Three October weekends of Federweisser and Zwiebelkuchen on Ruedesheim's Drosselgasse and Marktplatz, with new-wine stands, onion-tart kitchens and live brass-band music through the old town.
Tip: Federweisser ferments in the cup, so drink it fresh and warm; pair every glass with a slice of Zwiebelkuchen from the church-square stands.
Traditional Drosselgasse Weinhaus and hotel in Ruedesheim, pouring Rheingau Riesling, Spaetburgunder and Sekt by the glass through long brass-band evenings under chestnut trees.
The list: A traditional Drosselgasse Weinhaus pouring Rheingau Riesling, Spaetburgunder and Sekt by the glass through long Drosselgasse evenings of brass music and tavern food
Tip: The Drosselgasse runs loud until midnight in summer; grab a riverside-facing courtyard table for the calmer end of the Lindenwirt's terrace.
Weingut Georg Breuer's flagship hotel-restaurant in Ruedesheim, pouring the family's steep-slope Berg Schlossberg and Berg Roseneck Rieslings by the glass into the evening.
The list: A Drosselgasse-area Weingut Georg Breuer flagship hotel-restaurant with the family's Berg Schlossberg and Berg Roseneck Rieslings poured by the glass into the evening
Tip: Order the Breuer Berg Schlossberg trocken by the glass; it is the cleanest read of the family's steep-slope Ruedesheim style.
Johannes Leitz's central Ruedesheim vinothek, pouring the steep Berg Schlossberg, Berg Roseneck and Berg Rottland dry Rieslings for counter tasting.
The list: Johannes Leitz's estate vinothek in central Ruedesheim, pouring the steep Berg Schlossberg, Berg Roseneck and Berg Rottland dry Rieslings for tasting
Tip: The Berg trio is the headline tasting flight; ask the staff to set the three steep-slope Rieslings side by side.