NOVEMBER WINE CLUB:
Schwarz Vineyards
Neusiedlersee
Zweigelt DAC
Burgenland, Austria
BOLD WINE STYLE
Deep ruby garnet with violet reflections. Aromas of blackberry, black cherry and wild forest berries are layered with delicate smoky spice and toasted oak. The palate is juicy and elegant, revealing fine tobacco nuances, ripe cherry fruit, supple tannins and a lingering, spice-driven finish.
WINE DETAILS:
- Varietals: 100% Zweigelt
- Alcohol: 13.0% alcohol / volume
- Residual Sugar: 1.3 g/L
- Appellation: Neusiedlersee DAC, Burgenland, Austria
- Accolades: 90pts Falstaff
- Aging: 12 months in used French barrriques
- Food Pairings: Pairs well with grilled steaks, roast duck, braised short ribs, pork tenderloin, mushroom risotto, charcuterie, pasta dishes, and aged Alpine cheeses.
WINEMAKER NOTES:
Many of Schwarz wines derive their special charm from the combination of different vineyard sites. Most vines are more than 25 years old, some even older than 50 years. The vines need a balance, which is achieved through the use of compost and mechanical weed control. To produce the best wines today, Schwarz draws on both proven techniques of the past and innovative technology of the future. Red wines are fermented spontaneously, while yeast is used for some of the white wines. Most fermentations are temperature-controlled, and their philosophy regarding SO2 (sulfur dioxide) is “as much as needed.” As with cooking or other matters of the heart, much of winemaking is also done instinctively.
VINEYARD NOTES:
Andau is the warmest place in Austria and blessed with the most hours of sunshine. Sun, warmth, and barren gravelly soils offer ideal conditions for ripe, full-bodied, harmonious red wines as well as round, robust white wines. Where the Alps end and the Pannonian Plain begins lies the Leitha Mountains. The strengths of both geographical regions are reflected in the soil and climate: primary rock soils meet clay and Leitha limestone. The gentle hills protect against cool westerly winds and create an almost Burgundian climate. The cooler Leitha Mountains are characterized by pure minerality thanks to their slate and gneiss soils, combined with clay and the unique “Leitha limestone”. The wooded hills of the Leitha Mountains create a microclimate that preserves the vibrant fruit aromas. In the vineyard, during the harvest, the team uses refrigerated trucks from the butcher shop to cool the grapes on site as quickly as possible and prepare them for the subsequent multi-day cold maceration.
Hans and Michael Schwarz
ABOUT SCHWARZ VINEYARDS:
Hans Schwarz’s career actually began as a butcher, hence his nickname, “The Butcher”. Hans is a true “Burgenlander”, meaning he is a hunter and a farmer who knows how to get things done with his hands as the generations before had taught him. With the exception of a small production of the house wine “Giovanni”, the Schwarz family primarily grew and sold their grapes to the local winegrower’s cooperative and wine master Alois Kracher. Enthusiastic about the excellent quality of the grapes, the Alois encouraged him to try his hand as a winemaker. With the help of Kracher and Manfred Krankl (Sine Qua Non winery), the first wine under its own name came onto the market in 1999. Following the success story of Hans Schwarz, his son Michael took over the winery in 2017, who had previously gained professional experience on the Saar, Mallorca, southern France and Australia. Learn more at Schwarz Wines>
Apple Cider Braised Pork Shoulder with Roasted Garlic Whipped Butter
INGREDIENTS:
DIRECTIONS:
- Preheat the oven to 325°F, ensuring a rack is positioned in the center of the oven. Gather ingredients, prepping & measuring according to the ingredients list, above.
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Stud the pork with garlic: Using a sharp paring knife, carefully cut a few deep slits into each piece of pork shoulder, then insert sliced garlic into each pocket. Generously season the pork with 1 tablespoon kosher salt & ground black pepper as desired.
- Sear the pork: Add the grape seed oil to a large, heavy-bottomed, oven-safe pot with a lid over medium-high heat (I use a 4-qt Dutch oven). Once the oil is hot & shimmering, carefully add in the prepared pork. Work in batches, as needed, to avoid overcrowding the pot (which prevents browning). Cook 3-4 minutes per side, until deeply browned.
- Braise the cider pork: Add the apple cider, chicken broth, apple cider vinegar, & Dijon mustard to a large liquid measuring cup or bowl, whisking to combine. Carefully pour the apple cider brining liquid into the pot with the pork. Bring the mixture to a boil, then cover the pot & transfer to the oven. Cook for 2 1/2 – 3 hours, until the cider braised pork is fall-apart tender. About 30 minutes before you’re ready to shred the pork, remove the pot from the oven & stir in the sliced onion & apples. Cover & return to the oven for 20-25 minutes, just until the onions & apples are softened.
- Optional: Roasted butternut squash & garlic: If preparing the whipped roasted garlic butternut squash, place the squash on a small sheet pan. Chop just the top off of the head of garlic, revealing its cloves. Lightly rub the garlic to loosen and remove any excess paper. Wrap the garlic in foil, lightly drizzling with oil & seasoning with a pinch kosher salt & ground black pepper before you seal the foil, completely encasing the garlic in foil. Set the foil-wrapped garlic on the sheet pan with the butternut squash. Transfer to the oven to bake alongside the apple cider braised pork for 2 1/2 – 3 hours, or until the squash is very tender. (Note: The garlic will roast in about 45 minutes, so set a timer to remove from the oven at that point)
- Optional: Whipped roasted garlic butternut squash: Once the squash is very tender, remove the sheet pan from the oven. Carefully scoop the squash into a food processor. Add in the roasted garlic cloves (the cloves should squeeze out of the head very easily) & butter. Run the food processor until the mixture is smooth & creamy. If needed, pour in a splash of chicken broth to loosen up the mixture as needed to reach desired consistency. Stir kosher salt & ground black pepper, to taste – start with 1/2 teaspoon & go from there.
- Finish the cider braised pork: Once the pork is tender, remove the pot from the oven. Carefully transfer the pork to a plate or cutting board. Use tongs or two forks to shred the pork into bite-sized pieces.
- Serve: Spoon the whipped roasted garlic butternut squash over a plate. Top with cider braised pork, softened apples & onions, & braising jus as desired. Enjoy!
- Alternate Slow Cooker method:
Prep the recipe according to Steps 2-5, above, assembling the cider braised pork in your slow cooker or crockpot. Slow cook on high for 4-5 hours or on low for 7-8 hours until the pork is fall-apart tender. Complete the recipe according to Step 8, above, & serve. If your slow cooker has a searing/browning feature, you can use it to cook this entire cider braised pork recipe (Steps 2-5, 8) in the slow cooker.
© Information and photos Schwarz Winery – All Rights Reserved.
Recipe courtesy of © Plays Well with Butter – All Rights Reserved.
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