Apfelwein
Apfelwein is crisp, dry, and sharply refreshing, with the clean aroma of fermented apples and a pleasantly tart finish. Served well chilled with a splash of sparkling mineral water, it becomes light, lively, and especially easy to drink.
Ingredients
Zum Servieren
- 500 mldry Apfelwein (well chilled)
- 100 mlsparkling mineral water, chilled
- 100 gice cubes (optional)
- 30 gthin apple slices for garnish (optional)
Instructions
- 1
Chill the Apfelwein and mineral water thoroughly before serving; a cold bottle preserves the clean, sharp character and helps keep the pour lightly sparkling.
- 2
If using garnish, slice the apple very thinly so it perfumes the drink without making it bulky in the glass.
- 3
Divide the ice cubes between 2 sturdy tumblers or ribbed cider glasses if desired. For a more traditional pour, you can skip the ice entirely.
- 4
Pour 250 ml chilled Apfelwein into each glass. Top each with 50 ml chilled sparkling mineral water to make it lightly sparkling and a touch softer, without losing its dry bite.
- 5
Garnish each glass with a few apple slices if using, and serve immediately while cold and lively.
Nutrition per serving
Notes
- •Traditional Frankfurt Apfelwein is usually still rather than fizzy; adding a little sparkling mineral water is a common serving style for a lighter, more refreshing glass.
- •If you want it stronger and more authentic, serve it neat and very cold in a cider glass or a stoneware Bembel-style setting.
- •Choose a dry, tart Apfelwein rather than sweet cider for the proper Frankfurt profile.
- •For beginner-friendly serving, use a 5:1 ratio of Apfelwein to sparkling water; adjust to taste.
Background
Apfelwein is a traditional apple wine from the Frankfurt am Main region and wider Hesse, where it has been consumed for centuries in taverns known as Apfelweinwirtschaften. It is typically made from tart apples fermented dry, giving it a brisk, austere character distinct from sweet cider. The drink is closely tied to local culture and is often served from a stoneware jug called a Bembel.
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