Federweisser - a German must
Created | Updated Jan 20, 2011
Federweißer ('White Feather'), also known as Sauser or Sturm1 (tempest) amongst other names, is the German name for a fizzing must 2
from the first harvested white grapes3 and is usually available from the beginning of September until the end of October, depending on which region the grapes are grown in. It is usually served with a good slice of hot Zwiebelkuchen (onion flan). Red Federweißer4 is also available, but is not as common as the white variant. Due to the fermentation continuing in the bottle, the bottles can't be sealed or else they would explode; and they have to be transported in an upright position. These are the reasons why Federweißer used to be sold and drunk only locally, ie near the vineyard where it was produced .With modern means of storage and transport you can nowadays get Federweißer in Germany from as far away as Italy.
The process
After the first grapes have been harvested, they are pressed, yeast is added to the juice and the product is bottled right away. The fermentation process starts immediately, the yeast breaking down the fructose of the grapes, thus building carbonic acid and alcohol. The small yeast particles are stirred up by the carbonic acid, looking like small feathers, hence the name. Furthermore, Federweißer contains lactic acids and vitamins B1 and B2 as well as the vitamins and mineral nutrients the grapes naturally contain.
Although the fermentation process can be slowed down by keeping the Federweißer in the fridge, it is best to drink it within two days after purchase, because the longer the process goes on, the stronger and less sweet and sparkly the Federweißer is going to be. With an alcohol content of about 4-5 % when it is fresh, and its sweet taste, there is a risk of people consuming too much of it, ultimately resulting in them not being very well. To avoid this affect, high-fat food like the aforementioned Zwiebelkuchen, or Elsässer Flammküchle are usually served with it.
Benefits
The yeast by-products and the lactic acids help purify the body. Federweißer stimulates the digestion and in combination with the consumed onion flan may result in a 'tempest' in your bowels, so a measured consumption is advised; not only to prevent drunkenness.
Where
The main regions where Federweißer is produced are south-west Germany, parts of Austria and Italy.
You can spend a good day out going for example to the Rheingau region, strolling through the vineyards and afterwards stopping at one of the many Straußenwirtschaften5 and enjoy their very own Federweißer, and, if you are lucky, some homemade onion flan.
The freshly pressed juice of the grapes.3 Often those grapes that lack the quality of making for a good wine.4Made from red grapes.5 A Straußenwirtschaft usually consists of some wooden benches and tables erected in the patio of a vintner during the Federweißer season.
