Food & Occasion

The Sekt and Biedermeier Festival in Eltville takes place on the first weekend of July along the Rhine riverbank and in the courtyard of the Electoral Castle. It recalls the era of the Sekt founders, since the Biedermeier period fell within Matheus Müller's lifetime, from 1773 to 1847. Sekt history has been written here for about 150 years, and the festival brings it to life.

A month earlier, on the first weekend of June, Eltville Rose Days belong to the city. Over 300 rose varieties and more than 10,000 rose bushes bloom in Eltville, also known as the City of Roses. A glass of Sekt fits right into the setting the city cultivates: outdoors, by the river, with views of the castle and the Rhine.

Between the festivals, the Straußwirtschaften (seasonal wine taverns) are the gathering spots. Here, homemade sausage, cheese, and fresh bread land on the table. A dry Riesling Sekt balances the salt and fat beautifully, as its acidity cuts right through, and the fine bubbles cleanse the palate for the next bite.

In springtime, Brut pairs well with asparagus, new potatoes, and boiled ham. The Riesling's acidity keeps the butter in check, and the bead lightens the asparagus. Pan-fried fish or a salad with goat cheese also pair harmoniously with a lean Riesling Sekt.

As an aperitif for toasting at family celebrations or christenings, a Winzersekt is a great choice, since it reveals both origin and vintage. When serving it with food, Brut or Extra Brut is usually the best pick. Sweeter levels suit cake or fruit desserts better and can quickly feel too heavy alongside a main course.