September in Luxembourg is a month of abundance. The vineyards along the Moselle shimmer in late-summer light and the air carries the scent of ripe fruit. It’s the season of grape harvest, yes — but also of plums, apples and pears, filling baskets and market stalls across the country. 

For me, this time of year is a gentle transition: the sun still warms the hills, the days are mild and yet the rhythm of autumn begins to hum beneath it all. The wine festivals, the fruit picking, the baking — it’s a celebration of everything the land gives us before winter sets in. 

Wine Queens and orchard traditions 

As the grapes are gathered, villages along the Moselle crown their Wine Queens — proud ambassadors of local winemaking. In Grevenmacher, the Lëtzebuerger Wäikinnigin is crowned during the Drauwen – a Wäifest. In Wormeldange, the Riesling Queen opens the Riesling Open festival, celebrating the region’s signature grape. 

These traditions reflect the deep connection between community and cultivation — and they’re not limited to wine. Many villages also host fruit festivals, celebrating the harvest of plums (Quetschen), apples and other orchard treasures. 

Try it yourself: Quetschentaart

Luxembourgish damson tart

Ingredients

•  250g flour 

•  125g cold butter, cubed 

•  80g sugar 

•  1 egg 

•  Pinch of salt 

•  1kg damsons (halved and pitted) 

•  100g sugar 

•  1 tsp cinnamon 

Instructions

1.  Mix flour, sugar and salt. Rub in the butter until crumbly. Add the egg and knead into a dough. Chill for 30 minutes. 

2.  Roll out the dough and press into a tart tin. Prick the base with a fork. 

3.  Arrange the damsons tightly on the dough. Sprinkle with sugar and cinnamon. 

4.  Bake at 180°C for 40 minutes until golden and bubbling. 

5.  Let cool and serve with whipped cream or a scoop of vanilla ice cream. 

This tart is a true taste of Luxembourg’s countryside — sweet, tangy and deeply comforting.