Franconia is lovable and has many faces.
In its history, Franconia was divided into many small territories, from medieval imperial knighthoods like the Barons of Gemmingen, imperial cities like Rothenburg o.T., to baroque prince-bishoprics like Würzburg and Bamberg, to powerful cosmopolitan cities like Nuremberg.
Today, the region benefits from many successful medium-sized businesses, its central location in the heart of Europe and its rich cultural landscape. Wine still plays a special role here. There is evidence of wine-growing since the 8th century, and in the Middle Ages Franconia was even the largest wine-growing region in Europe with 40,000 hectares. Franconian wine is mainly classified according to the rock on which it grows: Bundsandstein in the west near Bürgstadt and Klingenberg, Muschelkalk in the Main region around Würzburg and Gipskeuper in the eastern Steigerwald. Franconian wines were mainly drunk in Franconia.
That is why they rarely appeared on the world’s major wine lists. The term “Franconian dry”, fully fermented without any tangible sweetness, is a quality characteristic of Franconian wines. The soils and the mild climate ensure that the wines do not taste sour. It is worth experiencing the diversity of Franconia in its landscape, its architecture and its wines. The wine regions are excellently developed for tourism, the many wine festivals and cultural highlights such as the Mozart Festival in Würzburg attract thousands of short holidaymakers to our region every year. Of course, in addition to wine and culture, the good Franconian cuisine also plays a role. Famous are the bratwursts, fried or as “Blaue Zipfel”, a must is the tender “Schäufele” with its crispy crust or the Aischgründer Karpfen, which may only bear this name in a certain age and weight category. Many restaurants have translated the traditional recipes in a modern way and cook with regional ingredients. You can feast your way through Franconia…