Schioppettino is a red grape indigenous to the Friuli region of northeastern Italy. ‘Scoppietio’ translates to crackle, which likely comes from the thick skin on the grapes that is said to crackle in the mouth. It could also be due to the lightly sparkling nature of the wines made from this grape. Schioppetino was more widely planted prior to the phylloxera outbreak but many vines were not replanted. In the 1970s, there was a renewed effort to save the vine. Paolo and Dina Rapuzzi established their winery in the early 1970s. Around the same time, Paolo heard old locals discussing a grape named Pocalza or Schioppetino. He went around the area in a secret search for vines to graft and create his own plot on vines. During this time, the Italian government did not approve of the grape variety and could levee fines if he was caught growing the variety. In 1976, the Rapuzzi’s won the ‘golden vine’ award for saving the grape but it wasn’t until 1981 that the grape was finally added to the approved list. The mayor of Prepotto was integral in campaigning to get the grape approved. This area is now where the most plantings can be found. There is also an annual Schioppettino festival in May.
This week I drank a 2018 Petrussa Schioppettino di Prepotto from the Friuli Colli Orientali DOC. This wine is a medium ruby color that displays aromas of cranberries, wild strawberries, red currants, dried herbs, black pepper, chalk, and dried violets. On the palate, this full bodied dry wine has ample velvety tannins and significant levels of acidity. The red fruit, herbal and pepper notes are pronounced and linger on the prolonged finish. This wine could bottle age for a few years but is drinking well now. It would pair well with chicken enchiladas, roast meats, bbq, or blue cheese. The acidity and strong flavors in this wine make it a great wine to pair with strongly flavored, higher fat foods. The peppery spice would also allow it to pair with dishes that have a similar spice level, like many Indian dishes. This versatile wine would be a great option for many hearty winter meals.
-TheLooseTannin
A Trip Around the World of Wine in 52 Weeks 