Root vegetables may be most often eaten in the coldest depths of winter, but I actually like them best in early spring. New carrots and radishes are a sweet counterpoint to wintered beets, breathing new life into the tired roots. Add a burst of anise-y fennel and a smattering of chopped nuts, as Jamie Geller does in her new cookbook Joy of Kosher, and you’ll have a brilliantly elegant and healthy side dish.

But despite that popular notion, not all the wine comes from that European country.

In fact, besides the US having a 15% cap in the worldwide wine trade total, such countries as Argentina, Chile, Italy, Spain, Portugal, and even Germany collectively dominate almost a half of the world’s wine market!

Yes, you’ve heard it right. The beer-loving Germany is a home to almost 5% of world’s wine production, including one grape variety that is native to the German’s soil – namely a Riesling…

But now and here, we’ll be talking about much a wider range of German wines, than the famous Riesling, usually coming from a Mosel or Rhinegau regions of the country.

So, among the varieties of both white and red German wines, the most underestimated sorts somehow come from a Franconia region, located in the Western part of the country…