
Federweisser
Federweißer (Feder = feather, Weiß = white; white as a feather) is the name of the new wine (we call it often just that: neuer Wein) that is served during September and October here in the Pfalz and in other wine districts. Basically, it is grape must that has started to ferment (meaning the sugar is being transformed to alcohol). The fermentation begins through the addition of yeast to the must, which gives the white color of the drink. It has to have reached 4 % abv, before it can can be sold as Federweißer.
Simply said, the fermentation continues until all sugar has become alcohol. During this process, carbon acid is produced, which is why the bottle or container holding the wine cannot be closed tightly (unless you like to have a little explosion in your kitchen). Also, the color of the wine gets darker with the continuing fermentation, it tastes less sweet and becomes more spritzig (also called Bitzler).
Federweißer is often made from early ripening grapes, as the sales start end of August, early September. Ortega, Müller-Thurgau, Bacchus are typical grape varieties used. Some vintners will sell their entire wine as Federweißer – maybe a quite economical solution!
Last week, I got to taste some Federweißer that was not for sale as such, but in process to become 2010 wines. It was interesting to discover the typical aromas for the individual grape varieties. For instance, a Sauvignon Blanc, where the aromas were so clean and pure already, showing the nettle tones and gooseberries. Compared to a Grauburgunder (Pinot Gris), with its nutty and earthy tones.
The carbon acid makes the Federweißer a ‘spritzig’ and thus popular drink. The yeast though can take its toll on one’s digestive system, if too much wine was consumed…

Chestnuts
Neuer Wein in the Pfalz is commonly served with hearty food, such as ‘Zwiebelkuchen’ (onion tarte). One of my favorites is with roasted chestnuts. So good! Along the Weinstrasse (wine route), there are many places – often it is the cooperative cellars – opening their doors and pouring the Federweißer for thousands of guests during the season. Often people can bring their own pick-nick baskets too. And if the Federweißer gets too much, there will always be last year’s wine served as well…
Cheers!
Heike
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