Zweigelt

  (zz-VIE-gelt)
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

Characteristics:

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.

Cheese Pairings:
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

Appetizer Pairings:

See also Light red acidic wine appetizers