Winery Soups

Nothing warms you heart and soul like homemade soup at a winery in Germany. When tasting those high-acid unfiltered barrel and tank samples in the dead of winter, what can neutralize that empty feeling in the gut? Oh, I already told you: winery soups.

Here is a wild boar soup from Rudolf Furst, the Pinot Noir specialist in Franken:


Here is my second bowl of soup from Zilliken in the Saar. Note the little dumplings and things:


The following two soups were made and consumed at Gunderloch. The first was a multi-bean soup that ate like a chili:

And the second soup was the first course at dinner - a classic German potato soup, delicious with 2006 Gunderloch 3-star Auslese, a dry-styled Auslese that is fantastic with food.

There were also soups at Pfeffingen (a goulash-type soup) and Schloss Lieser (cream of asparagus) which I did not take photos of, but you get the idea.