Last week, I went to CWES’s (Columbia Willamette Enological Society) event and was delighted to be introduced to Remy Wines. One of the grapes they use is a grape (and wine) I’d never heard of: Lagrein (pronounced “Lah-grine”). Do you know this grape? Today, we’re going to explore it. Thank you to Wine Folly and Vinerra for their help with this article.
About Lagrein
This deep-hued Alpine red comes from the Alto Adige region in northern Italy. The grape has firm tannins, nice acidity, a nose packed with dark fruits (black cherry, plum and blackberry) and flavors of violets and spices. You might get notes of graphite and leather beneath the fruit, along with some bitterness (dark chocolate or coffee). It shares a genetic link with Pinot Noir, Syrah and Teroldego, making it a bridge between Alpine and broader European wine traditions.
The Lagrein grape first appeared in records in the 13th century, but by the 1970s, the grape was nearly extinct. Because of its quality and aging potential, it is coming back but is still very rare. It only represents nine percent of Alto Adige’s vineyards and only 1,000 acres worldwide.
Where It’s Grown
Alto Adige’s Alpine climate defines the character of Lagrein. Hot summer days (fed by Mediterranean air) and cooler nights in the valleys give grapes ripe flavors plus refreshing acidity. The optimal altitude for cultivating Lagrein is between 300 and 500 meters above sea level. The region, situated in northeastern Italy in the Italian Alps, provides an ideal environment for this wonderful red.
You can find small plantings south of Alto Adige and in Willamette Valley in Oregon.
Food Pairings
Lagrein is a natural partner for hearty cuisine. Its acidity cuts through rich, fatty dishes, while its tannins pair beautifully with protein. Try it with these dishes:
- Roasted mushrooms, eggplant and bell peppers
- Peppery ragù over pasta
- Aged cheeses such as Gouda, Blue Cheese, Gruyère, and Comté
- BBQ and grilled meats, including steak, lamb, veal and pork
- Chocolate desserts
