The local cheeses of Franken with the local wines that suit them, and why they work.
The cheeses of Franken with the wines made beside them. Pairings marked as a local tradition are the ones a regional source names; the rest are our own picks, and say so.
A dry, medium-bodied Silvaner with medium acidity is an easy partner for a paprika-seasoned spread at a Brotzeit: it has enough freshness for the butter and does not compete with the spice. German Wikipedia says Franconian cooks add wine to the spread itself.
Bottles to try:
Dry Riesling with high acidity and a light to medium body: the acidity cuts the butter and soft cheese of the spread, and the lean frame leaves the paprika in front.
Bottles to try:
A dry three-grape white of Silvaner, Riesling and Weissburgunder from premier-cru sites, medium-bodied with medium acidity and a long finish; a rounder, more layered partner for the spread than a simple Silvaner.
Bottles to try:
Dry bottle-fermented Sekt with high acidity: the freshness and the bubbles clear the palate of butter and salt between bites of a paprika-seasoned spread.
Bottles to try:
Dry single-site Silvaner from Erste Lage vineyards, medium-bodied with medium acidity: it has the freshness to cut the butter and salt of the spread, and a little more depth than the village bottlings.
Bottles to try:
A light-bodied, dry Müller-Thurgau with medium acidity: a fresh, undemanding partner for a buttery, paprika-seasoned spread, with no weight to compete with the cheese.
Bottles to try:
Dry Scheurebe from premier-cru sites, an aromatic white with medium body and high acidity: its aromatics hold up beside the paprika while the acidity cuts the butter.
Bottles to try:
Off-dry Kabinett Riesling, light-bodied with high acidity: a little sweetness against the salt and paprika of the spread, and acidity against the butter.
Bottles to try:
A light, dry organic Spätburgunder rosé from Randersacker with medium acidity, a fresh counter to the salt and paprika of the Brotzeit spread.
Bottles to try:
Light-bodied dry white cuvées with Müller-Thurgau in the blend and medium acidity: easy, fresh wines for a Brotzeit spread that is salty and paprika-seasoned.
Bottles to try:
A medium-bodied dry Spätburgunder with fresh acidity: enough freshness for a creamy, paprika-seasoned spread, without the weight of the grand-cru reds. The red option for the Brotzeit table.
Bottles to try:
Enjoy three wine tastings at our family winery, combined with an exciting tour of the winery and cellar. You will learn more about Franconian wine culture, tradition a...
Experience Würzburg with wine: Discover the old town, listen to stories, and taste three Franconian wines, each 0.1 L - an unforgettable experience in special places.
White wine to start, red wine to finish. Experience Würzburg's old town, its most beautiful places, and stories in an enjoyable hour.
German Wikipedia says that in Franken the Obazda preparation is called Gerupfter or angemachter Camembert (also Angemachter), and in and around Bamberg sometimes Liptauer.
Yes. Obazda and Obatzter are a protected geographical indication in the EU eAmbrosia register (file PGI-DE-1069), registered on 26 June 2015. All processing of the ingredients must happen in Bavaria, though the raw materials may come from elsewhere.
The EU specification requires Camembert and/or Brie (at least 40 percent of the product; Romadur, Limburger or fresh cheese may be added, at least 50 percent cheese in all), butter, paprika powder or extract and salt. Onion, caraway, other spices and herbs, cream, milk and beer are optional.
