Federweisser

This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Federweisser" – news · newspapers · books · scholar · JSTOR (March 2013) (Learn how and when to remove this message)

You can help expand this article with text translated from the corresponding article in German. (January 2024) Click [show] for important translation instructions. Machine translation, like DeepL or Google Translate, is a useful starting point for translations, but translators must revise errors as necessary and confirm that the translation is accurate, rather than simply copy-pasting machine-translated text into the English Wikipedia. Do not translate text that appears unreliable or low-quality. If possible, verify the text with references provided in the foreign-language article. You must provide copyright attribution in the edit summary accompanying your translation by providing an interlanguage link to the source of your translation. A model attribution edit summary is Content in this edit is translated from the existing German Wikipedia article at [[:de:Teilweise gegorener Traubenmost]]; see its history for attribution. You may also add the template {{Translated|de|Teilweise gegorener Traubenmost}} to the talk page. For more guidance, see Wikipedia:Translation.

Federweisser (also Federweißer),^[A] is an alcoholic beverage commonly made in continental Europe. It is the product of fermented freshly pressed grape juice, known as must. The term Federweisser in principle includes all stages of fermentation, from must to finished wine. It is typically 9% alcohol by volume, although versions of up to 13.5% alcohol by volume are not uncommon. In contrast to all other alcoholic beverages, the alcohol content stated on a bottle of Federweisser is inconclusive, and presents an uppermost limit, not the actual content at any given time.

Across Europe, it is known as Suser, Sauser, Neuer Süßer ('sweet' or 'new sweet'), or Junger Wein ('young wine') in Southwest Germany, Switzerland and South Tyrol, Fiederwäissen in Luxembourg, Sturm ('storm') in Austria, Federweißer in Bavaria, Neuer Wein ('new wine') in the Palatinate, Federweißer in Franconia, burčiak in Slovakia, burčák in Czech Republic, vin bourru or vernache in France, murci or karcos in Hungary,^{[citation needed]} "მაჭარი" (machari) in Georgia, and "մաճառ" (machar) in Armenia.

In Switzerland, the term Federweisser has a different meaning. There, it refers to a white wine made from red grapes, typically pinot noir.^[1]