Federweisser

New wine is not yet a finished wine, but juice from white or red grapes grape, whose alcoholic fermentation has just started and still no filtration was subjected. Basically, as the new wine all intermediate stages from grape must referred to almost durchgegorenen young wine, which is later named after completion of fermentation, white, red or rose wine.

In the wine regions of the German language area there are different names, some of which also refer to different stages of maturity for new wine. Often, by referring to the color or to sensations on the tongue, in the head or in the digestive area. In Germany between spring White distinction is made ( from white grape must) and spring red ( red grape ), in Austria are all color variants of the new wine tower. In parts of southwestern Germany, in the Franconian wine-growing areas, in German-speaking Switzerland and South Tyrol 's his name Suser or Sauser, at the Hessian Mountain Road and in Rheinhessen he will Rauscher, named in the Palatinate usually Najer Woi ( "new wine " ) or Bitzler. In Franconia the first, still sweet Gärstufen be referred to as a brakeman. Elsewhere are names like young wine, Riser, Krätzer, new Sweet, Dusty or Gestaubter usual. In Italy it is called Vino Nuovo ( "new wine "). In the Czech Republic they say Burčák ( gespr [ burt͡ʃa: k]), according to the Austrian designation ( bourka = storm ), in Luxembourg it is called Fiederweissen.

• 2.1 varietals
• 2.2 fermentation

Differences in the German-

Germany

In Germany, new wine or Bitzler are used as a common umbrella terms Federweißer comes from white grape must, the even rarer variant offered spring Red red. The next stage in front of the finished fermented wine is here called for all young wine varietals.

The German dictionary of the Grimm brothers suspected in the mid- 19th century, the name Federweißer so can be derived from the old name for spring white alum ago that you previously admitted to wine as a preservative. Since such funds are, however, added only in later stages of maturity, is now thought that the yeast cells containing as each new wine as suspended burčák, have given him because of their white color feather the name. The name is like " the white man " declined; So you drink eg the spring whites.

Austria

In Austria the terms of new wine, spring or spring Red White are not used. According wine law there is, the partially fermented grape must no matter what color storm. From it there are some regional specialties with their own names:

In Styria, the hazy pink - to purple -colored Schilcher Sturm is made. This new wine is made from grapes of Blue Wildbacher, which is traditionally used for the production of rosé Schilcher.

In eastern Austria, a distinction is the Dusty or fluffed, which represents the next stage of maturity from the storm toward wine taverns.

In the southern Burgenland Uhudler, from certain varieties of existing light red to rosé wine blend, in its early stages ( white, red or rosé) as Uhudlersturm is offered.

Switzerland

In Switzerland, is usually called Sauser both the white and the red version of the new wine. Federweisser referred there no new wine, but white wine or sparkling wine that was made ​​from red grapes, so the Blanc de Noirs.

Production

Varieties

Especially in the early autumn of new wine from early ripening varieties such as Bacchus, Ortega or Siegerrebe is made; Large producers grab partly also on the must of southern Europe, which is delivered by tanker. With advancement of autumn and progressive ripening of the grapes can be used in principle, any variety. Red new wine is produced mainly in classic wine regions such as Ahr, but also in other wine regions. As early maturing red varieties are especially good Frühburgunder or thorn fields.

Fermentation

Grape must begins to ferment quite quickly through the included or added by nature yeast and depends on the storage temperature. Here are originating from the grape sugars glucose and fructose into alcohol and carbon dioxide split ( glycolysis and fermentation). As a rule, only those grapes are processed into new wine that does not have the potential to be fermented to produce a high quality and shelf-stable predicate wine.

Marketing

From an alcohol content of about four percent of the new wine can be sold. He ferments further, until most of the sugars contained is converted into alcohol, and then has an alcohol content of about eleven percent.

Due to the rapidly progressive fermentation can also store refrigerated for a short time the new wine; after a few days it should be up. Because constantly new carbon dioxide is formed, the receptacles shall not be airtight, otherwise they would burst. Since the open vessels were just standing storable and fermentation due to lack of effective cooling could not be delayed, was previously not possible to transport over long distances. New wine was therefore known almost exclusively in the wine-growing regions.

There he is now offered or directly from wineries in street sales, as there is most of the early wine festivals take place, some of which are known, for example in the Palatinate as " Bitzlerfeste ". The two largest events of its kind, where in addition to the sophisticated, the new wine plays a role and the number of visitors in the hundreds of thousands, are the German wine festival in Neustadt on the Wine Route with the election of the German Wine Queen and the festival of spring whites in Landau in the Palatinate, in the naming of the new vintage wine is made.

Depending on the start of the new vintage wine is offered from early September to late October. By kept chilled grapes harvested and processed later, extend some winemakers the time of sale in until November or even December. In Austria, the storm may be sold, according to wine law from 1 August to 31 December, and must have a minimum alcohol content of one percent.

Enjoyment

Because of the resulting carbonic acid during fermentation of new wine tastes quite tangy, initially as a kind of grape lemonade or a sweet sparkling wine. As long as plenty of sugar is present, the already existing alcohol is masked by its sweetness, so that it can be added relatively unnoticed in the body while drinking. Therefore, the intoxicating effect of the new wine is often registered only with delay or not at all. Red wine always tastes something new tart than the analogously prepared white due to the higher content of tannins. The new wine also contains lactic acid bacteria and a high content of vitamins B1 and B2. He exerts a strong effect on the function of the gut from.

Most new wine is combined with hearty meals. Classic combinations are new wine and onion tart or Palatinate pig's stomach, even chestnuts ( chestnuts ) are often eaten it.