When a guest says goodbye to me with a handshake after a visit and expresses then and there his anticipation for coming back again, not only did I entirely fulfill my job as a host, but I also lived my job and my enthusiasm which I am so passionate about as Sommelier.
"Let Florian guide you" – There is hardly a more appreciative description of my work possible. What more can I wish for? If you are as lucky and blessed as me being able to shape one of the greatest and – awards confirmed – best wine lists in Germany, such a statement is the highest recognition of my passion, which I accept with thanks and humility.
For me, wine is a source and center of social life. A pleasure that offers itself immeasurably in its diversity and is worth presenting and moderating in exactly this way. The wine’s specific features of different textures and nuances, vintages and terroirs, combinations with food and development of new taste dimensions shape the content of sophisticated communication with winemakers, wine lovers, guests and customers, colleagues and trainees. But also media.
The central task remains to help people through easy channels to good taste and even a bit of a vacation feeling in between.
A lot of expertise, one’s own curiosity for new things and at the same time the wish to bring indulgence to life, make the Sommelier an entertainer with substance and guide through the unprecedented questionnaire of the world of pleasure of wine.
Not everyone knows why a certain wine tastes good to him or her.
Together we find the answer to this ‘why’ - this is always my goal of social hospitality.
Wine ExperienceExperiencing wine. This is so much more than just drinking a good glass.
Living wine. This is the only way to experience knowledge yourself and pass it on.
Well-founded training and methodically achieved knowledge by reading, traveling, tasting, discussing and exploring the smallest details for and about the profession made me the Maître and Head Sommelier of the Hotel Kronenschloesschen.
Nevertheless, it is also the charm of the imperfect that makes this position and its areas of responsibility a vocation for me instead of profession, a joy instead of work. Wine is relived again and again - is constantly on the move. In the years since 2013 I was not only allowed to learn and 'live' how to understand wine, but I now also understand the guests. I can judge wines and which guest will prefer which wine to which food.
A passionate learning process that enables me to be both a trainer and examiner as well as practical coach, event host and Sommelier teacher – an important part of my life's work, because knowledge should never be lost but passed on.
Florian Fine Wine will be there in the future for communication and mutual exchange with people of different areas of responsibility and yet possessing the same interests.
Consulting and advice on wine and the wide range of spirits on an individual basis – this is the meaning of true hospitality.
'Wines that I love' – Wine packages – Wines that I recommend, (re)present and moderate. Furthermore, there will be informative emails and newsletters on events provided.
2007 Abschluss zum Hotelfachmann/Best Western Berghotel Rehlegg,
Ramsau Hotel bei Berchtesgaden | Das Rehlegg
2007-2009 Barkeeper/Best Western Berghotel Rehlegg, Ramsau
2009-2011 Chef de Rang | Kempinski Grand Hotel des Bains,
St.Moritz 5 Star Luxury Hotel in St. Moritz, Switzerland
Grand Hotel des Bains Kempinski
2011-2013 Chef de Rang & Weinbaupraktikant/Weingut & Hotel Kempinski Schloss Reinhartshausen, Eltville
2012-2013 Abschluss zum staatlich geprüften Sommelier & Ausbildereignungsprüfung/Hotelfachschule Heidelberg Sekretariat - Hotelfachschule Heidelberg
2013 – jetzt Maître & Headsommelier | Hotel Kronenschlösschen, Eltville| Landhotel Rheingau
2016 – jetzt Dozent für Sommeliers | IHK Würzburg-Schweinfurt
2013 Bester Nachwuchssommelier | Meininger Verlag | Meiningers Sommelier
2013-2016 Sommelier College | Sommelier Union Deutschland
2015 Gewinner des Schlumberger Cup Team Deutschland | Sommelier-Union - Das Magazin Kulinarisches Interview... | Facebook
2015 Florian Richter ist VDP.Traubenadler Sommelier 2015 | Restaurant Ranglisten
2016 Bester Spaniensommelier/ICEX Die Spanien Trophy 2016 geht an Florian Richter vom Kronenschlösschen | Tagungshotels Online News
2017 Dritter Platz Sommelier Trophy Deutschland | Marc Almert ist der „Beste Sommelier Deutschlands
2017 Der drittbeste Sommelier Deutschlands - Rheingau | Restaurant Ranglisten
2018 Sherry Educator Sherry Educator | Sherry Wines
2019 Introductory & Certified Sommelier Certificate/Court of Master Sommeliers, London Introductory and Certified, Thallern, November 2019 | Court of Master Sommeliers Europe
2022 Advanced Sommelier Certificate/Court of Master Sommelier, London Advanced, Austria, November | Court of Master Sommeliers Europe
Seit 2018 – 5 Sterne German Wine List Award/Vinum
2019 – Platz 1 Gourmet & Sterne German Wine List Award Vinum/Vinum
Seit 2020 – Best Award of Excellence/Winespectator
2021 – Gold Award Grand Prix Germany | Star Wine List | Florian Richter, Kronenschlösschen: ”Our list is a book of liquid history”
2021 – Silver Award Grand Prix International | Star Wine List
2023 – Gold Award Best California Wine List Germany | Star Wine List | Kronenschlösschen
2023 – Silver Award Best Sparkling List Germany | Star Wine List | Germany's best wine lists celebrated - here are the winners!
2023 – Silver Award Grand Prix Germany | Star Wine List
Rolling Pin Convention Berlin, 18.09.2023 - Auszeichnung der besten 50 Sommmeliers in Deutschland: Rang 11 Florian Richter
Sommelier-Union Deutschland 19.11.2023
Auszeichnung als bester Sommelier in Deutschland 2023
All about FlorianBorn and raised in the late 1980s in Bavaria / Oberpfalz, I have always been a person who pursued anything of interest for me right away with passion, even though I am fundamentally a very quiet person. My personal curiosity about knowledge in general manifested itself during my training to become a hotel specialist at Best Western Berghotel Rehlegg AG in Ramsau, specifically in the function as a bartender on spirits, especially whisky.
The different maturity levels, textures and flavors made of only three ingredients with an enormous variety of nuances was extremely fascinating for me. Trying out other spirits and their combinations was like immersing in a varied world of pleasure. Ultimately, Cheese joined this more and more increasing passion as a varied combination partner, and finally I recognized my love for wine through these exquisite detours.
A playground of flavor at the highest level, which grows with every wine region, terroir, vine and vintage, always offers new wines and in consequence, new taste density. As a communicator and thus an interface between the winemaker, finished wine and guest, as a Sommelier, I have been given a range of host services. This allows me to immerse myself daily in my function to guide people to good taste, to entertain them and let them have a bit of relaxation, perhaps even allow them to have some daydreams.
This defines my goal and goes hand in hand with keeping the wine specific legacy of the Hotel Kronenschloesschen I have been working at since 2013 not only active but expanding it.
In addition, I am intensively busy sharing my knowledge with interested people - professionally and privately, always practice continuing improvement and now train others myself. Treading this path I consider myself lucky, what fine and great colleagues I have already got to know throughout my career.
