Tag Archives: Schwarz

Schwarz A Lita Schwoaz Weiss

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NOVEMBER WINE CLUB:

Schwarz Vineyards A lita Schwoaz Weiss wine bottleSilky styleSchwarz Vineyards
A Lita
Schwoaz Weiss
Burgenland, Austria

SILKY WINE STYLE

Medium yellow-green in color. Intense aromas of tropical fruit, grapefruit, citrus, and delicate white blossoms lead into a lively palate layered with ripe banana, mango, and juicy yellow orchard fruit. Bright acidity, refreshing minerality and a lingering finish.

WINE DETAILS:

  • Varietals: Sauvignon Blanc, Scheurebe, Chardonnay
  • Alcohol: 12.5% alcohol / volume
  • Appellation: Andau, Burgenland, Austria
  • Aging: Stainless steel tanks
  • Food Pairings: Pairs beautifully with grilled seafood, fresh oysters, sushi, ceviche, roast chicken, salads, asparagus, goat cheese, vegetable risotto, light pasta dishes, and Asian-inspired cuisine.

WINEMAKING NOTES:
Schwoaz Weiss is Weingut Schwarz’s fresh and vibrant white blend, combining Sauvignon Blanc, Scheurebe, and Chardonnay into an expressive, fruit-forward cuvée. Fermented and aged exclusively in stainless steel, it emphasizes bright aromatics, crisp acidity, and pure varietal character. It is an approachable, versatile white designed for everyday enjoyment.

Michael Schwarz protrait

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>

lemon orzo shrimpLemon Shrimp Orzo

INGREDIENTS:

  • 1 pound shrimp (uncooked, peeled and deveined)
  • 1 teaspoon Italian seasoning
  • 2 tablespoons olive oil (divided)
  • 2 tablespoons butter

1 shallot (minced)
  • 3 cloves garlic (minced)
  • 1 cup orzo pasta (uncooked)
  • ¼ cup white wine
  • 2 cups chicken broth (low sodium)
  • pinch saffron (optional)
  • 2 cups baby spinach leaves
  • 2 tablespoons fresh lemon juice (plus 1 teaspoon lemon zest)
  • 2/3 cup feta (cubed)
  • 2 tablespoons fresh parsley (minced)
  • salt and pepper (to taste)
DIRECTIONS:
  1. Place 1 pound shrimp in a large bowl. Add 1 tablespoon olive oil, 1 teaspoon Italian seasoning and a pinch of salt and pepper; toss well to coat.
  2. Heat the remaining 1 tablespoon olive oil in a large high-sided skillet over medium-high. Add seasoned shrimp and cook 3-5 minutes, turning to sear both sides, until cooked through. Transfer to a plate and cover to keep warm.
  3. To the now empty skillet, add the 2 tablespoons butter. Once melted, add the 1 shallot, and a pinch of salt and pepper. Cook 2-3 minutes, until softened. Add the 3 cloves garlic and cook until fragrant, about 30 seconds.
  4. Add the 1 cup orzo pasta and cook for another 2 minutes.
  5. Add the ¼ cup white wine and cook (scraping any browned bits from the bottom of the skillet) until absorbed, 1-2 minutes.
  6. Add the 2 cups chicken broth and pinch saffron (if using) bring to a simmer. Cook, stirring occasionally, until orzo is just shy of al dente, about 8 minutes. Add the 2 cups baby spinach leaves and stir gently until wilted.
  7. Return the shrimp to the skillet along with the 2/3 cup feta, 2 tablespoons fresh lemon juice and zest, and 2 Tablespoons fresh parsley. Toss gently to combine. Season with salt and pepper, to taste. Enjoy!

VARIATIONS:

  • Autumn Twist – Add roasted butternut squash or sautéed mushrooms and thyme. Use sparingly so they don’t overwhelm the wine’s delicate fruit and acidity.
  • Wine substitution – If you’d rather skip the wine, replace it with extra broth and a splash of lemon juice. This way, you don’t miss out on its bright, tangy flavor.
  • Vegetable add-ins – Sauté chopped asparagus or zucchini with the aromatics or stir in green peas or chopped artichoke hearts when you add the spinach.
  • Shrimp substitute – If shrimp isn’t your thing, lemon orzo also tastes great with seared chicken, scallops, or salmon. Or, try chickpeas or white beans for a vegetarian version.
  • If you like a little heat – Add a pinch of red pepper flakes, cayenne pepper, or harissa paste while cooking the aromatics.
Information & Photos © Schwarz Wines – All Rights Reserved.
© Recipe courtesy of Platings and Pairings –  All Rights Reserved.

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November Wine Club Pairing Recipe

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NOVEMBER WINE CLUB:

Bold wine Style logoSchwarz Neusiedlersee wine bottleSchwarz 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

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>

braised pork plated with green beansApple Cider Braised Pork Shoulder with Roasted Garlic Whipped Butter

INGREDIENTS:

• 3–4 pounds boneless half pork butt roast, cut into 3–4 large pieces
• 8–10 cloves garlic, sliced in half lengthwise
• 2 tablespoons grapeseed oil 
• 1 1/2 cups apple cider
• 1/2 cup chicken broth
• 1/4 cup organic apple cider vinegar
• 2 tablespoons dijon mustard
• 1 large red onion, thinly sliced
• 3 medium Granny Smith apples, peeled, cored, & cut into 1/2-inch thick slices
• kosher salt & ground black pepper, to season
ROASTED GARLIC WHIPPED BUTTERNUT SQUASH:
• 1 small butternut squash (roughly 2 pounds), quartered lengthwise & deseeded
• 1 head garlic
• 1 teaspoon grapeseed oil 
•
2–3 tablespoons unsalted butter, cut into tablespoons
• kosher salt & ground black pepper, to season

DIRECTIONS:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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)
  6. 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.
  7. 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.
  8. Serve: Spoon the whipped roasted garlic butternut squash over a plate. Top with cider braised pork, softened apples & onions, & braising jus as desired. Enjoy!
  9. 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.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases and 15% off encore purchases of Wine Club wines.

Learn about our Memberships >