Zweigelt
- All Red Wine
- Pinot Noir 1182
- Cabernet Sauvignon 1045
- Bordeaux Red Blends 605
- Syrah/Shiraz 600
- Nebbiolo 412
- Other Red Blends 394
- Sangiovese 317
- Tempranillo 273
- Zinfandel 248
- Rhône Blends 247
- Malbec 200
- Merlot 171
- Cabernet Franc 84
- Grenache 82
- Gamay 58
- Carmenere 51
- Petite Sirah 40
- Other Red Wine 37
- Tuscan Blends 32
- Barbera 29
- Mencia 26
- Nero d'Avola 22
- Aglianico 17
- Xinomavro 17
- Carignan 16
- Nerello Mascalese 16
- Mourvedre 14
- Tannat 11
- Dolcetto 8
- Touriga Nacional 7
- Negroamaro 6
- Cinsault 5
- Baga 5
- Sagrantino 5
- Lagrein 4
- Primitivo 4
- Alicante Bouschet 4
- Pinotage 3
- Bonarda 2
- Valdiguie 2
- Agiorgitiko 2
- Frappato 2
- Mondeuse 2
- Montepulciano 1
- Petit Verdot 1
- Blaufrankisch 1
- Gaglioppo 1
- Grignolino 1
- Grolleau 1
- Trousseau 1
- Zweigelt clear Wine Type filter
-
Gift Type Any
-
Occasion Any
-
Variety Any
-
Varietal Zweigelt
-
Region Any
-
Reviewed By Wine & Spirits
-
Size & Type Standard (750ml)
-
Fine Wine Any
-
Vintage Any
-
Availability Include Out of Stock
Learn about Zweigelt — taste profile, popular regions and more …
Savory, spicy and fresh, this is Austria’s most popular red variety. While native to Austria, it grows well in western Hungary and various eastern European countries, namely the Czech Republic and Slovakia. There are rare occurrences of the vine in some New World countries.
Tasting Notes for Zweigelt
Zweigelt is a dry, red wine that makes a charmingly light and fruity, slightly tart and spicy red that’s great in the summer. Look for one-liter bottles to take to an afternoon barbecue. Zweigelt is capable of more serious, age-worthy version as well, which will be concentrated in fresh red and purple berries and boast delicate, autumn spice, cacao and pepper aromas.
Perfect Food Pairings for Zweigelt
Fish cooked in a tomato sauce, grilled chicken, roasted duck, pork chops and gouda cheese are excellent matches for Zweigelt.
Sommelier Secrets for Zweigelt
Zweigelt is actually a fairly recent cross bred by Dr. Zweigelt in 1922. He crossed two native varieties, Blaufränkisch, for its peppery bite, with St. Laurent, chosen for its elegance.