Federweißenfest Cochem

Federweißer – also called Sauser, Bremser, or Bitzler on the Mosel – is more than just young wine: it's a seasonal phenomenon that has accompanied German wine culture for generations. In the weeks after the grape harvest, as the freshly pressed must begins to ferment in the vintners' tanks, a drink is created for a few weeks that can become sweeter or drier, more sparkling or calmer with each passing day. Federweißer is not standardized – every sip is a snapshot of the fermentation.

The Cochemer Federweißenfest makes this seasonality its program. In the large festival tent at Endertplatz, which is re-erected after the peak summer festival season of the Mosel Wine Week and the Local and Wine Festival in late October for this special date, Cochem vintners serve their Federweißer. Classically cloudy and slightly sparkling, it's distinctly sweet, but can also be sampled in a slightly more advanced, drier variant upon request. In addition, there are individual red Federweißer, a classic that owes its special color to early maceration.

The number one accompaniment is Zwiebelkuchen (onion cake), which is the traditional dish for Federweißer in most German wine regions. The festival caterers bake fresh Zwiebelkuchen on large trays and serve it warm in thick slices. For those who prefer something heartier, the festival tent also offers Bratwurst, Flammkuchen, Pulled Pork Burgers, and smaller snacks. Bands from the pop and Schlager spectrum alternate on stage, ensuring that the second half of the festival almost always tips into a mood for dancing. The dates for 2026 are spread across two weekends, from October 30 to November 1 and from November 6 to 8.