Why Good Wine Sometimes Has to Wait

At the “ Hauenstein Hotels ,” wine plays a special role. Not merely as an accompaniment to a meal, nor simply as an item on the menu, but as an integral part of the experience. In our restaurants, bars, and wine cellars on Lake Thun, wine is thoughtfully selected, carefully stored, and recommended with great enthusiasm.

If you enjoy discovering new wines, at the “ Hauenstein Hotels ” you’ll find not only well-known classics but also regional gems, aged vintages, and select rarities. Our teams will be happy to advise you personally and help you find the perfect wine to pair with your meal, for a special occasion, or simply to match your current mood.

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Many wines are released onto the market too young

A lot has changed in the world of wine in recent years. Many winemakers and wineries no longer store their own wines for long periods of time. They bottle them, release the new vintage onto the market, and sell it. In many cases, importers no longer handle this storage either. As a result, numerous wines reach consumers and the restaurant industry while still relatively young.

That’s not necessarily a bad thing. There are wonderful wines that are meant to be drunk young: fresh, lively, and uncomplicated. But not every wine is made for that. Some bottles need time to settle their power, integrate their acidity, round out their tannins, and unfold their full range of aromas.

This is precisely where the challenge lies. Anyone looking to buy a wine today that has already reached its ideal drinking maturity will not always find it easily. It has become particularly difficult to time the purchase just right for wines with aging potential, depending on the grape variety, region, vintage, and aging process. There is a lot of wine on the market that, while interesting, is not yet truly ready to drink.

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Drinkability is more than just a vintage listed on the label

A mature wine is not automatically an old wine. And an old wine is not automatically a good wine. What matters is the moment when a wine achieves balance. At that point, nothing feels harsh or angular anymore. The fruit is still there, but it’s no longer the dominant feature. The structure provides support without being austere. The aromas become deeper, more refined, and more complex.

Wine lovers often speak of a wine’s “prime.” It is that period when a wine is at its most harmonious—not too young, not past its prime, but lively, well-rounded, and expressive. Recognizing this moment requires experience. And it requires a willingness not to sell wines immediately, but to give them time.

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Why the " Hauenstein Hotels " store their own wines

Since winemakers and importers often no longer hold onto wines for long periods of time these days, the Hauenstein Hotels began storing selected wines themselves as early as the 2010s. The goal is not simply to collect as many bottles as possible; rather, it is about making a deliberate selection.

In the F&B Committee, wines are tasted, discussed, and classified. Which wines have aging potential? Which ones still seem too young today but could develop beautifully in a few years? Which vintages are worth waiting for? And when should they be made available to the wineries?

For select wines, a specific date is set from which restaurants can begin sourcing them and offering them to their guests. This ensures that the wine doesn't just end up on the menu by chance, but only when it promises to be a delight.

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Fair Prices Instead of Speculation

Matured, ready-to-drink wines are often expensive on the market. This is not only because they are older, but also because they may have changed hands several times in the meantime. Some bottles are treated as investment assets, traveling from cellar to cellar and covering long distances. This is rarely ideal for wine. Temperature fluctuations, unclear storage conditions, and transportation can take their toll.

Hauenstein Hotels s are deliberately taking a different approach. Wines with potential are purchased early and carefully stored. This ensures that their origin and storage conditions remain traceable. At the same time, mature wines can be offered at fair prices because there is no need to buy them back later at a high price on the market.

The goal is simple: guests should have a harmonious experience when enjoying wine. Not elitist. Not complicated. Just genuinely good.

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The F&B Committee: Taste, Evaluate, Decide

A lot of work goes into creating a good wine list. The F&B committee not only tastes young wines with aging potential, but also wines that are ready to drink and can be enjoyed right away.

There’s another important consideration here: If Hauenstein Hotels is convinced of a wine’s quality and can purchase a larger volume, it becomes attractive for their partners as well. Less effort for the sales team, larger delivery volumes to a single location, and clear planning lead to better purchasing terms. These benefits are passed directly on to the guests.

This gives rise to a wine culture that combines quality and accessibility. Good wines don’t have to be unnecessarily pretentious. They should be enjoyable and worth their price.

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Rooted in the region, open to the world

Hauenstein Hotels ’s wine lists feature a wide variety of selections. Swiss wines hold a special place on the list—from Lake Thun through Valais and Vaud to Ticino and Graubünden. The selection also includes carefully chosen wines from France, Italy, Spain, Germany, Austria, and other regions.

This selection was made deliberately. After all, wine always tells a story of its origin. A regional wine from Lake Thun can be just as delightful as a mature Bordeaux, an elegant Pinot Noir from Graubünden, or a full-bodied Barolo.

It's not just the big name that matters. What matters is whether the wine is right for the moment.

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