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May wine, also known asMaitrank,Maiwein,Maibowle andWaldmeisterbowle, is anaromatized wine popular inGermany, sometimes made into a punch. May wine is served in the spring, traditionally on theMay Day holiday. The base is made by steeping the fragrant creepingherbsweet woodruff (Galium odoratum, sometimes calledAsperula odorata, known in Germany asWaldmeister) that grows in the forests ofNorthern Europe in a whiteGerman wine. It is the specialty of the town ofArlon, in the south ofBelgium.
TheCouncil of the European Communities legally defines Maiwein as:
[A]n aromatized drink obtained from wine with addedAsperula odorata [Galium odoratum] plants or extracts thereof so as to ensure a predominant taste ofAsperula odorata.[1]
To make apunch (Maibowle, May punch) ingredients such asbrandy,sparkling wine (orcarbonated water) andsugar may also be added to Maywein.[citation needed]
Sincestrawberries are in season at that time of year, they are often floated in the drink.
A variation might include strawberry flavoring or fermentation techniques to make it lightly sparkling.[citation needed] Commercial May wine produced in Germany has been made with artificial flavoring and coloring agents since the 1980s.[citation needed]
Maywein is produced in German cultural regions of theUnited States such asFrankenmuth, Michigan.[citation needed]