Far northern Italian region, next to Switzerland and Austria, is better known for their white wines (Pinot Grigio being the workhorse grape here). The red Schiava grape, native to Alto Adige, makes a lovely, light, food-friendly wine that amounts to more than “bistro red.” Get fresh, slightly tart raspberries and wild cherries along with crushed mint, almond skins and chamomile tea notes. Light tannins, medium-high acidity, no oak flavor (aged in huge, neutral oak casks) and a long but subtle point it firmly to the “food wine” category. It’s not for everybody, but those who appreciate interesting, intriguing light red wines will adore it.
