Riesling most likely hails from the Rhine region of Germany, but it has shown great success in other European wine regions, primary Austria and Alsace, as well as the United States and Australia. However, the best expressions of the grape are thought to be in Germany where Riesling remains the most planted grape variety.

Always high in natural acidity, Riesling wines are incredibly versatile and may range from dry, medium dry or medium sweet to sweet styles. Their primary aromas include a complex combination of ripe peaches, nectarines, pears, apples, and citrus that are often accompanied by herbal, floral, mineral, and earthy nuances, while a distinctive element found in aged Riesling wines is the smoky aroma of petrol. 

German rumtopf originated as a technique in which spring and summer fruits were preserved in overproof rum to be used during winter. Although there are many variations to the traditional recipe, typical choice of fruit includes cherries, strawberries, apricots, peaches, pears, plums, and pineapples.

The first fruit varieties to ripen were mixed with rum and sugar, while other fruits were added later, in layers. The preserve is usually left to mellow until Christmas, and the boozy fruits are typically served over ice cream, puddings, waffles, or sponge cakes.

Quince paste is an unusual fruit preserve often referred to as membrillo in Spanish, or occasionally as quince cheese. This delightful product is made with quince fruit, similar in appearance to large pears or apples, with green and yellow skin, and hard, pale white, and tart pulp.

When cooked, it has a unique characteristic to turn slightly sweet and change color to rosy pink. To create this delightful paste, they are cooked in water, puréed, and mixed with sugar. When set, due to significant pectin content, the mixture turns into a soft but firm jelly-like creation with a slightly floral flavor. 

Kerner is a German grape that was developed in 1929 as a cross between Riesling and Trollinger (also known as Schiava Grossa and Vernatsch). It was introduced in the 1960s, first in Germany and then Italy, where it is mainly used in several regional appellations in Alto Adige/Südtirol.

It is also cultivated in Switzerland, Canada, England, and Japan. The grape has a fresh and fruity Riesling-like character. If treated properly, the wines are well-structured and rich in flavor, while the aromas are reminiscent of pear, citrus, and stone fruit. 

One of the oldest plum varieties, the 'Golden Blue', as the Stromberg locals lovingly call it, was brought into the region from southern France and Spain by clerk and traveler Louis Niedieck in 1790. Today, the Stromberger plum variety includes about 15,000 plum and damson trees which decorate the landscape of the historic castle village of Münster.

Connoisseurs appreciate the Stromberger Pflaume as a small but very fine plum. Due to its low water content, drying times are shorter compared to other plum varieties, making it mildly aromatic and easily soluble. This characteristic makes them an excellent choice for cooking and baking, and thanks to their sweetness, it makes them the perfect choice for producing alcoholic beverages.