BY THE FOODISTAS: A lavish table spread makes every food lover’s heart beat faster. And when this includes local ingredients from the Mosel region, which have been given a fresh interpretation, then its hard to know where to begin. That’s how we feel about the following Mosel tapas.
Tapas are small appetisers that are served with wine or beer. They are particularly popular in Spain, in the bars there but also at home, as the wide variety means there is something for everyone. The enjoyment factor and the opportunity for relaxed socialising are also key elements.
And it’s exactly the same for our regional interpretation, the Mosel tapas. In fact, the characteristics described could easily be applied to the Mosel region and all that it offers. Accompanied by a glass of good Riesling, you can enjoy crusty winegrowers’ bread made with walnuts and schmalz, homemade grape jelly and even a frothy Riesling soup. All delicious dishes are of course refined with a splash of wine, preferably your favourite, as that certain extra flavour often only happens by adding a dash of acidity and a Riesling is perfect for this. But a glass of Riesling is also a must when enjoying these little dishes and is definitely recommended!
Small roulades, good regional cheese, a lambs lettuce salad with potato dressing and a warm potato salad with grapes are further additions to the spread. Variety holds no bounds here and it’s fun to discover how regional ingredients can be used to conjure a wonderfully versatile and varied tapas menu. You can’t beat a bit of variety! With the exception of the soup, all of the Mosel tapas elements can be enjoyed cold, which gives the host the opportunity to prepare everything in peace and relax with their guests at the table.
All of these dishes are tasters that aren’t too heavy on the stomach and as they are served in small portions, you can take your time and taste your way through all specialities and be surprised over and over again how much delicious variety the Mosel region offers.
The perfect way to enjoy Mosel tapas is at home, outside on your patio. Simply arrange all of the specialities in small bowls on a large wooden serving board. And when it comes to new ideas to add to your Mosel tapas, you can be as creative as you like. Regional dishes such as Saumagen (stuffed pork), Äppelfleisch (roast pork with apples), Quetschekuche (a plum cake) and Schwenk/Spießbraten (barbecued pork) can all be easily turned into light, contemporary tapas variations, according to your tastes.
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