The local cheeses of Pfalz with the local wines that suit them, and why they work.
The cheeses of Pfalz 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.
German Wikipedia says cider is the usual drink with Handkäse, but in some areas, the Palatinate among them, a dry white wine is drunk with it too. The wines listed are dry whites of medium body with high or medium acidity.
Bottles to try:
German Wikipedia describes the marinade mit Musik as onions, vinegar and oil. A dry Riesling of medium body and high acidity cuts the oil and meets the vinegar's bite.
Bottles to try:
A young Handkäse is still mild and lean, with a white core. A dry Weißburgunder of medium body meets it without overpowering it.
Bottles to try:
Quark with chives and cream, eaten in the Pfalz with jacket potatoes, is fresh and creamy. A dry Riesling of medium body and high acidity cleans the palate between bites and leaves the chives in front.
Bottles to try:
Chive quark with potatoes is cool and herbal. A dry Silvaner of medium body and high acidity, with herb, white pepper and mineral notes, echoes the herbs and keeps the quark fresh.
Bottles to try:
Chive quark with jacket potatoes is soft and creamy. A dry traditional-method Pfalz Sekt of medium body and high acidity cuts through it with its bubbles and keeps the dish fresh.
Bottles to try:
Discover the world of organic wine on a guided tour of our family winery. Learn how organic viticulture works and enjoy four organic wines during a leisurely tasting session.
We are happy to share our wine knowledge with you and introduce you to our wines and our philosophy during the wine tasting and a tour of the historic wine cellar!
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In Lustadt, where the Loschter Handkeesfescht was founded in 1925 and is held around 1 May. The festival's own history page says hand-pressing Handkäse was a centuries-old household tradition in Lustadt before the first fair.
Only the name Hessischer Handkäse, registered as a PGI by Commission Regulation (EU) 784/2010. Since September 2010 only sour-milk cheese made and packed in Hesse may carry it. Handkäse as a type is not protected, and the Palatinate is not in Hesse.
German Wikipedia says cider is the usual drink with Handkäse, but that in some areas such as Rheinhessen and the Palatinate a dry white wine is drunk with it as well. The Lustadt fair's own page lists a Handkeesbrot with a Weinschorle or a beer.
According to German Wikipedia, weißer Käs is the name used in northern Baden and the (Kur-)Pfalz for what Alemannic speakers call Bibeleskäs, quark mixed with herbs.
German Wikipedia says it is served mostly with potatoes (boiled, baked, fried or as rösti) or with fresh farmhouse bread. Its article on Palatinate cooking lists Gequellde mit weiße Kees, jacket potatoes with quark seasoned with onion, caraway, pepper or chives, as a popular dish, and the Pfalz tourism board's recipe pairs it with crushed, oven-baked potatoes.
