Apfelwein on ice?

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.