Sie kennt die Fässer, die Schatten darunter und die Stille darüber.
The story
Floorboards stretch between the barrels like a narrow pier. Natalia leans against an oak barrel, her knitted sweater pulled up, her jeans already open. Cool light drifts over her belly and chest, while red-filtered city light from below paints the edges of her ribs. She takes a deep breath, looks at the camera. The night is windless.
The setting
Wooden planks, rows of barrels, two mobile spotlights, a dark sky over a red-lit city.
Who she is
Die Weinberaterin
Natalia is of Ukrainian origin, has lived in the city for ten years, and advises restaurants on wine lists. On the attic above the warehouse she built a small terrace. Wine barrels serve as tables and windbreaks, with tracks running behind them. Tonight she stays longer because the camera is there and because she is curious how the body reacts under the cool light, which she otherwise only hides.
Her world
In the cellar of an urban winery, small and medium stainless steel tanks stand alongside large wooden barrels and barriques, each row possessing its own microclimate.[4]
From the harvested grapes, a wine portfolio is created, filled from the vineyards surrounding the city and finding its place within the cellar.[4]
A Syrah vineyard, planted in 2009, yields grapes that are aged exclusively in barrique and 500 liter casks to ensure the vineyard's powerful character remains in the wine.[4]
A short glossary
Barrique
A small wooden barrel used for aging wine to provide additional structure and aromatic depth.[4]
Wine list
The curated selection of a restaurant's wines, the choice and balance of which is often professionally advised.[3]
60-30-10 rule
A guideline for composing a wine list consisting of 60 percent familiar wines, 30 percent discoveries, and 10 percent premium showstoppers.[3]
Markup factor
The ratio between the purchase price and the menu price of a bottle, frequently between 2.5 and 3 times the cost price.[3]
