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Federweisser, Federroter, Roter Sausser or Roter Rauscher

federweisser, federroter, roter sausser, roter rauscher

Ever heard of the above names? Probably not. They’re the young, local wines here in the german Bergstrasse area. They come in white (“Federweisser”), red (“Federroter/Roter Sausser/Roter Rauscher”) and a combination of these 2; Rose. They’re also to be found elsewhere (as on these bottles can be seen).

The name comes from the yeast (Hefe) and the color of the wine.
“Federweisser” is also the white wine with yeast and “Federroter” is the red version with yeast.
The “Sausser” or “Rauscher” comes from the sounds it makes: It’s very bubbly.
Therefor these wines are sold in an “open bottle”, the cap on top leaves the pressure out. Take note of this before you end up shopping with a winebath in your car or fridge.
These wines are fresh from the field so to say, and contain very little alcohol at the beginning. However, due to the yeast and affected by the temperature, they mature in the bottle.

federweisser, federroter, roter sausser, roter rauscher

First stage:
At the start the wine is slightly trueb and sweet like grapes.
Recommended is to keep the wine at roomtemperature (ca. 25 degrees) and to wait 1 till 2 days.

Second stage:
While developing it becomes more bubbly and sparky, and less sweet.
The alcoholpercentage increases slowly. To keep the wine “young” one should keep it cool, e.g. in the fridge (or with the current wetter outside).

Third stage:
When it’s matured the wine is trueb from yeast, tastes alot more bitter and it has rebuild all it’s sugar into alcohol. At the bottom of the bottle one can find the “depot” of wineyeast. The alcoholpercentage is now at its’ highest, around 11 till 12%.

However, the wine has never made it till that stage here ;)

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