Excelsior Hotel Ernst Koeln - Köln

Shortly before Christmas, I received an invitation: SOUL WINES – Douro Portugal invites with its winemakers and excellent wines for New Year's tasting. The event was held in Cologne by Simone Tilgert pst public relations. Three things that guarantee an informative and enjoyable afternoon came together: Simone Tilgert is an expert for wine events, the Excelsior Hotel Ernst as a luxury hotel at the Cathedral is a wonderful place and, of course, the wines from Portugal enjoy. Ambiente The five star hotel has been in family ownership since 1863. As the only member of the Leading Hotel of the World in Cologne, it offers exceptional comfort and service with its 137 rooms and suites. It is located in the absolute center of the city at the main station and directly opposite the cathedral. In the house are the star restaurant “taku” and the Hanse Stube. At the reception I was shown the way to the wine tasting and a service worker accompanied me there. It went past the elegant bar to a wardrobe. The registration for the seminar and the event took place in advance. I received the brochure with all wines (in English written and already I could enter the room with the 15 stations of the wine producers. Cleanliness In this area, the house meets all requirements with ease. Sanitation Since you have to climb into the basement (whether there is an elevator I have not noticed. Here too, all areas are well maintained. All employees of the house, the agency and the winemakers were very friendly and helpful. Fresh wine glasses were available in large numbers. A handle and the tasting could go. The ladies and gentlemen at the stands gave the samples. They mostly spoke English and were quite communicative. But there was also a competent interpreter ready. Ms. Tilgert and her team also took care of the guests. In addition to the table presentation there was also a Wine Walk – a tasting tour to selected winemakers and wines with Axel Biesler. He's a learned winemaker and sommelier. He lives, drinks and writes in Cologne and publishes among others in WeinWisser, Effilee, Vinum and Zeo2. The wine region Douro in northern Portugal is a UNESCO World Heritage Site (since 2001). This beautiful wild-romantic region produces uniquely characteristic wines that attract attention internationally but increasingly. However, the port wine cultivation area, known since the time, east of Porto am Douro River can be even more. Nowadays, classical red wines of considerable quality, a little tanninary and acid-concrete, are increasingly coming from Douro than from other regions. White wines and roses are also part of the portfolio. The enormous amount of autochthonous grape varieties makes Portugal particularly attractive. Up to now, one has not put on the worldwide varieties such as Merlot or Cabernet. Yes, the diversity is so great that many species are not yet covered. Some winemakers suspect that up to 80 or more different species grow on their estate. They create wines called “Old Vines” or “Vinho Velhas”. These wines come from old plants, where the grape varieties are crossed and crossed in the vineyard. They are simply processed in a mixed set. But there are also Cuvee wines. In the past, many winemakers also delivered their harvest simply from the big producers. But now you want to market yourself. The production of table /steel wine has only been seriously pursued for about 20 years. This region is still in the development phase. But the results are quite hopeful. This fair was also intended for this: increasing awareness. That's why the guests were mixed in colour. Gastronomics, merchants and Sommeliers (I recognized Thomas Sommer, former Lerbach Castle – today wine advisor and Marco Franzelin, Vendome were there, but also bloggers, gastrocriticians or journalists. Certainly there are already some stars in this area: for example, Pintas (Sandra Tavares or Dirk Niepoorts products (Batuta etc.), which are already very expensive and still find themselves on the menus of restaurants. But many farms are young and still little known. The winemakers want to create the balancing act: The characteristics of the region are preserved, but also appeal to international stakeholders. Some white wines are sometimes quite dry and other reds are somewhat angular: just in need of reconciliation. Since I am open to many flavors from quite dry to quite sweet, I have no concerns about it. Axel Biesler started “Vale da Veiga” with White old Vines 2015. So a mixed sentence. 12.5 Alcohol and 5.3 g residual sweetness. So quite dry, but still pleasant on the palate; fresh and slightly fruity. The next stop was at “Odisseia” (here is a French winemaker at the start. 13.5 and 5.8g residual sweets. It looks a little stronger and more aromatic than the other white wine. Well cooled, I can imagine them for appetizers. The Odisseia Red 2013 consists of Touriga National and Franca as well as Tinta Roriz. After the tank, it is partially refined in used wooden barrels. The 14 hardly notice a little tempering. For comparison, we went to “Peixotas”. Its red wine has the same varieties and the processing is comparable. But the locations are higher cooler regions of the valley. The wine was from the 2012 vintage and was more harmonious than the other red wine. Both are the simple wines of the goods, both have a reservoir on offer. The next goal was the “Aneto” estate. It was founded in 2001. The winemaker also produces wines from the typical grape varieties, but has also started an experiment with Pinot Noir. That's why we also tasted this wine. The product was matured for one year in used French wooden barrels. Here, among the participants of the tour the question was whether Spätburgunder must or should be cultivated as an untypical vine there. My impression was that the wine was not so bad and tasted very balanced. He was not too conscious, but a pleasant representative of his kind. However, he might have been a little young or should be cared for. In any case, a sip from a bottle opened longer tasted better than from a fresh one. At “Quinta das Brolhas” we tried the Grande Escolha 2011. In the Cuvee were the typical varieties Touriga, Roriz, Barroca and Sousao. The wine was stored in barrique for 14 months. He had a lot of strength and anger, and should also be in stock; because we also got a sip from the 2008 vintage. And he sounded great to me, even though it was not a big year. Continued to “Teoria”. There we tried Old Vines Great Reserva 2013. Here again very many grape varieties were processed from a location in a common manner and later developed into wood. He had 13,5 . Although dry after the analysis, he seemed almost a little sweet in his mouth and recalled red and dark ripe fruits and berries. Then the group led to “D ́Origem”. There we cost Velha Geracao Grande Reserva 2011. The grape varieties were again Touriga National, Touriga Franca and Tinta Roriz. This time the wine was 18 months in American and French barrels. This wine was a fine pot for all of us, but also more away from the simple typical Portuguese products. At the end of the tour there should also be a rosé, a spiced white and some port. At “Sabrosa” (a cooperative of 522 members – a winemaker is mainly responsible for processing, we tried Fernao de Magalhaes DOC Rose, made from the red Touriga and Roriz. Safely chilled in summer as an aperitif or as a cocktail. Then followed the Moscatel Fernnao de Magalhaes DOC; a spiced sweet wine (Moscatel Galego Branco with 17 . On the first impression almost like a port. Safe for desserts. “Quinta do Mourao” has still prescribed the classic port wine. Here we tried Porto Tawny 20,30 and 40 years old; all easy over 20 . The sweetness is powerful. If you move the swallow in your mouth, you can also see other flavors. The reverberation is very long to feel. That's how this run ended tasting. That was quite informative and I still work on the processing of the impressions. I also tasted one or the other wine at the other stands. In order for the impressions not to be too blurred, I also took plenty of water and bread to me – and most of the samples transported after the cost into the cups that were easy to reach everywhere. Conclusion 5 – in every respect unconditional again. The performance of the agency, the hotel, the presentation, the wines: perfect. (1 – certainly not again, 2 – hardly again, 3 – if it results again, 4 – happy again, 5 – absolutely again – after “Kuechenreise” Date of visit: 16.01.2017 PS No cost only the arrival and departure.

Für mich eines der besten Hotels in Deutschland überhaupt. Schöne, geschmackvolle Zimmer, insgesamt ein tolles Ambiente und natürlich ein erstklassiger Service in allen Bereichen. Das fängt schon beim Check-in an. Zuvorkommender und freundlicher Empfang, Sonderwünsche werden direkt umgesetzt. Wir hatten ein Deluxe-Zimmer und waren mit der Ausstattung mehr als zufrieden. Eine defekte Lampe, sollte zwar nicht passieren, kann aber immer vorkommen, wurde schnellstens ausgetauscht.Etwas klein, aber genauso luxuriös ist der Spa Bereich. Kleine Trockensauna, vom Ruheraum aus hat man einen sehr schönen Blick auf den direkt gegenüberliegenden Dom. Verschiedene Wassersorten und Obst unterstützen nach dem saunieren.Wunderbar ist der Service, der vorhanden ist, aber nicht wahrgenommen wird. Ständig und immer wird man umsorgt, ohne dass es der Gast wirklich bemerkt. Das ist ganz großes Kino. Einfach mal ausprobieren, dann wissen Sie, was ich meine.Toll das Ambiente und der Stil, der sich durch das gesamte Hotel zieht. Edel und alt, bzw. auf alt gemacht wirkt das Hotel sehr gediegen. Egal ob Rezeption, Empfangsbereich, Flur, Bar oder Frühstücksraum, alles strahlt würdige Eleganz aus.Sehr gut ist auch das Frühstück. Bei unserem Besuch war das Hotel ziemlich gebucht, so dass es am Frühstücksbuffet hin und wieder zu kleinen Engpässen kam. Auch das sollte in einem solchen Hotel nicht passieren, aber Schwamm drüber.Ich war bereits zum zweiten Mal Gast in diesem wunderbaren Hotel und werde sicherlich wiederkommen.

Das klingt angeberisch, egozentrisch und wird dem Haus, missversteht man meine Überschrift, nicht gerecht. Sagen will ich, der immer nur in tollen Hotels wohnen darf (und keines betreibt): Spitzenklasse! ich habe da einen "Hamburger Massstab" - und natürlich wird das Excelsior dem gerecht.Das "Grand Hotel-Feeling" - es ist vom ersten Augenblick an da. Wagenmeister, Rezeptionistinnen (und -nisten), Pagen - alles, wie gewünscht, seltener erlebt. Tolle Zimmer in echter Grandeur, kein neureiches, geschmackloses Material-Geprotze. Mustergültige Sauberkeit.Vom Frühstück, das ich - egal wo - auf Kaffee und Saft beschränke, kann ich nur Gutes sagen: keine sowjetisch anmutende Zimmernummer-Inquisition beim Eintritt, kein Gefühl, so früh eher zu stören (ja: ich "störe" gerne, beinahe senil-bettflüchtig, früh). Tolles, lehrbuchmässiges Grand-Hotel. Respekt!

I have recently visited Cologne for a romantic weekend break with my husband. We decided to book an Afternoon Tea experience inspired by Pierre Hermé.Location:Pierre Hermé's Afternoon Tea is exclusively available at Excelsior Hotel Ernst. The hotel is situated in the historic Old Town center of Cologne.Times:Afternoon Tea is served daily from 3 p.m. until 6 p.m. It is very popular so you should reserve your table in advance.Atmosphere:We were staying at the Excelsior Hotel Ernst and as we wanted to do some sightseeing during the day we booked it for 5 p.m. The Afternoon Tea is served in the Piano Bar as well as a lounge area overlooking the cathedral. We were welcomed by a smiley Tea Master who kindly took us to our table.The atmosphere was charming and offered us a romantic setting to our Afternoon Tea experience. I loved its chic and elegant décor. There was relaxing music playing in the background. Our Tea Master was friendly and exceptionally attentive.The menu:Once we were seated, we were given a tea menu and we started assessing our Afternoon Tea options. We started our Afternoon Tea with a glass of Duval Leroy Brut Champagne and ordered some Green Tea and Jasmin Pearls teas afterwards.A few minutes after we finished sipping our delicious Champagne our stand of sweet and savoury treats arrived. I loved how they were all presented.Our treats included:- Warm selection of plain homemade scones, served with some clotted cream and homemade preserves.- A selection of small sandwiches with smoked salmon, cucumber, cream cheese and ham.- English crumpets and small brownies.- Signature Pierre Hermé’s world famous macarons.Dress code:The dress code at Excelsior Hotel Ernst is smart. I decided to wear one of my black dresses from Wallis and paired it with some Dior heels.Overall experience:I loved every minute of our Afternoon Tea experience at Excelsior Hotel Ernst. Pierre Hermé’s world famous macarons were a pleasure both to my eyes and palate and all other treats were delicious. If you fancy a relaxing afternoon in a beautiful surroundings then you should definitely try it.Price:There are 2 versions of Pierre Hermé’s inspired Afternoon Tea available:€34.00 per person including a pot of tea and a selection of Afternoon Tea classics.€44.00 per person "Royal Afternoon Tea" including a pot of tea, a selection of Afternoon Tea classics and a glass of Duval Leroy Brut Champagne.

Amazing rooms, wonderful service, didn't want to leave, but surely will come back. Highly recommended! The management and personnel can be highly proud of the standards their keeping at the highest level!