{"id":29027,"date":"2024-01-17T10:44:10","date_gmt":"2024-01-17T09:44:10","guid":{"rendered":"https:\/\/www.falstaff.com\/profi\/?post_type=newsbeitrag&#038;p=29027"},"modified":"2024-01-17T13:13:04","modified_gmt":"2024-01-17T12:13:04","slug":"rough-wine-fine-food-new-art-verschmelzung-von-aromen-kunst-und-aussergewoehnlichen-weinen","status":"publish","type":"newsbeitrag","link":"https:\/\/www.falstaff.com\/profi\/newsbeitrag\/rough-wine-fine-food-new-art-verschmelzung-von-aromen-kunst-und-aussergewoehnlichen-weinen\/","title":{"rendered":"\u00bbRough Wine, Fine Food, New Art\u00ab: Verschmelzung von Aromen, Kunst und au\u00dfergew\u00f6hnlichen Weinen"},"content":{"rendered":"<p style=\"font-weight: 400;\">Am<strong> 25. Januar 2024<\/strong> zelebrieren <strong>Paul Ivi\u0107<\/strong> und <strong>Andr\u00e9 Drechsel<\/strong> im <strong>\u00bbTian am Spittelberg\u00ab<\/strong> gemeinsam mit <strong>drei herausragenden Winzern<\/strong> aus dem Burgenland \u2013 <strong>Roland Velich, Hannes Schuster und Christian Tschida<\/strong> \u2013 einen au\u00dfergew\u00f6hnlichen Abend unter dem treffenden Titel \u00bb<strong>Rough Wine, Fine Food, New Art<\/strong>\u00ab. Diese Veranstaltung verspricht ein genussvolles Erlebnis f\u00fcr <strong>Weinliebhaber, Kunstbegeisterte und Feinschmecker<\/strong> gleicherma\u00dfen.<\/p>\n<p style=\"font-weight: 400;\"><strong>Hannes Schuster<\/strong>, der die einzigartige Terroir des Burgenlands reflektiert, beschreibt es als <strong>eines der \u00e4ltesten und faszinierendsten Weinbaugebiete<\/strong> weltweit, gepr\u00e4gt von den Sedimenten des pannonischen Urmeeres, sanften H\u00fcgeln und dem pannonischen Klima. F\u00fcr ihn tragen lokale Rebsorten die <strong>DNA der Region<\/strong> und dr\u00fccken ihre Essenz wie keine andere aus.<\/p>\n<p style=\"font-weight: 400;\"><strong>Roland Velich<\/strong>, bekannt f\u00fcr die Herstellung von Weinen mit einem in \u00d6sterreich <strong>einzigartigen Stil<\/strong>, pr\u00e4sentiert <strong>Blaufr\u00e4nkisch<\/strong>, vinifiziert wie ein Grand Cru aus dem Burgund. Sein Ziel ist es, Originale zu schaffen, die die Essenz von Blaufr\u00e4nkisch und dem Burgenland authentisch einfangen.<\/p>\n<p style=\"font-weight: 400;\">Die Weine von <strong>Christian Tschida<\/strong> sind das Ergebnis unz\u00e4hliger Arbeitsstunden im Weinberg, begleitet von einem <strong>ausgekl\u00fcgelten Kompostprogramm<\/strong>. Er l\u00e4sst den nat\u00fcrlichen Kr\u00e4ften freien Lauf und produziert Weine <strong>ohne strenge Regeln oder Dogmen<\/strong> \u2013 nur das Beste findet seinen Weg in die Flasche.<\/p>\n<p style=\"font-weight: 400;\"><strong>Manuel Mraz<\/strong>\u00a0widmet seine Leidenschaft der <strong>Kunst<\/strong>. Inspiriert von verschiedenen Lebenserfahrungen f\u00e4ngt Mraz Momente technisch und emotional ein und bringt sie auf die Leinwand.<\/p>\n<h3 style=\"font-weight: 400;\"><strong>Veranstaltungsdetails:<\/strong><\/h3>\n<p style=\"font-weight: 400;\"><strong>Datum:<\/strong> Donnerstag, 25. Januar 2024<br \/>\n<strong>Zeit:<\/strong> 18:30 bis 22 Uhr<br \/>\n<strong>Kosten:<\/strong> 149 Euro pro Person<br \/>\n<strong>Veranstaltungsort:<\/strong> \u00bbTian Bistro am Spittelberg\u00ab<br \/>\n<strong>Adresse:<\/strong> Schrankgasse 4, 1070 Wien<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Paul Ivi\u0107 und Andr\u00e9 Drechsel feiern mit den drei burgenl\u00e4ndischen Winzern, Roland Velich, Hannes Schuster und Christian Tschida am 25. J\u00e4nner im \u00bbTian am Spittelberg\u00ab die n\u00e4chste Weinparty unter dem Titel \u00bbRough Wine, Fine Food, New Art\u00ab.<\/p>\n","protected":false},"author":6,"featured_media":29030,"template":"","meta":{"inline_featured_image":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}}},"newskategorie":[13],"newstag":[130,52,241,24,51],"class_list":["post-29027","newsbeitrag","type-newsbeitrag","status-publish","has-post-thumbnail","hentry","newskategorie-know-how-insider","newstag-burgenland","newstag-event","newstag-gastronomie","newstag-wein","newstag-wien"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>\u00bbRough Wine, Fine Food, New Art\u00ab: Verschmelzung von Aromen, Kunst und au\u00dfergew\u00f6hnlichen Weinen - Falstaff Profi<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.falstaff.com\/profi\/newsbeitrag\/rough-wine-fine-food-new-art-verschmelzung-von-aromen-kunst-und-aussergewoehnlichen-weinen\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00bbRough Wine, Fine Food, New Art\u00ab: Verschmelzung von Aromen, Kunst und au\u00dfergew\u00f6hnlichen Weinen - Falstaff Profi\" \/>\n<meta property=\"og:description\" content=\"Paul Ivi\u0107 und Andr\u00e9 Drechsel feiern mit den drei burgenl\u00e4ndischen Winzern, Roland Velich, Hannes Schuster und Christian Tschida am 25. 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