Zweigelt is a dark-blue-skinned grape that, since its development in 1922, has become the most widely planted red-wine variety in Austria. Grown in all of the country’s wine-producing regions, it is a highly productive and rewarding vine.
Zweigelt was developed by biologist and viticulturist Dr Friedrich Zweigelt by crossing Saint-Laurent with Blaufrankisch and was originally called Rotburger. However, this moniker was easily confused with Rotberger (an unrelated grape) and in 1975, the influential Austrian winemaker Lenz Moser renamed it Zweigelt.
Zweigelt ripens earlier than Blaufrankisch, and buds later than Saint-Laurent, making it a safe bet against spring frosts and fall rains. Following Austria’s success with Zweigelt, England, Germany, the Czech Republic, Hungary, Slovakia, Canada and Japan also planted experimental Zweigelt vines.
Wine made from the grape can be quite rich, but it is better known for its pepper and spicy qualities. The best examples show generous fruit flavors, usually centered on a red cherry and raspberry core. The wines have the potential to cellar well if properly barrel matured, but most bottles are consumed within a few years of their release.
Varietal expressions of Zweigelt are very common, although it also routinely blended with Blaufrankisch, Cabernet Sauvignon and Merlot to create red wines with greater depth and body.
Synonyms include: Blauer Zweigelt, Rotburger, Zweigltrebe.
Popular blends include: Blaufrankisch – Zweigelt.
Related grape varieties include: Saint-Laurent, Blaufrankisch.
Food matches include:
Europe: Stelze (roasted ham hock)
Asia: Vịt nấu cam (Vietnamese style duck à l'orange)
Australasia/Oceania: Pesto and ricotta roulade
