Category Archives: Schiava

From the Alto Adige: Sylvaner, Sauvignon Blanc and Schiava

 

Alto Adige, also know as Südtirol due to its deep-rooted bicultural heritage, is Italy’s northernmost wine region. Located at the foot of the Alps and the Dolomites, the region borders on Austria and Switzerland. The Alps protect it from inclement weather from the North and the Atlantic, while the Dolomites protect the vineyards from the cold, damaging winds from the east.

Along with its proximity to the Mediterranean and Lake Garda, this makes it an excellent region to grow grapes. The vineyards range from 600 to 3,300 feet and the soil is mainly porphyry, limestone and slate rock with glacial deposits of gravel, sand and clay. It is interesting to note that in the summer, the temperature in Bolzano is higher than in Palermo in Sicily. The people that live here call their region the Sud Tyrol and themselves Tyroleans. The food is decidedly Austrian with only a hint of Italy. Ham is called speck and they have a cheese called Weinkase Lagrein and bread called Schuttelbrot.

The Wines

Sylvaner Alte Reben 2015 Valle Isarco DOC Pacher Hof 100% Sylvania. The winery is located on the slopes of Neustifit just above Brixen and the vineyards have been family property since 1142. The vineyards are at 620 to 700 meters with sandy and loamy soil. The microclimate makes it warm here and there is a big variation between night and day temperatures. Training system is guyot and the harvest is by hand the last week of October. There is a slow fermentation at a controlled temperature in stainless steel tanks and the wine remains on the lees in stainless steel tanks and barrels for 6months. The wine was bottled in April 2016. This is a wine with fresh aromas and hints of tropical fruit, pineapple and a touch of banana. The wine works well with speck and the difficult to match asparagus. $26

Lahn Sauvignon 2016 Alto Adige 2015 St. Michael Eppan, The 340 winemaking families that form the backbone of the winery joined forces in 1907 to create the St. Michael-Eppan Winery. Made from 100% Sauvignon from vines 10 to 25 years old in Eppan/Berg at 480 to 550 meters. The exposure is southeast , the soil is limestone gravel and the training system is guyot. Harvest at the end of September to early October by hand with a selection of grapes.
Fermentation and development of the lees is in stainless steel tanks until the end of February. This is a balanced wine with fresh fruit flavors, a hint of grapefruit, a touch of honey and good minerality. It matches well with light Asian cuisine such as sushi. $19

Missianer Vernatsch (Schiava) 2016 Sudtirol Alto Adige DOC St. Paul. The St. Paul’s Cooperative Winery was founded in 1907 by 36 wine growers from St. Paul, Missian, Berg and Unterrrain. Today there are over 141 members.
Vernatsch (Schiava) is a traditional South Tyrolean grape. The training system for these old vines is the Pergola. There is a slow fermentation at a controlled temperature in stainless steel, then the wine is aged in large wooden barrels. This is a fruity wine with red and fruit aromas and flavors and a hint of blueberries. The wine goes well with speck, cold cuts and cheese. $19

Advertisements

Leave a comment

Filed under Alto Adige, Sauvignon Blanc, Schiava, St. Michele-Eppan, Sylvaner

Pairing Gnocchi with Three Wines from The Alto Adige

Gnocchi ricotta with tomato-butter sauce

A few weeks ago Michele made ricotta gnocchi with tomato-butter sauce from her new book “The Italian Vegetable Cookbook” for a dinner with friends. One of the guests said that she had tried making potato gnocchi but they never turned out right. Michele said that ricotta gnocchi were very easy to make and she would be happy to show her. Last Saturday, our friends returned and brought prosciutto and melon for an antipasto and three bottles of wine from the Alto Adige to see which one matched best with the gnocchi.IMG_5206

Michele and I used to do wine and food pairing classes and we found that one of the following scenarios was typical:

-The wine and the food may be good on their own but in combination they do not work and leave a bad taste in your mouth.

-The next is when the wine and food do not combine but each keeps its own individual character.

-The last is when the wine and food combine to give you the perfect combination.IMG_5204

Südtirol Eisacktaler Kerner 100% Kerner. Abbazia Di Novacella. The vineyards are 600-700meters, the soil is gravelly morainal deposits and the exposure is south-southwest. The training system is guyot, there are 6,000 to 7,000 vines per hectare and the harvest takes place in October. Fermentation takes place in stainless steel tanks at 20°C. Only natural yeast is used and the wine remains in stainless steel tanks for 6 months before it is bottled. This is an aromatic wine with hints of apple and peach, ripe and full with crisp acidity.

We drank this wine with the prosciutto and melon, and it was a perfect combination. Later, we tried the Kerner with the gnocchi. It was good, but the flavors did not marry. The tastes remained separate.IMG_5205

Alto Adige Sauvignon Sanct Valentin 2012 100% Sauvignon Blanc St. Michael-Eppan. The grapes come from different vineyards in Appiano Monte all at 400 to 600 meters and the vines are 10 to 18 years old. There is long maceration at low temperatures in steel tanks and then 12% of the wine is aged and refined in big and small oak casks. This is sauvignon blanc from Italy with all the characteristics of the best is sauvignon blanc with a hint of figs and light spice. This is one of Michele’s favorite producers of white wine and I have to agree with her.

The Sauvignon blanc overwhelmed the gnocchi so that there were two different tastes but mostly Sauvignon blancIMG_5202

Hexenbichler Schiava Alto Adige DOC 2012 100% Schiava Tramin The grapes come from the 6 acre Hexenbichler vineyard. The soil is clay-loam and pebbles, the training system is Pergola, the elevation is 990 to 1,320 feet and there is an eastern exposure. Harvest takes place in September. Fermentation is in stainless steel tanks for 10 days and aging takes place for 6 months in 50 to 100 HL steel tank. Length of time before bottling is 6 months and 2 months in bottle before release.IMG_5209

This is a light red wine with fresh fruit flavors and a nice finish finish and aftertaste. It was the perfect combination with the gnocchi, the light fruitiness of the blended perfectly with the delicate ricotta gnocchi and the tomato and butter sauce.

 

3 Comments

Filed under Abbazia di Rosazzo, Alto Adige, Italian Red Wine, Italian White Wine, Italian Wine, Kerner, Sanct Valentin, Sauvignon Blanc, Schiava, St. Michele-Eppan, Tramin winery