Food & Occasion

Saumagen with Sekt might sound like a contradiction, but it's actually a great pairing. Pfälzer Saumagen—stuffed with meat, potatoes, and spices, sliced and pan-fried—is hearty and rich. Sekt brings acidity and carbonation, both of which cut through the fat and refresh the palate. Helmut Kohl famously served this dish to guests from around the world in Deidesheim.

Leberknödel (liver dumplings) with sauerkraut also pair well with a dry Riesling Sekt. The Sekt's acidity meets that of the kraut, and the bubbles lighten the dumplings' heaviness a touch. For something lighter, a Pinot Sekt works well alongside roasted vegetables or autumn onion tart (Zwiebelkuchen).

The biggest celebration is the Dürkheimer Wurstmarkt in Bad Dürkheim. The name 'Wurstmarkt' (sausage market) has been used since 1832, originally for the sheer quantities of sausage consumed there. The town calls it the largest wine festival in the world. According to organizers, around 300 wines and Sekts are poured, all sourced from Bad Dürkheim vineyards and cellars.

This is the home of the saying 'Weck, Worscht un Woi'—bread roll, sausage, and wine. It describes a simple snack that pairs just as well with a glass of Sekt. Anyone wondering whether Sekt belongs at a hearty festival gets a clear answer in the Pfalz: absolutely.

In Neustadt an der Weinstraße, the Deutsches Weinlesefest celebrates the harvest, and across the Pfalz many wine estates and Sekt houses open their cellars for tastings. Anyone traveling for a toast should skip driving and take the train, a bike, or a taxi instead.