When the wineries open their doors, a local dish they almost always offer is the "Spundekäs". It's made with cream cheese and quark (which I explained in an earlier post) and spiced with paprika. And of course every winery has its own style and family receipe for it. It's usually served with pretzels and dark bread. As a wine, I recommend drinking a dry or semi-dry Riesling with it (but since I don't want you to get in trouble, any non-alcoholic beverage is fine as well!).