Romania's all-occasion plummy spirit.

Spread this fat-poached meat on a crusty French loaf.

The aroma of this mulled wine has been compared to “a warmed-up bowl of Froot Loops.”

Belgium's stew of beef and abbey-style ale is essentially bourguignon for beer lovers.

The unique style born out of the California Gold Rush blends the crispness of a lager with the flavor of an ale.

Denmark's open-faced sandwiches are equal parts decadent and decorative.

In this Moroccan street specialty, whole-roasted lamb is cooked in underground clay pits and sold by weight.

When the clock strikes midnight on the third Thursday of November, fans gather to celebrate the release of this fresh, fruity wine.

You can find authentic versions of this sour Slavic brew at street stalls and monasteries.

The key to this colorful holiday sandwich is extra-crispy pork skin.

At Danish birthday parties, you can have your cake and decapitate it, too.

Meet Sweden's savory “sandwich cake.”

These detailed, dainty confections are made by hand with minimal tools.

Historians debate whether this dish actually originated with Italian sex workers.

This Swedish holiday soda outsells Coca-Cola during the Christmas season.

Like the famed composer himself, this Mozart-homage bonbon originated in Salzburg, Austria.

Every December, Sinterklaas and his helper throw these little spiced cookies to Dutch children.

A sailor's stew that's come to define Liverpudlians.

This Danish rice pudding appeases wicked elves.

The candy is huge with Norwegian hikers and skiers.

This Canadian favorite is relatively unknown elsewhere.

Pressed from frozen grapes, this prized wine was a sweet accident.

Once steamed in shirt sleeves and pant legs, this sweet roll took on the nickname “dead man's leg.”

Welcome fall in Germany with this fizzy, refreshing young wine and a slice of savory onion tart.