Our clients" April/Mai 2015

1. What is a meat boutique?

In Marcel Speidel’s PREMIUM BEEF Meat Boutique in Mainz, people can purchase high-quality brands of meat – including dry-aged; fine wines; and delicatessen. The heart of operations is the refrigerator room where large cuts of meat are in hung to age for several weeks, all in plain sight. Anyone who is interested can rent a meat hook in the room to age their own piece of meat.

 

What’s on offer? Speidel’s boutique offers meat lovers beautiful, premium cuts of beef and pork, such as prime rib, rib eye, côte de boeuf (rib steak, bone in), T-bone steak, porterhouse steak, flank steak, fillet steak, roast beef, and many more. Products are wrapped and sold in portions or whole.

 

The meat selection is complemented by outstanding steaks from the companies “DER LUDWIG” and “OTTO GOURMET” and soon, from Jürgen Davids in Worms, one of Germany’s top butchers.

 

 

2. Why a meat boutique?

Marcel Speidel is well known for his grilling techniques – along the lines of an Argentine grill chef – and for his special rapport with meat. After an accident, he turned his hobby into a profession and devoted himself to his passion: the preparation of meat. After the Gulasch Haus in Mainz, he ran the steakhouse ASSADOR in the Eulenmühle near Ingelheim. He was an absolute shooting star. Unfortunately, the tenant became a vegetarian and Speidel’s freshly renovated restaurant with an open grill had to close after only a year. After this setback, he opened HUMBERTO in a trendy quarter of Mainz. South American in style, it was conceived with lots of passion and imagination...but no financial resources. It serves deluxe burgers, excellent steaks, and dry-aged beef and has a respectable wine list. The idea of a meat boutique came about because customers wanted to purchase its high-quality meat.

 

 

3. What do you particularly enjoy about working with wine and meat?

Meat is not unlike wine in that once one has enjoyed a really good wine, nothing else will do.

 

Therefore, we believe that less is more. When it comes to wine, then good wine. When it comes to meat, then good meat.

 

 

4. How did your contact with Balhasar Ress come about and what do you like about us and our wines?

We live in a colorful, exciting world. It comes as no surprise that open-minded, curious, and active people inevitably run into one another. For us, Weingut Balthasar Ress stands for innovation, courage, and commitment – which, last but not least, underlies the estate’s high quality. Our working relationship is about joining forces, not competition and exploitation.

 

 

5. What have you always wanted to tell us as a wine estate?

We would give Balthasar Ress top marks for wine marketing: elaborate products, such as wine in tubes; tremendous concepts, such as the wineBANK and the cultivation of vines on Sylt; and brand expansion, such as the Weinbar. It’s a highly motivated enterprise. Hats off!