House wine

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As house wine wine was originally designated, the winery produced for home use. In some German-speaking regions it is also called self-made wine , in French Vin de Maison , Italian Vino della casa and Spanish Vino de la casa .

In gastronomy , an unspecified open wine is called house wine. House wines are available as red , white or rosé wine . In general, in inns , restaurants and hotels - especially in southern and upscale - wines can only be ordered in two ways, the house wine open by the glass or as a jug on the table (for example in Italian vino aperto, vino sfuso - then an order is sufficient “as a Glass / liter of wine ”), or a bottle that is then decanted in front of the customer and, if necessary, checked - then you can choose a wine of your taste, but you pay for a whole bottle, even if you don't empty it. The house wine usually comes from larger containers, e.g. directly from the barrel, or is poured out of bottles for all customers, in some areas of the Mediterranean it is always at the table (you pay according to consumption: table wine , table wine in the original sense of the term), and is mostly of a rather simple and neutral kind. This enables the innkeeper not to have to open fine wines for a single glass and to be able to serve the house wine with all dishes.

Which grape variety it is is at the discretion of the restaurateur and can change at different time intervals. In wine-growing regions, the house wine is usually selected according to regional criteria ( country wine , Italian vino locale, vino del contadino ) or according to the personal preferences of the winemaker. Here the house wine is often extracted from the press residue - the pomace - of the fine wine in a second step and fermented with little effort. It is used by the locals on a daily basis, often sprayed with water as a simple drink (originally used to treat bad drinking water) or "household wine". Today house wines in Central European gastronomy are consistently of good quality, light and drinkable , but not noble. In other areas it can also be quite bad.

literature

  • Ed McCarthy, Mary Ewing-Mulligan: Wine for Dummies . Wine culture in its purest form . 4th, revised and updated edition. Wiley-VCH Verlag, Weinheim 2008, ISBN 978-3-527-70343-2 , pp. 112 f .

Individual evidence

  1. ↑ sfuso, sfusa , 'lose': bottled wine; see. Manuale del vino , Edizioni Gribaudo, 2010, ISBN 978-88-580-0054-0 , section “L'aquisto di vino sfuso”, p. 59, column 2 ( limited preview in Google book search).
  2. ↑ Cf. Luca Pollini: Tutto Vino: guida completa ai vini d'Italia. Edizioni Demetra, 2010, ISBN 978-88-440-3863-2 , chap. "Come e dove si acquista il vino" .