New Wine ("Federweißer")
If you hold the glass to your ear, Federweißer (new wine) sounds like murmuring waves. When the time of the grape harvest has come, you can get 'Rauscher', 'Sauser' or 'Brauser', these local terms are used for Federweißer in Germany, on every street corner.
Facts
-
5 %
by volume alcohol content
-
around 2
million liters are sold annually in Rhineland-Palatinate
Steffen Schindler, marketing director for Wines of Germany (DWI), puts it this way: “Federweißer is a pleasure that defines autumn and the grape harvest just as much as a delicious onion tart.” Ideally, you drink Federweißer when it has come half way between grape juice and wine, when sweetness, alcohol content and fruit acidity are well balanced. At this stage, its alcohol content amounts to around 5 % vol. watch video (German language / subtitles)
How to handle Federweißer correctly
Owing to the high demand for the new wine, Federweißer is on offer all over Germany these days and can be bought in supermarkets as well as specialist wine stores. But you have to be careful when you buy it: Since fermentation continues inside the bottle, it should always be sealed with a closure that is permeable to air, so the carbonic acid can escape. The bottle should be transported standing upright at all times. Wines of Germany recommends to taste a little of the Federweißer once you have reached home. If it tastes just right: Straight into the fridge it goes, because the cold puts a stop to the fermentation process and you will be able to enjoy a perfect Federweißer for a little longer. (Video of Federweisser harvest)
If the Federweißer still tastes too sweet, keep it at room temperature and have another taste after 6-8 hours. Once the perfect degree of sweetness has been achieved, store the Federweißer in the fridge.
How much Federweißer is sold per year?
In Rhineland-Palatinate alone, about two million liters of Federweißer are sold every year.
Varietals
Light and fluffy: cashew coconut mousse with passion fruit Cashew coconut mousse with passion fruit
An airy cashew coconut mousse with passion fruit
- 400g Cashewkerne
- 400ml Haferdrink
- 6EL Agavendicksaft
- 6EL Kokosflocken
- 4 Passionsfrüchte
- 1 Prise Vanille
Place the cashews in a container and add enough water to cover the cashews sufficiently. Place the cashews in the fridge to soak overnight.
(With a high-performance blender, 3-4 hours is also sufficient.)
Drain the water and place the cashews in the blender with the oat milk, agave syrup and coconut flakes. Add the vanilla and blend until the mousse is creamy and no longer contains any chunks.
<p
Divide the mousse between four glasses. Halve the passion fruit, scrape out the flesh with a teaspoon and place on top of the mousse. Decorate with coconut flakes.
- Pinot Blanc (süß & edelsüß)
- Riesling (süß & edelsüß)
with semi-frozen goat's milk Lavender waffles
with semi-frozen goat's milk
- 2 Stück Eigelb
- 60 ml Ziegenmilch
- 500 Gramm weiße Kuvertüre
- 125 ml Sahne
- Abrieb und Saft einer halben Orange
- 2 cl Tresterbrand
- 8 Blatt Minze
- 125 Gramm Mehl
- 50 Gramm Zucker
- 70 Gramm Butter
- 2 Eier
- 1 Messerspitze Backpulver
- 1/2 EL Lavendelzucker
- 175 ml Milch
Semi-frozen goat's milk: Beat the egg yolks and goat's milk in a bowl over a hot bain-marie until creamy. Remove from the bain-marie and beat the cream until cold. Flavour with the zest of the orange and the marc brandy.
Liquefy the couverture in a bain-marie and stir into the lukewarm egg mixture. Whip the cream until stiff and carefully fold in. Line a parfait tin (triangular or gutter shape) with cling film. Pour in the mixture and smooth out. Cover well with cling film and leave to freeze in the freezer for at least 8 hours.
About 20 minutes before serving, remove the mould from the freezer and turn the parfait out of the mould. Remove the foil and cut the semi-frozen parfait into 8 slices.
<p
Lavender wafers: Lightly mash the butter in a mixing bowl with a fork. Add the sugar and stir a little. Add half of the milk, the lavender sugar and the baking powder. Stir in the eggs and finally the rest of the milk. Mix everything well with a hand mixer for about 2 minutes to create a homogeneous, slightly liquid mixture. Bake the batter in batches in a waffle iron until golden brown.</p
Arrange 2 slices of semifreddo on each waffle on a flat plate and decorate with mint leaves.
- Riesling (halbtrocken & feinherb)
with wild duck breast, porcini mushrooms and glazed chestnuts Herb salad
with wild duck breast, porcini mushrooms and glazed chestnuts
- 150 Gramm Wildkräuter
- 4 EL Olivenöl
- 2 EL Balsamessig
- 8 Stück Wildentenbrüste (a 100g)
- 2 EL Sonnenblumenöl
- 4 EL Honig
- 1 EL Thymian
- 200 Gramm Steinpilze
- 20 gekochte Maronen
- 100 ml Apfelsaft
- 2 El Zucker
- nach Belieben Salz & Pfeffer
Clean, wash and pat dry the wild herbs. Marinate with olive oil and balsamic vinegar and season with salt and pepper.
Preheat the oven to 220°C top and bottom heat. Season the wild duck breasts with salt and pepper, sear on the meat side in a pan with sunflower oil and cook in the preheated oven for about 8 minutes on the skin side. Remove the duck breast, brush the skin side with honey and thyme and roast for another 2 minutes on a high heat until crispy.
Clean the porcini mushrooms and cut into slices. Fry in a pan in oil on both sides, remove and keep warm. Caramelise the sugar in the pan, deglaze with the apple juice and simmer until the caramel has dissolved. Add the chestnuts and add a little more apple juice if necessary.
- Pinot Blanc (trocken)
- Gutedel (trocken)
with cinnamon and sugar Odenwald apple soufflé
with cinnamon and sugar
- 1 kg Äpfel
- 250 Gramm Semmelbrösel
- 125 Gramm Zucker
- 2 EL Butter
- 1/2 TL Zimt
- 1 Msp. gemahlene Nelken
- 50 Gramm Rosinen
- 100 ml trockener Weißwein
- 1 EL Rum
- zum Bestreuen Zimt & Zucker
Sauté the breadcrumbs, butter, spices and 2 tbsp sugar in a pan. Peel the apples and cut into slices. Sauté in white wine with rum and sugar until the liquid has almost evaporated.
<p
Fill the greased springform tin alternately with the breadcrumb mixture and apples (bottom and top layer of breadcrumb mixture).
Bake for one ½ hour at 140 °C. Sprinkle with cinnamon and sugar.
- Riesling (lieblich)
Teaser
-
Young wine in autumn
Autumnal delight -
Federweißer with onion tart
The perfect pairing: Federweißer with onion tart -
Young wine in autumn
The sound of the sea in a glass
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