apple wine

''Apfelwein'' ( German, 'apple wine'), or ''Viez'' ( Moselfranken, Saarland, Trier, ''vice'') or ''Most'' ( Austria, Switzerland, South Germany, ''must'') are German words for cider. It is made from a mix of sour tasting apples, such as "Bohnapfel" or "Speierling", 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). Instead of the name ''Äppler'', restaurants and smaller manufacturers may instead call the beverage ''Schoppen'' or ''Schoppe'', which actually refers to the measure of the glass.

In the Frankfurt area, berries from the service tree (''Sorbus domestica'') may be added in small quantities to increase astringency, in which case the specific type of ''Apfelwein'' is called ''Speierling''. In modern times, the term ''Speierling'' is often also used to refer to any more sour variety of Apfelwein, even if it lacks any juice of the service tree.

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

''Apfelwein'' is served in a ', 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. 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. A ''Geripptes'' filled with ''Apfelwein'' is also called a ''Schoppen'' (mainly in Frankfurt and the surrounding areas)

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 a slice of orange, 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

See also

* Fruit wine
* '' Handkäse mit Musik''

References

External links

French-language site about Route du Cidre

German-language site about Viezstraße

{{Authority control
German cuisine
German alcoholic drinks
Cider
Culture in Frankfurt
Hessian cuisine