Schiava! My new friend from Alto Adige. This used to be most grown grape in the region, basically used to make table wine in bulk. Schiava actually means “slave” in Italian – a real workhorse grape for them back in the day. Now people have dialed back the yields and are pumping out some really nice wines. It’s whole purpose is to be a very light, easy drinking red that you can even serve with a little chill. There’s always a note of tarragon/herbal goodness too which makes it phenomenal with charcuterie, especially the regional fave speck. Ate my body weight in that last week, and washed it all down with Schiava!
Schiava is often blended with a small dose of Lagrein – a super heavy red that gives a dose of color and tannin. I actually like the 100% Schiava’s, but this one was quite good too with our spinach/brown butter ravioli. The reindeer liked it too.
We even went to a farmhouse up in the mountains one night where the guy cured his own speck! His speck cure recipe is a secret, but he said lots of salt, pepper, garlic, rosemary and then some special ingredients. Truly a regional specialty.
Yesterday I gave you two of the best bottles I had, and it’s usually under 20 bucks. So get a slab of speck and a bottle and enjoy!
Yum! I love speck, but I feel like it always gets overshadowed by prosciutto.
The ravioli looks yummy.