil. The prospering middle class also adored the wines, which were regularly featured in Berlin’s Hotel Adlon. A 1920 Trockenbeerenauslese Bestes Fass Nr. 20 from Dr. Weil’s estate enriched the wine list of the “LZ 127 Graf Zeppelin” airship on its maiden voyage in 1928 to New York.
Attorney Dr. Wilhelm Weil took the reins in 1920. As a Catholic and member of the centrist party, his life couldn’t have been easy during the Nazi regime. Speaking in the 1950s, Konrad Adenauer remembered fondly on his many visits to the estate, and the pair shared not just a love for Riesling, but also a rejection of the then-new regime. By the 1950s the estate was once again ready to welcome guests, and its fortunes rose quickly after the stellar 1959 vintage. Robert Weil now took the helm. He worked tirelessly to strengthen the image of German wine abroad. No easy task after the disaster the Germans had inflicted on the world just a few years earlier.
Wilhelm Weil was born in 1963, and ascended to the lead role in 1985. He invested extensively in the cellar and estate infrastructure and introduced the modern blue labels.
As part of our Closing Ceremonies at the Waldorf-Astoria, we’ll be presenting Wilhelm Weil with the “Lifetime Achievement” award — although the honor ought also extend to the generations before him. On the evening before, Wilhelm Weil will be receiving 12 guests in the function room of Frühsammer Restaurant for an extremely exclusive dinner. He’ll be opening up his wine library and bringing a few of his best and rarest bottles.
Sonja Frühsammer is one of Germany’s finest chefs. Since 2013 she’s held 17 points and XXX in Gault&Millau, and a star from the Guide Michelin arrived in 2014. Her creations are so distinct because no one component is ever allowed to dominate. Her compositions are always a rounded whole. Her husband, Peter Frühsammer, oversees the restaurant’s wine cellar. He himself is also a star chef, but has ceded the cooking spoon to his wife and gone to the front of the restaurant. His wine list is, to our minds, one of the city’s finest.
There is probably no more worthy spot to enjoy these grandiose wines and the foods to accompany them.
open doors 6.30, start 7pm