Lagrein
Lagrein is a red wine grape variety native to the South Tyrol region of northern Italy. It is primarily grown in the Trentino-Alto Adige/Südtirol area, particularly around the city of Bolzano. The grape is known for producing wines that are deep in color, with robust flavors and a high level of tannins.
History[edit | edit source]
The history of Lagrein dates back to at least the 17th century, with the first documented mention of the grape in 1526. It is believed to be related to the Teroldego grape and possibly a distant relative of the Syrah grape. The name "Lagrein" is thought to derive from the Lagarina Valley in Trentino, where the grape may have originated.
Viticulture[edit | edit source]
Lagrein thrives in the warm, sunny climate of South Tyrol, with its vineyards often situated on the valley floors and lower slopes. The grape prefers well-drained soils and benefits from the region's significant diurnal temperature variation, which helps to preserve acidity and develop complex flavors.
Wine Characteristics[edit | edit source]
Lagrein wines are typically dark, almost opaque, with a deep purple hue. They are known for their rich, full-bodied profile, featuring flavors of dark berries, plums, and cherries, often accompanied by notes of chocolate, spice, and earth. The wines have high tannin levels and good acidity, which contribute to their aging potential. Lagrein can be made into both red and rosé styles, with the latter known as "Lagrein Kretzer."
Food Pairing[edit | edit source]
Lagrein pairs well with a variety of foods, particularly rich, hearty dishes. It complements game meat, beef, and lamb, as well as aged cheeses and mushroom-based dishes. The wine's robust structure and tannins make it a good match for grilled and roasted meats.
Related Varieties[edit | edit source]
Lagrein is often compared to other Italian red grape varieties such as Sangiovese, Nebbiolo, and Barbera. It shares some similarities with these grapes in terms of its tannic structure and aging potential, but it is distinct in its flavor profile and regional specificity.
See Also[edit | edit source]
References[edit | edit source]
External Links[edit | edit source]
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Contributors: Prab R. Tumpati, MD