Sommelier of the month: Interview with Sarah Hartmann from Camino Restaurant in Zurich, Switzerland, tells us how she loves the restaurant industry.

Published: 30/08/2016
Author: Adele Schultz
  • dtn-sommelier

Sommelier of the month: Interview with Sarah Hartmann from Camino Restaurant in Zurich, Switzerland, tells us how she loves the restaurant industry.

Published: 30/08/2016
Author: Adele Schultz

Please tell us a bit about your background. Where you have previously worked and how you got into the industry?

My mother opened a restaurant when I was 12 years old. That was the beginning but I needed more time to follow in her footsteps. I attended the hotel management school and after finishing, I became an Assistant Restaurant Manager. I then moved on to become a Manager at different restaurant. I later worked on sailing ship for 6 months, then Food & Beverage Manager in a hotel in Piedmont Italy. My next job was just for the winter season in St. Moritz before we opened Camino.

Tell us where you work now and a little bit about the restaurant?

I still work at Camino. I am responsible for the wine cellar, marketing, restaurant service and I'm also the Sommelier. Camino is a small cozy restaurant with seasonal dishes, smoker rooms and a beautiful garden. Our Chef has been with us for 5 years. We opened Camino in August 2009. For our size we have a long wine list, about 220 wine listings.

What do you love most about your job?

To make our guests happy!!! To be with people. I love food and wine. It's nice to work in this industry. Also I love to do different things. Every day is different. Sometimes I have a lot to do in the office, the next day I'm in the cellar or at a degustation. If I am not busy with the previously mentioned then I'm in waiting on tables.

How and where did you get introduced to De Toren wines?

Trough a good friend... Jimmy Lindo... He loves the wine as much as you can. I also love the wines from you. Especially older Fusion V vintages. I have visited your estate before. Nice!!!!

How would you describe the relationship between food and wine?

Uff, it's very difficult to explain this in English :-) For me, good food without wine is half as good. It's so interesting and nice how wine and food can match together. For me it's some of the most relaxing things to enjoy a good lunch or dinner with great wine. I also enjoy wine with my family, boyfriend and friends but also just alone. On my days off I like to cook with a good glass of white wine beside me.

What is your favourite dish to pair with De Toren Wines? Why do the flavors work so well together?

I love Fusion V with a nice grilled bison rib eye. The grilled taste from the meat, the oak & fruit taste from the wine... Mmmmhhh!!! Lovely! On hot days like today I love to drink La Jeunesse Delicate a little bit colder than the other red wines. It fits very well with our dish; short sauteed tuna with watermelon, coriander, limes and red onions.

Why are you a fan of De Toren wines?

You have high quality wines, the balance between the oak and the fruit is perfect. I love the grapes you use (Bordeaux blend) and I like De Toren since I was at your vineyard. The people there were very friendly, they are working very hard and clean. Emil is also a really nice guy. I really like all your wines but we know there a lot of good wines on earth. With De Toren it's something different because Emil was here and I was on your vineyard. My friend Jimmy loves your wine as much somebody can love a wine. It's special; I have a lot of good memories with De Toren! Also when we were drinking your light La Jeunesse Delicate at the pool in Stellenbosch. When I recommend Fusion V in my restaurant my guests are always happy with the decision. For a long time I only had Fusion V from the new world wines on my wine list. Now I have a second wine but nothing more. The other ones are all from Europe.

International panel selects De Toren Fusion V 2005 for the 42nd Nederburg Auction

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Once a year, over two days during the month of September, Nederburg in Paarl becomes the focal point of the South African fine wine business. We are honoured to have been selected to auction the last 30 bottles of our rare De Toren Fusion V 2005 vintage at this year's Nederburg Auction. This...

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International wine critic, Tim Atkin rated the 2013 vintages of De Toren Fusion V and De Toren Z a 92. These vintages are almost sold out. ORDER HERE

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Susan Von Hemert is a lady who has a passion for promoting education to improve the lives of underprivileged youth. She decided to gather her wine club members in the USA for a De Toren Vertical Tasting with vintages ranging from 2001 to 2011 to raise funds for this charity. The evening was an...

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Our 2014 vintage was crafted in very favourable weather conditions. The season started off cooler, turning warm to moderate during the ripening process, perfect for growing concentrated flavourful berries. What can be expected are full bodied, yet vibrant flavours with complex aromas. Silky,...

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La Jeunesse Delicate will in future be known as De Toren Délicate Our consumers and importers have requested us to make De Toren more prominent on the label. We have listened and we have changed the name La Jeunesse Délicate (which so many of you found difficult to pronounce)...

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Read what our customers think below... "Yesterday, we visited your farm and had the great privilege to be given a tour through the vineyards and cellar, followed by a wine tasting. The young lady Viticulturist gave us a lecture on the full spectrum of the vineyard management, process of...

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Parkheuvel Restaurant is a ** Michelin Star restaurant situated near the park in the heart of Rotterdam, close to the Euromast and right next to the Maas River, in Netherlands. The street sign in my kitchen reads 'Van Loostraat' or the street of Van Loo. Every day we work with about ten chefs...

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Located in the heart of Fort Worth's cultural district, in Dallas Texas Le Cep Restaurant exemplifies the true essence of creative Parisian contemporary fine dining. The romantic and intimate setting with stylish decor and elegant details, along with the skilled and attentive service of the...

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Located in the lively specialised cuisine suburb of Parktown North, Johannesburg this quaint street with trees engulfing the road creates a subtle sophistication that adds to the ambiance of the area. The Local Grill is passionate about steak. Their menu offers distinction not only in cut, and...

Sommelier of the month: Interview with Sarah Hartmann from Camino Restaurant in Zurich, Switzerland, tells us how she loves the restaurant industry.

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Please tell us a bit about your background. Where you have previously worked and how you got into the industry? My mother opened a restaurant when I was 12 years old. That was the beginning but I needed more time to follow in her footsteps. I attended the hotel management school and after...

Craftsmanship is far more than what is in the bottle

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Next time you open a case of De Toren Wine, have a look inside and you will find a small handwritten card, signed by one of two ladies; Rochelle or Christine. This little card is our final stamp of approval that each of the carefully planned steps in packaging our wines were meticulously...

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Soil. Life-giving, ancient, site specific and highly variable are just some descriptors one can use when describing soil. Our unique soils at De Toren are arguably our most important resource in producing quality grapes for the production of our site specific wines. The coastal regions of...