In the German town of Rodt pod Rietburg in the federal state of Rhineland-Palatinate, the most important region of Germany’s winemaking, the wine festival is celebrated twice a year, and on this occasion they organize a noisy festival with wine tasting and colorful local dishes.
In the days of the wine festival, thousands of wine and good food fans gather here. Red and white wines are sold for bottling in numerous street cafes, where in addition to alcoholic beverages, tourists are offered national snacks that emphasize the taste of young wine.
The holiday of dry wine nine-month exposure celebrate the second weekend of June. Pavilions are set up on rural streets, selling lively souvenir bottles of liquor, brandy and local wine, as well as handicrafts. Numerous locals and tourists settle at the tables and enjoy the new crop with pleasure.
The annual June Wine Festival is accompanied by performances by folklore groups performing folk melodies on the most unusual devices: glass bottles, washing boards, small harmonicas and whistles.
Almost all Europeans drink dry wine, half diluting it with mineral water, so as not to hops very quickly and strongly. Low alcohol drink - red or white wine, diluted with mineral water, in these places is called in the French manner shorle
Locals recommend to drink shorle slowly, in small sips, to stretch the pleasure. If a standard glass of a 300 ml wine festival is drunk in one gulp, the drink will produce the effect of several glasses of champagne.
The atmosphere of the wine festival would not be so festive and complete without hearty and delicious German cuisine.
One of the most popular snacks for white semi-sweet wine is flour cake filled with onions, smoked bacon, bacon and sprinkled with ground pepper. At the festival, such a cake is baked in an open oven (hence the "flambé" is blazing) and is served in whole or in batches.
You will need: for the test - 300 g of wheat flour, 1 pack of dry yeast or 25 g of fresh yeast, 195 ml of water, 2 tbsp. olive oil, 4 g of salt; For filling - 50 g of bacon or pickled bacon, 100 g of smoked bacon (or ham), 1 onion, 1 tbsp. sour cream or cream, 1 tbsp. ground black pepper.
Cooking Mix flour, water, yeast, salt and olive oil and knead the dough. Place the dough in a bowl, cover with a towel and place in a warm place for 45 minutes, until it rises. Sprinkle a ball of dough with flour, then cut it into 2 equal parts. Roll each piece in a thin layer to the size of the baking tray. To prevent the cake from burning, grease a baking sheet with butter or use parchment paper. Mix sour cream with pepper and brush with this mass of both tortillas. Place the onion, sliced in half rings, and evenly distribute the diced bacon and thin slices of smoked bacon (or ham) over the entire area of both flat cakes. Put in the oven preheated to 250 ° C, first one pan and bake the cake for 10-15 minutes. When it is browned, remove, cut into portions and serve hot.
Put the second baking tray in the oven when the first portion is about to end and the guests begin to demand supplements!
At festivals of wine in Germany and France "Tart flambé" is served on tables on square plywood boards. If there is no such accessory, onion and meat pie can be served in ordinary small plates.
An excellent snack at the feast of wine is potato soup.
You will need: 1 kg of potatoes, 1 bag of frozen vegetables for soup or 1 fresh carrot and a few sprigs of parsley, 1 l of chicken broth, 2 sausages, 2 thin smoked sausages, 100 g of dry cream (can be replaced with drinking), salt, pepper and ground nutmeg taste.
Cooking Peeled potatoes cut into cubes and put in a pot of boiling chicken broth. Add vegetables or sliced carrots and chopped parsley. Cook for about 15 minutes. 5 minutes before the end of cooking, put in a saucepan finely chopped sausages with smoked sausages and add (or pour) the cream, mix everything. At the end of cooking, add salt, pepper and ground nutmeg to taste.
As an appetizer for wine, the festival serves fried potato tortillas. This dish here is called "Grandma's potato pancakes". Outwardly, they resemble our Russian pancakes, but their taste is completely different. Our potato pancakes are eaten with sour cream, in Germany and France they are poured over with a sweet or sour apple sauce.
You will need: 12 large potatoes, 3 onions, 8 tbsp. flour, 2 eggs, 0.5-1 tsp salt, black pepper to taste, vegetable oil for frying.
Cooking Grate the potatoes on a fine grater (you can use a food processor), add salt and pepper to taste. Beat in the resulting mass 2 raw eggs, put the diced onion and add flour, mix everything thoroughly. In a pan, heat the vegetable oil and fry the pancakes until golden brown.
Mashed potato pancakes are made from small sour apples of early varieties, for example, White filling or Piros.
You will need: 2 kg of fresh apples, 300 ml of pasteurized apple juice, 1 (10 g) bag of ground cinnamon or 1 stick of cinnamon.
Cooking Wash the apples, cut them into 4 pieces and put them together with the peel and the seeds in a large saucepan. Pour apple juice in there and add ground cinnamon or put a whole stick. Put the saucepan on a slow fire and cook the mashed potatoes for 30 minutes until the apples are completely softened, stirring regularly. When the apples have completely melted, remove the pan from the stove and rub the mashed potatoes through a sieve, removing the seeds and peels. In the resulting mass, add sugar to taste and cool. To the apple puree is not sour, it is laid out in small sockets and put in the freezer.
At the end of October in the villages of the Federal State of Palatinate the traditional feast of young wine of two or three months is celebrated.
The traditional appetizer of this autumn celebration is the onion pie Zwibelkuchen.
Once Zwibelkuhen was considered a coarse peasant food. Over time, numerous recipes for its preparation were included in cooking books. This flour dish with onion and meat fillings is considered the best snack to shorla or to undiluted young dry wine. Yeast dough is required for baking the cake. When preparing it, follow the instructions exactly.
You will need: for the test -1 kg of flour, two packs of dry yeast, 1 pinch of sugar and salt, 250 g butter, 300 g milk, 2 eggs; For filling - 1.5 kg of onion, 150 g of brisket (or bacon), 9 eggs, 200 g of sour cream, 3 tbsp. flour, 4-5 tbsp. butter.
Cooking Mix all ingredients, knead the dough. Onions cut into half rings fry in butter. Cool slightly and add to it 3 tbsp. flour, chopped bacon or bacon, beat the eggs and pour sour cream. Mix well. Cover the baking sheet with parchment paper, roll out the dough directly on it, forming low sides at the edges. Put the stuffing on the dough and send the cake for half an hour in the oven preheated to 180 ° C.
Ready Zwibelkuchen eat hot or chilled with a young red or white wine.
If in the country you grow grapes from which you make liqueurs and homemade wine, arrange a mini-holiday for households and friends, similar to a wine festival in Germany. Surprise guests not only homemade wine, but also delicious homemade snacks.