Apfelwein
Apfelwein with Bembel

Apfelwein (Germany, apple wine),[1][2] or Viez (Moselfranken, Saarland, Trier, vice) or Most (Austria, Switzerland, South Germany, must) are German words for cider.[3] It is mainly made from eating apples or cooking apples, such as Granny Smith or Bramley, respectively.[] It has an alcohol content of 4.8%-7.0% and a tart, sour taste.

Apfelwein is also regionally known as Ebbelwoi, Äppler, Stöffsche, Apfelmost (apple must), Viez (from Latin vice, the second or substitute wine), and saurer Most (sour must, Süßmost or sweet must is essentially apple juice). The name Äppler, mainly used by large producers, is generally not used in restaurants or by smaller manufacturers who instead call the beverage Schoppen or Schoppe, which refers to the measure of the glass.

In the Frankfurt area, berries from the service tree (Sorbus domestica), are added in bags to increase astringency,[4] this specific type of Apfelwein is called Speierling.

Production

Apfelwein is made from pressed apples. The juice or must is fermented with yeast to produce an alcoholic beverage usually around 6% abv. It can be made with the addition of the unprocessed juice from the fruit of a small, indigenous tree known as Speierling (Sorbus domestica) or Speyerling, an endangered species that is easily confused with the wild apple.

Apfelwein is mainly produced and consumed in Hesse (where it is the state beverage), particularly in the Frankfurt, Wetterau, and Odenwald areas. It is also found in Moselfranken, Merzig (Saarland), and the Trier area, as well as the lower Saar area and the region bordering on Luxembourg. Several large producers are located in these regions, as well as numerous small, private producers which use traditional recipes. Some of the most famous restaurants where Apfelwein is served are in Sachsenhausen (Frankfurt am Main). Some of these regions have regular cider competitions and fairs, in which the small, private producers participate. Cider songs are composed and sung at these events. The Merzig region crowns a "Viez Queen", and the lower Saar area a "Viez King".

Culture

Cider-making equipment on display along Viezstraße
Viezstraße road sign

Apfelwein is served in a Geripptes, a glass with a lozenge cut that refracts light and improves grip--a holdover from the past, when some meals were traditionally eaten without cutlery.[5] Traditional Apfelwein restaurants serve a "proper" 0.30-litre (10-oz) serving, although some establishments may also have a 0.25-l or 0.50-l version of the glass.[6] A Geripptes filled with Apfelwein is also called a Schoppen.

Most establishments also serve Apfelwein by the Bembel (a specific Apfelwein jug), much like how beer can be purchased by the pitcher in many countries. The paunchy Bembel (made from salt-glazed stoneware) usually has a basic grey colour with blue-painted detailing. In the Eifel region, near Hunsrück, around Moseltal, along the lower Saar and in Trier, the drinking container is called Viezporz and consists of white porcelain or stoneware.

Hot Apfelwein is commonly taken as an old household remedy against colds, or as a warming beverage in the cold season. The Apfelwein is heated and served with a cinnamon stick, possibly with cloves and/or a slice of lemon, much like mulled wine.

An official Viez route, (Route du Cidre) connects Saarburg with the border to Luxembourg. An annual Viez Fest is celebrated in Merzig. The date is usually the second Saturday in October.

Commercial Varieties

Examples of commercial apfelweins sold in Germany
Heil Eschbacher Traditions Apfelwein
Heil Eschbacher Traditions Apfelwein 
Höhl Der alte Hochstädter Speyerling Apfelwein
Höhl Der alte Hochstädter Speyerling Apfelwein 
Kelterei Heil Apfelwein Speierlinge
Kelterei Heil Apfelwein Speierlinge 
Müller Speierling Apfelwein
Müller Speierling Apfelwein 
Müller Wetterauer Apfelwein
Müller Wetterauer Apfelwein 
Possmann Frankfurter Apfelwein
Possmann Frankfurter Apfelwein 
Possmann Frau Rauscher Speierling
Possmann Frau Rauscher Speierling 
Rapp's Meisterschoppen Naturtrüb
Rapp's Meisterschoppen Naturtrüb 
Rapp's Wetterauer Gold Apfelwein
Rapp's Wetterauer Gold Apfelwein 
Uhl Apfelwein
Uhl Apfelwein 


See also

References

  1. ^ Ashok Pandey (4 Jun 2004). Concise Encyclopedia of Bioresource Technology. Psychology Press. p. 339. Retrieved 2012. 
  2. ^ -Heidemarie Vos (31 Mar 2010). Passion of a Foodie - An International Kitchen Companion. Strategic Book Publishing. p. 33. Retrieved 2012. 
  3. ^ William Bradford Alwood (1903). A Study of Cider Making in France, Germany, and England. US Dept of Agriculture. p. 11. Retrieved 2011. 
  4. ^ David Arthey, P. R. Ashurst (1996). Fruit Processing. Springer. p. 100. Retrieved 2011. 
  5. ^ de:Geripptes
  6. ^ "Archived copy". Archived from the original on 2013-07-21. Retrieved . 

External links


  This article uses material from the Wikipedia page available here. It is released under the Creative Commons Attribution-Share-Alike License 3.0.


Apfelwein



 
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