Zweigelt
- All Red Wine
- Cabernet Sauvignon 818
- Pinot Noir 807
- Bordeaux Red Blends 640
- Other Red Blends 449
- Tempranillo 271
- Rhône Blends 222
- Sangiovese 209
- Malbec 164
- Syrah/Shiraz 160
- Nebbiolo 151
- Merlot 147
- Zinfandel 100
- Grenache 71
- Cabernet Franc 60
- Tuscan Blends 60
- Gamay 52
- Barbera 39
- Petite Sirah 28
- Other Red Wine 26
- Carmenere 23
- Mourvedre 22
- Montepulciano 21
- Dolcetto 20
- Mencia 16
- Nero d'Avola 15
- Nerello Mascalese 13
- Carignan 11
- Pinotage 9
- Primitivo 9
- Aglianico 8
- Bonarda 7
- Negroamaro 6
- Agiorgitiko 6
- Petit Verdot 5
- Tannat 5
- Cinsault 4
- Sagrantino 4
- Corvina 2
- Lagrein 2
- Valdiguie 2
- Alicante Bouschet 2
- Frappato 2
- Pais 2
- Zweigelt clear Wine Type filter
- Touriga Nacional 1
- Blaufrankisch 1
- Freisa 1
- Gaglioppo 1
- Grignolino 1
- Refosco 1
- Schiava 1
- St. Laurent 1
- Xinomavro 1
-
Gift Type Any
-
Occasion Any
-
Variety Any
-
Varietal Zweigelt
-
Region Any
-
Reviewed By Any
-
Size & Type Any
-
Fine Wine Any
-
Vintage Any
-
Availability Ships Anytime
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.