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
with apples Pork medallions
with apples
- 8 Stück Schweinemedaillons
- 500 Gramm Bandnudeln
- 2 große Äpfel
- 200 ml Sahne
- 10 Blättchen frischer Salbei
- 4 Zweige frischer Thymian
- nach Geschmack Zucker
- 3 EL Calvados
- 1 EL Öl
- zum Abschmecken Salz & Pfeffer
Slightly pepper and salt the medallions on both sides. Pluck the thyme, cut the sage into fine strips and roll the medallions in the herbs. Fry the meat in a pan with a little oil on both sides, not too hot, until it starts to colour. Remove from the pan and place on a preheated tray in the oven at 100 °C until cooked through.
Cook the tagliatelle al dente and keep warm.
In the meantime, peel the apples and cut into slices approx. 1.5 cm wide. Reheat the meat pan and add the apple slices. After about half a minute, sprinkle 1 teaspoon of sugar over the apples and allow them to caramelise. After a minute, deglaze the apple slices with a generous dash of Calvados and flambé. Add the cream and flavour with salt and pepper.
Remove the fillet from the oven. Add the meat juices from the oven dish to the sauce and serve the fillets with the tagliatelle, apple slices and Calvados apple sauce.
<p- Riesling (trocken)
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
<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 strong red wine Wild boar ragout
with strong red wine
- 800 Gramm Fleisch vom Wildschwein (Keule o. Schulter)
- 80 Gramm Bauchspeck
- 100 Gramm Zwiebeln
- 60 Gramm Karotten
- 60 Gramm Staudensellerie
- 1 TL Tomatenmark
- 200 ml kräftigen Rotwein
- 100 ml Portwein
- 1 Liter braune Wildbrühe
- 1 TL Preiselbeeren
- 1 EL geschlagene Sahne o. Sauerrahm
- 20 Gramm Mehl
- 1 Stück Lorbeerblatt
- je 1 Zweig Rosmarin und Thymian
- 4 zerdrückte Wacholderbeeren
- 1/2 TL Senf
- nach Belieben Salz & Pfeffer
Clean and wash the vegetables and cut into evenly sized cubes.
Remove the fat, skin and tendons from the wild boar meat and cut into 3 cm cubes. Season with salt and pepper and sprinkle with flour. Heat the oil in a frying pan and brown the meat on all sides. Add the vegetables and diced bacon and fry. Add the tomato purée and stir fry. Deglaze with the red wine and port, reduce and pour in the brown game stock. Add the spices to the meat in a small spice bag and leave the ragout to simmer in the oven at 160°C for approx. 1½ hours.
Then remove the pieces of meat, remove the spices, strain the sauce, add the cranberries and mustard and leave to reduce for about 15 minutes. If necessary, thicken with a little cornflour. Serve with the whipped cream.
- Spätburgunder / Pinot Noir (trocken)
to sweet selections Apple doughnuts with vanilla sauce
to sweet selections
- 5 große, säuerliche Äpfel
- 200 Gramm Mehl
- 2 Eier
- 250 ml Milch
- 2 EL Rum
- Nach Bedarf Schmalz oder Öl
- Nach Belieben Zimt, Zucker, Salz
Peel the apples and remove the core, cut into finger-thick, even slices. Drizzle with rum and sugar. Leave to infuse.
Stir the batter, it should be quite thick. Turn the apple rings in it and bake floating in hot fat until golden brown.
<p
<p>Drain on kitchen paper and serve hot with cinnamon and sugar.
- Riesling (süß & edelsüß)
- Scheurebe (süß & edelsüß)
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
