People often ask me what typical regional cuisine is in the Mosel valley, but it is a very hard question to answer. What does seem to pop up regularly on menus in the eateries along the river is the “Winzerteller” which literally translates to “Vintner’s plate”. It’s not unique to the region, as I know such things are popular in other states such as Bavaria (where it is called “Brotzeit”), but it is the perfect accompaniment to the local Riesling wine.
As you can see, it is basically just a wooden platter with a selection of meats, cheese or both. The meats usually include cured ham and sliced sausage – often homemade – such as black pudding (“Blutwurst”) and liver sausage “Leberwurst”).
The platter in the picture is from a restaurant in Zell (I will publish the name when I remember it!) and includes cured ham and sausage made from local wild boar (“Wildschwein”). It is one of my favourite meals.