![]() Pictures: Christian Schiller at Obsthof Schneider with Andreas SchneiderĪndreas Schneider currently sells several non-vintage, uncomplicated apple wines (Apfelweine ab Fass) directly from the barrel for Euro 2 per liter. ![]() One of the leaders of this new generation of artisan apple wine producers is Andreas Schneider. ![]() While the choice of apple wine in an apple wine tavern is as basic as it can get (the house apple wine), the apple wine portfolios of the artisan apple wine producers resemble very much those of the Rheingau or Rheinhessen wine makers a few miles away: There is a variety of different apple wines, with the vintage, apple variety, alcohol level, and other information indicated. The Premium Apple Wines of Andreas SchneiderĪ few years ago, a number of apple wine producers ventured into the art of apple wine making by starting to produce vintage apple wines and special variety apple wines. It was introduced into England in 1066 when William the Great brought some from France into England. In the 11th century it was introduced into Spain and was used there as a medicine for scurvy. Hard cider was already known to the ancient Greeks and Romans. German apple wine typically has an alcohol content of 4%–9% and a tart, sour taste. Alcoholic cider is called hard cider in the US. ![]() In the US during colonial times, apple hard cider was the main beverage, but after prohibition the word hard cider came to mean unfiltered apple juice. In the UK, hard cider is available in sweet, medium and dry varieties. German hard cider has a tart, sour taste. Higher quality French cider is sold in champagne-style bottles (cidre bouché). It comes as cidre doux, cidre demi-sec and cidre brut, but most French cidre is sweet. The French cidre is produced in Normandy and Brittany. Hard cider may also be used to make vinegar.Īpple wine is a German variant of hard cider, which is made all over the world. Calvados from Normandy is distilled from hard cider. A few producers in Quebec, inspired by ice wine, developed cidre de glace - ice hard cider. Higher quality hard ciders can be made the same way as Champagne is produced. Generally, apples grown for consumption are suitable for hard cider making, although there are also special hard cider apples.įor sparkling hard cider, basically the same methods are available as for sparkling wine. In terms of alcohol content, hard cider can vary from 2% to 8.5%. The variations in clarity and color are mostly due to filtering between pressing and fermentation. The color can range from light yellow through orange to brown. Sometimes the hard cider is cloudy with sediment and sometimes completely clear. Like sparkling and still wine, both sparkling and still hard ciders are made. Like wine made from grapes, the flavor of hard cider can vary from dry to sweet. In the cellar, hard cider makers have as many options for managing fermentation as winemakers - chaptalization, wild yeast, temperature control, adding sterilized juice, malolactic fermentation, stopping fermentation before dryness to achieve a naturally sweetened hard cider, to name a few issues. Therefore, cider tends to have lower alcohol content than wine. Generally, there is less sugar to ferment in apples than in grapes. The pulp is almost always pressed immediately. The entire apple is ground to a pulp called pommace. But there is one big difference between hard cider and wine: Apples must be ground before pressing. Tree ripened fruit, picked at maximum flavor and sweetness is the best starting point for hard cider. Just as wine making begins in the vineyard, hard ider making begins in the orchard. Finally, Possmann is a large mass producers of Apfelwein, with a long history. ![]() Zur Buchscheer is one of the few hard cider taverns in Frankfurt that still make the cider they serve on the premises. Obsthof Schneider is a small, artisanal producers of ultra-premium Apfelwein. Interestingly, the 3 top producers all represent different Apfelwein market segments. #3 Kelterei Possmann, Frankfurt-Rödelheim #2 Zur Buchscheer, Frankfurt-Sachsenhausen #1 Obsthof Schneider, Frankfurt/Nieder-Erlenbach In Frankfurt, you are typically served a tart, dry apple wine with around 6 percent alcohol, in one of the many apple wine taverns.įrankfurt-Tipp, a popular online portal for the greater Frankfurt am Main area, organized an Apfelwein contest: Readers were invited to name their favorite Apfelwein producer. Apple wine is a German variant of hard cider, which is made all over the world, in some regions sparkling, in others sweet. Picture: Christian Schiller and Robert Theobald of Zur Buchscheerįrankfurt am Main is definitely the apple wine capital of Germany and some say of the whole world. ![]()
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