Zweigelt

  • Johanneshof Reinisch
  • Thermenregion, Austria

Method & Production

Zweigelt was named for the Austrian plant-breeder Prof. Fritz Zweigelt, who created this successful cross of Blaufränkisch and St. Laurent. The Zweigelt grapes are harvested in September. The juice is macerated on the skins for around 2 weeks. After fermentation the wine is transferred to large oak barrels where it is aged for 10 months pre bottling.

Tasting notes

The Zweigelt has typical flavours of cherries and plums. It is velvety smooth with silky tannins and a good acid back bone. 

Food matching

This wine is excellent with roast veal, wild- fowl (pheasant, partridge, guinea fowl) or alternatively with a stew and spatzle. Good with mild mountain cheeses like comté.