Sauser Season

sauserI am not an expert on Switzerland, but I have lived here just long enough (including the few years I lived here a long time ago) to notice what’s different and appreciate some of its most unique treasures. Years ago I discovered Sauser at a dinner party hosted by an old friend. Knowing that I do not drink alcohol she thoughtfully provided a seasonal specialty called Sauser. It comes into season the first weeks of September and sticks around for about 6 weeks, give or take. It is the first press of the grapes. It’s a delicious grape juice that is ever-so-slightly bubbly,very sweet and very “grape-y”.

I love the seasonality of food here in Europe. Which is why the distinct changing of seasons brings with it a feeling of celebration. Sauser marks “Wild” season, the time of year when wild game is served with mushrooms, and truffles and chestnuts and for us, a tall glass of Sauser. Sauser doesn’t last long though, because its unpasteurized, and must be kept refrigerated. It is sold with-out a lid on it, and is simply covered with the foil top like a wine bottle with-out a cork. This allows it to “breath” and, I am guessing,  for the natural fermentation not to build up too much pressure. If you wait too long its not Sauser anymore, but on its way to becoming fermented. Unless of course you purchase the pasteurized version which can be kept at room temperature and I suppose, indefinitely? I bought my first bottle today so I don’t know if it taste as good, but email me next week if you are curious.

You can purchase it at Getranke Luci in Stans, or ask your local getranke if they carry it. *TIP: Because there is no lid or cork, the bottle is prone to spills. Make sure you pick up a wine box at the getranke -with dividers to hold is safely in place during transit. If you are reading this from another country in Europe, Sauser is Italian so I am sure it can be purchased in Italy and elsewhere. If your reading from the states, it’s a (one of many) good reason to come visit in September.

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