Young wine: what makes this tangy fall classic so special

What is young wine?

Young wine is a partially fermented grape must that is still in the middle of the fermentation process. In contrast to conventional wine, which undergoes complete fermentation and then rests, young wine remains a living product. The yeast is active and the sugar is still being converted into alcohol and carbon dioxide. This is why young wine tastes sweeter, fresher and more sparkling than wine. Young wine is therefore a product that is created when grape must begins to turn into wine. The alcohol content increases slightly each day, but usually remains between four and eight percent by volume. As fermentation is not complete, it requires special aeration and cannot be stored for long periods of time.

An overview of the most important stages of wine production

Whether fruity freshness or velvety depth - every step of the winemaking process, from harvesting to ageing, influences the character and taste of the wine. Click here for the article:

When is the time for young wine?

The time for young wine begins as soon as the winegrowers harvest the first early-ripening white grape varieties. In Germany, this is usually the case from the middle or end of August, depending on the weather. In warmer years, young wine is available earlier, in cooler regions it takes longer. Fermentation starts immediately after the grapes are pressed and the cellar masters can bottle the young wine just a few days later. But as suddenly as it appears, it disappears again: the young wine season ends in October at the latest. The young wine can hardly be stored any longer, as fermentation continues and it reacts very sensitively to temperature, movement and closure.

Is there also red young wine?

There is red young wine, but it is much rarer than the white variety. This is mainly due to the fact that it is much more complex to produce. For red varieties, winegrowers usually use grape varieties such as Dornfelder or Regent, whose colorants are found in the berry skins. To achieve the typical red coloration, the skins remain in contact with the must during mash fermentation. For classic red wine, this fermentation process takes several days to weeks. Young wine, on the other hand, is bottled by the cellar masters in the middle of fermentation. There is therefore only a very short window of time to extract enough color without releasing too many tannins or bitter substances from the skins. This requires sensitivity, exact control and a particularly precise production time.
Red young wine, marketed as "Roter Sauser" or "Neuer Roter" in Germany, tastes fruity and often slightly more bitter than the white variety, but remains just as sweet and sparkling. METRO also sells red young wine, for example Gerstacker Federweisser Roter Sauser.

How long does young wine keep?

Young wine is sensitive. Not only during production, but also during transportation: the bottles are not tightly sealed so that fermentation can continue and carbon dioxide can escape. It is therefore essential to transport and store it upright - otherwise you'll have a sticky mishap.
At home? Put it in the fridge! Cold slows down fermentation, keeps the young wine fresh and preserves the taste. Heat or shaking, on the other hand - not a good idea. Both will accelerate fermentation and can ruin the taste.
The basic rule is: Enjoy young wine quickly. It is at its best one to two days after purchase. Does it smell strongly of yeast, taste sour or is barely sweet? Then, unfortunately, the moment has passed. Brown color or strong pressure when opening are also warning signs: the drink is now overripe and should no longer be drunk.

What goes well with young wine besides onion tart?

Young wine and onion tart? A classic that always works. The combination tastes even better in a relaxed atmosphere, for example at Chefs in Town directly on the banks of the Rhine in Düsseldorf. The initiative celebrates the city's gastronomy and hotel scene and brings seasonal culinary highlights to the streets. Young wine itself, on the other hand, takes center stage elsewhere, for example at the Federweißer Festival in Landau in the Palatinate. Every year in the fall, everything revolves around the young wine, accompanied by regional cuisine, live music and market stalls. Culinary delights are varied: in addition to onion tart, there are also Maultaschen (meat dumplings), roasted chestnuts, homemade tarte flambée and leek quiche. More and more often in creative variations - for example with pumpkin, beet, stuffed mushrooms or vegan with smoked tofu. And if you like it sweet, go for plum tart or pear and walnut tarte flambée.