Schilcher Wein in the US???

[TomHill]

This is a wine (rose) I (kinda) learned to like (not w/o a struggle) when I was in Styria last Fall. It is a highly acid,
often still fermenting, new wine made from the Blauer WildBacher grape. It actually went pretty good w/ GriebenSchmaltz (Austrian rendered lard)
spread on crusty bread. It’s sorta of the genre of Beaujo Noveau, but fizzy & more interesting.
I’ve not been able to find any indication that Austrian Schilcher wine is imported into the USofA. Apparently, you have to drink it at
the site of its production. I would think that you could put it up in cans and export it to the USofA (though not sure it’d be worth the effort).
Or btls like beer.
I would think it’s a genre that would find some (limited) market here in the USofA. Obviously, there’s no Blauer Wildbacher grapes in the US,
but there should be alternatives. Jeez…it might even be the highest calling you could find for Carignane. But it might be a possibility for
a wine that is sort of a forlorn hope.

Along those same lines, I would think there would be a (limited) demand the Heriguer Wein experience here in the USofA. Freshly fermented
ThompsonSeedless or FrenchColombard w/ Acme Bread slathered w/ Crisco…yummmmm. Who knows…it could be the next big thing
to attract tourists to the NapaVlly??

Just a few random thoughts on a slow Tuesday.

Tom

[Drew_Goin]

Are you picking on Carignan again Tom?

[Gerhard_P]

@TomHill

This is a wine (rose) I (kinda) learned to like (not w/o a struggle) when I was in Styria last Fall. It is a highly acid,
often still fermenting, new wine made from the Blauer WildBacher grape…

Tom,
sorry to correct you, but a Schilcher is NOT a “still fermenting wine” (except it is sold as “Schilcher-Most” (must), but this applies to wine from all varieties and is available only in the earlier fall and in OPEN bottles … or to drink by the glass locally).
But when it´s sold in closed bottles it is a finished still wine.

However several growers also produce a Schilcher-Sekt (sparkling rosé wine), but these are coming in the usual heavy Champagne bottles … (there are also some “Frizzante” with lower CO2-pressure)

Yes, it is a rosé wine, made from the grape “Blauer Wildbacher” (blue Wildbacher), a variety with very high acidity.
When it is vinified as a red wine, it is called “Blauer Wildbacher”, NOT Schilcher.

It is true that Schilcher is also “best” when drunk young (over the 1st year in bottle), it doesn´t age well.

It actually went pretty good w/ GriebenSchmaltz (Austrian rendered lard)

We call that “Verhackert” … and I assume your translation is correct. Usually served as part of a “Brettl-Jause” - a wooden plate with selected sausages, ham, vegetables, egg … and grated horseradish.

No, I wouldn´t compare Schilcher with Beaujolais Nouveau …
We in Styria have another wine like Beaujolais Nouveau … this is called “Junker” (= young unmarried lad) … it is available from November onwards and made from the 1st harvested grapes (mostly Welschriesling, Sauvignon bl., Müller Thurgau, Muskateller) - to be drunk young - really delicious.

Seriously I´m not a great fan of Schilcher, it is “sour”, lacking length and weight, and the bouquet is quite one-dimensional. It may appeal more to wine-lovers who like high acidic Italian wine like traditional Chianti etc.
Granted, it is a speciality of our region, very typical, but we have a GREAT MANY much better wines here.
I would always prefer a good Sauvignon bl., Morillon (=Chardonnay), Muskateller Pinot blanc or gris etc. - or simply a beer.

However the Schilcher-Sekt can be very good ! It´s also made with the Champagne- method … I like it as aperitive - and THIS I can recommend.

I have no idea what is available in the USA, but some should be …

[TomHill]

@Gerhard P.

@TomHill

This is a wine (rose) I (kinda) learned to like (not w/o a struggle) when I was in Styria last Fall. It is a highly acid,
often still fermenting, new wine made from the Blauer WildBacher grape…

Tom,
sorry to correct you, but a Schilcher is NOT a “still fermenting wine” (except it is sold as “Schilcher-Most” (must), but this applies to wine from all varieties and is available only in the earlier fall and in OPEN bottles … or to drink by the glass locally).
But when it´s sold in closed bottles it is a finished still wine.

However several growers also produce a Schilcher-Sekt (sparkling rosé wine), but these are coming in the usual heavy Champagne bottles … (there are also some “Frizzante” with lower CO2-pressure)

Yes, it is a rosé wine, made from the grape “Blauer Wildbacher” (blue Wildbacher), a variety with very high acidity.
When it is vinified as a red wine, it is called “Blauer Wildbacher”, NOT Schilcher.

It is true that Schilcher is also “best” when drunk young (over the 1st year in bottle), it doesn´t age well.

It actually went pretty good w/ GriebenSchmaltz (Austrian rendered lard)

We call that “Verhackert” … and I assume your translation is correct. Usually served as part of a “Brettl-Jause” - a wooden plate with selected sausages, ham, vegetables, egg … and grated horseradish.

No, I wouldn´t compare Schilcher with Beaujolais Nouveau …
We in Styria have another wine like Beaujolais Nouveau … this is called “Junker” (= young unmarried lad) … it is available from November onwards and made from the 1st harvested grapes (mostly Welschriesling, Sauvignon bl., Müller Thurgau, Muskateller) - to be drunk young - really delicious.

Seriously I´m not a great fan of Schilcher, it is “sour”, lacking length and weight, and the bouquet is quite one-dimensional. It may appeal more to wine-lovers who like high acidic Italian wine like traditional Chianti etc.
Granted, it is a speciality of our region, very typical, but we have a GREAT MANY much better wines here.
I would always prefer a good Sauvignon bl., Morillon (=Chardonnay), Muskateller Pinot blanc or gris etc. - or simply a beer.

However the Schilcher-Sekt can be very good ! It´s also made with the Champagne- method … I like it as aperitive - and THIS I can recommend.

I have no idea what is available in the USA, but some should be …

Thanks for setting me straight, Gerhard. I can hardly wait to get back there in Oct.
I realize it’s not a “serious” wine…but in the right company…it works.
Tom

[Gerhard_P]

Tom,
when you get back here in October - simply let me know.
I´m just 10 min. outside (North-East) of Graz, less than an hour away from the vineyards …
I cannot promise anything since October is a tight period musically, but we might find a date to meet and share a glass! (… or two …)

[TomHill]

@Gerhard P.

Tom,
when you get back here in October - simply let me know.
I´m just 10 min. outside (North-East) of Graz, less than an hour away from the vineyards …
I cannot promise anything since October is a tight period musically, but we might find a date to meet and share a glass! (… or two …)

Gerhard,
You are definitely on my short list of people I’d like to see when I’m in Austria. I’m working my schedule now. I’ll be in touch.
Tom