apfelwein-blog.de
From the monthly archives: Februar 2012
There is nothing better! A hot Melbourne afternoon (38ºC), barbecued pork ribs, and apfelwein…!
People really loved the Speierling… nicely chilled it was perfect for the heat and with the ribs.
Thanks to Richard and Alex, and all the guys at Prince Wine Shop for putting on the hugely successful apfelwein tasting and for providing the ribs. 
OK… I’m entering new territory here. I’ve spent the last week introducing the Melbourne gastronomic scene to apfelwein and noticed at least two interesting things: (1) Melbourne must be the centre of the gastronomic universe, as everyone is so committed to exploring, developing, and pushing the diversity and standard of good food and drink; (2) Australians seem to be able to simultaneously pursue both the most obscure and authentic aspects of culture and kitchen but, at the same time, exert that well known Australian trait of lacking respect for authority and tradition.
Why am I saying this…? Well, I’ve participated in something of an apfelwein crime. Sitting with some restaurateurs a couple of days ago, we were sharing a, shall we say, ‘knackig’ or ‘rustic’ apfelwein from Hessen. I was explaining that under Australian conditions it would be best served chilled, however, the current fashion in drinking Anglophone cider (thanks to Kate Moss) is to drink sweet effervescent cider poured over ice… so one of the guys in the group asked if it was possible to drink ‘apfelwein over ice’?
My response was “no” (thinking that I would be barred re-entering Frankfurt if I was to play a role in such a sacrilege). However, in that anarchic Australian style my friends proceeded to pour apfelwein into tall glasses filled with ice. The result… they loved it!
Perhaps we need a new quip similar to “Süssgespritzter? Nein Danke”… such as “Eis? Nein Danke”. But on the other hand, it is these encounters between different cultures and traditions that makes the whole gastronomic field so exciting.
We had a great time today at Melbourne’s National Trust house Rippon Lea. We had apples from the 150 year old orchards, some manpower on hand, and Max Allen to convince us that the age old English tradition of cider making—using straw to separate the layers of pomace—still has its place.
This is the first of a number of posts which I will be making over the coming weeks on the state of cider and apfelwein in Australia.
Dieses Bild, ein stattliches Gemälde von 168 x 300 cm, hängt im Frankfurter Städel. Sein Name Le verger, uff deitsch: Französischer Obstgarten zur Erntezeit. Für uns eines der Schönsten. Wir sehen, dass der Baum im Mittelgrund an sich nicht gut geschnitten wurde, die Äste hängen durch die Last der Äpfel bis auf den Boden, und sie müssen gestützt werden. Aber trotzdem glauben wir, dass die Leute, die dort am werkeln sind, sich einen wahren Prachtschoppen aus den Äpfeln gekeltert haben werden. Die Abbildung stammt aus dem Städelkatalog und wurde, mehr schlecht denn recht, von uns gescannt.
A few days ago I was lucky enough to sample the new vintage Wein aus Äpfeln.
It is difficult to express just how good this new apfelwein is. The 2010 vintage already set a new standard for premium apfelwein, but the new vintage goes further. Of course, the conditions, the apples, the sun, etc., always play a role… but at the heart of Wein aus Äpfeln is simply the cleanest, most perfect, foundation that I’ve experienced.
The 2012 vintage combines clean purity with a much bigger, fruitier aroma than the 2010. At the same time, the structure of this apfelwein is so expertly crafted that the fruit comes in distinct waves across the palate: soft berries, exotic fruits, a slight woodiness, and then crisp green apple. The finish is surprisingly soft, while remaining clean and dry. This apfelwein has perfect structure and depth.
Well, that’s to say we’ll be speaking English as well as German and possibly Spanish, too.
All of us here are simply full of enthusiasm for apfelwein and this means pursuing everything that an apple and apfelwein can be. The notes, comments, and images that we post here are intended to deepen knowledge and share experiences, but also to enhance people’s sensitivity and sensory perceptions about apfelwein.
In the process, we’ve discovered that the journey leads us across various boundaries — linguistic, cultural, geographic — and this is an aspect of apfelwein which should be explored, deepened and celebrated. Apfelwein leads us away from home, but it can also be called home.
As we visit places, meet people, taste apfelwein and experience cultures and places we will bring that back here via words and images, and if we chance to meet in person, perhaps via a glass of apfelwein. And now… we’ll be doing it in English, too!
Frankfurts Apfelweinführer
Hessens Apfelweine
Frankfurter Apfelweinquartett
Buttons & Aufkleber
Wein aus Äpfeln
Der Apfelwein des Apfelweinblogs. Wir reden nicht nur darüber! Nach Jahren des darüber Schreibens, war die Zeit dafür reif, selbst einen Apfelwein zu machen. Seit Dezember 2010 auf dem Markt und schon zwei Auszeichnungen für das erste Produkt "Wein aus Äpfeln".
