Vernatsch, Schiava

Vernatsch – freshness, drinking pleasure & alpine elegance from South Tyrol

Vernatsch – also known as Schiava – is a traditional red wine variety from South Tyrol and neighboring Trentino. Typical of this grape variety are its light color, fine fruit, mild tannins and light-footed character. Well-known varieties are the Kalterersee (Lago di Caldaro) and the St. Magdalener.

Aromas of sour cherry, strawberry, almond, violet, rosehip and herbs make Vernatsch a versatile food companion – best served slightly chilled.

🔹 Junger Vernatsch / Kalterersee: Fruity, fragrant, light – ideal for snacks and simple dishes.
🔹 St. Magdalener: Slightly stronger, blended with Lagrein – more depth and structure.
🔹 Vernatsch with ageing / old vines: Finer, more complex, with earthy notes and potential.

Vernatsch goes wonderfully with Alpine cuisine, snack platters, mushroom dishes, dumplings & roasted poultry.

1️⃣ Young Vernatsch / Lake Caldaro

Taste: Light, fresh, fruity, with little tannin.
Typical aromas: sour cherry, almond, violet, strawberry.

✅ Best food pairings:
✔ Snacks & cold platters → Bacon, smoked sausages, mountain cheese
✔ Simple vegetables & dumplings → Spinach dumplings, mushroom dishes
✔ Poultry & light cuisine → Roast chicken, fried trout

➡ Recommended recipes:
– South Tyrolean Marende
– Spinach dumplings with butter & parmesan

2️⃣ St. Magdalener (with Lagrein)

Taste: Slightly stronger, spicier, with more depth.
Typical aromas: rosehip, cherry, herbs, plum.

✅ Best food pairings:
✔ Alpine cuisine & roasted dishes → Roast beef, game birds
✔ Egg dishes & pasta → Schlutzkrapfen, mushroom risotto
✔ Spicy vegetable dishes → Beetroot carpaccio, leek strudel

➡ Recommended recipes:
– Schlutzkrapfen with spinach filling
– Roast beef with herb jus

3️⃣ Complex Vernatsch (old vines, long ageing)

Taste: Silky, with depth, slightly earthy & elegant.
Typical aromas: Dried herbs, cherry, smoke, earth.

✅ Best food pairings:
✔ Wild fowl & rabbit → Hare pepper, rabbit terrine
✔ Autumnal dishes & mushrooms → Porcini mushroom pasta, pumpkin from the oven
✔ Mature cheese & chestnuts → Hard cheese, chestnut dishes

➡ Recommended recipes:
– Porcini mushroom tagliatelle
– Hare pepper with polenta

🔍 Vernatsch & food pairing at a glance

Vernatsch style	Best food pairings
Young Vernatsch / Lake Caldaro	Snacks, dumplings, poultry, cold platters
St. Magdalener	Roast, pasta, mushrooms, alpine cuisine
Complex Vernatsch	Wild fowl, fall cuisine, mushroom dishes, mature cheese

The ideal serving temperature for Vernatsch

Young Vernatsch: 12-14 °C
St. Magdalener / mature style: 14-16 °C

🚀 Conclusion: Why Vernatsch goes perfectly with South Tyrolean gourmet cuisine

Vernatsch delights with its lightness, freshness and Alpine elegance – whether with a hearty snack, fine herbal cuisine or autumnal mushroom dishes. An uncomplicated companion with plenty of regional character! 🍷⛰️

➢ Which combination did you like best? Discover all the matching recipes here! 😊🚀