Two German classics meet: Flammkuchen and Sekt. It’s not necessarily the most common combo and yet, we got two reps of German food culture with utterly crisp and lean character.
Flammkuchen is a typical light meal from southern Germany, very commonly served in wine taverns of Rheinhessen and Pfalz – and it is very common in Alsace, too, where it’s called Flammeküche or Tarte Flambeé. It is basically a flatbread, topped with sour cream, onions and bacon bits, best when oven baked to a cross and to eaten within seconds thereafter.
Kracks, based in Pfalz, are newcomers in the German sekt business. But very successful ones: their méthode-traditionelle sparklings, typically with low-to-zéro dosage are gaining rave reviews, especially their cuvée ‘Freundeskreis’, which is sold out in a giffy. The sparkler we had a blend of pinot noir and pinot blanc, features a very fine mousse – bone dry – is light, lean and citric with a hint of red-fruitiness. It performed well before, with and after the Flammkuchen :-).
A downside with the Krack estate, located in Pfalz, is that they have no tasting room and we have yet to get admitted to a kitchentable tasting during our Pfalz Wine Tours.
Prost & guten Appetit!