With the WINE TIME Road Show 2026, we successfully transformed two special locations in the Bregenzerwald and Arlberg regions into a stage for great European wines. Both at Oxa in Hittisau and at the Rote Wand in Lech/Zug, everything revolved around origin, craftsmanship, and personal exchange.
International top wineries as guests in Vorarlberg
Under the title “WINE TIME - Road Show,” a high-caliber wine event took place where we were able to bring together friends of good taste from all over the country to the same table. The focus was on three renowned European wineries that exemplify their regions of origin:
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Benoît Marguet from Champagne
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Cesare Bussolo from Barolo
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Domaine Rapet from Burgundy
Three wineries from different regions that share a clear common philosophy and wine style: natural viticulture, uncompromising quality, and genuine craftsmanship. Small quantities, the terroir as the greatest treasure, and wines created in the vineyard rather than the cellar. Character and origin come first.
Great wines with clear origin
The wines presented impressively reflected this philosophy. Among those tasted were:
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Single-vineyard Champagne from Grand Cru communes
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Barolo from the top sites Fossati and La Serra
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Premier Cru Burgundy in white and red
The wines were compelling in their precision, depth, and expression – demonstrating once again why handcrafted wines from Europe belong to the world's elite.
Culinary art meets wine – at Oxa in Hittisau and at the Rote Wand
On Sunday, March 15th, the event at Oxa Hittisau was accompanied by traditional tavern cuisine led by Manuel Sönser. “Flying bites” were served, which were deliberately coordinated with the variety of wines:
The culinary spectrum ranged from truffle tagliatelle to duck with red cabbage-orange salad and Riebel dumplings, and on to wild garlic dumplings with brown butter and nuts. The offering was complemented by creative and classic small dishes such as: smoked trout tiramisu, French onion soup, caramelized goat cheese, Thum ham from Vienna, South Tyrolean farmhouse bacon, and much more.
A kitchen that combines regionality and creativity – perfectly matching the wines presented.
The culinary implementation at the Gourmethotel Rote Wand on Monday, March 16th, was led by Jamie Unshelm. With his modern, product-focused style, the chef created a menu perfectly tailored to the characteristics of the wines presented.
His cuisine is defined by clarity, depth, and a fine sense of balance – exactly the qualities that characterize the wines of Marguet, Bussolo, and Rapet. Guests were treated to a precisely composed sequence of dishes that were convincing on their own and unfolded their full strength in combination with the wines: quail with Waldorf salad, Mojisan with poppy seeds, monkfish Wellington, lamb with bergamot and corn, semolina with apple and hops, and much more.
Each dish was deliberately constructed not to overpower the characteristics of the wines, but rather to underscore and extend them.
Personal exchange in focus
A central element of the WINE TIME Road Show 2026 was the direct contact with the producers. All three winemakers were on-site in person and were available to guests for conversations, questions, and discussions.
It is precisely this personal exchange that makes the difference:
Wine becomes tangible, stories come to life, and origin can be felt.
Photos: Future Fox
