John Myers
Federweißer is grape must pressed from white grape varieties, the alcoholic fermentation of which has just begun and which has not yet been subjected to filtration. Basically, Federweißer refers to all intermediate stages from white grape must to almost fully fermented young wine, which is called white wine after fermentation is complete.
Origin
In the middle of the 19th century, the German dictionary of the Brothers Grimm assumed that the name was derived from the old term Federweiß for “alum”, which used to be added to wine as a preservative. Today it is assumed that the yeast cells, which the Federweißer contains as suspended matter, gave it its name because of its feathery white colour. Especially in early autumn, Federweißer is made from early-ripening grape varieties. Grape must begins to ferment quickly due to the naturally occurring yeast. The glucose and fructose in the grapes contained in the must are split into alcohol and carbonic acid. As a rule, only grapes that do not have the potential to become a high-quality, storable Prädikatswein are processed into Federweißer.
Season
Depending on when the harvest begins, fresh Federweißer is available from the beginning of September to the end of October.
Taste
Due to the carbonic acid produced during fermentation, Federweißer tastes wonderfully sparkling and sweet, like a kind of grape lemonade.
Use
The sparkling, foaming Federweißer is usually served with hearty dishes. Classic combinations are Federweißer and onion tart – for example according to our recipe for Swabian onion tart -, Palatinate Saumagen or chestnuts.
Storage
Due to the rapidly progressing fermentation, Federweißer can only be stored for a short time, after a few days it should be used up. Until then, keep the bottles cool.
Nutritional value/active ingredients
100 ml Federweißer provide an average of 98 kcal or 410 kJ, 0.2 g protein, 0 g fat and just under 6 g carbohydrates. The alcohol content is around 10 g. In principle, Federweisser, like other alcoholic beverages, should only be drunk in moderation.
Danger:
Never close the bottle tightly! The carbonic acid produced by the fermentation can develop such pressure that the bottle bursts/explodes. In the case of screw caps, it is therefore essential to poke a small hole in the cap or roll up a serviette and stick it in the neck of the bottle.
