Jul 24, 2026 – 5.00amFine wine and good watchmaking have plenty in common, suggests Chopard’s Karl-Fritz Scheufele. Before taking up his role at his family’s watch company, Scheufele ran another familial concern – the wine bar and restaurant Chez Bacchus, in the heart of Geneva. The experience cemented his belief that the similarities between horology and wine aren’t confined to a like-minded clientele, but extend to a deeper, shared philosophy.“Some of the independent growers in Burgundy have tiny domains that make 5000 bottles of wine a year,” says the 28-year-old. “They’re obsessed with the terroir, the quality of their vines and the process of growing the perfect grapes. They have a very similar character to independent watchmakers, who also obsess about their process and the quality of every single piece that goes into the watch.”Subscribe to gift this articleGift 5 articles to anyone you choose each month when you subscribe.Subscribe nowAlready a subscriber? Luke BenedictusContributorLuke Benedictus is the Financial Review’s watch writer.Fetching latest articles