Feinschmeckertouren – Der kulinarische Reisepodcast

Prickelndes Sektgeflüster: Interview und Einblicke bei Heinz Wagner 1

·32 min·3 clips

How did Maximilian Wagner build Germany's highest sparkling wine manufactory at 800 meters altitude in the Black Forest without any vineyards nearby?

The episode begins with hosts Bettina Fischer and Burkhard Siebert introducing their visit to the Heinz Wagner sparkling wine manufactory in St. Blasien, located at 800 meters altitude in the Black Forest. They interview founder Maximilian Wagner, who explains he moved to the area ten years ago because his wife is from St. Blasien. Wagner describes how he transitioned from an international beverage business to building Germany's highest sparkling wine manufactory. The hosts taste the first sparkling wine from the Tradition line, a 2021 vintage aged 14 months on fine lees, composed of 60% Pinot Noir and 40% Chardonnay. Wagner explains his brand philosophy 'An die Freude' (To Joy), inspired by Beethoven's Ode to Joy and his belief that sparkling wine represents joyful occasions. He discusses using only Pinot Noir and Chardonnay grapes to create balanced, drinkable sparkling wines without excessive acidity or sugar. The grapes come from nearby wine regions including Tuniberg and Markgräflerland, sourced from specific winemakers like Kilian Hund and Weingut Noll. Wagner reveals his family connection to the Heinz ketchup dynasty through his grandmother Hedwig Heinz, who came from a winemaking family. He explains why he chose sparkling wine over still wine, emphasizing the celebratory nature of bubbly beverages. The production process is detailed, with Chardonnay aged in 650-liter oak barrels for micro-oxidation and Pinot Noir in stainless steel to preserve fruitiness. Wagner describes how a scheduling mistake led to discovering that extended aging of base wines naturally reduces acetaldehyde without additives. The hosts taste the second sparkling wine from the Prestige line, aged 24 months on lees, noting deeper color and more pronounced brioche notes. Wagner compares sparkling wine production to art, emphasizing the emotional rather than purely rational aspects of enjoyment. He explains his innovative bottle design that eliminates paper labels through tampon printing, saving approximately 40,000 liters of water annually. The episode concludes with a teaser for the next part covering the vintage sparkling wine, historical connections between Champagne and the Black Forest, and where to purchase the products.

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