At Rechberg 1837, winegrowers become sommeliers

Raphael Guggenbühl, at your Wine & Dine evenings, winegrowers take on the role of sommeliers. How did this idea come about?

The idea arose from direct dialogue with our producers. At traditional wine events, we often felt a lack of personal connection. It was important to us that guests didn’t just hear about a wine, but got to know the person who produces it. This leads to genuine conversations rather than a one-way lecture.

What makes this concept so special?

Our staff get to know the winemakers personally and understand their philosophy, their soils and their working methods. This knowledge flows directly into the service and makes the advice more authentic. It becomes even more exciting when the winemakers themselves are out and about in the restaurant, coming round to the tables, answering questions and experiencing the evening together with the guests. This creates a completely different atmosphere.

What criteria did you use to select the winemakers?

Quality comes first. We’re interested in producers who make wines full of character and work as sustainably as possible. At the same time, the collaboration has to be a good fit on a personal level. Many have been working with us for some time, whilst others we’re keen to get to know for the first time. This leads to a constant stream of new encounters – both for our team and for our guests.

Was this format developed specifically for ‘Let’s Dine with Swiss Wine’?

We have organised such evenings in the past and are now reviving the concept with renewed vigour. ‘Let’s Dine with Swiss Wine’ offers an ideal platform for this, as the campaign specifically promotes personal interaction between producers, the hospitality industry and guests.

Did you first have to convince the winemakers to take on the role of sommeliers?

Some were a little hesitant at first. After all, they’re usually out in the vineyard rather than in the dining room. That’s why we support them closely. Our sommelier and the chef de service assist them throughout the evening. The winemakers dine alongside the guests, getting up from time to time to move from table to table and talk about their wines.

How do the kitchen and the winemakers work together when designing the menu?

The dishes are tailored to the wines and often to the regions from which they originate. At the same time, we adapt flexibly to the season, the harvest or the weather. This exchange is exciting for both sides and constantly generates new ideas.

How did the guests react to the first events?

The feedback was extremely positive. Many guests appreciate the direct contact with the producers and take the opportunity to ask questions or even visit a vineyard later on. It is precisely these kinds of encounters that make the evening special.

What message would you like to share with the guests?

I hope that more people will consciously discover Swiss wine and buy locally. Many vineyards have made enormous progress over the past few decades. Particularly in organic and biodynamic viticulture, the quality has become truly impressive. Today, you can find excellent wines in Switzerland for every occasion.

Are evenings like these a good way to get this message across?

They are certainly an important piece of the jigsaw. Of course, we need various channels to raise the profile of Swiss wine. But when people get to know the winemaker personally and experience their enthusiasm, it leaves a lasting impression.

What are you most looking forward to at the upcoming ‘Let’s Dine with Swiss Wine’ evenings?

The personal interaction. Every winemaker brings their own story, a wealth of knowledge and passion. It is precisely these emotions that make Swiss wine so fascinating to me.

“Skip the middleman” with Adrian Hartmann, Saturday 11 July 2026

Table reservation