300-year-old family documents bear witness to the long tradition of the Karl Petgen winery
The Karl Petgen winery is located in the far west of the Saarland, right on the Luxembourg-French border. Wine has been grown here since 1720. Today, the winery is run by Sabine and Peter Petgen, the ninth generation of the family to do so.
The vineyards of the estate are located on the sunny slopes of Schloss Berg in the Schloßberg and Römerberg sites. Shell limestone dominates here. The estate now mainly cultivates Pinot varieties on 15 hectares of vineyards. The foundation for the quality of the wines is laid in the vineyard through low pruning, green cover crop between the vine rows and natural soil and foliage management.
In order to preserve the centuries-old tradition of wine-growing at the Saarland Moselle for future generations, the Petgen family has converted the winery to sustainable, natural and environmentally friendly viticulture. Along with 60 other well-known wineries in Germany, the Karl Petgen winery is now also part of the renowned group of FAIR'N GREEN certified companies.
Behind the scenes
Foodlady Jutta Hehn visited Peter Petgen from the Karl Petgen winery and is convinced: the oldest winery in Saarland impresses with tradition, sustainability and top-quality wines.
I want to visit the winery in the western Saarland. Near Mettlach, I pass the Pellinger Berg tunnel and the Moselle valley lies ahead of me. It's as if you were descending into the sweeping, charming landscape. Always an impressive sight! Nestled in the most beautiful surroundings, around the visible Schloss Berg, the vineyards of the Petgen family extend. A picture-book scenario. Once again, I am impressed!
Wine has been grown here for nine generations. Peter Petgen took over the estate from his father in 1999. He, who grew up among vines and wine, never wanted to do anything other than his father and grandfather. He thinks and acts sustainably out of conviction and has prepared the business for the future. Wine-growing and production are close to nature and environmentally friendly. The winery received the FAIRN GREEN seal of approval for sustainable viticulture in 2015. The requirements are ambitious and controls are carried out annually. The ecological balance is consistently optimized. In general, they have always trusted their own convictions. To this day, only traditional grape varieties are planted: Pinot, Chardonnay, Elbling, Riesling. Since the 1920s, Auxerrois has also been added. The grape variety suits the terroir and produces fruity, low-acid wine. They have never followed trends. Their wines and fine schnapps made from their own fruit are well established and in demand. The family has achieved a great deal in viticulture. Peter Petgen confidently says that awards are no longer important to him. What counts, he says, is quality and satisfied customers.
I learn that the wine from the land on the Saar is not called Saar wine, but Saarland Moselle wine. Saar wine is grown in the Moselle wine-growing region in Rhineland-Palatinate. The confusing naming does not bother me, because the wines are fantastic. The Pinot Gris Alte Reben (Old Vines) inspires me. I say at the tasting that I lack the knowledge and vocabulary to philosophize knowledgeably about terms such as minerality, body or finish. The winemaker's answer comes quickly, is short and refreshingly pragmatic: wine has to taste good. I am reassured, because I know exactly what I like! In conversation, I realize that viticulture has little to do with romance. The clichés in television series such as Moselbrück or Der Winzerkönig are fictitious. Contemplative snacks in the vineyard, a glass of wine, the view sweeping over the slopes: no time for that! Reality means hard work. The wine challenges the winemaker throughout the year. Quick decisions are often needed. Entrepreneur Petgen has a lot to do with the management. However, he does not let the craft, the cellar work, be taken away from him. He enjoys the variety, excitement, honest work and dealing with people!
Peter Petgen likes to barbecue. So here is a recipe for a “winemaker's barbecue platter” with a juicy steak. Auxerrois brings the coriander mayonnaise to the table and the vineyard peach gives the salad a fruity kick:
© Foodlady Jutta Hehn
