Dolomiti Schiava

This wine pours up in a medium-dark ruby color, with some rosy lavender hints around the rim. The nose hit me as almost unpleasantly funky. And I like funk. There is an extremely earthy quality to the smell, almost burying the dark fruit. The mouthfeel is a bit thin, and the palate shows flavors of plum, black currant and blackberry. Notes of cola become more noticeable on the finish, putting me in mind of a Pinot Noir. It is a clean, fresh sip, with no oak to get in the way. The tannins are tame, so pairing with chicken is probably a better idea than beef.

Reductive and farmy fresh, likely too much for many. Pinot adjacent but with more herbal undertones. Schiava is typically trained Pergola. Also called Vernatsch and Trollinger. Nice packaging and sub $20 on the shelf. Organic.

It’s alive! Slightly prickling on the tongue. Rife with chillable ways: low gentle tannins, zippy acid, fresh red fruits… a total natty skewing dreamboat. It could wear a manbun and get away with it.

You know how beer has a a division called “sours,” and they’re different but once they grow on you they’re pretty good? Yeah. That. It’s like a Pinot noir, but thinner and more sour. Lots of minerality. What you eat with it is important. Choose something creamy or cheesy. Not for n00bs.

Lageder’s 2018 Schiava is a drop-dead gorgeous red, with an alluring display of crushed stone, ripe strawberry with green stems, and exotic spice. It’s juicy to the core, with zesty red/ black fruits, complicated by nervous acidity and sour citrus twang that punctuates the finish. $18.00 (Eric Guido, Vinous, November 2020)

Light, drinkable, a little funk on the nose, red fruit, pine

Wow so much fun and also amazing structure for such a light bodied and low abv wine

Very Light and works with most dishes

2019

A really solid Schiava. Gummy and fruity (strawberry, blackberry, cherry) with a cleansing mineral backbone. Paired with pan-fried pork chops and refried potatoes.