Durbach estate on the Ortenau's granite and gneiss Plauelrain slope, majority Riesling (locally called Klingelberger) with a 2016 Eiswein that won the AWC Vienna world championship.
Tasting: Three generations work the Durbach estate together; tastings by appointment on the Plauelrain slope.
Tip: Riesling here is sold under the local name Klingelberger; don't expect Kaiserstuhl Burgunder styles.
Offenburg estate held by the von Franckenstein family since the 18th century and farmed today under Stefan Huschle, EU-organic Riesling and Spaetburgunder from Ortenau's granite sites.
Tasting: Tastings at the Offenburg estate, family-owned for more than three centuries and VDP member since 1926.
Tip: Offenburg sits at the Ortenau's northern gateway, a convenient first or last stop on a Black Forest wine route.
Historic Schloss Neuweier estate north of Baden-Baden, owned by Robert Schaetzle since 2012 and majority Riesling from steep granite terraces cooled by evening Black Forest air.
Tasting: Tastings at the Schloss Neuweier grounds north of Baden-Baden, on steep granite slopes at 200-400 metres elevation.
Tip: The Mauerwein bottling from the Mauerberg Grosse Lage is the estate's most site-specific Riesling.
Lahr estate organic-certified since 1991, farming four Grosse Lage sites on the Ortenau's southern edge with Auxerrois, grown there since the 1950s, alongside the core Burgunder range.
Tasting: Tastings at the Lahr estate, certified organic since 1991.
Tip: Ask for the Auxerrois; Woehrle is one of the few Ortenau estates with old-vine plantings of the variety.
Buehl cooperative in the Affental valley at the Ortenau's northern reach, best known outside the region for its distinctive monkey-relief Affenflasche bottle of Spaetburgunder.
Tasting: Cooperative cellar door in Buehl-Eisental, at the Ortenau's northern edge, known for its monkey-embossed "Affenflasche" bottle.
Tip: The Affenflasche bottle shape is a regional collector's item as much as the wine inside it.
This Buehl-Eisental cooperative pours nothing but Spaetburgunder, poured from the monkey-embossed Affenflasche the co-op has bottled under since the 1950s, at the Ortenau's northern edge.
Tip: The embossed monkey bottle makes a distinctive souvenir if you're buying a case to take home.
This Ortenau cooperative's vinothek sits on Durbach's vineyard edge, pouring the Klingelberger Riesling the village is named for alongside Spaetburgunder from its steep terraces and a scheduled open tasting.
Tip: The Offene Weinprobe cellar tour needs no advance booking; just show up during the scheduled slot for a three-wine flight.
Open only a few weeks each spring and fall, this four-hectare family estate's Strausswirtschaft pours its own wines to guests seated in and around the winery buildings above Ortenberg.
The list: A seasonal spring-and-fall wine tavern, open only a few weeks each season, pouring the family estate's own wines from its four-hectare vineyard above Ortenberg.
Tip: Seasonal only: confirm the current opening weeks by phone or Instagram (@weingut.sieferle) before visiting.
Sophie and Stéphan Bernhard hold one MICHELIN star for classical French seasonal cooking at Augustaplatz, in the courtyard of the former Stahlbad bathhouse in central Baden-Baden.
The list: A French-led list matched to the seasonal menus, run by the Bernhard family alongside the kitchen.
Awards: MICHELIN Guide 2026
Tip: The dining room sits back from Augustaplatz through a courtyard passage, so allow a few minutes to find the entrance.
A traditional Weinstube on Kueferstrasse in Baden-Baden, listed by MICHELIN for bürgerliche Kueche, which opens on weekday evenings and Saturday lunchtimes rather than every day.
The list: A short traditional Weinstube list poured alongside bürgerliche cooking, with a courtyard for warm evenings.
Tip: Hours are narrow: evenings Tuesday to Friday, plus Saturday from 11:00 to 15:00, with no Sunday or Monday service.
The Baumann family's hotel restaurant above the Durbach valley at Halbguetle 30, cooking Badisch and international plates against a list drawn from the surrounding Ortenau slopes.
The list: A house list drawn from Durbach and the wider Ortenau, poured in the restaurant and on the valley terrace.
Tip: The valley-side terrace is the reason to come, so ask for a table outside whenever the weather holds.
Weinhaus am Brunnen in Achern pairs a curated wine list with about 200 whisky labels, gourmet foods and a rental service for glasses and ice buckets used at private tastings and parties.
Tip: The owners run in-house wine and whisky tastings; ask at the counter about the next scheduled evening.
Weinhelden runs a walk-in Weinwelt on Baden-Baden's Lange Strasse stocking German, French, Italian and Iberian bottles chosen for the story behind each winemaker, from everyday drinking to four-figure rarities.
Tip: The online shop mirrors the shelf, so check stock on weinhelden.de before a special trip for one bottle.
Sasbachwalden's cooperative runs a separate spirits arm, Alde Gott Edelbraende Schwarzwald eG, distilling Black Forest fruit at the same Talstrasse address as its winery.
Tasting: Spirits sold alongside the cooperative's wines at the Genusswelt building on Talstrasse.
Tip: Wine and spirits share one building here, so a single stop covers both sides of the cooperative.
The Scheibel family distils Black Forest fruit at Gruener Winkel in Kappelrodeck, on the Waldulm side of the same Ortenau valley that ripens the district's Spaetburgunder.
Tasting: Counter sales at the Waldulm still house, weekdays through to Saturday lunchtime.
Tip: Saturday opening runs only from 10:00 to 13:00, so a weekday visit leaves more time at the counter.
Bimmerle distils at Oensbacher Strasse in Achern-Moesbach, an Ortenau operation whose house brands include Needle Gin and Loerch and reach far beyond the Black Forest.
Tasting: Production site rather than a cellar door; enquiries go through the Achern-Moesbach office.
Tip: This is a working production site rather than a tasting bar, so contact the office before turning up.
An Oberkirch distillery turning the Renchtal's orchard fruit into Braende and Likoere, a few streets from the Oberkircher Winzer cooperative's own Vinothek in the same town.
Tasting: Braende and Likoere sold from the Heugasse premises and through the distillery's own shop.
Tip: Pair the stop with the Oberkircher Winzer Vinothek on Renchener Strasse, a five minute drive away.
A small family distillery in Ebersweier, a Durbach hamlet minutes from the Riesling slopes, turning locally grown fruit into Braende sold direct from the premises.
Tasting: Direct sales from the house in Ebersweier, by arrangement with the family.
Tip: Ebersweier sits just off the Durbach wine route, so combine it with the village cooperative's Vinothek.
A four-star-superior house at Tal 1 in Durbach that bills itself as a Weinhotel on the Badische Weinstrasse, with the Makidan restaurant and Ortenau vineyards starting at the door.
The list: Presents itself as a Weinhotel on the Badische Weinstrasse, with wine carried through the Makidan restaurant menu.
Tip: Durbach's vineyard footpaths start within walking distance, so a morning walk needs no car.
The Baumann family's hotel at Halbguetle 30 looks down the Durbach valley, pairing individually furnished rooms with its own restaurant and a list of Ortenau growers from the slopes around it.
The list: The house restaurant pours a list drawn from Durbach and the wider Ortenau, served indoors and on the valley terrace.
Tip: Valley-facing rooms share the restaurant terrace's view, so ask for that side when you book direct.
Affentaler's own guides lead a weekly walk through the cooperative's cellar or its Buehl vineyards, explaining how the Spaetburgunder is made before letting guests work through the aromas in a tasting.
Tip: The Wednesday public tour needs no reservation; private evening and weekend slots need ten guests.