Tried these two wines w/ Wolfgang down near Graz:
1. Schilcher Sturm on draft 2015: Served in a beer mug at the restaurant in Graz, pale rose rose color; rather yeasty/cranberry/grapey nose; very tart grapey/cranberry/watermelon quite fizzy/yeasty simple flavor w/ no tannins; very short grape/yeasty/craberry finish; one step above a (not so good) grape soda pop.
___________________
2. Weinhof Taibel Schilcher (12%) BadGams 2014: Served in a beer mug at a pastry bakery; pale salmon/garnet color; slight yeasty cranberry/cherry rather strange light grapey nose; very tart/quite sour light cherry/cranberry slight yeasty flavor w/ no tannin; very short slight yeasty light grape/cranberry very sour finish w/ slight fizzy; quite sour w/ a teeth-chattering acidity and nothing to do w/ wine that I can tell.
__________________________________
A wee BloodyPulpit:
1. Schilcher is a genre of wine, unique to Styria, of which I'd never heard of, nor tried. I tried two more over the next few days w/ the same result...incredibly sour and unappealing. It is made from the Blauer Wildbacher grape...a grape that should not be planted all up & down the coast of Calif.
The Sturm version is still fermenting or just-fermented grape...one step beyond grape juice. It is not a wine that is meant to be aged and best served within a month or two of being harvested. It is also sometimes made as a deeply-colored red wine...but I didn't see any of those.
Anyway....a once in a lifetime experience if your in Styria in October. Only once will do you!!
Tom