J. Hofstatter Alto Adige Yngram 2001
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A Francophile who loved French Burgundies, Ludwig Barth von Barthenau was definitely the first to exclusively grow Pinot Noir on his estate beginning in 1860. Barthenau’s pioneering focus on the Pinot Noir grape continues to animate the estate’s owners to this day. In 1942, Ludwig’s grandson sold the estate to the Foradori family; Paolo Foradori released his first Pinot Noir in 1959. Also in 1959, Paolo married Sieglinde Oberhofer, the only daughter of Konrad Oberhofer, nephew of Josef Hofstätter, who in 1907 founded in the village Tramin the Weingut (estate, or Tenuta in Italian) Hofstätter. With the marriage of Sieglinde and Paolo the vineyard properties of the two families merged together. Since 1987, Paolo Foradori and Weingut Hofstätter have produced the single-vineyard wines of Barthenau Vigna S. Urbano, Pinot Noir and Barthenau Vigna S. Michele, Pinot Blanc. (The Vigna name connotes the wine’s single-vineyard status and is the Alto Adige equivalent to a prestigious Cru designation in Burgundy.) The Mazon plateau located above the village of Neumarkt is particularly renowned for its Pinot sites and their prestigious wines have since attracted a worldwide following. Tenuta Hofstätter is the only family wine estate that owns vineyards on both the west and the east banks of the Adige River. Hofstätter’s Gewürztraminer is made from a selection of grapes grown in the family’s Vigna Kolbenhof estate in the hamlet of Söll overlooking the village of Tramin. Tenuta Hofstätter’s fortuitous combination of its microclimate, the southeastern orientation of the vineyard, and the age of the vines make its Kolbenhof estate one of Alto Adige’s great Crus for Gewürztraminer. The vine itself is named after its origin, the wine village of Tramin.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
A mountainous northern Italian region heavily influenced by German culture, Trentino-Alto Adige is actually made up of two separate but similar regions: Alto Adige and Trentino.
Trentino, the southern half, is primarily Italian-speaking and largely responsible for the production of non-native, international grapes. There is a significant quantity of Chardonnay, Pinot Grigio and Merlot produced. But Trentino's native and most unique red variety, Teroldego, while still rare, is gaining popularity. It produces a deeply colored red wine rich in wild blackberry, herb, coffee and cocoa.
The rugged terrain of German-speaking Alto Adige (also referred to as Südtirol) focuses on small-scale viticulture, with great value placed on local varieties—though international varieties have been widely planted since the 1800s. Sheltered by the Alps from harsh northerly winds, many of the best vineyards are at extreme altitude but on steep slopes to increase sunlight exposure.
Dominant red varieties include the bold, herbaceous Lagrein and delicate, strawberry-kissed, Schiava, in addition to some Pinot Nero.
The primary white grapes are Pinot grigio, Gewürztraminer, Chardonnay and Pinot blanc, as well as smaller plantings of Sauvignon blanc, Müller Thurgau. These tend to be bright and refreshing with crisp acidity and just the right amount of texture. Some of the highest quality Pinot grigio in Italy is made here.