SOURCE: Alto Adige

Alto Adige

Alto Adige

April 08, 2014 08:00 ET

Welcome Warm Weather With Alto Adige Wines

Put a Spring in Your Step and on Your Menus With Zesty Wines From the Italian Alps

NEW YORK, NY--(Marketwired - Apr 8, 2014) - After an especially brutal winter, it's a joy to finally shed all those layers. Parkas, snow boots, and heavy sweaters get packed away as we welcome spring. The same principle applies to wine. Instead of hearty reds wines and voluptuous whites, as the thermometer climbs, our palates yearn for elegant and bright wines to enjoy with spring cuisine. 

In Alto Adige, as in most regions in the U.S., spring is a transitional season with warm, sunny days and the occasional cold snap. Alto Adige is blessed with a combination of warm Italian sun and brisk Alpine air. Vineyards at elevations ranging from 600 to 3,300 feet and varied micro-climates create ideal growing conditions to produce delicious and distinctive wines that are guaranteed to please during the unpredictable spring season.

In Alto Adige, spring ushers in white asparagus season. Known locally as "margaretes," the white variety is said to be sweeter and more tender than its green cousin. Locals take their asparagus seriously, using it as a focal point for gourmet festivities every year in May. Hikes and bike rides along the "asparagus trail" offer sporty epicureans a chance to learn about this noble vegetable. Samples of specialty dishes are offered with Sauvignon Blanc wines, the traditional paring. In Alto Adige, Sauvignon Blanc is un-oaked with aromas and flavors of exotic fruit and citrus. Not an asparagus fan? Sauvignon Blanc also complements fish and vegetable dishes such as pasta primavera.

Here in the U.S., spring brings delicate produce like ramps and English peas to the farmer's market. Recipes for these ephemeral vegetables abound or swap in your favorite spring vegetables for the leeks in this risotto recipe: An easy-drinking wine that's full of character, Pinot Bianco (Pinot Blanc) from Alto Adige has enticing aromas of apples and lively acidity which make it a go-to pairing any night of the week. Perfect for spring vegetable dishes, Pinot Bianco is also delicious with salmon, grilled chicken and white pizza, or on its own as an aperitif.

On a cool night, try a richer dish such as pasta with artichoke hearts and parmesan cream. Artichokes are best paired with non-oaky, low tannin wines. Enjoy this pasta with Pinot Bianco or a light red wine such as Schiava. One of Alto Adige's native red grape varieties, Schiava is a light-bodied, fresh and fruity wine best served slightly chilled. 

Celebrate spring's arrival with wines from the sunny side of the Alps. For more information visit or find us on Facebook at

The Alto Adige Wine Board was formed in 1975 by a group of winemaking companies to promote and strengthen the image of the wines from Alto Adige. The promotional campaigns are implemented by the Export Organization South Tyrol (EOS) of the Chamber of Commerce Bolzano on behalf of the Consortium of Alto Adige Wines. The Alto Adige Wine Board is active in Italy, Germany, Austria, England, Benelux, Switzerland and in the United States.

The objectives of the PROVIT campaign, co-financed by the Italian State and the European Union, are to increase overall awareness of the DOC wines from Alto Adige, demonstrate their versatility with a wide range of foods, and showcase the diverse palette of wines that emanate from such a unique winegrowing region.

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