You are using an old browser that may not function as expected. <br><strong>For a better, safer browsing experience, please upgrade your browser.</strong>

Log in Become a Member


Common name for apple wine in Hesse (Germany); see there.

This fruit wine (also cider, sour cider, regionally also just must) is usually pressed from a mixture of different, relatively acidic apples and alcoholically fermented. The Hebrews and Phoenicians already drank sour, rather vinegar-like cider made from pressed apples, which they called shekar (also mentioned in the Bible ), the Greeks their sikera. The Romans spread not only individual apple varieties but also cider throughout Europe. In Germany, apple wine is regionally very popular, for example in Frankfurt as "Äppelwoi" or "Ebbelwoi". It has an alcohol content of between 5 and 7%...

Voices of our members

Andreas Essl

The glossary is a monumental achievement and one of the most important contributions to wine knowledge. Of all the encyclopaedias I use on the subject of wine, it is by far the most important. That was the case ten years ago and it hasn't changed since.

Andreas Essl
Autor, Modena

The world's largest Lexicon of wine terms.

26,079 Keywords · 46,829 Synonyms · 5,323 Translations · 31,413 Pronunciations · 186,886 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon