Cider

This fruit wine (also known as apple cider, sour cider, regionally also just cider) is usually made from a mixture of different, relatively acidic apples and fermented with alcohol. The Hebrews and Phoenicians already drank sour, rather vinegar-like cider made from pressed apples, which they called shekar (also mentioned in the Bible ), and the Greeks called it sikera. The Romans not only spread individual apple varieties, but also cider in Europe.

Apfelwein - Geripptes (Glas) und Bembel (Krug)

In Germany, cider is very popular regionally, e.g. in Frankfurt as "Äppelwoi" or "Ebbelwoi". It has an alcohol content of between 5 and 7% vol. "Hessischer Apfelwein" is a "protected geographical indication"(PGI), which means that its fermentation, clarification and bottling must take place in Hesse. The cider culture in Hesse was added to the UNESCO World Intangible Cultural Heritage List in 2022. The two pictures show the typical containers for cider in Hesse, namely cider in a non-slip Gerippten (drinking glass) and a Bembel (jug) for open serving.

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Roman Horvath MW
Domäne Wachau (Wachau)

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Cider

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