EDITION 01 \ 2017
T H E H E N K E L L & C O . - G R U P P EM A G A Z I N E
O N E D A Y I N B U D A P E S TWE TAKE YOU ON A TRIP TO HUNGARY’S SPARKLING CAPITAL
CITY, DOWN INTO THE DEPTHS OF THE FAMOUS TÖRLEY
SPARKLING WINE CELLARS AND TO THE BEST RESTAURANTS
AND BARS IN THE CITY.
M I O N E T T O G O E S F A S H I O NBerlin Fashion Week 2017
T O A N O T H E R G R E AT Y E A RUnderway at ProWein 2017
O N I C EWodka Gorbatschow
W W W.H EN KELL-GRUPPE.COM
32
01
\ 20
17P
EA
RL
S F
OR
EW
OR
D
DEARREADERS,
MAKINGLIFE
ENJOYING SPARKLING WINE — MOST OF THE TIME, THIS IS
ASSOCIATED WITH XMAS AND NEW YEAR’S EVE. YET, THERE’S
HARDLY ANYTHING NICER THAN SITTING ON THE TERRACE,
ENJOYING A DELICIOUS GLASS OF SPARKLING WINE DURING
A BALMY SUMMER EVENING.
OPTICAL ILLUSION What appears like brute force, is
actually the result of an elegant sabre swing. It is no
secret who in Hungary is able to open a bottle of sparkling
wine in this manner. Carry on a few pages, and you can
also disclose it.
SPARKLE
Sparkling wine is no longer exclusively reserved for special celebrations and seeing the
old year out. When, as is the case presently, summer brings with it blue skies, increasing
temperatures and long balmy evenings, a bottle of chilled sparkling wine may not be
far. And that it doesn’t always come from Germany — even though we have the highest
per-capita sparkling wine consumption – is demonstrated by our Hungarian subsidiary
Törley. Once you have read the report from Budapest on the following pages, you will
know that outstanding and multi-award winning sparkling wine does not only come from
Germany, France or Italy.
However, we don’t only take you along to Hungary. Accompany us to Australia on the
following pages, to Iceland or to our headquarters: in Wiesbaden. Here, the long-standing
traditional Whitsun Horse Riding Tournament takes place – and also offers a perfect
location to combine sun, summer and sparkling wine enjoyment.
y o u r D r A n d r e a s B r ok e m p e rCEO Henkell & Co.-Gruppe
54
01
\ 20
17P
EA
RL
S C
ON
TEN
T
WORLDWIDE: VISITING TÖRLEY — ONE DAY IN BUDAPEST 6
SOULFOOD: PASSIONATE BLOGGER TRICKYTINE 12
ON TOUR: PROWEIN 2017 18
REFRESH: COCKTAILS 22
CELEBRATING: BALL OF SPORT 24
LIFESTYLE: PROSSECCO MEETS FASHION 26
GLOBAL: ON TOUR DOWN UNDER 30
GOLD AWARD: OUR BEST ONES 34
NEW STEPS: CREATE YOUR OWN TRADITION — HENKELL TV-SPOT 36
REPORTAGE: WODKA GORBATSCHOW — THE PURE SOUL 38
HENKELL GOES SPORT: TOP-CLASS SPORT IN WIESBADEN 42
LIMITED EDITON: JOVOTO DESIGN COMPETITION 46
PREVIEW AND IMPRINT 47
P. 26 LIFEST YLE:
PROSSECCO MEETS FASHION
Fashion Week Berlin
P. 38 REPORTAGE:
WODKA GORBATSCHOW The pure soul
P. 12 SOULFOOD: PASSIONATE BLOGGERTRICKYTINE Try it. Pair it. Taste it.
P. 18 ON TOUR:
PROWEIN 2017All highlights in three days
P. 6 WORLDWIDE:VISITING TÖRLEY One day in Budapest
What s inside
76
PE
AR
LS
IN
HA
LT0
1 \
2017
TÖ
RL
EY WHEN JÓZSEF TÖRLEY FOUNDED HIS
WINE CELLAR IN 1882, THIS WAS
DONE WITH ONE PRIMARY PURPOSE:
TO PRODUCE HUNGARIAN SPARKLING
WINE AT THE HIGHEST LEVEL —
OF A QUALIT Y COMPARABLE TO THAT
OF THE MOST EXQUISITE FRENCH
CHAMPAGNE. THIS COURAGEOUS
PLAN QUICKLY GREW INTO A SUCCESS-
FUL COMPANY, NEW BRANDS AND
PRODUCTS WERE CONTINUALLY
ADDED, AND THE VINTNER’S VISION
TURNED INTO REALIT Y. TODAY,
ALMOST 135 YEARS LATER, THE TÖRLEY
SPARKLING WINE CELLARS PRODUCE
36 MILLION BOTTLES OF SPARKLING
WINE AND WINE PER YEAR AND, AS
SUCH, ARE THE HUNGARIAN MARKET
LEADER. vi
sit
ing
PE
AR
LS W
OR
LD
WID
E0
1 \
2017
98
PE
AR
LS
IN
HA
LT0
1 \
2017
When entering the vaulted wine cellar of Törley in Budapest,
one immediately feels transported back into a long distant
past. It’s cool in here — and moist. “Quite simply a perfect cellar,”
András Csomay says, laughing, and welcomes the shivering
visitor with a warm handshake. As the product manager of
the Törley sparkling wine cellars, Csomay knows every last
detail regarding the particularities of the old building and
immediately sets off with the guest on a guided tour through
the long passages. “When you know all branches in here, you
can actually do a half-marathon race,” the Hungarian describes
the 21 kilometres stretch that extends across three floors, down
into the depths. Thousands of bottles are stored on every level
— covered in absolute darkness and impressive quiet — some of
them still fresh and shiny, others covered in a matt layer of dust.
Depending on the fermentation method, the bottles spend
many months to years in this location, tidily lined up next to one
another, or they are placed almost upside down into hundreds
of wooden shelves.
KN
OW
-HO
W A
ndrás Csom
ay removes the
yeast cork from the neck of the sparkling
wine bottle during dégorgem
ent.
A PEA
RL O
F EUR
OPE The flavour of
François Président Brut is characterised by
ripe apples, melon and hazelnut.
21 KILOMETRES If one wanted to, one could
actually even run an underground half-marathon
in the Törley sparkling wine cellars.
It has now already been 25 years since the Törley sparkling wine
cellars — as the first international company — became a part
of the Henkell & Co. Group back in 1992. This milestone has also
been immortalised in the Törley museum, which is located
directly on the premises of the sparkling wine cellars. Numerous
exciting relics from the company’s history await the visitor, who
walks through the exhibition that is designed in the form of an
over-dimensioned sparkling wine cork, sparkling wine bottle
and sparkling wine glass. “More and more people are interested
in getting a glimpse behind the scenes,” says Eszter Molnár,
“which is why we are working hard on new ideas. In the future, for
instance, we would like to offer audio guides, so that even more
visitors can find out more about Törley as the oldest sparkling
wine cellars in Hungary.”
WHEN HE FOUNDED HIS BUSINESS BACK
IN 1882, JÓZSEF TÖRLEY PROBABLY WAS NOT
THINKING OF THIS. BUT THE RECIPE FOR THE WINE CELLARS’ SUCCESS? IT COMES FROM THE FOUNDER HIMSELF AND IS STILL MODERN TO THIS VERY DAY.
H U N G A R Y ’ S » C H A M P A G N E «
W W W.TO R LE Y. H U
PE
AR
LS W
OR
LD
WID
E0
1 \
2017
“Our François Président Brut premium sparkling wine is
produced here in a traditional bottle fermentation procedure.
Here, the so-called second fermentation, where sugar and yeast
are added to the cuvée of Chardonnay and Pinot Noir, happens
in the sparkling wine bottle. Subsequently, the yeast settles
in the bottleneck by means of so-called riddling, before being
removed during dégorgement,” Csomay explains the method,
which is also used for producing champagne.
Champagne — this word, which has long since become
commonly known as a superior brand for premium sparkling
wine, is mentioned repeatedly. “Had we been allowed to call
François Président Brut champagne, we would have done this,”
Csomay’s colleague, Eszter Molnár, who represents the company
as the PR and product manager in public, says jokingly. However,
those who now suspect envy, couldn’t be further off — after all,
the respect for the quality of the French colleagues’ products
is immense. “And, what’s more”, Molnár confirms, “everyone at
Törley knows that we can be proud of this unique Hungarian
sparkling wine, which József Törley developed together with
the cellarer Louis François.” Here, the pioneer, who acquired his
knowledge at one of the most renowned champagne estates in
France, already realised more than one hundred years ago that
the limestone soil of the Hungarian Etyek-Buda was similar to
that found in the Champagne region. To this very day, the grapes
used for the premium product, which belongs to the Pearls of
Europe of the Henkell & Co. Group, originate from Hungary’s
most important wine region. “For the complete product
portfolio of the Törley sparkling wine cellars, which also includes
brands such as Chapel Hill and Hungaria, we cultivate grapes
on a surface spanning more than 900 hectares,” András Csomay
adds.
1110
01
\ 20
17P
EA
RL
S W
OR
LD
WID
E
There is no doubt that Babel is one of the best addresses in Budapest — and this not
only due to the location close to the bank of the Danube. Those who succeed in getting
one of the coveted seats * can enjoy fine wining and dining of outstanding quality.
The menu is a surprising mix of regional and international dishes, and the wine menu
offers more than 200 different choices. In this regard, the sommelier, Péter Blazsovszky,
knows every wine and every sparkling wine inside out — and he is passionate about
recommending the perfect liquid accompaniment for the respective course. His aperitif
tip for an evening in Babel? François Président Brut.
The Buddha Bar is located in the hotel of the same name, a popular meeting
point for tourists and locals alike. In a cosy atmosphere, it is perfect for ending
the day, and at the weekend, events and DJs ensure a party atmosphere in
the heart of the city. A truly special highlight: In front of the eyes of the
guests, the bar manager, Gergő Borsos, opens sparkling wine bottles with a
sabre — and this has even given him an entry in the Guinness Book of Records.
Whoever would like to do so, can try this for himself with a little bit of help
from Gergő Borsos and then take the top of the bottle and the cork home as a
unique Budapest souvenir.
Every year, for three days, the elegant Corinthia Hotel Budapest turns into
the place to be for lovers of wine and sparkling wine. More than 160 exhibitors
present their products here, and the visitors can test them to their heart’s
content. The Törley wine cellars also make use of this possibility to allow end
customers to develop a taste for the brands Törley, Hungaria and François and
strike up a conversation with them. Don’t miss out!
R ESTAU R A N T B A B E L B U D D H A - B A R
V I N C E W I N E S H O W
F I R S T S T O P
Piarista köz 2 1052 Budapest w w w . b a b e l - b u d a p e s t . h u
* Our tip: Reserve in advance — especially Fridays and SaturdaysBuddha-Bar Hotel Budapest — Klotild Palace Váci utca 34 1052 Budapest
w w w . b u d d h a b a r h o t e l b u d a p e s t . c o m
»THE DANUBE DIVIDES THE CIT Y IN TWO:
THE GREEN HISTORICAL BUDA AND
THE LIVELY, URBAN PEST. IT IS THIS VERY
MIX THAT MAKES LIVING IN BUDAPEST
SO WONDERFUL TO LIVE IN.«
S E C O N D S T O P
T H I R D S T O P
Erzsébet körút 43—49 1073 Budapest
w w w .v i n c e b u d a p e s t . h uon
e d
ay
in b
ud
ap
es
t
1312
PE
AR
LS
IN
HA
LT0
1 \
2017
THIS SPARKLING
WINE GOES WELL
Mionetto Prosecco
DOC Treviso Brut
FOR THE MERINGUES
4 egg white, size M
A pinch of salt
200 g fine baking sugar
2 tsp. lemon juice
2 tsp. corn flour
FOR THE FIL LING
200 g whipping cream
A pack of vanilla sugar
FOR THE CURD
4 passion fruits
One lemon
Mionetto Prosecco
3 egg yolks, size M
2 whole eggs, size M
120 g fine baking sugar
150 g room temperature butter
FOR DECORATION
Icing sugar
4 passion fruits
A handful of raspberries
A few mint leaves
F O R T H E M E R I N G U ES
STEP ONEPreheat the oven to 100 degrees Celsius convection. Using a
hand mixer, beat the egg white with a pinch of salt until white
and foamy. Gradually add the sugar and keep on beating until
the mass is nice and shiny and the tips remain upright. Then
add the lemon juice, sieve the corn flour over it and gently fold it
in. Place baking paper on two baking trays. Per meringue, place
two tablespoons of egg white mass on the baking tray. Use the
back of the spoon to make a little hollow in the middle. Allow
it to dry in the pre-heated oven at 100 degrees (convection) for
90 minutes. Allow it to cool down completely.
T H E C R E A M F I L L I N G
STEP TWOIn the meantime, beat the cream with the vanilla sugar until
stiff and allow to chill.
F O R T H E C U R D
STEP THREEHalve the lemon and passion fruits and juice them. Fill the
fruit juice mixture with Mionetto Prosecco to a total liquid
volume of 170 ml. Use an egg beater to beat the sugar and
the eggs in a small pot at lowest temperature setting whilst
stirring all the time until you have a pudding-like texture —
this can take several minutes. As soon as the mass thickens,
add the butter, stir thoroughly once again and fill into clean
jam jars and allow to cool.
S E R V I N G
STEP FOURPlace the mini meringues on a cake plate, fill the custard
into the centre, per meringue, add a good teaspoon of
Prosecco passion fruit curd on top and garnish with passion
fruit, fresh raspberries, mint and a touch of icing sugar,
serve and enjoy!
M I N I M E R I N G U E SW I T H C U STA R D,
P R O S E C C O PA S S I O N F R U I T C U R DA N D F R ES H R A S P B E R R I ES
YOU NEED
A R E C I P E B Y T R I C K Y T I N E
01
\ 20
17P
EA
RLS
SO
UL
FO
OD
1514
01
\ 20
17food foryour soul
TRY IT. PAI R IT. TASTE IT.
food foryour soul
SHE IS A CAKE EATER, JOY SHARER, GIN AND TONIC DRINKER, ENTHUSIAST
AND PASSIONATE BLOGGER. AT LEAST THIS IS HOW CHRISTINE GARCIA URBINA
CHARACTERISES HERSELF IN HER BLOG. IN REAL LIFE, SHE IS A PASSIONATE CHEF,
ENTHUSIASTIC BAKER, CREATIVE HEAD CHEF — AND SOMEHOW STILL PRECISELY AS
SHE DESCRIBES HERSELF IN THE VIRTUAL WORLD.
And in this virtual world she has meanwhile
been at home for three years. Trickytine,
as Christine calls herself online, started
her food blog in May 2014. Naive, dreamy,
playful. Today, blogging is a significant part
of her daily life. In her posts, Trickytine
creates culinary creations and exceptional
delicacies. She takes every reader along
on a creative journey of taste. However,
everything actually started many
years ago — in her own kitchen. “I have
already been passionate about food and
enjoyment from an early age. My mother
is a fantastic chef and still today she
makes the best Swabian ravioli and the
most delicious egg liqueur cake. These
wonderful experiences in the kitchen have
probably indelibly tattooed themselves
into my heart and onto my tongue as
regards the flavours and associated
emotions,” Trickytine says, laughing.
CREATIVE PLAYING GROUND
The blogger has always loved cooking.
“However, I only started baking four years
ago. Back then, this creative work with
flour, eggs, butter and sugar fascinated
me so much that I could no longer stop.”
Which is why Trickytine started her blog. A
blog that is like a creative playing ground.
That offers space to experiment. A blog
that is neither hobby nor career — but a
life blood project. “Meanwhile, I have a
loyal reader community that reads along
and is fully involved. Who cook and bake
her recipes. I love this exchange, and
personal messages often touch me in a
very special way,” she says.
Nevertheless, her life blood project
also involves a little bit of work. A blog only
really comes to life when it is intensively
maintained and filled. New recipes and
ideas want to be conceptualised. The
ingredients must be shopped, the meal
must be prepared, and the recipe also has
to be written down. Then Trickytine styles
the set and shoots the final recipe. Food
photography. This is followed by image
processing. And a text, a nice story that
revolves around the dish. Only then can
she share the blog post on the different
channels. And only then can she respond
to the many messages and comments
received from her readers. “I have grown
with my blog, have made mistakes and
learnt an incredible amount.”
KITCHEN YOGA
When Trickytine is in the kitchen, she
often cooks according to her instinct,
depending on the season and her appetite.
Her recipes are the result of pure curiosity.
Which is why she hardly ever provides
exact details such as 1/2 teaspoon of salt or
1/4 twist of pepper from the pepper grinder.
When cooking, she follows her gut feeling.
With baking, she uses the recipe most of
the time. “Baking contradicted my more
chaotic kitchen style-self very much,
which is why I probably also started with it
so late. Today I find these precise working
steps very calming — it is almost like a kind
of kitchen yoga.” And when Trickytine has
learnt one thing in the many hours happily
spent in the garden — then that one
should sometimes be patient. For a good
piece of braising steak, for instance. For
turning out a warm cake. Or for nibbling at
just cooked, very hot salted caramel.
ALWAYS ON STOCK
What you always need on stock: butter
and eggs. Good salt. Her favourite olive
oil. And a bottle of Rosé Mionetto. And she
always really enjoys reaching for a bottle of
Henkell sparkling wine, says the Stuttgart-
based blogger, conjuring magical recipes
with a delicious dash of sparkling wine
— such as the creamy pound cake on the
next page.
1716
PE
AR
LS
IN
HA
LT0
1 \
2017
T r i c k y t i n e
“ THE SPARKLING WINE
POUND CAKE WITH
RASPBERRY CHEESE
CORE IS THE MOST
SUCCESSFUL AND
MOST-FREQUENTLY
CLICKED RECIPE ON
MY BLOG. FANTASTIC,
RIGHT? ”
YOU CAN FIND INSPIRATION HERE:
T R I C K Y T I N E . C O M
F O R T H E S PA R K L I N G W I N E P O U N D C A K E
STEP ONE
Place the butter in a small pot and let it melt — then allow it
to cool down. Butter the Bundt cake pan very well and place
aside. Use the hand mixer or the food processor to beat the
eggs with the sugar and the pinch of salt until white and
foamy — this can take a good five minutes, so please don’t
give up too soon. Thoroughly mix the spelt flour with the
almond flour, the lemon zest and the baking powder. Then,
alternating, stir the flour mixture with the liquid butter and
150 ml of the sparkling wine * into the egg mixture and mix
very carefully. Don’t stir too much longer, else the dough will
collapse again.
* We will still need the remaining 50 ml of sparkling wines later on.
F O R T H E R A S P B E R R Y C H E ES E C O R E
STEP TWOStrain the thawed raspberries through a sieve so that the
seeds remain in the sieve. Using a hand whisk, mix the
strained raspberries with the curd, the cream cheese,
the raspberry syrup and the icing sugar, until the mass is
homogeneous. Then add the eggs, sieve the corn flour over
it and once again stir everything thoroughly.
* If you have none in the house, you can grind whole
almonds in a high-performance mixer or a food
chopper. Afterwards, you should sift it once again.
NIPPING AT THE SPARKLING WINE GLASS, ABSOLUTELY NO PROBLEM.
BAKING WITH SPARKLING WINE — THIS IS ALREADY MORE TRICKY. HOWEVER,
IT ENSURES A SPARKLING TASTE ON THE TONGUE AND INTOXICATING
FEELINGS IN THE HEART. TOGETHER WITH HENKELL & CO., TRICKYTINE HAS
ALREADY DEVELOPED NUMEROUS RECIPES FOR HER INSPIRING BLOG. LIKE THIS
POUND CAKE WITH A CREAMY-FRUITY CHEESE FILLING.
J O I N I N GT H E D O U G H S
STEP THREE
Carefully and evenly distribute ¾ of the sparkling wine
sponge mixture in the buttered Bundt cake pan. Pour the
raspberry cheese filling onto it and spread evenly. Stir the
remaining sparkling wine sponge mixture with the 50 ml
sparkling wine so that it becomes a little bit more liquid
— pour the remaining dough on top as the last cake layer and
carefully place it into the pre-heated oven. Bake the cake in
the oven at 150 degrees Celsius, convection, for 60 minutes
— test with a skewer to see if it is cooked, else carry on
baking for another 10 to 15 minutes, or alternatively let it
cool down in the switched off oven. Let the cake cool down
in the form, then carefully turn it out, dust it with a mixture
of 2/3 icing sugar and 1/3 cassis powder and serve with a glass
of ice-cold sparkling wine.
YOU NEEDTHIS SPARKLING WINE
GOES WELL
Blanc de Blancs premium cuvée
by Henkell
FOR THE DOUGH
4 eggs, size M
A pinch of salt
250 g fine baking sugar
200 g spelt flour, type 630
100 g almond flour *
2 ½ tsp. baking powder
Zest of an organic lemon
200 g butter
200 ml sparkling wine
FOR THE FIL LING
200 g deep-frozen raspberries, allow them to thaw
200 g curd, full-fat
150 g fresh cheese, full-fat
1 ½ tbsp. corn flour
2 eggs, size M
3 tbsp. raspberry syrup
2 — 3 tbsp. icing sugar
FOR SERVING
3 tsp. icing sugar
1 tsp. cassis powder for the pink colouring
S p a r k l i n g w i n e p o u n d c a k e
w i t h r a s p b e r r y c h e e s e c o r e
1918
PE
AR
LS
IN
HA
LT0
1 \
2017TO ANOTH ER
H e n k e l l o n T o u r
GREAT YEAR
PE
AR
LS
ON
TO
UR
01
\ 20
17
2120
01
\ 20
17
“FOR US, AS A GLOBAL
PLAYER, THE TRADE
FAIR IS A HOME GAME ,
AND AS SUCH
A PERFECT MARKET
PLATFORM FOR
PRESENTING OUR
GLOBAL SPARKLING
WINE EXPERTISE.”
PE
AR
LS
ON
TO
UR
DISTINGUISHED
At this year’s spring degustations, the products of the
Henkell & Co.-Gruppe were distinguished an unbelievable
29 times by Mundus Vini and the Berlin Wine Trophy in this
sector — among these, Grand Gold once, gold 21 times and
silver seven times. The CEO, Dr. Andreas Brokemper, was
also visibly proud of this result, and he seizes the annual
opportunity offered by ProWein for public relations and to
establish contacts with the dealers.
What is more, numerous premium-class gastronomy
highlights were presented with the Fürst von Metternich
Prestige Edition, Gratien & Meyer Cuvée Diadem and Wodka
Gorbatschow PLATINUM. In addition to this, as of May 2017,
a very special limited edition of the Söhnlein Brillant brand
is set to attract attention and increase sales in the food
retail market, when — in line with the motto of Sag’s with
Söhnlein (Say it with Söhnlein) — bottles in a pastel-coloured
design and with messages such as Good Luck! and Much
Love! will be launched.
The internationally-renowned brands of Henkell
and Mionetto also play an important role. Here, first and
foremost, the # TheHenkellWay campaign, as well as an
unusual regional Prosecco delivery promotion were at the
centre of attention. The show-stopper: Those who win
a chilled delivery of Mionetto Prosecco via social media
promotions can look forward to a spontaneous delivery to
your house door with a stylish Mionetto-Ape.
SUCCESS ACROSS THE BOARD
Jan Rock, Head of Corporate Communication & PR, looked
very satisfied: “Our expectations were exceeded. We are
excited about a successful year with our partners and are
already looking forward to ProWein 2018.”
A M
ESSA
GE
FRO
M T
HE
HEA
RT
Söh
nlei
n
Bri
llant
focu
sses
on
indi
vidu
al b
ottl
es
in p
aste
l-co
lour
ed d
esig
n in
spr
ing.
19 —
21
MA
RC
H
SOMETHING’S GOING ON:
FROM THE 19TH TO THE 21ST OF
MARCH, THE HENKELL & CO.-GRUPPE
SUCCESSFULLY PRESENTED ITSELF AT
PROWEIN IN DUESSELDORF. TRUE TO
THE MOTTO OF MAKING LIFE SPARKLE,
THE PROFESSIONAL VISITORS COULD
DISCOVER NUMEROUS NOVELTIES
THREE DAYS LONG AND TRY THEIR
WAY THROUGH THE AWARD-WINNING
PRODUCT RANGE.
VERY WELL ATTENDED The booth of the Henkell & Co. -
Gruppe attracted many guests who gained information
on product novelties during conversations.
2322
PE
AR
LS
RE
FR
ES
H0
1 \
2017
D R Y A N DI N T O X I C A T I N GH A R D P O T T L E M O N A D E
YOU NEED
4 cl Pott Rum 54 %
2 cl lime juice
1 cl Dry Curaçao
1 cl cane sugar syrup
10 cl still water
3 dashes Cocktailbitter / The Bitter Truth Aromatic Leafs
ADDITIONALLY
tin can
dried lime, orange zest
P R E PA R AT I O N
Place all ingredients in a soda dispenser bottle and shake
thoroughly. Then add carbon dioxide and refrigerate. Pour
the cold Hard Pott Lemonade into a tin can filled with ice
cubes. A dried lime and orange zest are used for garnish.
R E F R E S H I N GA N D L I G H TH O M E M A D E S T R A W B E R R Y L E M O N A D E
YOU NEED
4 cl Wodka Gorbatschow
2 cl lime juice
1 cl sugar syrup
1 dash of Orange Cocktail Bitter
10 cl Henkell dry
ADDITIONALLY
lemonade bottle
strawberries, lime, mint
P R E PA R AT I O N
Mix all ingredients, except the sparkling wine, in a mixing
tumbler and fill it into a lemonade bottle with a funnel.
Then fill with Henkell dry and garnish with strawberry
pieces, limes and mint.
F R U I T YS W E E T A N D S O U RS W E E T L E M O N A D E
YOU NEED
0.1 l Söhnlein Strawberry
2 cl Wodka Gorbatschow
2 cl lemon juice
1 cl sugar syrup
ADDITIONALLY
preserving jar
strawberries, twist
P R E PA R AT I O N
Place all ingredients except sparkling wine in a shaker on
ice and shake well. Then pour into a pre-cooled preserving
jar and fill with Söhnlein Strawberry. Strawberry pieces and
lemon twist refine the mix.
E L E G A N T A N DA R O M A T I CP R I N C E A D A M
YOU NEED
10 cl Adam Henkell Chardonnay sparkling wine
2 cl Brandy de Jerez
1 cl orange liqueur
1 dash of spice-flavoured liqueur
1 dash of Cocktail Bitter
ADDITIONALLY
silver tumbler
strawberries, raspberries, blueberries,
mint and lemon zest
P R E PA R AT I O N
Place all ingredients except sparkling wine in a shaker
on ice and shake well. Then strain into a pre-chilled silver
tumbler and fill up with Adam Henkell sparkling wine.
Strawberries, raspberries, blueberries, mint and lemon zest
go well as garnish.
WH
OE
VE
R W
OU
LD
LIK
E T
O D
RIN
K A
GO
OD
CO
CK
TAIL
DO
ES
N’T
NE
CE
SS
AR
ILY
HA
VE
TO
GO
TO
TH
E N
EX
T B
AR
.
INS
TEA
D:
SIM
PLY
IN
VIT
E G
OO
D F
RIE
ND
S O
VE
R A
ND
MIX
YOU
R O
WN
CO
CK
TAIL
S.
WE
HA
VE
CO
MP
ILE
D T
HE
PE
RFE
CT
RE
CIP
ES
FO
R T
HIS
SU
MM
ER
. NO
W A
LL
YO
U H
AV
E T
O D
O
IS D
EC
IDE
FO
R W
HA
T O
CC
AS
ION
YO
U W
OU
LD
LIK
E T
O M
IX
OU
R D
RIN
KS
.
Y O U R S E L F
R E F R E S H
2524
PE
AR
LS
CE
LE
BR
ATI
NG
01
\ 20
17
SPORTY SPARKLING WINE NIGHT
And then? Then we rolled out the red carpet, celebrated the sportiest
sparkling wine night ever seen and proposed a toast with the guests
and top sportsmen and — women. Stimulating live music, tantalising
sparkling wine, mingling with the top athletes and experiencing them
up close and personal — we enjoyed an evening full of intensive
encounters in 2016 — and this is what we would like to have this year
again. More than 700 guests got dressed up for the occasion and
didn’t waste much thought on the lack of sleep that is a result of
celebrating the sparkling wine night special in 2017. A night where the
young sportsmen and sportswomen are at the centre of focus. Sport
idols could be experienced in person: Anyone who was interested
to do so could have their photo taken with the medallists from Rio
in front of the Deutsche Sporthilfe Wall (German Sport Aid) with the
instant picture camera — and take the photo home. The evening was
moderated by the beach volleyball player and Olympic champion of
2012, Jonas Reckermann. With his easy-going nature, he welcomed
the guests to the marble hall and invited the five athletes to a friendly
panel discussion. Jan Vandrey (Olympia gold medallist in Canadian
pair), Max Munski and Maximilian Reinelt (both silver with the eight-
man sculls), Lisa Marie Schütze (bronze in Hockey) and Ronald Rauhe
(bronze in one-man kayak) answered questions and spoke about
their experiences in Brazil at the Sugar Loaf Mountain and the time
following the sport career.
CHEERS
With tantalising sparkling wine, a toast was proposed not only for sport
but also for the 50 th anniversary of the Stiftung Deutsche Sporthilfe
(German Sport Aid Foundation): Prominent surprise guests celebrated
the sparkling wine event with the guests, in honour of the sponsors of
German sportsmen and sportswomen. Up-and-coming talents were
also among the people in the marble hall. Players of VC Wiesbaden
and players of the SV Wehen Wiesbaden clinked glasses with guests
and Olympic heroes.
From a sporting perspective, there was a level playing field for
everyone: At the rowing simulator and with fencing, everyone could
see for themselves what burning muscles feel like. The topic of sport
became a tangible sensory experience during this evening. The guests
and fans stayed on until the wee hours of the morning, talking to top
athletes, dancing and celebrating this night of sparkling wine. A night
of sparkling wine, whose unique charm was found in a successful
combination of glamour and spirited conversations. A night of
sparkling wine, where there is no right and no wrong. Not an I but one
big we. And this is how it became a long night of sparkling wine. A
night that somehow still seemed to pass too soon — to soon for all the
impressions, moments and experience.
A FESTIVE, EXUBERANT ATMOSPHERE Top athletes and guests prepare for the
Ball of Sport.
50 Y
EAR
S O
F FU
TUR
E S
ince
May
196
7, t
he “S
tift
ung
Deu
tsch
e S
port
hilf
e” (
Foun
dati
on
for
Ger
man
Spo
rt A
id)
has
supp
orte
d at
hlet
es o
n th
eir
way
to
the
wor
ld e
lite.F I F T Y
Y E A R S O F
F U T U R E
TOP-CLASS SPORT IS THRILLING. FOR
EVERYONE. YET EXPERIENCING WORLD
CHAMPIONS, OLYMPIA PARTICIPANTS
AND MEDALLISTS UP CLOSE AND
PERSONAL; NOT EVERYONE CAN OFFER
THIS. THE SPARKLING WINE SPECIAL
THAT IS HOSTED THE EVENING BEFORE
THE BALL OF SPORT, MAKES THIS
POSSIBLE. AND TO ORGANISE THIS, WE
HAVE ALREADY BEEN WORKING HARD ON
THE PREPARATIONS SINCE THE FOURTH
QUARTER OF 2016. WE GOT TOGETHER
OUR TRIED-AND-TESTED ORGANISATION
TEAM. AND CREATED AN EVENT THAT
UNIQUELY UNITES THE DNA OF THE
SPARKLING WINE NIGHT AND THE BALL
OF SPORT.
DANCING WITH THE OLYMPIC CHAMPION
2726
PE
AR
LS
IN
HA
LT0
1 \
2017
NO
RO
OM
F
OR
DO
UB
TS
IT APPEARS AS IF BERLIN IS
DETERMINED TO ADD BEAUTY TO
THIS TIME OF YEAR, WHICH ELSE IS
ALWAYS SO GREY AND COLD. AND,
WITH A BLUE SKY AND RADIANT
SUNSHINE, TO SHOW THE WHOLE
WORLD THAT JANUARY STILL HAS
PLENTY MORE ON OFFER. MORE
THAN THE USUAL BLACK AND
WHITE; MORE THAN A LITTLE BIT OF
SNOW, THICK WINTER PULLOVERS
AND A DISHEVELLED BEANIE
HAIRSTYLE THAT SEEMS TO BE SUCH
A FIXED PART OF THIS SEASON
THAT IT CAN ALREADY ALMOST PASS
AS GOOD STYLE.
PE
AR
LS L
IFE
ST
YL
E0
1 \
2017
2928
PE
AR
LS
IN
HA
LT0
1 \
2017
BECAUSE ALL OF TH IS IS QUICKLY FORGOT TEN,
when you visit the capital city during the Fashion Week. For four days, almost
everyone who is interested in fashion and lifestyle themes is attracted to this
city. They defy the minus degrees, exchange their winter boots for high heels
and are happy to put up with the long queues and the goosebumps associated
with it. After all, the Fashion Week is really something special — as the trends for
the coming Autumn / Winter season are presented here, and here you see, for the
first time, the new collections of national and international fashion designers.
But not only designers, models, bloggers, stars and starlets love the colourful
hustle and bustle — Mionetto Prosecco also fits perfectly in this setting. Reason
enough to enter into a cooperation with the successful German designer label
Anja Gockel during this year’s Fashion Week and more prominently present the
popular Prosecco brand in a fashion setting.
The cooperation with Mionetto and Anja Gockel, who lives with her family in
Mainz, already started in 2016. And in 2017 she was distinguished by VDMD as
the Designer of the Year 2017 at the Fashion Week. Thus, Anja Gockel and the
Henkell & Co.-Gruppe with Mionetto don’t only share the locational proximity;
they also both have good taste. Under the motto of Prosecco meets Fashion,
visitors to Anja Gockel’s fashion show, which was hosted in the lobby of the
famous Hotel Adlon Kempinski, could enjoy the sparkling Mionetto Prosecco
the whole evening. To further emphasize the cooperation between Mionetto
and Anja Gockel, three influential fashion bloggers accompanied the event and,
in so doing, ensured a powerful presence on the media channels of Facebook,
Instagram, Snapchat and Twitter, where, first and foremost, they reach a target
group of trendy women.
Anja Gockel also reached her audience during this evening: Confident women,
who would like to express their personality with their clothing. With the
motto of no room for doubts, the designer, whose label is celebrating its 20 th
anniversary this year, presented a collection that simultaneously is a personal
statement for her. “Nobody in our society should have to hide, because we live
from diversity. Therefore, the collection is a call for clarity, love and decisiveness,
as an antithesis to dulling and disinterest,” says Anja Gockel, who has already
succeeded at thrilling personalities such as Queen Silvia of Sweden with her
creations.
At the end of the show, the applause of the guests still reverberates through
the hotel lobby for a long time. The tension falls from her shoulders and Anja
Gockel is glowing. “A great evening, a great success,” the designer says with a
smile, and then heads off to the after-show party — with Mionetto Prosecco.
RO OM F OR D OUBT ? NO RO OM LEF T FOR IT.
A D
UO
WIT
H T
AS
TE
M E E T S F A S H I O N
CH
EER
S!
Isab
el B
renn
er a
nd A
nja
Goc
kel
are
look
ing
forw
ard
to a
suc
cess
ful s
how
in H
otel
Adl
on K
empi
nski
at
the
Ber
lin F
ashi
on W
eek.
THE FINAL TOUCHES A few
minutes before the show, the look
is checked one last time.
AFTER-SHOW With music and Prosecco, the
guests celebrate a successful show by the
designer Anja Gockel in Hotel Adlon Kempinski.
P R O S E C C O
PE
AR
LS L
IFE
ST
YL
E0
1 \
2017
3130
PE
AR
LS
IN
HA
LT0
1 \
2017
G L O B A LH E N K E L L
“IT HAS BEEN REALLY EXCITING TO SEE THE HENKELL
BRAND COME TO LIFE IN A TRANSIT CAMPAIGN,” SAYS
MARKETING MANAGER MAOILIOSA DE BARRA REGARDING A
CAMPAIGN THAT HAS REALLY GAINED MOMENTUM
FOR THE HENKELL BRAND IN FIVE AUSTRALIAN CITIES …
01
\ 20
17P
EA
RLS
GLO
BA
L
3332
01
\ 20
17ON TOURD O W N U N D E R
When it comes to the generation of brand touchpoints, the message is
clear: Henkell everywhere. In the shopping centre. On the shelf. In the
fridge. And even simpler and with more enjoyment: from the shopping
centre directly to the fridge. And to convey this message and address as
many people as possible, the Henkell & Co. Global Team took the mutual
decision with the Australian partner Mc Williams Wines for a transit
campaign.
ONLY A FEW MORE STOPS TO THE FRIDGE
Advertisements on vehicles are the only large-scale outdoor format
that is mobile and thereby attracts plenty of attention, the Australian
Trade Marketing Manager Maoiliosa De Barra knows. “Ultimately, it was
our task to find a topic to go with the transit campaign. Only a few more
stops to the fridge simply appeared obvious,” the marketing manager
explains. “With the public transport that has to halt at a bus stop every
few minutes, the headline was a great match.”
352 BUSES AND TRAMSFOR MORE BRAND PERFORMANCE
The 352 buses and trams did not only travel a number of kilometres on
the way to the next stop to the fridge, they also ensured a significantly
more powerful presence for the Henkell brand Down Under. In
comparison with the previous year, there was a brand performance
increase of 11 %. A total of 21.9 million contacts could be generated, the
individual person was addressed 5.9 times on average and, as a result,
the Henkell brand was established a little bit better in the heads of the
target group.
“The exciting thing about such a campaign is to see how a brand is
awakened to life and how the target group reacts to it,” says a delighted
Maoiliosa De Barra regarding the successful measure. “Not only did we
attain our marketing goal; we even exceeded it.”
352 BUSES AND TRAINS. BRANDED WITH HENKELL.
ON THE ROAD DOWN UNDER. THE “NEXT STOP
TO THE FRIDGE” CAMPAIGN WAS A REAL EYE-
CATCHER IN SELECTED AUSTRALIAN CITIES. BUSES
AND TRAMWAYS WERE BRANDED WITH HENKELL
ADVERTISING FROM THE MIDDLE OF DECEMBER TO
FEBRUARY. THE OBJECTIVE: INCREASING BRAND
AWARENESS IN AUSTRALIA.
THE H
ENK
ELL SPA
RK
LING
WIN
E ON
TOU
R In N
ew S
outh Wales, Victoria, Q
ueensland,
Western A
ustralia, and South A
ustralia the
branded buses were out on the road.
LI G H TS O F F, S P OT LI G H TS O N
Because advertising quite simply is an integral element
of cinema film, and is also perceived as original by
visitors and simply a part of it. When the advertising is
missing, the feeling and the anticipation of the film also
diminishes. Which is why the main part of the Henkell
brand advertising campaign in Canada also takes place in
the country’s cinemas this time.
53 Cineplex cinemas and 496 screens were played —
and as such, an advertisement was created that couldn’t
be overheard, overseen or ignored. Also in the digital media
there is no way of getting past a Henkell advertisement.
Thanks to Facebook and Youtube, the target group could
be addressed in a varied manner. This way, the campaign
attained a total of about 17 million impressions. A figure
that confirms that showing our spot in the Canadian
cinemas and digital media was a good idea.
And we are now already looking forward to the next
Henkell campaign, where we will hear the following once
again: Lights off, spotlights on!
WHAT MAKES A CINEMA SPOT SO EXCITING? WHAT DOES FILM ADVERTISING HAVE THAT A TELEVISION SPOT DOESN’T? IT CREATES SUSTAINABLE MEMORIES, WE SAY. AND WE KNOW.
PE
AR
LS
GLO
BA
L
3534
01
\ 20
17P
EA
RL
S G
OL
D A
WA
RD
H E N K E L L( GOLD )
B E R L I N W I N E T R O P H Y
Henkell Trocken ( 7013 ) Henkell Brut ( 6293 )
F Ü R S T V O N M E T T E R N I C H( GOLD )
B E R L I N W I N E T R O P H Y
Riesling Sekt Trocken ( 6352 ) Chardonnay Sekt Trocken ( 6357 )
M E N G E R - K R U G ( GOLD )
M U N D U S V I N I
Pinot Brut ( 327.15 )
B E R L I N W I N E T R O P H Y
Pinot Brut ( 327.15 ) Rosé Brut ( 216-16 ) Riesling Brut ( 183-16 )
C H A M P A G N E A L F R E D G R A T I E N( GRAND GOLD AND GOLD )
M U N D U S V I N I
Brut Millésimé 2004 ( GRAND GOLD \ 6244 ) Brut Millésimé 2000 ( 5168 ) Cuvée Paradis ( 6084 )
Brut Classique ( 6322 ) Brut Rosé ( 6258 )
B E R L I N W I N E T R O P H Y
Brut Millésimé 2004 ( 6244 ) Brut Millésimé 2000 ( 5168 ) Cuvée Paradis ( 6084 )
Cuvée Paradis Rosé ( 5313 ) Brut Classique ( 6322 ) Brut Rosé ( 6258 ) G R A T I E N & M E Y E R( GOLD )
B E R L I N W I N E T R O P H Y
Cuvée Flamme Brut ( 6188 )
S Z E K É R V Á R( GOLD )
B E R L I N W I N E T R O P H Y
Mädchentraube 2016 ( 17040 \ 17041 )
C A V A S H I L L( GOLD )
M U N D U S V I N I
Cuvée 1887 Rosé ( L-K5J6D5 )
Gold award
st
34 35
•
BER L I N W I N E T R O PH
Y •
NA T I O N A L W I N E P R I Z E
•
MU
ND
U S V I N I W I N E PRI Z
E •
I NT E R N A T I O N A L W I N E P R
I ZE
3736
01
\ 20
17P
EA
RL
S N
EW
STE
PS
#T H EH E N K E L LW A Y
WILD AND STYLISH
“The Henkell brand shows no signs of stagnation. And it is
important to establish an equilibrium between tradition
and the modern,” explains Torben Jansen. Which is why,
on the day the new Henkell advertisement is shot, the
marble hall turns into a party mile. To combine the
traditional elements of the Henkell brand with an exuberant
celebratory atmosphere and golden confetti. “Henkell
feels right at home in both worlds. The sparkling wine
has been produced since 1856, but also in 2017 it is still
modern and definitely suited for parties,” says the Head
of Marketing, with a twinkle in his eye. Which is why the
Henkell advertisement deviates from the norm. 25 seconds
that put an end to the antiquated rules of etiquette. Which
is exuberant and glamorous, yet wild and stylish at the
same time.
And so that these few seconds can be created, quite a lot
of preparation was needed. “The greatest challenge was to
find a day in which we could actually cordon off the marble
hall, because it remained business as usual there. More
than 100 actors and protagonists had to be accommodated.
And our employees in the building also had to be informed:
the confetti cannons were shooting from time to time, and
nobody should be concerned by the noise.”
“ YOU DETERMINE
THE RULES
YOURSELF AND
CREATE YOUR
OWN SPARKLING
TRADITION.”
B E H I N D T H E S C E N ESA LO O K B E H I N D T H E S C E N ES AT T H E H E N K E LL T V S P OT
NO POPPING CORKS, NO BEAUTIES NIPPING
AT THEIR GLASSES OF SPARKLING WINE — THE NEW HENKELL ADVERTISEMENT IS
DIFFERENT. THOSE WHO TAKE A LOOK AT THE
25-SECOND PARTY ATMOSPHERE WILL NOTICE
HOW MODERN AND UNCONVENTIONAL
TRADITION CAN BE.
SCENE BY SCENE
The day of shooting then started for the crew early in the
morning. Make-up was applied. A last fitting was squeezed
in. Each one of the actors was handed a bottle of Henkell
sparkling wine. And then the shoot started. For hours. The
Swedish director Anders Hallberg worked incessantly
— scene by scene, take by take. Despite this, he still
needed almost three hours for a scene. “It always remains
interesting to see how many hours one has to shoot to get
the perfect pictures,” Frank van Fürden, managing director
of Marketing and Sales, also says. “Today, when celebrating,
one is allowed to be much freer and relaxed than used to
be the case in the past. This is exactly the message the spot
is meant to convey.” And it does — is the unanimous opinion
of the actors and the Henkell employees. It was a long day
for all involved parties. But a day the team is one hundred
per cent satisfied with — because the result is perfect.
Everyone who takes a look at the 25 seconds of party
atmosphere will notice that there are straws in the bottles
of sparkling wine. That a woman no longer has to wait to
be asked for a dance. The one doesn’t have to leave a party
when it’s at its best. That one may break the rules when
celebrating. Because who actually says that one is not
allowed to drink from the bottle?
CELEBRATING IN A RELAXED AND OPEN ATMOSPHERE and finding the balance
between tradition and the modern. The new
Henkell spot plays with outdated Knigge
etiquette rules.
3938
PE
AR
LS
IN
HA
LT0
1 \
2017ICE ICE
BABYNINE MONTHS OF WINTER, THREE MONTHS OF SUMMER — SOMEHOW HARD TO
IMAGINE. HARSH WEATHER FRONTS RACE ACROSS THE ISLAND, AND SOMETIMES
THERE ARE WINDS THAT WE WOULD REFER TO AS STORMS. BUT AS COLD AND
UNPLEASANT AS THE WINTER MAY BE, ICELAND GUARANTEES GOOSEBUMPS AND
IS SURE TO MAKE YOUR HEART BEAT FASTER.
PE
AR
LS R
EP
OR
TAG
E0
1 \
2017
4140
PE
AR
LS
IN
HA
LT0
1 \
2017
TH
E P
UR
E S
OU
LDANCE OF THE
MOLECULEV i s u a l p e r s o n
Also with someone who supposedly has already seen a
lot. Like Sven Fleck. The director has always found Iceland
exciting, but hasn’t been there yet. After all, who goes on
holiday at 7 degrees Celsius? In summer. However, when
Henkell & Co. approached him to re-film the process of
cold filtration with the Wodka Gorbatschow production, he
immediately thought of the Iceland glaciers. “I am a visual
person. When I get an idea for a production, I also want to
realise it exactly as visualised,” he laughs.
G l a c i e r S k a f t a f e l l
Normally, Sven Fleck first takes a look at a filming location,
to gain an impression of what is expecting him and his
BETWEEN FORCES OF NATURE The team
had to hike the last half an hour to get to the
Skaftafell glacier.
PLOU
GH
ING
A LO
NELY FU
RR
OW
Underw
ay
between fields of lava and volcanoes.
team. However, the 2,280 kilometres to Iceland, as the crow
flies, are simply too far away to take a quick look at the
ice masses. So the director has to rely on what the guides
tell him about the location that later on will become the
setting for the cold filtration. And once the trip was planned,
the actors booked and the effort calculated, the sobering
realisation dawned: The Skaftafell glacier is too dangerous.
At least in spring, when the ice melts and the chunks of ice
break off the glacier. The Iceland shooting has to be shifted.
By almost a year. But the film team remains patient, and
meanwhile, shoots the studio takes.
h a l f a s e c o n d
“We filmed the steps during filtering with the activated coal
and the fine mesh filter in slow motion — with a camera
that shoots 1,500 pictures per second. When you see how all
of it was done, it subsequently looks way more spectacular.
Throwing the activated coal on the ground is only a question
of half a second. But when you see how the individual
particles dance and leap, I even find it fascinating.”
F i r e a n d i c e
In December, the film crew of three finally head off to
Iceland. To get to the location shoot, they drive 350
kilometres of country road, carrying out further and further,
passing gigantic waterfalls and icebergs which are slowly
drifting toward the ocean. “The closer we got to Skaftafell,
the more unreal everything became,” Sven Fleck reminisced.
The equipment reduced to the absolute minimum, the
crampons fastened to the thickly padded shoes, the team
and their cameras climbed into the glacier. “When you’re
standing between these forces of nature, and you hear
the icy water pattering and the snow masses creeping,
you suddenly feel very small.” Iceland is simply different,
says Sven Fleck. The light was a special challenge during
shooting, as the daylight hours are short. The sky is only
light for five hours in December. Then it gets dark. “But we
could use these five hours very well — and, at the end of the
day, we are all very happy with the result.”
Before travelling there, the director described Iceland as
cold and unpleasant in winter. But he now knows better —
and is sure that this will not have been his last visit to the
island far up in the north.
CURIOUS? THEN DON’ T HESITATE ANY LONGER:
WODKA–GORBATSCHOW.DE / # FILTRATION
ICE MASSES IN ICELAND 66 ° north — here is the famous
island of fire and ice.
PE
AR
LS
RE
PO
RTA
GE
01
\ 20
17
4342
PE
AR
LS
IN
HA
LT0
1 \
2017
H O R S E P O W E R
MAJOR SPORTING EVENT
IN WIESBADEN
PE
AR
LS H
EN
KE
LL
GO
ES
SP
OR
T0
1 \
2017
4544
01
\ 20
17P
EA
RL
S H
EN
KE
LL
GO
ES
SP
OR
T
MS. DYCKERHOFF, HOW DID THE WHITSUN
TOURNAMENT COME INTO BEING AND HOW,
IN YOUR OPINION, HAS IT DEVELOPED?
“Everything began back in 1927, with the founding of Wiesbadener Reit- und
Fahr-Club e.V.. The International Wiesbaden Whitsun tournament was hosted
for the first time in 1929 and since then has rapidly developed into a major
sporting event. During the Second World War, the organisation of this event
had to be interrupted. However, since 1949, the Whitsun tournament has always
been hosted in Biebricher Schlosspark.”
WHEN DID YOU TAKE OVER THE ORGANISATION
OF THE TOURNAMENT?
“I have been active in the club since the 50s. One could say I was born to
equestrian sport. Following the Second World War, my father, Wilhelm
Dyckerhoff, controlled the fate of the club for about 35 years. As a result, it
was a matter of course for me to throw my hat into the ring when the position
opened up in 1992. Since then, together with my board colleagues, I have been
responsible for the organisation of the tournament. Of course, I was also
helping with the organisation of the tournament all the years prior to this. In
our family, Whitsun is at least as important as Christmas and Easter.” ( laughs )
WHAT DOES THE TOURNAMENT MEAN
FOR WIESBADEN FROM A SPORTING AND
SOCIAL PERSPECTIVE?
“The Whitsun tournament is the most significant sports event in Wiesbaden and,
with the Ball of Sport, heads the list of top social events. About two-thirds of
the world’s elite, world champions as well as Olympic champions, visit us in
Wiesbaden every year to present impressive sport feats with their horses. There
is no top equestrian who has not ridden here at some point.”
WHY IS THE INTERNATIONAL WIESBADEN
WHITSUN TOURNAMENT SO POPULAR WITH
RIDERS AND SPECTATORS?
“In the course of the years, the Whitsun tournament has reinvented itself time
and again. More than 60,000 visitors love the mix of sporting event and social
experience. The Whitsun tournament is a meeting point not only for fans of
equestrian sport, but for the whole family. Experiencing and getting to know the
riders against the unique backdrop provided by Biebrich Schlosspark (Biebrich
castle park) is simply something special. And, needless to say, the jumping
tests and the show programme also promise entertainment at the highest level.”
SIT
TIN
G F
IRM
LYFOUR TOURNAMENT DAYS. FOUR DIFFERENT DISCIPLINES. HOSTING THE
WORLD’S ELITE. AND A WOMAN IS RIGHT AT THE HEART OF IT ALL. SHE
ALREADY HELPED AS A RIBBON GIRL AT THE TOURNAMENTS AT THE AGE
OF FIVE. NOW, KRISTINA DYCKERHOFF IS ALREADY ORGANISING THE
INTERNATIONAL WHITSUN TOURNAMENT IN WIESBADEN FOR THE 26TH
TIME. THE PRESIDENT OF THE WIESBADENER REIT- UND FAHR-CLUBS E.V.
TELLS US WHAT FASCINATES HER ABOUT EQUESTRIAN SPORT, AND WHY THE
WHITSUN TOURNAMENT HAS BECOME A SHOWCASE FOR RIDING.
THE W
OR
LD-FA
MO
US TEA
M M
eredith
Michaels-B
eerbaum and C
omanche are
guests in Wiesbaden.
RIG
HT IN
THE M
IDST O
F EVENTS K
ristina
Dyckerhoff takes over the aw
ard presentation
ceremony in the S
chlosspark.
SO THE PROGRAMME DOES NOT ONLY
CONSIST OF TOURNAMENT COMPETITIONS?
“Exactly. Of course, the tests are a major and important component —
but, first and foremost, we would like to be a showcase for riding. And
this also includes an exciting show programme, like the Wiesbaden
Horse Night, which once again shows completely different equestrian
areas. However, to an equal extent, the tests are naturally also a
highlight of the tournament. In the course of the four days, starters
compete against one another in jumping, dressage, equestrian
vaulting and military to win a place on the podium. We can look
forward to a strong starting field. Yet, I always say that big sport is not
always dependent on big names. The other competitors also know
how to ride.”
WHAT DO YOU FIND SO FASCINATING
ABOUT RIDING?
“I was basically born to riding, as I grew up with horses. Already as a
little girl, you would always find me on horseback. The topic of horses
was and still is present in my daily life to this every day, and I believe
I can safely say that it will always remain a part of my life, like the
proverbial golden thread.”
WILL YOU CONTINUE WITH THE ORGANISING
OF THE TOURNAMENT IN THE FUTURE?
“Absolutely! I will continue to plan and organise the tournament for as
long as I remain healthy.”
WHAT IS IT THAT YOU APPRECIATE ABOUT
THE RELATIONSHIP WITH HENKELL?
“The Henkell & Co. Sektkellerei cellars and the Wiesbaden Whitsun
tournament are almost inextricably linked with one another. The
company has already accompanied the tournament for more than
60 years and is one of the most loyal sponsors. And it’s actually no
longer possible to imagine the event without Henkell’s sparkling wine.”
ARE YOU ON SITE DURING ALL
TOURNAMENT DAYS?
“Yes, I am. For me, organising the tournament is like a full-time job. Also
during the tournament, I am not able to sit back and relax — because
the sequence of events needs to be planned and organised. About
400 helpers are deployed. And what may not be forgotten, all of us are
volunteers. We definitely do not complain about boredom.”
WHAT ARE YOUR WISHES FOR THE
UPCOMING WHITSUN TOURNAMENT?
“I hope we will have good weather and many wonderful and, most
importantly, accident-free rides. And I think that, in the long run, we
will have to find a way to stop the increasing commercialisation in
equestrian sport. There are many tournaments that are promoting
themselves with prize money in the amount of millions — and of
course the riders go where plenty of money is offered. This is a pity,
especially when the budget is not unlimited. Therefore, it is all the
more important to turn every tournament into a great event.”
WHITSUN TOURNAMENT
WIESBADEN
4746
THE TASTE? MILD AND PURE. THE PRODUCTION? ACCORDING
TO A TRADITIONAL RECIPE, FOUR-FOLD CHILLED-FILTERED. THE
DESIGN? BLUE, SILVER, WITH THE CHARACTERISTIC NUMBNESS.
INDIVIDUAL AND TRIED-AND-TESTED.
THE WINNER OF THE LIMITED EDITION CAN BE SEEN HERE:
WODKA-GORBATSCHOW.DE
AR
CTI
C J
OU
RN
EY
Dis
cove
ry jo
urne
y
betw
een
iceb
ergs
and
sno
w m
asse
s.
BO
REA
LIS
Cap
tiva
ting
pol
ar li
ghts
.
THE
NO
RTH
STA
R —
TH
E W
INN
ER
Sig
npos
ts o
f
the
seaf
arer
s on
the
ir in
trep
id e
xped
itio
ns.
SYB
ERIA
N W
ILD
ERN
ESS
Th
e N
orth
’s #
1 se
cret
.
AUTUMN 2017T H E N E W M A G A Z I N E I S A P P E A R I N G I N N O V E M B E R
PEARLS MAGAZI N I M PRESSUM
HENKELL & CO. SEKTKELLEREI KG CORPORATE COMMUNICATION AND PR DEPARTEMENT BIEBRICHER ALLEE 142 65187 WIESBADEN
T + 49 611 63-0 F 0611 63-351 E PRESSE @ HENKELL–GRUPPE.COM V.I.S.D.P. JAN ROCK
EDITORIAL, PHOTOGRAPHY AND GRAPHICS HOCH 5 GMBH & CO. KG, BÜNDE
Do you have Feedback ? Feel free to write us. We are looking forward to your feedback! Your editors
P E A R LS@ H E N K E L L– G R U P P E.C O M
LIM
ITE
DE
DIT
ION
But it’s sometimes worth questioning the tried-
and-tested. Breathing fresh wind into the image
and design. And to do just this, and establish the
Wodka Gorbatschow brand a little bit further in the
heads of the target group, Henkell & Co. sets off on
a route far from the beaten track. A route that led
to the crowdsourcing platform Jovoto. “Innovation
and modernity is just as much a part of Henkell as is
tradition and history. We would also like to breathe
even more modernity into the Gorbatschow brand,
demonstrate that we are not only good in tradition
but, to an equal extent, are a young, vibrant brand,”
explains Christian Schulz.
NEW DESIGN, PLEASE
The idea: a conspicuous Limited Edition. Henkell & Co.
uses Jovoto to call for a design competition. Don’t just
let Wodka Gorbatschow fans take a decision regarding
the design but let them develop it in the first place.
More than 200 suggestions were collected. Inspiring
designs, sophisticated and exceptional ideas. “We
did this for the first time last year — and since the
response was positive throughout, it is repeated again
this year,” the brand manager laughs. And this is how
designers and creative heads, pros and amateurs
were also invited to redesign the Wodka Gorbatschow
bottle in 2017, and to turn the design upside down.
MYSTIC ICE WORLD
Under the motto of Mystic Ice World, polar lights,
polar bears and complete ice masses found space
on the bottle. Four of the designs were short-listed.
“Selecting the right design from so many alternatives
during this decision-making process is much harder
than previously thought. The bottle form is very
complex, and here close attention has to be paid to
ensure that the design can actually be realised.” The
winner The North Star will be available in retail in
a limited edition. Fans and design lovers can look
forward to an exceptional look of Germany’s most
popular vodka brand as of November.
SUNNY SYLT For some it is the most beautiful
spot in Germany, for others, much rather, the
most expensive area in the German Republic.
Both beliefs are true. First and foremost, though,
it is the perfect sport to enjoy sparkling wine.
GRAPES FOR A SPECIAL SPARKLING WINE
We look over the shoulder of the local vintners
during harvesting and now know why only
very special grapes come into question for an
exceptional sparkling wine.
CLUB TOUR THROUGH MONTREAL
Ordering in French? Or rather in English? When touring
the gastro scene in Canada you are spoilt for choice —
and not just in terms of language.
RULE #2A LADY ALWAYS WAITS TO BE ASKED FOR A DANCE
#TheHenkellWay#CreateYourOwnTradition
MAKING LIFE SPARKLE SINCE 1856