‘ Weingut Anselmann, Pfalz
Put simply, Federweißer is a new wine. Produced and enjoyed in the fall. It is a seasonal specialty from Germany’s wine producing regions. And the perfect accompaniment to that other fall classic, the Zwiebelkuchen. Refreshing, healthy, and very satisfying.
Then why not call it wine, you ask? What is a Federweißer?
The making of Federweißer in Germany begins with the harvesting of early grape varieties such as Sieger, Müller-Thurgau, Blauer Frühburgunder, Bacchus or Ortega, as early as August. The fermentation process then converts glucose in the grape juice, called must, into alcohol. Federweißer is the product of freshly fermented grape must. Alcohol content can be anywhere from 4 to 10 percent, depending on the stage of fermentation. European law terms Federweißer a “fresh product in the process of fermentation”. Once the fermentation is interrupted for any length of time, it can no longer be called “Federweißer”.
Some people like their Federweißer sweet and drink it when fermentation has just begun and the must is essentially barely more than grape juice. Serious fans of Federweißer wait until the glucose is fermented and the taste becomes slightly bitter. The alcohol content is also higher at this stage. Most like their Federweißer somewhere between sweet and bitter. Ideally, it should be enjoyed halfway between must and wine when sweetness, alcohol and fruit acids are in good balance. Alcohol level should be at 5 percent.
The name Federweißer (which means feather white) is due to the milky white color it changes into when all glucose has fermented in the first fermentation process, and to the tiny bubbles, or “a thousand dancing feathers” that the process of carbonation creates. Among locals, you can also hear Federweißer referred to as “Sauser”, “Rauscher”, “Bitzler” or other. Since carbon dioxide is produced continuously, containers should not be sealed airtight once opened and should be stored and transported upright. It is best to enjoy all of an opened bottle at once. Invite friends and share. People not used to drinking Federweißer often underestimate the intoxicating effect this light fruity wine can have.
Federweißer is enjoyed for its health benefits as much as for taste. It is full of vitamins and bioelements from yeast – important vitamin synthesizers, and has detoxifying properties.
While produced in all German wine regions such as Frankonia, Baden, Rhineland – German Federweißer comes predominantly from the German Wine Route in the Pfalz (Palatinate).
Deutsche Weinstrasse
Demand is growing. New colors variations are becoming increasingly popular. Red varieties such as Dornfelder are offered half fermented. And you can now get ”Federroten” in addition to “Federweißen”. But whether white or red, drinking it leaves you wanting for more. It’s delicious. Pair it with onion tart, quiche, you name it. I name it Zwiebelkuchen.
Guten Appetit und zum Wohlsein!
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