NOVEMBER WINE CLUB:
Schwarz 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
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 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)
- 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.
- 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.
- 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.
- Add the 1 cup orzo pasta and cook for another 2 minutes.
- Add the ¼ cup white wine and cook (scraping any browned bits from the bottom of the skillet) until absorbed, 1-2 minutes.
- 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.
- 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.
© Recipe courtesy of Platings and Pairings – All Rights Reserved.
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