Weisswein is a wine mostly made of white Weintrauben. Apart from the kind of the used grapes/clusters it differs also in the production process from the red wine. Weisswein results from fermentation of the grape juice without berry skin and handles (Maische).

It is also possible to make weisswein of red grapes/clusters. One calls this wine Claret and/or in France also as Blanc de Noir (Champagner). The coloring materials of the grape/cluster sit nearly to 100 % in the skin. Therefore the wine becomes red only if these coloring materials from the skin are loosened. This is done with the fermentation with the alcohol, in addition, via the grape juice and the sugar contained in it. Therefore it is with weisswein won from red wine grapes/clusters particularly importantly, the read property healthy, thus intactly, to bring to the processing around it then as fast as possible too keltern, so that grape/cluster bowls and juice are separated.

Mixing beverages

Mixing beverages, which contain weisswein - often in changing portions -, e.g. are. Schorle and Laternmass.

Sauces

From dry or halfdry weisswein wine foam sauce is prepared, which is usually handed to sweet foods. The kitchen uses the sauce however also for pikanteren courts, e.g. easily salty steam noodles.

Articles in category "Weisswein"

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