Weißherbst

Weißherbst is a regional term used in Germany, primarily in the Palatinate (Pfalz) wine region, to describe a type of wine made from red grape varietals but vinified as a white wine. This means the grape skins are immediately separated from the juice after pressing, preventing the wine from taking on the characteristic red or rosé color. The resulting wine is typically pale in color, ranging from light straw to a very pale pink or copper hue, and possesses a crisp, fruity character, often with notes of red berries.

The grapes most commonly used for Weißherbst are Dornfelder and Spätburgunder (Pinot Noir). While Dornfelder is a deeply colored red grape, its juice is relatively light. When made as Weißherbst, it loses its intense color but retains a fruity aroma and a pleasant acidity. Spätburgunder, also known for its red wine production, can yield a delicate and aromatic Weißherbst. The vinification process emphasizes freshness and fruitiness, often involving cool fermentation to preserve volatile aromas.

Weißherbst is a popular choice for its refreshing qualities, making it suitable as an aperitif or as a pairing for lighter dishes, salads, and white meats. Its distinctive character comes from the careful handling of red grapes to achieve a white wine profile, offering a unique sensory experience that bridges the gap between white and rosé wines.