Food & Occasion

Onion tart is an autumn staple in wine country, and dry Sekt pairs beautifully with it: the acidity cuts through the bacon and cream, and the bubbles refresh the palate. That's why Sekt also complements rich, savory dishes and isn't just for the aperitif.

Würzfleisch, a baked ragout of poultry or veal with cheese, was a festive dish in the GDR. It pairs well with a Brut Sekt that isn't too sweet and provides a counterweight to the richly seasoned sauce, since its bubbles don't mask it with sweetness. Thuringian Rostbratwurst, from a state that's also part of the wine region, holds up to the freshness too.

Ask when people in eastern Germany drink Sekt, and you'll get a clear answer: on New Year's Eve, at weddings, and in the past at Jugendweihe ceremonies. According to newspaper reports, Rotkäppchen was hard to come by during GDR times, which made the brand a festive drink for many. In many places, popping a bottle on New Year's Eve is as much a part of the evening as the midnight toast.

Visitors to Freyburg will find Rotkäppchen's Sekt cellar on Sektkellereistraße. According to the company, cellar tours are available, and the former production halls have been converted into a visitor experience. It's worth checking the current details before you go.

The Freyburg Winegrowers' Festival showcases regional Sekts and wines. Anyone traveling for such a festival or a cellar tour should plan to take their time: a stroll through Freyburg and a walk up through the terraces to Neuenburg Castle combine perfectly.