The Role of Pinot Noir in the German 3* Michelin restaurants
Albert Franz Stöckl
Markus Walter Eitle
Antonia Louka
In this study, a quantitative analysis of wine lists from Germany's three-star Michelin restaurants was conducted, focusing on the representation of key grape varieties, specifically Pinot Noir and its German counterpart, Spätburgunder. The results provide insights into the prevalence, pricing, and regional distribution of these varieties, highlighting their role in the context of high-end dining and sommelier selections in 2023.
Pinot Noir, recognized globally for its complexity and refinement, holds a significant position within the wine lists of Michelin-starred establishments in Germany. This prominence aligns with the demand for wines that exhibit versatility and elegance, making Pinot Noir a suitable choice for pairing with the intricate dishes typically found in fine dining. The data reveal that Pinot Noir constitutes a substantial proportion of the monovarietal wines, surpassing many other notable grape varieties. Specifically, Pinot Noir is listed in 801 out of 5,503 total wine entries (19.58%), making it the most frequently listed red monovarietal wine. This high representation underscores its critical role within the top-tier gastronomic offerings in Germany.
In conclusion, the analysis of Pinot Noir (Spätburgunder) within the wine lists of Germany's three-star Michelin restaurants indicates a strong appreciation for this varietal among elite dining establishments. Both varieties are valued for their versatility, refinement, and ability to enhance the dining experience through carefully considered pairings. The prominence of Spätburgunder in particular highlights the growing recognition of German Pinot Noir as a premium offering, reflecting both national pride and a global shift toward valuing wines from diverse origins. These trends suggest that Pinot Noir and Spätburgunder will continue to maintain their esteemed positions on the wine lists of prestigious restaurants worldwide, reinforcing their status as key elements of the fine dining experience.
Albert Franz Stöckl is Program Director of the Bachelor’s program in International Wine Business at IMC University of Applied Sciences Krems. His professional journey in the wine and hospitality sector began early, shaped by hands-on experience in Austrian wine taverns, restaurants, and inns. After completing his secondary education, he pursued a dual apprenticeship as a waiter and certified wine butler. He earned his degree in Wine Management from Heilbronn University in 1998, and later completed a Double-Degree Master’s in Tourism Management, studying across Sweden, France, and the United Kingdom. Dr. Stöckl holds a PhD in Agribusiness from Kiel University, where his research focused on the emotional attachment of consumers to wine brands. His academic interests lie in wine business, culinary tourism, and consumer behavior, with a particular focus on the emotional and cultural dimensions of wine consumption. He is actively involved in curriculum development and applied research projects at the intersection of wine, hospitality, and regional development. As a scholar and educator, he supports student-centered internationalization and practical industry engagement, and regularly collaborates with institutions and businesses across Europe to strengthen innovation and sustainability in the wine sector.
Markus Eitle is Professor of Viticulture and Sustainable Wine Production at IMC University of Applied Sciences Krems. With a strong academic background in agricultural and horticultural sciences, Dr. Eitle studied at the Technical University of Munich and completed international programs in Chile, Italy, Austria, and Germany, earning his doctorate (Doctor rerum naturalium technicarum) from the University of Natural Resources and Life Sciences BOKU), Vienna in 2019. His doctoral research focused on the physiological interaction between grapevine roots and phylloxera infestation, exploring plant signaling mechanisms as a basis for sustainable vineyard management. His current research and teaching activities center on applied viticulture, wine business, sustainability, and marketing. He leads research initiatives on consumer preferences for sustainably produced wines, vineyard management strategies in response to climate change, and the role of terroir in wine quality. Additionally, Dr. Eitle investigates the use of artificial intelligence in tourism and wine marketing, bridging agriculture, technology, and consumer science. He publishes in international peer-reviewed journals and presents at academic conferences across Europe. He is also experienced in project acquisition and coordination, particularly within EU-funded interdisciplinary collaborations that promote innovation and resilience in the wine and tourism industries.
Antonia Louka is currently pursuing a Double Degree Master’s in International Business and Law (MA; MLL) at the Management Center Innsbruck and Kingston University. She holds a Bachelor’s degree in International Wine Business from the IMC University of Applied Sciences Krems, where she focused on wine marketing and the positioning of wine within gastronomy, particularly in haute cuisine and the luxury sector. Her academic background is complemented by hands-on experience in both wine marketing and vineyard operations, providing her with a comprehensive understanding of the wine industry’s value chain. Antonia currently works as a Working Student in Brand Marketing at Moët Hennessy, where she applies her academic knowledge in a leading luxury wine and spirits environment. Her professional and academic interests lie at the intersection of wine, luxury branding, and international business law.