May wine, often called Maibowle, is a delightful and refreshing beverage from Germany that is traditionally enjoyed during the springtime. For those who are aficionados of wine, there’s a special kind of enchantment in enjoying a glass of May wine under the warmth of the sun and taking in the vibrant spring flowers.
One of the key ingredients in May wine is the herb called woodruff. Woodruff has a unique and delicate aroma, reminiscent of freshly mowed grass and sweet hay. It adds a subtle and herbal note to the wine, giving it a distinctive character that sets it apart from other types of wine.
To make May wine, you’ll need a bottle of light and fruity white wine, such as a Riesling or a Müller-Thurgau. The choice of wine is crucial, as it forms the base on which all the other flavors will be built. I personally prefer using a Riesling for its crisp acidity and floral undertones, which complement the woodruff beautifully.
Next, you’ll need to gather a handful of fresh woodruff stems. It’s important to note that the woodruff should be used when it’s in full bloom, as this is when it releases its aromatic compounds. I recommend picking the woodruff in the morning when the dew is still on the leaves, as this helps to preserve its freshness.
Once you have your wine and woodruff, it’s time to infuse the wine with the herb’s delicious flavors. Start by gently bruising the woodruff stems to release their aromatic oils. I like to use a mortar and pestle for this, but you can also achieve the same result by rolling the stems between your fingers.
Place the bruised woodruff stems in a glass pitcher or a large jug, and pour the wine over them. Give it a gentle stir to ensure that the woodruff is evenly distributed throughout the wine. Cover the pitcher with a clean cloth and let it sit in the refrigerator for at least two hours, or preferably overnight. This allows the flavors to meld together and infuse the wine with the essence of woodruff.
When you’re ready to serve the May wine, strain out the woodruff stems using a fine-mesh sieve or a cheesecloth. The resulting wine will have a pale yellow hue and a captivating aroma that instantly transports you to a blooming spring garden.
May wine can be enjoyed on its own as a refreshing aperitif, or it can be paired with light and delicate dishes such as seafood, salads, or mild cheeses. The crisp and herbal notes of the wine play wonderfully with the fresh flavors of seasonal produce, making it a perfect companion for springtime meals.
As I sip on a glass of May wine, I can’t help but feel a sense of joy and renewal. The combination of the vibrant flavors and the enchanting fragrance of woodruff truly captures the essence of this magical time of year. Whether you’re hosting a garden party or simply enjoying a quiet afternoon in the sun, May wine is sure to elevate your springtime experience.
In conclusion, May wine is a delightful and aromatic beverage that celebrates the beauty of spring. Its unique infusion of woodruff adds a touch of herbal freshness to the wine, making it a perfect choice for warm and sunny days. So why not embrace the season and indulge in a glass of May wine? Cheers to spring!
