This vault is a unique gift for every sommelier. Just like the Wälderstube (traditional, rustic living and dining room) right above it, it dates back to the early days of the SCHWANEN in the 16th century.
When we take the steps down to the wine cellar, we follow right in the footsteps of the Käsgrafen, the cheese counts. Every day, we are writing the latest chapter of a long and exciting family history, and I am still fascinated myself telling guests about how my ancestors brought their cheese over the ancient Via Mala path and the Splügen Pass to Milan.
Even back in the days of my great-great-great-grandfather, wine was a big deal at the SCHWANEN. Most places in the Bregenz Forest only served beer at the time, but in the SCHWANEN you were offered Italian wine that the cheese traders had brought back from their trips.
The fascination with wine still is a never-ending matter in our house. At Daniel Boulud’s restaurant in New York I had the chance to put my knowledge as a sommelier to good use. Undoubtedly one of the best jobs in the world. It was the perfect place for an enthusiastic sommelier, for trying and yes, selling every wine you could possibly imagine.