Haschberg Elderberry Juice (BIO)
van Nahmen Fresh juice

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


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


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 Romana Echensperger Master of Wine