Cloudy fermenting grape must drunk sweet and fizzy in autumn. It is sold for a few weeks around the Swiss grape harvest, traditionally with onion tart and chestnuts.
It is an alcoholic product sold direct from a licensed press house during the harvest weeks, and it goes on fermenting in the bottle — there is nothing about it that happens in a kitchen.
What goes into it
- partly fermented grape must
- nothing else
How it is made
Freshly pressed must is left to begin fermenting and sold while it is still working — somewhere between juice and wine, cloudy with yeast and only a few percent alcohol. It cannot be stopped or stabilised, which is why the bottles are never sealed tight and why the season lasts a few weeks.
How long it takes: days; it keeps fermenting in the bottle
How it is eaten
Cold from a jug in autumn, with Zwiebelkuchen, chestnuts and walnuts.
History
Sold for a few weeks around the Swiss grape harvest, traditionally paired with onion tart and chestnuts.
Frequently asked questions
What is Sauser?
Sauser is a wine & spirit from Switzerland: cloudy fermenting grape must drunk sweet and fizzy in autumn. Sold for a few weeks around the Swiss grape harvest, traditionally paired with onion tart and chestnuts.
How is Sauser made?
Freshly pressed must is left to begin fermenting and sold while it is still working — somewhere between juice and wine, cloudy with yeast and only a few percent alcohol. It cannot be stopped or stabilised, which is why the bottles are never sealed tight and why the season lasts a few weeks. It takes days; it keeps fermenting in the bottle.
Can I make Sauser at home?
No, and the atlas gives no method for it. It is an alcoholic product sold direct from a licensed press house during the harvest weeks, and it goes on fermenting in the bottle — there is nothing about it that happens in a kitchen.
What goes into Sauser?
Partly fermented grape must, nothing else.
How is Sauser eaten?
Cold from a jug in autumn, with Zwiebelkuchen, chestnuts and walnuts.
