NOVEMBER WINE CLUB:
Schwarz Vineyards
A Lita
Schwoaz Rot
Burgenland, Austria
MELLOW WINE STYLE
Deep ruby-garnet with violet reflections. Inviting aromas of red forest berry preserves, ripe heart cherry, and hints of mandarin zest lead into a fresh, juicy palate. Bright cherry and wild berry fruit are accented by lively acidity, a subtle citrus lift, soft tannins, and a clean, fruit-driven finish.
WINE DETAILS:
- Varietals: 100% Zweigelt
- Alcohol: 13.0% alcohol / volume
- Residual Sugar: 1.3 g/L
- Appellation: Andau, Burgenland, Austria
- Accolades: 91pts Falstaff
- Aging: Stainless steel tanks
- Food Pairings: Pairs well with grilled sausages, roast chicken, pork tenderloin, schnitzel, burgers, pasta, mushrooms, roasted vegetables, and semi-aged cheeses.
WINEMAKER NOTES:
Schwoaz Rot is Weingut Schwarz’s vibrant, everyday expression of Zweigelt, crafted from estate vineyards in Andau, Burgenland. Produced exclusively in stainless steel, it showcases the variety’s bright fruit, freshness, and lively character without the influence of oak. It is an approachable, versatile red that delivers purity, balance, and effortless drinkability.
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.
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>
One-Pan Roast Chicken with Vegetables
INGREDIENTS:
- 6 skin-on, bone-in chicken thighs
- kosher salt and black pepper
- ¼ cup olive oil
- 1 pound baby Yukon Gold potatoes, scrubbed and cut in to 1-inch chunks
- 10 cloves of garlic
- 10 pearl onions
- 7 sprigs of fresh thyme, leaves stripped, plus 6 sprigs
- 2 parsnips, peeled and sliced 1-inch thick
- 1 lemon, thinly sliced
DIRECTIONS:
-
Preheat the oven to 425°F.
- Season the chicken thighs on both sides with 1 teaspoon salt and 1/2 teaspoon pepper.
- Heat olive oil in a roasting pan on the stovetop over medium-high heat. Add the chicken, skin-side down, and sear until golden brown, 4 to 5 minutes; remove to a plate.
- Add the potatoes, garlic, onions, thyme, parsnips, 1 teaspoon salt and 1/2 teaspoon pepper to the roasting pan; stir. Cook until the vegetables are warmed and coasted in oil, 2 minutes.
- Place the chicken, skin-side up, on top of the vegetables. Scatter with the lemon slices and thyme sprigs.
- Roast until the chicken is cooked through and the potatoes are tender, 35 to 40 minutes.
© Information and photos Schwarz Winery – All Rights Reserved.
Recipe courtesy of © Tia Mowry and Food Network – All Rights Reserved.
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