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 7-10 days. Fermentation in big oak casks at a controlled temperature of between 29°C and 31°C. After fermentation, the wine is aged in large old barrels (3000L) for 10 months before bottling.
Zweigelt - Organic
- Johanneshof Reinisch
- Thermenregion, Austria
Method & Production
The Zweigelt has typical flavors 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.