Thanks to the fertile soil and favorable weather, winemaking has been central to daily life in the region for at least 1,500 years. In September, town markets and produce stands burst with ripe grapes of dozens of varieties as well as plums, pears and apples. Many vintners give tours of their vineyards, wineries and cellars.

 

At the Weingut Felix and Kilian Hunn in Gottenheim, about midway between Freiburg and the Rhine, Kilian Hunn and wife Martina are proud to show off the operation (and their two toddlers), which produces about 70,000 bottles annually. Guests can take a guided stroll through the vineyards and sample five wines—primarily Burgundy and Chardonnay. Like many wineries, the Hunns also operate a “Strausswirtschaft,” a seasonal restaurant with wines by the glass and homemade dishes—like pork shoulder simmered in wine, smoked bacon and bread, and fresh potato salad—from the family kitchen.

 

For a broader sampling of wine, the Alte Wache on Freiburg’s Cathedral Square represents more than 30 regional vintners and offers more than 100 wines.

 

Sekt— German “champagne”—has an extensive tradition in the region. To learn what makes champagne champagne (or sekt sekt), take a guided tour of the extensive cellars and bottling operation at the Geldermann Privatsektkellerei. Two-hour tours, which run six times daily except Sundays and holidays, include a detailed and informative wine tasting.

 

 

 

This article appeared in its original form in Gemütlichkeit Travel Newsletter.