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Tis brunch takes place around 10 o'clock in an inn or a wine tavern. It consists of a "Halwe", sausage and weck (Rheinhessen bun). It also is known as "Zehnuhrshoppenfrühstück" (10am-wine-breakfast). Nowadays, Frühschoppen is not found that often anymore, mainly during "Kerb", though. There, this special Rheinhessen brunch is celebrated in marquees.
The juice of the grape ( grape must ), extracted from the grapes by pressing, is transformed into wine. During this chemical reaction, yeast splits the sugar into alcohol and carbon dioxide. Before it results in the final product wine, it can be drunk as Federweißer. This process is called fermentation. The fermantation starts with its "Wild" (teen-stormy") part, which lasts about eight days. These wild days are then followed by the "silent" part, which lasts about three weeks. During this time, one can smell the…
In a "Gastwirtschaft", as it is called in Rheinhessen, the focus is on the comprehensive food supply. This is complemented by drinks of various kinds. Here the guest can expect to be served beer.
Extraction of must from unprocessed grapes in order to obtain low-emission, clean-toned wines. The elaborate, gentle technique of production means waiving the use of grape harvesters, careful transport and pressing with low must yield.
Previously, the planting of different varieties in one vineyard was common. This "field blend" compensated yield and quality fluctuations. Nowadays, vineyads like that can only be found for educational and touristic reasons, in order to compare the different grape varieties.
A "Gespritzter" is a mixture of 50% dry wine and 50% mineral water or soda water (sometimes the percentage of wine is also higher). This mixture is often drunk especially in summer.
Großes Gewächs describes the highest classification level for dry wines from wineries, which are members of the Verband Deutscher Prädikatsweingüter e. V. (VDP). In addition to the eagle logo of the VDP, the wine bottles are marked with the logo Erste Lage (a 1 with an aftermarked, underlined grape) on the neck of the bottle.
Unlike the "Straußwirtschaft", a "Gutsschänke" needs a concession. Usually they are open all year, but often only in the late afternoon, evening or weekend. Also in the Gutsschänken only self-produced wines may be served. Not only simple meals, but also warm meals should be served.
German expression for "off-dry". One of the four flavours allowed to be given on Geran wine labels. Contains a residual sugar content of more than 9g/l up to 18g/l, if the tartaric acid is a maximum of 10 g / l lower than the residual sugar content. For sparkling wines, "Halbtrocken" indicates a residual sugar content of between 33 and 50 g / l. Alternatively, the expression "medium dry" is allowed.
Rheinhessen expession for ordering a glass of wine filled with 0.2l. For a real Rheinhessian, this is completely sufficient when odering. The literal translation is "half a glass", which, usually, should be 0.25l. However, you will only get 0.25l when ordering a "Halwe", once you are in Pfalz.