The Comet Vintage

Henrike has run the house, the books and the guests of Altenbrunn for thirty years, while her husband Konrad lives in the cellar. Tonight she has counted the candles, seated the guests and read every speech beforehand. She is the hostess of the opening of the Comet.

Viktor made a fortune with parking garages and hotels and spends it again on old bottles. He came from Cologne this afternoon and has already mentioned several times what his cellar is worth.

Jakob is supposed to take over Altenbrunn one day and only came back from a season in New Zealand on Tuesday. Jakob wants stainless steel instead of oak barrels, labels without a crest, and a father who lets a sentence finish.

Kai appraises paintings, watches and wine cellars for an insurer and has insured the Comet bottle for tonight. Kai holds a clipboard as if it were something to hold on to.

Sascha pours tonight, decants, and is to open the Comet bottle at half past ten, with a hand that must not shake. Sascha can tell a vintage by its scent and a guest by the glass.

Ilka tests wines for everything that doesn't belong in them and writes the minute next to every measurement. Konrad invited Ilka to take a sample of the Comet Wine after the opening; the meter case is waiting in the vault.

Jo is the best-known voice on old Moselle wines, with a column, television appearances and the book “The Night of the Comet.” Jo has known Altenbrunn for years and pulls out the notebook all evening long.

Toni knows every barrel at Altenbrunn by its sound and Konrad since the first day of apprenticeship. The machines of the old wine press have left Toni hard of hearing; anyone who wants something from Toni has to say it twice.

Elsbeth works the vineyard sites right next to Altenbrunn, has done so for sixty years, and has knees that can't manage a cellar stairway anymore. She and Konrad have been quarreling since both of them could walk.

Luca learns the trade from Toni and helps with serving and clearing tonight. Luca is everywhere and noticed by no one.

Mika has cooked for the big evenings at Altenbrunn for three years and dreams of a restaurant of Mika's own in the old press hall. Tonight's menu is saddle of venison, quince and Riesling sabayon.

In forty years Leopold has brought more famous bottles under the hammer than anyone else in the country and has a story for every one of them. His auction house in Cologne carries his name. He arrived as early as Friday to look over the cellar at Altenbrunn for a catalog.