Haschberg Elderberry Juice (BIO)
Time of harvest late July / early August 
Serving temperature 16 – 18°C 
Recommended dishes beef, lamb, game, mushrooms, German classics, Mediterranean cuisine Origin
Elderberries have been grown in monasteries and far-msteads since the Middle Ages. We use the berries of the intensely-flavoured Haschberg variety (Sambucus nigra), originally from the Danube wetlands of Klo-sterneuburg. The juice is delicately tart, and during the winter months is often drunk warm with a little honey.
| Cuisine: | German classics, Mediterranean cuisine |
| With meat and fish: | Beef, Game, Lamb |
| Goes with: | Mushrooms |
| Colour: | dark |
| Juice style: | characterful, delicately tart |
Expertise
This very viscous juice has a deep black appearance with hints of purple. The bouquet is very intense and idiosyncratic. Before swir-ling it is dominated by animal aromas of saddle leather and smoked meat, then once swirled, these notes become stronger and are joined by hints of elderberry, sour cherry and juniper. The juice offers a reticent sweetness, fresh acidity and a subtle interplay of fruit on the palate, together ensuring a tart and dry flavour experience. Spicy notes dominate in the finish. Haschberg elderberry is very intense when drunk straight, so it is best enjoyed mixed 1:2 with sparkling water, when the bouquet becomes fruitier and less spicy, the acidity becomes milder and a delicate sweetness emerges. The juice goes well with intense dishes such as ossobucco with gre-molata or aubergines baked with tomatoes, herbs and strong cheese. Strong animal notes and a dry, tart style make Haschberg elderberry a perfect accompaniment to powerful game dishes such as saddle of wild boar.
Romana Echensperger Master of Wine