...like my favorite mushrooms, “Steinpilze”, that I've never seen in the US other than dried, but, alas, they don't grow yet in Germany either right now; although I may have encountered a few first pieces in my Risotto funghi di bosco that I had in Saarlouis..
...the apple wine called “Viez” (the Viez wiki is only in german so far), important product of this region with all its fruit trees in meadow orchards, and so good because the local apple scene is unimpressed by the mass-product culture that knows only four apple types or five - Vice Vinum, the substitute wine, as the romans probably named it, is largely made from Viez-apples, sometimes special pears are added as well; it can be very sour but refreshing, but there are also sweet types, dependent on how far along the fermentation has progressed. There is nothing better on a winter or cold fall evening to drink sweet Viez that has been warmed up with a cinnamon stick...
...the very young wine, “Federweisser”, still white and milky looking, and, very early, heavy and sweet as pear juice, but with light foaming and fine bubbles and definitely having some alcohol even if you can't taste it - be aware!...
fried sausage (like a 'Bratwurst') from wild boar!
with a side of red cabbage, fried potatoes, battered and crispy fried onions, and a pear with Preiselbeeren, the european sibling to cranberries. The mustard appears to be mellowed by an addition of apple sauce to give the fruits in the dish a last chance to provide an enjoyable transition between the seasons...
Asterix & Obelix would have been delighted.
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