Apfelwein

Apfelwein (also known as apple wine) is a type of fruit wine made from apples. It is primarily produced and consumed in Germany, particularly in the Hesse region, where it is a traditional drink.

History

The history of Apfelwein dates back to the Roman era, when it was discovered that apples could be fermented into wine. The production of Apfelwein in Germany began in the 8th century, around the same time that apple trees were first cultivated in the region.

Production

The production of Apfelwein involves the fermentation of apple juice. The apples are first harvested and crushed to extract the juice. The juice is then fermented at a controlled temperature for several weeks. The resulting Apfelwein is typically 4.8% to 7.0% alcohol by volume.

Consumption

Apfelwein is traditionally served in a special glass jug known as a "Bembel". It is often consumed straight, but can also be mixed with sparkling water to create a refreshing drink known as "Schorle". In Hesse, it is common to serve Apfelwein with traditional regional dishes such as "Handkäse mit Musik" (hand cheese with music) or "Frankfurter Rippchen" (Frankfurt-style pork chops).

Varieties

There are several varieties of Apfelwein, including "Süsser" (sweet), "Sauer" (sour), and "Viez" (old). The type of apples used, the fermentation process, and the aging process all contribute to the flavor and character of the Apfelwein.

See also

• Cider
• Fruit wine
• Perry
• List of apple dishes