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Kirschwasser (, , ; German for 'cherry water'), or just Kirsch (; the term used in Switzerland and France, less so in Germany), is a clear, colourless from Germany, Switzerland, and France, traditionally made from of . It is now also made from other kinds of cherries. The cherries are fermented completely, including their stones.Lichine, Alexis. Alexis Lichine's New Encyclopedia of Wines & Spirits (New York: Alfred A. Knopf, 1987), p. 292. Unlike cherry and , Kirschwasser is not sweet. It is sometimes distilled from fermented .


Serving
Kirschwasser is usually drunk neat. It is traditionally served cold in a very small glass and is taken as an apéritif. It is an important ingredient in . People in the German-speaking region where it originated usually serve it after dinner, as a digestif.

Kirschwasser is used in some , such as the Ladyfinger, the Florida, and the Rose.

High-quality kirschwasser should be served around , warmed by the hands as with .

(2018). 9783641232320 .


Origin and production
Because morellos were originally grown in the regions of Germany, kirschwasser is believed to have originated there. Kirschwasser is colourless because it is either not aged in wood or was aged in barrels made of . It may have been aged in paraffin-lined wood barrels or earthenware vessels. Rivals in producing high quality " Kirsch" is Switzerland and ; the latter even has a kirschwasser route, elsass-netz.de " Route-du-pays-du-kirsch" and other quality cherry-production, German-speaking areas like .

In France and English-speaking countries, clear fruit brandies are known as eau de vie. The sets a minimum of 37.5% ABV (75 proof) for products of this kind; kirschwasser typically has an alcohol content of 40%–50% ABV (80–100 proof). About 10 kilograms (22 pounds) of cherries go into the making of a 750  ml bottle of kirschwasser.

One French variety, Kirsch de Fougerolles , and two Swiss varieties, and , have been certified as appellation d'origine protégée (AOP).


Chemical composition
Compared with brandy or whisky, the characteristic features of kirsch are that it contains relatively large quantities of higher alcohols and compound ethers, and the presence in this spirit of small quantities of , partly as such and partly in combination as -cyanohydrin, to which the distinctive flavour of kirsch is largely due.


Food
Kirsch is used in some cakes, notably traditional German Schwarzwälder Kirschtorte (Black Forest gateau), and Zuger Kirschtorte.

It is also sometimes used in Swiss fondue and the dessert, .

Kirsch can also be used as a filling of . A typical kirsch chocolate consists of no more than one of kirsch, surrounded by milk or (more usually) dark chocolate with a film of hard sugar between the two parts, which acts as an impermeable casing for the liquid content and compensates for the lack of sweetness typical of kirsch. Manufacturers include Swiss Lindt & Sprüngli and .


See also


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