Federweißer: Ein Vorbote für den Herbst

Neustadt an der Weinstraße/Bodenheim (dpa/tmn) – Sauser, Bitzler or Sturm – your next region has the «new Wein» a name of its own. Overregional is everything Federweiser wants. When the Hefeteilchen schweben wie kleine Federchen through Glass and trüben the most light milchig ein. There are many alcoholic beverages for a sufficiently large gender.

“Before Federweisser cooks the Vorbote on the Herbs”, says Simone Gutting, Betriebsleiterin at the Weingut Mohr-Gutting in der Pfalz. It is clear that the product is a seasonal product and comes on sale, when the wine growing begins. This is the information about the climbing hikes that go further and further – the fresh reactions are often shown in August for the seriousness.

Then the recovery of Federweiss can no longer be separated from Wein: Trauben were pressed and go for a nice walk in the Zucker in the alcohol and the coal lens. If the Federweiss drinks more alcohol, the stadium is better or more alcoholic. Before the Handel is poured into the bottle by Federweiser, before this alcoholic alcoholic preparation begins. “A product that is transported is extremely schwiggly,” says Ernst Büscher of the Deutschen Weinstitut (DWI).

While the large amount of restzucker the Federweisse starts, it is not relatively soft and the bitzel is not lighter than the Zunge. If we stop for a while, it is a little more, we will find a man in the region in a rauscher-nennt.

Become a Kellermeister

“Wer Federweiss kauft, can be a self-best best, or I want more sweet or herbal trinkts,” said Simone Gutting. Schließlich since Hefen nor active. «If the Gärung zühause insetzt, the man will have a life getränk», said Ernst Büscher. Your warmer man dies in the heat, it is active when you walk and walk with Zucker in alcohol.

Do you want to reach the right time limit? That’s Geschmacksache. “It’s a good thing and not a mistake,” said Büscher. Nur irgendwann kein Zurück mehr. If the alcoholic preparation no longer works, this cannot happen. “If Federweiser is for one’s own herbal medicine, a man can be no more than a Traubensaft Zugießen,” recommends the wine expert.

The right balance of alcohol, alcohol and fruit comes in the kitchen. “At temperatures the chimney is still active,” says Büscher. If you get the feeling that things are not going well, if you are in the heat for four days and then it goes through time.

If you can’t wait a long time: It’s an Essigstich

The full state of affairs is perhaps one of the two weeks that there is a problem. “Then you have a wine with perhaps up to eleven percent alcohol by volume, because of the lift in which there is still something naturally present,” says Büscher. Now the bottle should not be stored any longer. Denn: “Federweiße can make a significant difference or the oxidation can have a major influence.” When Federweis has been on the market for a few weeks, this is done.

«Thanks to its power for me so much. I can restore and restore my money. And when that time was over, said Weinbäuerin Simone Gutting. If it is good, it is kühlt in the herbal monuments of the summery Secco ab. “Federweißer is in the Rule no further than a complicated complex, it is one of the things that are done in the spa”, so stripping. For the production, the production is one of the most important standbys of the classic Weingeschäft. That is in its family tradition: Your great father, Franz Mohr, is a pioneer for Federweißen from the Palatinate – thanks to a clever idea.

With a trick from Federweißer pioneer

In the fifties, Jahren went for all the “new wines” from Italy on the market. Once it is that far, then the damals still strict German lessons often started in October at the beginning – je spät für veele Weinfeste in the region. “My biggest concern is that the resuscitation is carried out and a balanced treatment for the lesson”, says Simone who has stripped the idea of ​​his life. So the first Federweißen could be offered in the country – and the war would make a small fame.

The heavy blow fell to Federweißer from the Palatinate. So it is true that the tradition exists, Maroons is essential. «Davon wachsen fell in the region. When Federweiss went, the Kastanien were reif,” Büscher said. Ganz clasisch gibt is aber Zwiebelkuchen. “I think it’s a super focused experience. Darauf frut man sich auch, wenn man in the light summer come, says Gutting. My Empfehlung: Pfälzer Herbstthaler, a cozy snack with Blut- and Leberwurst.

Kohlensäure von der Gärung is Herausforderung for de Transport

“In the past, hatters fed everyone in wine regions,” says Ernst Büscher. Grateful that Kühlketten have received their purchase in Germany as a whole. A re-approval for logistics is no longer possible. If there is no alcohol in the packaging, the liquid can now be sealed with an air-tight cap. Other cases can bring the gas from the bottle to the platzen. When it comes to: If the bottle has a hinged connection – for example during transport or home -, then let the drink out.

When you do this, the consumption of the trade in the kitchen is a fact. “Son of the sich hin and nobody knows, where the Federweiße geraad geschmacklich steht”, said Strippen. Therefore works as the season continues with the cooking of the food processor – or a little on the weingut.