Georg Fogt

Coming Up

Today, Georg Fogt stands at the heart of Weingut Fogt, where he serves as Cellar Master.

Where They Are Now

He serves as cellar master at Weingut Fogt in Badenheim, Germany, where the vineyard’s focus on Crémant gives shape to his daily rhythm and professional identity. Fogt speaks about the method with evident respect for the patience, discipline, and labor it demands. “I am fascinated by the high quality standards and the enormous effort that has to be put into making a high-quality sparkling wine,” he says, and the remark feels less like a slogan than a working philosophy. In his hands, Crémant is not just a category, but a commitment to a more exacting kind of winemaking. He also draws a careful distinction between making sparkling wine in general and working within the precise language of Crémant. “Of course, one can also make a sparkling wine under these conditions,” he notes, before adding the crucial point: “But with the use of the term “Crémant,” there is no longer any question about the type of second fermentation.” The emphasis lands on clarity, on the rigor embedded in the term itself, and on the structured elegance that such standards imply. At Weingut Fogt, that clarity appears to be central: a cellar master’s role shaped by method, restraint, and the slow unveiling of quality.

Signature

Georg's signature dishes include Onkel Doktor, 2022 Crémant Brut Nature, 2020 »Réserve« Weißer Burgunder, and Scheurebe "Steinmeer." Together, they sketch a profile rooted in both breadth and specificity, ranging from the assured brightness of sparkling expressions to the composed character of white wine and the distinctive note of Scheurebe. The list suggests a cellar guided by precision and by a feeling for balance, with each bottle carrying its own register while remaining part of the same larger story at Weingut Fogt.

In Their Words “I am fascinated by the high quality standards and the enormous effort that has to be put into making a high-quality sparkling wine.” “But with the use of the term “Crémant,” there is no longer any question about the type of second fermentation.”