2023-11-11 10:59:35
What they have in common is that they further refine high-quality products: Now Kattus and Lobmeyr invited people to a sparkling wine tasting. Kattus is also inviting like-minded companies to take the stage in a new podcast.
What, asks Lobmeyr boss Leonid Rath, would a glass be without its contents? So it’s fitting that this week, two complementary Viennese family businesses, Lobmeyr and Kattus, invited people to an evening together.
The background was the new initiatives that Johannes Kattus and his brother-in-law Maximilian Nimmervoll have taken over since they took over the Döblinger sparkling wine manufacturer in the fifth generation last year. Part of it: Raising awareness of what a sparkling wine cellar actually does – namely, refining a good basic product into something of even higher quality. “Upgrape” is the keyword that the two of them (Nimmervoll comes from the IT and start-up industry) use for this. “We want to explain this passion, this craft to people,” says Nimmervoll. “Many people don’t even know how the bubbles, i.e. the carbon dioxide, in a drink are created.”
Lobmeyr, where high-quality glass is formed into elegant vessels and chandeliers, is also one of the first guests in the new podcast series, with which Kattus wants to introduce companies with a similar approach. The schnapps distiller Hans Reisetbauer has already been interviewed, and the Obertrum brewery, the Salomon winery, Ludwig Reiter and the silversmiths Jarosinski & Vaugoin will soon be interviewed. The plan is to always invite a small group to attend the recording on site.
Johannes Kattus, Andreas and Leonid Rath, Maximilian Nimmervoll (from left) at Lobmeyr on Kärntner Straße. Kattus
And yes, the interaction between glass and contents was also specifically tested, with four different glasses and three sparkling wines, including a 2015 vintage. So flute or bowl, champagne or wine glass? Not just a question of taste. “The younger, fresher and simpler the product, the narrower the glass should be, otherwise the aroma will be lost. The more mature and complex, the more the glass can open up,” advises the Kattus sommelier. And also answers another question that he is often asked: How long can sparkling wine or champagne be stored? One year of maturation per year, he says. And because as a customer you often don’t know this exactly, he also has another answer ready: “I translated that into a formula for myself: per ten euros per year.”
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