Viez
With Viez is called in Moselle Franconian language area (western Rhineland-Palatinate and Saarland ) the most highly acidic cider or perry . In contrast, in Luxembourg , the Middle Moselle, in Trier and the surrounding area and in Saarland, freshly squeezed or pasteurized apple juice is referred to as Viez and apple wine as "sour Viez", while must is often referred to as "sweet Viez".
A Saarland subspecies of the Viez is the Särkower , the Saargauer , the Viez from the apples of the Saargau side of the Saar , the area between the Saar and the German-French border. The apples grow here on the eastern and partly on the northern slopes; the Särkower is therefore particularly acidic.
The following sections refer to the Moselle-Franconian definition.
Types of fruit
The apple varieties used, which are called cattle apples (also called crab apples , but not identical to the European wild apple ), are mostly small, sour, very aromatic varieties from orchards that are hardly suitable for direct consumption, but produce a lot of must . Typical representatives are the White Trier wine apple or the Porzenapfel , all of which have regional dialect names. The Erbachhofer variety has also been used frequently since the 1920s . To a lesser extent, fermented pear must is also produced as "pear viez". Mixing apples with pears is also possible, mostly to reduce the acidity of the cider. Pure pear viez should have a strong laxative effect.
Word origin
The word possibly comes from the Latin word vice with the meaning in place (of) or for wine - Latin vinum ; perhaps derived from vitis for vine or branch. The "Vice wine" was originally not a fruit wine, but was an infusion made from already pressed - squeezed - grapes. The rather dry-pressed residues, the so-called pomace or grains , were poured over with water, which after a certain standing time took on a grape-like or wine-like taste. This "substitute wine" was an everyday drink even for the servants of a winegrower who could not afford the "right" wine. The Latin word faece stands for substitute wine - another version of the word origin; likewise the Latin potio for drink or drink could provide an explanation; or rather for the so-called Porz (see below), from which one drinks the Viez.
Manufacturing
In the past, the viez was fermented and stored exclusively in wooden barrels, but now also in plastic containers or tanks. This largely corresponds to the usual production process for cider . Since Viez experienced a regional appreciation, two processes can basically be distinguished: On the one hand, the must is fermented spontaneously in the traditional process as in domestic use, whereby the lactic acid bacteria that may be present give the finished product its own character. A residual content of carbonic acid is common. On the other hand, pure yeasts are used in the fermentation process, as in viticulture. Traditionally, the Viez is not abgeschlaucht, that is, in the fermentation resulting Flor remains and floats on the finished Viez and shields him from oxygen from. In the context of increasing quality, this approach is increasingly being deviated from.
marketing
The Viez is sold either directly from the barrel or in bottles in restaurants . Since there is no useful legal protection for the term Viez, the use of the word is somewhat chaotic. While usually only apple or perry wine comes onto the market as Viez , there are also deviations. The unfermented must is often referred to as sweet viez on the bottles. To do this, however, sulfur often has to be added to a greater extent to stop fermentation, which often makes the industrially bottled milder Viez varieties less digestible than fermented cider. With real, non-industrially manufactured Viez this is of course frowned upon. When the new Viez starts to ferment, you let it ferment and drink it at the various stages of maturity, which increases the surprise effect when you enjoy it. Semi-fermented Viez is known in the Trier area, a Viez heartland, as "sharp"; Many consider it a special delicacy.
Administration
The “Viezporz” drinking vessel (mostly 0.4 l, now also available as 0.2 l or miniature for schnapps (4 cl)) is at home in the Moselle Franconian region and is made of white porcelain , from which the name “Porz” is derived is ( Moselle Franconian , spoken: "Poarz" or "Peerzi"). In earlier times the Viez was kept here in larger earthenware vessels (Viezkrug), similar to the " Bembel " in the Frankfurt area . At that time, the Viez was valued very highly - especially by the poorer population - because of its low price and the lack of other alcoholic beverages as well as the simplicity of production and shelf life. So in winter you sat around the large stove, usually set up in the middle of the guest room, on which the Viez was warmed up, played cards and told each other news and stories. At that time, the Viez was a must at every celebration and it was also very popular as part of the provisions for hiking and field work. Beer drinkers were considered show-offs at the time. Since the demand in catering establishments for Viez has risen sharply again in recent years after a period of about two decades of doldrums , many restaurants have started to dispense the Viez like beer via the tap using additional carbon dioxide , what makes the Viez taste even fresher and more sparkling. However, it should be said that you should not tap the cider with an ordinary beer tap in the long term. The cider is so aggressive that it damages the stainless steel beer tap, which is why you have to be content with the plastic version.
Food
On the Moselle, Viez is often served as a drink to accompany baked fish. However, there are only a few restaurants that offer fish from the Moselle. However, on the occasion of various fishing festivals, Moselle fish with Viez is widely sold. In some restaurants, Limburg cheese, as well as other hearty cheeses, is served with a Porz Viez. In combination with high-fat food such as blood and liver sausage, the Viez is said to help digestion. In the Trier area, chestnuts were served with the Viez. A tradition that is hardly practiced today. It is also possible to prepare wine creme with Viez instead of wine, which is actually Viez creme . In spite of a renaissance in local cuisine, the Viez was never able to establish itself in top local gastronomy due to its simple and coarse texture.
The Viezstrasse
The Viezstraße is a German tourist route . It has a length of about 180 km and runs from Trier on the Moselle via Konz and the Saargau to Saarlouis - Wallerfangen and on to Merzig an der Saar .
In some of these regions, a cattle award is held regularly, in which mainly the smaller and private wineries compete. Viez festivals are also held regularly, at which Viezkönig (inside) and Viezprinzessinnen are often chosen. Viezlieder are increasingly being composed and sung on these occasions.
Cattle brotherhood
The Trier Viezbruderschaft eV has existed in Trier since 2012. The purpose of the association, according to the statutes, is to promote local heritage and local lore, the preservation of the typical regional orchards and the support of the regionally specific Viez culture, as well as the continuation, maintenance and care of this traditional customs in Trier and the surrounding area. Every two years, the association organizes the Trier Viezfest on the Trier cathedral free courtyard.
literature
- Walter Ludwig: Viez - a local national drink . Fiehr 1993.
- Stefan Barme: Naked ass, Viez and leather thong: excursions into the cultural history of the Moselle region. Stephan Moll Verlag, Burg Ramstein, 2012, ISBN 978-3-940760-37-1 .
- Eberhard Klitta, Dr. Gerd Scholten: Trier Viez: worth knowing - historical, amusing. Publisher: Koch GmbH & Co. KG; Trier, 1987
Web links
swell
- ↑ The Viez ABC. Apfelwein-blog.de. August 24, 2012, accessed December 28, 2016 .
- ↑ Viezäpfel that nobody wants. Trierian friend of the people. January 10, 2012, accessed December 28, 2016 .
- ↑ The Viez ABC. Trierian friend of the people. August 23, 2012, accessed June 7, 2015 .
- ↑ Christa, Peter: Dictionary of the Trier Dialect, 1927 Honnef a. Rh.
- ^ Trierischer Volksfreund. You have to practice, practice, practice. October 20, 2010, accessed June 7, 2015 .
- ↑ Fruchtweinkeller.de. Wine bug. Retrieved June 7, 2015 .
- ↑ The Viez ABC. Trierian friend of the people. August 23, 2012, accessed June 7, 2015 .
- ↑ No star for the Viez. Trierian friend of the people. October 24, 2010, accessed June 7, 2015 .
- ^ Statutes of the Trier Viez Brotherhood. Retrieved September 5, 2016 .
- ↑ And Trier is now part of Viezstrasse | Trier reporter. In: www.trier-reporter.de. Retrieved September 5, 2016 .
- ↑ Walter Ludwig: Viez - a local national drink ( Memento of the original from July 25, 2015 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice.
