Cult-status cider

The Mosel wine-growing region, renowned for its steep vineyards, historic towns and the charming Mosel Valley, not only boasts a long tradition of winegrowing dating back to Roman times. Other fruits are also turned into wine alongside grapes: apples typical of the region, grown around Trier and along the Saar, are used to make the ‘national drink’, Viez.

Apple wine, known as ‘Viez’ in the Mosel-Franconian region, is a drink that is also served in other regions, such as in France in the form of cidre or in Frankfurt as Äppelwoi.

It is characterised by its high proportion of wild apples, which, thanks to their tannins, give it its typical tart flavour. The alcohol content is quite low, at 5.5 to 6.5 per cent by volume (this depends on the varieties of fruit used and the production process).

Cider – much like wine-making – has a deeply rooted history dating back to Roman times. Although wild apples were already being gathered and processed by the local Celtic tribes, it was only the invaders from the south who introduced the cultivation of grafted fruit varieties to the conquered territories. Since then, fruit growing has become an integral part of life in our part of the world.

The term ‘Viez’ (cider) is used almost exclusively within a radius of approximately 50 to 70 km around Trier. Whether we also have the Romans to thank for it is a matter of debate. The word ‘Viez’ may be derived from the Latin word ‘vice’ – meaning ‘in place of’ or ‘for’. In other words: apple wine in place of wine made from grapes. Originally, ‘Vice-Wein’ did not refer to a fruit wine, but to an infusion made from grapes that had already been crushed and pressed. It was the everyday drink for people who could not afford proper wine.

The same can still be said of cider today: apples are easier to grow and require less effort than grapes, and so apple wine is significantly cheaper than wine made from grapes.

In some orchard meadows, you can still see gnarled old trees bearing tiny apples: these are typical cider apples. It’s best not to eat them… They taste terribly sour and only release their sweet flavours once they’ve been pressed.

Typical old varieties that grow in the Trier area include, for example, the red and white Trier wine apples, the Porzen apple, the meadow apple and the Bohn apple.

Another World Heritage status for the Mosel region: alongside the Roman UNESCO World Heritage sites in Trier and Igel, such as Trier Cathedral and the Porta Nigra, the UNESCO Commission recognised ‘Viez’ as an intangible cultural heritage in 2024. This recognition not only honours the quality and uniqueness of the drink, but also the cultural significance it holds for the people of the region.

A special tip for anyone who wants to experience cider in all its variety is the Viezstraße, or Route du Cidre. This route runs between Merzig and Trier through the most beautiful landscapes of the so-called Saargau region. It links cider mills, orchards and historic sites spanning the centuries. Along the Viezstraße, you can not only sample fermented and sweet cider, or fresh apple juice, but also learn more about its history and how it is made.

Even off the beaten track, you’ll find it in the region’s numerous restaurants and at the many festivals: Cider is everywhere. Served in the traditional ‘Poarz’ – a white stone jug – Cider can be enjoyed in many pubs either neat or as a mixed drink (with cola, sparkling water or lemonade).

Or how about something a bit more exotic: Cider with passion fruit or Cider with Aperol? And in the colder months, mulled cider offers a lovely alternative to traditional winemaker’s mulled wine.

Cider, a delightful drink with endless variations!