Top-quality wine, cooking show, and sauna surprises from Palatinate and Baden-Württemberg
Rhineland-Palatinate and Baden-Württemberg present their renowned wine-growing regions, new culinary ideas, and vacation inspiration at Grüne Woche.
From the very beginning, viticulture has been a focal point and, at the same time, a social highlight of Grüne Woche. In Hall 26a, visitors to the 100 Years of Grüne Woche anniversary exhibition can take a journey through time and view historical photos, such as those of the elaborately designed wine village in 1935, with Trarbach wines from Rhineland-Palatinate as one of the main exhibitors.
Tradition meets enjoyment: 100 years of viniculture at Grüne Woche
Today, Rhineland-Palatinate and Baden-Württemberg still represent two of Germany's most important wine-growing regions with a long tradition and high quality. These include the Schlossmühle Dr. Höfer winery in Hall 6.2. For 250 years, finely refined estate wines have been grown here in six different wine villages on classified top southern vineyards. The Trollbach Valley produces distinctive white, rosé, and red wines, which visitors can taste in the wine shop. Another special feature is the opportunity to vacation directly on the winery: cozy, lovingly furnished apartments with views of vineyards and castle ruins, winegrower's breakfasts, and wine tastings offer an enjoyable break in the midst of nature. Hall 6.2 also features Schmitt-Weine, the Sonnenhof winery, the Funk wine house, and the Terges winery. In Hall 5.2, in Baden-Württemberg, the tour continues with the Weinsberg state winery and the Maier organic winery on the edge of the northern Black Forest.
The flavors of Baden-Württemberg: wine, Riebele, and Reichenau vegetables
In the Black Forest, wine is often used as a sauna infusion, reveals TV and radio chef Eberhard Braun. “Everyone is always in a very good mood afterwards,” he says as he prepares a Riebele risotto with Black Forest water buffalo on stage in Hall 5.2 in front of visitors to the Grüne Woche. Riebele is a traditional dish from the Black Forest made from coarse cornmeal. The semolina is roasted in butter or lard and then mixed with a little liquid until small, loose crumbs form. It is served with sweet potatoes from the island of Reichenau in Lake Constance. Reichenau vegetables include a wide range of varieties, including fennel, zucchini, and lamb's lettuce, as well as ginger, lemongrass, and sweet potatoes. On stage in Hall 5.2, Eberhard Braun cooks daily under the motto “This is how Baden-Württemberg tastes.” At 10:30 a.m., 12:00 p.m., 1:30 p.m., and 3:00 p.m., visitors to the fair can take a seat in front of the stage and watch the TV chef conjure up creative dishes from traditional and modern products. At the end, there are usually free samples for the audience.
Show chef cook Eberhard Braun at the Grüne Woche