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.
- Johanneshof Reinisch
- Thermenregion, Austria
Method & Production
The Zweigelt has typical flavours of cherries and plums. It is velvety smooth with silky tannins and a good acid back bone.
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.