[spb_image image=”1162″ image_size=”full” frame=”noframe” caption_pos=”hover” remove_rounded=”yes” fullwidth=”yes” overflow_mode=”none” link_target=”_self” lightbox=”no” intro_animation=”none” animation_delay=”200″ width=”1\/1″ el_position=”first last”][\/spb_image] [spb_blank_spacer height=”130px” width=”1\/1″ el_position=”first last”] [spb_row element_name=”Row” wrap_type=”standard-width” row_bg_type=”color” color_row_height=”content-height” bg_type=”cover” parallax_image_height=”content-height” parallax_image_movement=”fixed” parallax_image_speed=”standard” bg_video_loop=”yes” parallax_video_height=”window-height” row_top_style=”none” row_bottom_style=”none” parallax_video_overlay=”none” row_overlay_opacity=”0″ remove_element_spacing=”no” row_col_spacing=”0″ row_col_pos=”default” row_col_equal_heights=”no” row_expanding=”no” row_animation=”none” row_animation_delay=”0″ minimize_row=”no” simplified_controls=”yes” custom_css_percentage=”yes” custom_css=”margin-top: 0%;margin-bottom: 0%;” border_styling_global=”default” width=”1\/1″ el_position=”first last”] [spb_image image=”907″ image_size=”full” frame=”noframe” caption_pos=”hover” remove_rounded=”no” fullwidth=”no” overflow_mode=”none” el_class=”irgendwas” link_target=”_self” lightbox=”no” intro_animation=”none” animation_delay=”200″ width=”1\/3″ el_position=”first”][\/spb_image] [spb_boxed_content element_name=”DER SOMMELIER” title=”THE SOMMELIER” type=”coloured” box_link_target=”_self” padding_vertical=”0″ padding_horizontal=”0″ width=”2\/3″ el_position=”last”]<\/p>\n
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Andr\u00e9 Macionga, F. A. Z. Sommelier of the Year 2013 and Gault&Millau Host of the Year 2017, has always had a passion for diving into the world of flavours. The combination of different tastes, the mixture of food and drink, that sensual interplay, fascinated Andr\u00e9 even in his early youth.<\/p>\n
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Key experience in youth<\/strong><\/p>\nWhen Andr\u00e9 Macionga completed his training as a restoration specialist, there was a key experience that shaped his future life: the General Manager caught Andr\u00e9 thoughtlessly dusting the wine bottles. He should please do this a little more sensitively, his superior ordered. Macionga was amazed. This cultivated man stood in front of him and told him something about sensitivity. Sensitivity to wine? My superior spoke with such seriousness. I stood there with my mouth open, was dazed for ten minutes and thought to myself: What is going on here? That’s just wine, isn’t it? But it became clear to Macionga – if this seasoned man treats wine so carefully, then this must be important. Because in wine there is history, devotion and passion and it should therefore be stored and treated accordingly.<\/p>\n
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Curiosity shapes his life<\/strong><\/p>\nDriven by curiosity, Andr\u00e9 Macionga wanted to find out the attitude of his superior towards wine. Achieving the optimum in knowledge and skill was the goal that drove him. From that moment on, he wanted to know everything about wine. “If you want to know wines, you have to taste them” is Andr\u00e9 Macionga’s attitude. As a result, at a young age he literally threw himself into the world of wine.<\/p>\n
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Wine at a high level<\/strong><\/p>\nAs his understanding of wine grew, so did his desire to taste higher quality wines. When the collaboration with Marie Anne Raue and Tim Raue began in 2006, they enabled Andr\u00e9 to explore wine at a high level. Andr\u00e9 deepened his studies step by step with the approach of choosing a region and intensively dealing with it over several months. Macionga worked on this until he understood these areas, and then move onto to the next one. He often visited wineries, exchanged ideas with winegrowers, explored with different foods and literally immersed himself in the\u00a0 world of different wines. \u201cMarie and Tim offered me the opportunity to focus on wine and to recognize the subtle differences in aromas\u201d. So Andr\u00e9 educated himself as a wine expert.<\/p>\n
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Restaurant Tim Raue<\/strong><\/p>\nAn employment relationship developed into a friendship. Macionga and Raue became an unbeatable team. It was therefore clear that Andr\u00e9 would be involved in the position of restaurant manager and sommelier for the \u201cRestaurant Tim Raue”. The restaurant has had two Michelin stars since 2012. Macionga likes to think back to the early days: Through Tim and Marie Raue I was able to expand my knowledge about wine enormously.<\/p>\n
<\/p>\n
\u00abEs ist wie es ist\u00bb<\/strong><\/p>\nAndr\u00e9 Macionga set out on the path of cuv\u00e9etizing through his encounter with Horst Sauer. \u201cWith tasting, my passion for wine developed. And with this passion my will to research grew,”; explains Andr\u00e9. \u201cHow would my own wine taste?”; Sauer offered him the opportunity to find out. From the very beginning the two got along very well. Thus the first joint cuv\u00e9e of Horst Sauer and Andr\u00e9 Macionga was created in a few words by the concordant sensor technology: \u00abEs ist wie es ist.\u00bb.<\/p>\n
Today, wine is part of Andr\u00e9’s life:Wine is my vocation, cuv\u00e9etizing, a symbiosis of diversity, my passion”.<\/p>\n
<\/p>\n<\/div>\n
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