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Federweisser – “white of the feather” from the suspended yeast particles and assorted gunk in the freshly-pressed-and-just-starting-to-ferment wine.
I surrender to its irresistible charms.
Give me more….!
>Capitulation – #772
24 Oct
This entry was published on 24 October, 2009 at 11:00 and is filed under Culinary, Mainz.
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>JB You can still call me "girl" but don't use the word "loose" in the same sentence! Or on second thought, go ahead! VPS I'll look up that Wikipedia thing but I don't trust you as far as I can throw ya!
>I'm with Kate. I think you must be kidding. Perhaps you swig this with a nice liver dumpling JB? Cheers! V
>Hmmm! Never heard of it; you're not kidding, are you? Never know about you! I'll have to ask my niece about it, she who was born in France, grew up in Germany (has a German mother), married an American, and who now lives in a suburb of St. Paul. PS. Still not back permanently. Stay happy!