Upgrade your favorite Octoberfest Brats by simmering them in a light and fruity German Riesling instead of beer. The apple notes are a perfect match for the pork and veal bratwursts. I am partial to the cooked brats from Schaller & Weber, but this simple recipe is delicious with any brat—the secret is in the Schmitt Sohne Vineyards Riesling

This is a very popular dip that you can get in Bavaria all year round, but that's especially common during Oktoberfest. It is usually served on a charcuterie board with cold cuts, different cheeses, garden radish, etc. Or, if you are not that hungry, you order it on its own with just some crunchy pretzels for dipping.