Federweißer

In Germany, a common term for a partially fermented grape must. The name presumably derives from the yeasty, cloudy, matte white color. In the German dictionary of the Brothers Grimm, one can find the entry: Federweißer; young, still fermenting milky-cloudy wine (from the old name Federweiß for “alum,” because in the past alum was added to the wine as a preservative). Only in the 1990s did a Federroter made mainly from Blauer Portugieser, Frühburgunder, and Dornfelder become popular in the cultivation areas of Ahr, Pfalz, and Rheinhessen.

Most - Federweißer, Federroter, Sturm (Bitzler, Sauser)

Other Designations

Depending on the stage of fermentation and thus different alcohol content, there are numerous designations that are mostly not regulated by wine law. These include Bitzler (Pfalz), Brauser, Bremser, Fiederweißen (Luxembourg), Prickler, Rauscher, Sauser, Sturm (only in Austria), and Suser. See also under Must and Grape Must.

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Federweißer

Other Designations

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