After an extensive tasting of gorgeous dry Franken Silvaners, Scheurebes, Rieslings and Rose, we were treated to a simple but very satisfying lunch at the winery.
It all started off with one of the best soups I've ever had: pumpkin soup - with an intensity of flavor and balance of spices that was pretty awesome:
Followed by a platter of assorted meats:
And a platter of assorted cheeses, along with delicious dark breads:
All washed down with some tasty Franken wines, even very old ones, like this 1969 Hans Wirsching Iphofer Julius-Echter-Berg Silvaner Trockenbeerenauslese - rich and long in mouthfeel, with brown sugar, caramel, orange rind, cinnamon, dates, almond marzipan, apple cider flavors all intermingling in that way that only a 41-year old TBA can. 120 grams residual sugar, 13.5% alcohol. Yum.
Who knew that Germany was known for their delicious homemade pumpkin soup? And Silvaner TBA in a bocksbeutel?