Top 5 Baden-Württemberg Food & Drink: A Delicious Guide

Baden-Württemberg, you see, it’s this state in southwestern Germany. This place has quite a lot going on, so that means pretty old castles, thick forests, and, hold on to your hats, seriously terrific food and drink experiences for all!. Now, if you are thinking of heading to this somewhat amazing spot, or if you’re, almost, armchair traveling, really, keep reading. Let’s chat about five, quite amazing, things you just have to try. You can thank me later.

Black Forest Cake: A Chocolate Cherry Dream

First things first, we just got to talk about Black Forest Cake, okay? Basically, it’s more than cake; I would describe it as a chocolate cherry experience you won’t forget soon, and I really mean that. When you get that first sniff of cherry liqueur that is wafting up, so that kind of gives away how genuine the product will be. Layers of the richest, juiciest chocolate sponge get sandwiched together with fluffy, sweetened whipped cream and delicious, plump, macerated cherries. The cherries are soaked with the Kirschwasser and other liqueurs for an exciting taste!. The top is just totally showered with dark chocolate shavings which is how you get that kind of authentic, true Black Forest Cake effect. And oh my days – you just know from biting into this thing that every nibble feels absolutely luxurious.

I can tell you this now, if a slice tastes a bit weak on the booze, or uses fake cream, the people round there, in the know, will probably just turn their noses up. Apparently, many locals go proper bonkers for this stuff! What’s fun is that every bakery and café puts their very own spin on things. That will have you like exploring all of them, for hours! I’d say a safe bet might be Caffee Schmidt in Triberg – but also, just wander round until you find the cake display calling your name. It usually works.

The Black Forest Cake isn’t just a dessert, it’s pretty much, so, a symbol of Baden-Württemberg, alright?

Spätzle: The Comfort Food Champion

So, next up we are looking at Spätzle, which, almost, everyone regards like the comfort food king! These handmade noodles are totally a big deal down there. You see, Spätzle ain’t like pasta because they tend to be almost kinda squiggly and irregular in shape which allows them to catch on the flavour even more! Some chefs are keen to drop the dough from a board which they slant straight, straight into the water. Other chefs have invested in presses. When they float to the surface, usually, it means they’re just right. It just so depends on whether people make it the old fashioned way, using their hands, that gives it that homespun, so special feel. I also would argue the freshness just makes everything better anyway.

It is usually served swimming in, so, delicious gravy, or as a side for all the roast meats you could wanna eat. Cheese Spätzle – or Käsespätzle – that really turns it up a level. Picture this kinda scene: crispy fried onions and tons of grated cheese piled on hot Spätzle! If I didn’t love it so much, honestly I’d be mad about how amazing it tastes. You might see a version that uses beer cheese and you can pair it with some smoked sausage if that floats your boat. Just ask the person at the counter.

Maultaschen: Swabian Dumpling Surprise

Now we’re chatting Swabian dumplings – or Maultaschen! These super sized pasta pockets could be almost, compared a bit, with ravioli, although they can easily be bigger than your actual palm. I hear, still, that the monks dreamed this one up, so, to hide the meat from God during Lent. Apparently, they call it “Herrgottsbescheißerle” which, basically, means “little God-cheaters.” How cool is that? Usually you have spinach and ground meat inside along with seasoning and herbs. Yet, you might stumble upon other fillings depending on, more or less, where you try the meal. Find the perfect dumpling now!

One of my top serving tips would be to serve these in broth which is usually crystal clear. The Maultaschen will swim like small submarines and you can use chives for a lovely garish. Others prefer that they’re fried til crispy on the outside, and serve it with potato salad – and the sauce just depends. The flavor kinda varies by region so feel free to see it as your actual mission to test all versions. It’s hard but someone has to, that is to say.

Schwarzwälder Kirschwasser: The Black Forest Spirit

No chat about Baden-Württemberg is okay, that is, complete without a discussion on Kirschwasser. A dry cherry brandy. You see, this ain’t your regular flavored vodka rubbish you can get for ten quid, in a supermarket; it has been proper fermented from real cherries which have been juiced from that local area! That taste of cherry kind of remains in your mouth but the clear fiery alcohol smell hits hard. Loads of Black Forest farms actually still operate their own small stills, I really mean it. The whole cherry distillation game could be said to be pretty old in Baden-Württemberg.

Locals knock this back, just for fun, usually from a little shot glass to enjoy that full taste experience. This kind of brandy might be the absolute best for soaking sponge layers that you can enjoy it, or using it in fancy chocolates and desserts. Also, you can often mix it, kind of, with fizzy water and lemon, if that makes you happy! If you are buying a bottle for your mate back home, just ensure it says ‘Schwarzwälder Kirschwasser’ on the thing. Or that means it wasn’t made, still, in the Black Forest. So yeah, just watch out.

Trollinger Wine: A Regional Delight

Wine lovers really like to get their grape juice from round there! Baden-Württemberg can call itself home, apparently, to a lot of lovely vineyards, especially in the sunniest, really warm areas. We may have touched, actually, on Trollinger! That grape tends to be almost only grown right there so it shows commitment! These types are typically light-bodied reds and will smack of red fruit like raspberry and cherries, more or less! It’s generally a great option for those wine-noobs, that are, who are only exploring their palettes now.

They match really excellently with regional classics and Swabian dumpling pasta pockets! Usually this stuff ain’t proper expensive but it has real finesse when swilled about the mouth so maybe take notice. Loads of people do vineyard tours and you can sample the stuff right, that is, at the cellar. I would give this an absolute try! Oh, and local food vendors can be pretty great too. Usually they will sort some crackers with meats and cheese, and they know just the flavors which make a fantastic compliment!