Mosel Regional Cuisine – Winzerteller

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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.

Excuse Me Sir, Your Sausage Is Poking Out…!

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I don’t know about you, but the Germans do serve some dishes in such a way that makes it impossible not to chuckle. They say it is impossible to eat a sugared doughnut without licking your lips, but I challenge anyone to eat one of the larger than life sausages (Bratwurst) served in the smallest of bread rolls without laughing.

The above dish was something I had in Zell a couple of weeks ago. It is basically a very tasty, hearty pea soup (Erbseneintopf) which I have had once or twice before. On previous occasions it had sausage slices mixed into it, but that day – and to the amusement of all passers by – it arrived with two large sausages poking out of the bowl!

Who needs fancy parsley garnishes or croutons when a dish is served as magnificently as this?! Joking aside, try Erbseneintopf – it is delicious.

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