World of Wine - The heart of Bavaria’s wine growing is in Franconia

The renowned bocksbeutel-shaped wine bottle and prized top-quality wines enjoy worldwide fame. Connoisseurs love the distinctive flavour of Franconia’s dry, fruity wines.

Grapes have been grown in the area as far back as the Roman era. The main growing areas for Franconian’s world-famous red and white vines stretch from Aschaffenburg to Schweinfurt along the south-facing slopes of the valley of the River Main and its tributaries. Seven thousand Franconian vintners are currently producing some 500,000 hectolitres of wine per year, representing approximately six per cent of the total production across Germany’s thirteen wine growing areas.



Beer and Bavaria – a very special relationship

Whereas elsewhere beer is seen as a drink of pleasure, in Bavaria it is considered more as a basic food (although we do of course still enjoy it!). It’s hardly surprising when you look at the statistics: on average a Bavarian consumes some 150 litres of beer per year, putting Bavarians right at the top of the beer consuming list in Germany.

In summer all roads eventually lead to a beer garden. Thanks to the state’s purity law introduced in 1516, Bavarian beer is brewed without the addition of preserving agents, froth stabilisers, flavour enhancers, colourings or any other additives. Today there are some 650 breweries representing more than 50% of the whole of Germany’s brewery population. Together they produce some 20 million hectolitres of beer each year.


Bavarian pretzels
The pretzel is a permanent part of the Bavarian bread-based snack culture. It is irreplaceable as a side dish to Weisswurst (“white sausage”) and Leberkäse (“liver cheese”). Pretzels are lye-washed bakery products. They are available in different shapes and sizes, mostly strewn with salt, although the salt can be replaced with poppy, sesame, pumpkin or sunflower seeds.

Münchner Weisswurst or white sausage
The tradition of eating Weisswurst in the morning continues today. Even though it is nowadays nearly always produced as a “Brühwurst” (pre-cooked sausage) and subject to a strictly-controlled cooling process, this tradition has continued in Bavaria. Eating Weisswurst after noon is taboo. One simmers the sausage in water and eats it warm. It is consumed with Bavarian sweet mustard, pretzels and Bavarian beer.


Nürnberger Lebkuchen – traditional gingerbread of Nuremberg
Nuremberg Lebkuchen are Christmas baked products. They are round or rectangular, diameter 8 to 10cm, height 1 to 1.5 cm colour: brown. White Lebkuchen are only produced in rectangular shape. The product tastes sweet with a spicy aroma and a light nutty flavour. The texture is fine, soft and moist with small pieces of oil nut.

The Original Nuremberg Rostbratwursts – The Queen of Bratwurst
The sophisticated Bratwurst tradition of Nuremberg has existed since the 14th century. Only pork butchers were allowed to produce the Nuremberg Bratwurst and had to present them daily to the imperial butcher stalls and the jury of the chief market officers of the “Council deputation of butchers”. They strictly checked conformance to the recipe, structure, meat and water content. 




This typical and very delicious Bavarian beergarden classic is a spreadable cheese with a light colour, shading to reddish, depending on the amount of paprika used. The flavour is mild to spicy, depending on the quantity of onions. Obazda is at home in every beer garden. It is spread on bread or eaten with a pretzel.

Semmelknödel are tennis ball sized, fluffy, beige dumplings made of breadcrumbs, eggs, onions and milk. Semmelknödel are eaten with roast pork, roast leg of goose, the local lung dish “Lüngerl” and mushroom dishes, but also taste good in a nice meat soup. Any knödel left over can be sliced and fried until crispy. Sometimes beaten eggs can be poured over the frying knödel, which are then eaten with a side salad.




Bavarian crème
Fine, whipped egg crème with vanilla, bound with gelatine and mixed with a good portion of whipped cream. Following gelling, the dessert is tipped out of its mould. In the past, Bavarian crème was gelled in special high, sculpted cup forms. Nowadays it is mostly served in individual glass bowls garnished with fruit or chocolate.