Sometimes referred to as the cement doughnut, the bagel has long been a staple in New York delicatessens and a favorite of the Jewish community. Once relegated as a bland breakfast food given flavor by the addition of lox and cream cheese, there are now more bagel flavors than you can shake a stick at. The bagel has also risen in up the culinary ladder to become a popular base for sandwiches.

From a purist standpoint, a bagel is a round yeast roll with a hole in the middle, no egg in the dough, malt rather than sugar, cooked in water, and then browned in the oven.

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!

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…

The names that the locals name most often are the Silvaner and Bacchus wines…

Namely, Franconia is known for its incredible range of white wines, as an estimate of 80 percent of the vineyards is planted to white grape varieties.