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Zweigelt
(zz-VIE-gelt)
Synonyms:
Blaue Zweigeltrebe, Blauer Zweigelt, Rotburger, Zweigelt Blau, Zweigeltrebe
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
Characteristics:
| Style | Body | Acidity | Sweetness | Tannins |
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Typical
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medium (-)
to medium
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medium
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dry
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medium
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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. 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
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Zweigelt at Plonk Wine Merchants
Zweigelt at Wikipedia
Zweigelt at Austrian Wine
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