Where the Moselle winds in picturesque loops around Europe’s steepest vineyard, the Bremmer Calmont, lies the picturesque little village of Bremm. Right here, with a magnificent view of the river, you will find the family-run Weinhaus Berg.
After a hike, we hopped on the bus and traveled to Bremm for a very special culinary journey.
Anyone looking for authentic Moselle cuisine with a creative twist is in exactly the right place here. In spring, a menu is offered here that has been created entirely around the Red Vineyard Peach.
The Red Vineyard Peach: The Sweet Secret of Moselle Cuisine
The Red Vineyard Peach (often specifically known as the Red Moselle Vineyard Peach) is a very special and traditional peach variety that differs significantly from the classic peaches found in the supermarket.
The Red Vineyard Peach probably originally comes from China and was brought to Europe by the Romans. It owes its name to the fact that it is traditionally grown in vineyards. The warm microclimate of the steep vineyards offers it ideal growing conditions. In the past, the trees were often planted along the edges of the vineyards. They provided shade for the winemakers, supplied fruit, and indicated certain weather conditions through their early blossoming.
The fruits are somewhat smaller than conventional peaches and have a very fuzzy, grey-reddish skin. The flesh inside is marbled deep red to almost purple. Eaten raw, the Red Vineyard Peach is often somewhat tart, slightly sour, and not quite as sweet and juicy as normal peaches. It only reveals its true potential when processed. It has an incredibly intense, peach-like, and highly aromatic bouquet.
This small fruit with its fuzzy skin and deep red, highly aromatic interior is the secret star of the Moselle valley. During March and April, the peach trees blossom along the Moselle; there are specially signposted hiking trails that lead past the trees, and local producers offer numerous peach products.
Our Test: The 4-Course Spring Menu at Weinhaus Berg
We enjoyed a 4-course menu at Weinhaus Berg that celebrates the vineyard peach in all its facets. Just the first glance at the menu made our mouths water.
Aperitif: A sparkling start: Kir Moselle in a glass
To begin, a Kir Moselle set the mood for the evening. The sparkling combination of vineyard peach liqueur and fine Calmont Riesling sparkling wine was the perfect start to our culinary journey.
1st Course: Freshness spoonful by spoonful: The Vineyard Peach Soup
The actual culinary kickoff was a delicate soup made from the red vineyard peach. Right from the start, this creation cleverly demonstrated the incredible versatility of the fruit. The soup was wonderfully creamy, fruity, and aromatic.
The soup was a wonderful start to the menu. Even though the aroma of the peach was a bit too subtle in the background for my taste, it was an exciting opening.
nd Course: Trout or Vulkanhof Goat Cheese: When water meets pasture
For the second course, Weinhaus Berg left us spoiled for choice: the options were tender, smoked trout fillets or a robust, gratinated goat cheese from the Vulkanhof.
Since we hate to miss out on anything, Patrick and I tactically split the menu: he chose the smoked trout, and I grabbed the gratinated goat cheese. Of course, we tasted across the table!
Both were served on a crisp lamb’s lettuce salad with crunchy croutons. The star of this course was the accompanying vineyard peach vinaigrette, whose fruity-tart freshness harmonized wonderfully with the smoky notes of the fish or the creaminess of the cheese.
3rd Course: Eifel Pork kissed by peach: Our savory highlight
n the main course, the kitchen showed how excellently fruit and meat can harmonize. Tender pork medallions from the Eifel pig were served, accompanied by golden-brown potato rösti.
The rösti was crispy on the outside and wonderfully soft and creamy on the inside. That’s exactly how I love it. The meat was cooked to perfection, juicy, and tasted very good. The absolute crowning glory of the plate was the red vineyard peach sauce, which, with its light sweetness and delicate acidity, perfectly complemented the tender meat.
4th Course: Sinfully good: Chocolate meets peach sorbet
I just love it when a dessert rounds off a meal perfectly. This dessert was a feast for the senses and truly the crowning finale.
An airy chocolate mousse met a refreshing vineyard peach sorbet. The accompanying warm vineyard peach ragout provided a brilliant interplay of different textures and temperatures.
The evening at Weinhaus Berg is proof of how creative and versatile Moselle cuisine can be. The atmosphere is cozy, and the Red Vineyard Peach ran like a delicious red thread through the evening.
Travel Information
Address:
Moselstraße 39,
56814 Bremm
How to get here
By car:
Bremm is situated on the B49, which winds its way directly along the Moselle.
By public transport:
The nearest train stations are Neef (on the opposite bank of the Moselle, approx. 2–3 km away) or Ediger-Eller.
Bus 710 stops right outside the door.
Parking
There are free private parking spaces available for guests right next to the building.
Opening hours
Like many businesses along the Moselle, there are seasonal adjustments or company holidays during the winter months.
The visit took place as part of a press trip organised by Mosellandtouristik GmbH and Ferienland Cochem.
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