Zweigelt 179 Items
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- All Red Wine
- Other Red Blends 17333
- Cabernet Sauvignon 13853
- Pinot Noir 9133
- Rhône Blends 7708
- Merlot 7140
- Syrah/Shiraz 6658
- Bordeaux Red Blends 6105
- Tempranillo 5500
- Malbec 4610
- Sangiovese 4345
- Zinfandel 3623
- Other Red Wine 3348
- Gamay 2075
- Barbera 1974
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- Tuscan Blends 1285
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- Montepulciano 911
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- Pinotage 765
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- Nero d'Avola 676
- Mourvedre 611
- Negroamaro 350
- Aglianico 320
- Mencia 299
- Blaufrankisch 216
- Bonarda 207
- Lagrein 199
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- Carignan 169
- Refosco 146
- St. Laurent 102
- Agiorgitiko 91
- Tannat 89
- Touriga Nacional 86
- Teroldego 86
- Grignolino 71
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- Xinomavro 47
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- Mondeuse 33
- Cinsault 32
- Alicante Bouschet 28
- Graciano 26
- Sagrantino 20
- Pais 13
- Trousseau 9
- Baga 8
- Poulsard 6
- Listan Negro 5
- Counoise 3
- Pinot Meunier 2
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Weingut Gerhard Pfneisl Mittelburgenland Rot Sylt Syrah - Zweigelt 2008Burgenland, Austria ● ZweigeltShips Mon, Jan 1Limit 0 per customerSold in increments of 0 -
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Red White Sparkling Rosé Spirits GiftsLearn 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.