Synonyms: Rotburger, Blaue Zweigeltrebe, Blauer Zweigelt, Zweigelt Blau, Zweigeltrebe, , Zweigelt-rebe, Zweigeltrebe blau, Cvaigelt, Cveigelt, Klosterneuburg 71, Klosterneuburg 181-2-71, Totburger, Zweigelt 71,
Wine Name: Zweigelt
Background: Zweigelt was developed in Austria in 1922 by Dr. Friedrich Zweigelt from a crossing of St. Laurent and Blaufränkisch grapes. It is presently the most widely-grown red grape variety in Austria. The grape produces a wine with cherry flavors, exotic spice. pepper and floral character and aromas of cinnamon and violets.
Classic Brands and Sources: Feiler-Artinger, Gernot Heinrich, Hopler, Hans Pitnauer, Weingut Hans Johann Schwarz, Weingut Umathum, Weinlaubenhof Alois Kracher
|Style #1 – typical
Body – medium (-)
Acidity – medium
Sweetness – dry
Tannins – medium
Wine and food pairing guidelines:
Pairs with white meats and light red meats with acidic sauces
Foods and Entrees that usually pair:
Pairs with lighter red meats, fowl, chicken and shellfish especially when cooked in wine or with a wine, vinegar or tomato-based sauce. Roasted ham hock, grilled sausages with mustard, duck confit. Predominantly sweet or fruity dishes should be avoided.
Epiosses, Feta (sheep’s milk), goat cheese, Gouda, Majorero (Spanish hard goat cheese) Mahon, Bucheron (French goat cheese), dry Jack cheese, cream cheese, Gouda, Neufchatel, Pont-L’Eveque, Raclette, Reblochon, Roquefort, Saint-Nectare, Vacherin
See also Light red acidic wine appetizers