The people of Mainz maintain their dialect, known as "Meenzerisch," with remarkable persistence. This dialect is the vocabulary of a 2,000-year-old occupying language that has been passed down orally, and whose Roman and later French elements, including Rotwelsch, are still used generously and creatively today.

But there is also genuine Mainz vocabulary that you should know. For the uninitiated wander through the labyrinth of "Meenzer" word creations in amazement until they finally reach their desired destination and communication is successful.

To ensure you can enjoy your wine without any confusion, here are a few common Mainz terms you may encounter in the wine bar:

• Schoppe
  Mainz unit of measurement for half a liter of wine.
  
  
• Halbe
  The Halbe (pronounced "Halwe") is the abbreviation for a "Halwe Schoppe." It is served in half-liter glasses, called "Schoppegläser" or "Meenzer Stange," in old Mainz wine bars and means a quarter liter of wine.
  
  
• Piffche
  Smallest unit of measurement in Mainz (0.1-liter glass); "e Piffche" means: The content is so small that the wine pleasure is as short as a whistle.
  
  
• Schoppestecher
  Wine drinker who likes to drink his "Schoppe."
  
  
• Woi
  Wine of any quality.
  
  
• Fleischworscht
  The typical Mainz sausage, served cold or hot.
  
  
• Weck, Worscht und Woi
  The "year-round national dish" of Mainz. Hearty, simple, good.
  
  
• Racheputzer
  Term for a disharmonious wine.
  
  
• Nackisch Worscht
  Mettwurst sausage with the skin already removed.
  
  
• Hausmacher Worscht
  Sausage platter or plate topped with meat stomach, blood sausage, and liver sausage; produced in home slaughtering.
  
  
• Handkäs mit Musik Mainz
  cheese specialty: Handkäse, which is usually marinated in vinegar, oil, and onions and can lead to "music" after consumption.
  
  
• Spundekäs
  Cheese specialty, eaten with wine and usually served with pretzels.