[click image to zoom]
image may not be actual bottle available
Varietal: Zweigelt
Zweigelt is a crossing of St. Laurent and Blaufränkisch. It is now the most widely-grown red grape variety in Austria.
Country: Austria
Austria's reputation for its wine has progressively matched that of its great stem ware (Riedel and Schott Zwiesel, to name a couple) and is now offering some of the best values at all price points. Split up into three main regions, the majority of production occurs in the flat fertile plains of Niederösterreich, or Lower Austria, in the north east corner of the country. The sub-regions of Kamptal, Kremstal, and Wachau offer some of the finest Rieslings and national specialty, Gruner Veltiner, Austria's number one grape which accounts for a third of vines across the country. Burgenland is Austria's second largest and sunniest region. Known for its reds and sweet botrytized whites, red grapes Zweiglet and Blaufränkisch is increasing popularity producing light wines similar to intensity to Pinot Noir. Although most white wine varieties are diminishing in prominence Sauvignon Blanc and Muscat are on the up. Lastly, Seiermark or Styria, the country's most southerly and smallest region accounting for about 7% of output. A lot of which is consumed locally at Huerigen, or bars, set up by the winemakers. Welschriesling is the most popular however Sauvignon Blanc is quickly catching up.
Region: Wagram
The winegrowing region Wagram received its new name in 2007, previously known as Donauland. The 2,720 hectares of vines are planted in two distinct zones; one to the north and one to the south of the Danube River. The northern, actual Wagram part, is a striking terrain that stretches some 30km along the northern bank of the river as far as Kamptal, while the area toward the south encompasses the quaint villages around the Tullnerfeld region as well as the historic wine town of Klosterneuburg, just outside Vienna.
Sub-Region:
Type: Red
Red wine is wine made from dark-coloured grape varieties. The color of red differs based on the grapes variety or varieties used.
Interestingly, black grapes yield a juice that is greenish-white. The actual red color comes from anthocyan pigments (also called anthocyanins) from the skin of the grape (exceptions are the relatively uncommon teinturier varieties, which produce a red colored juice). Most of the production centers around the extraction of color and flavor from the grape skin.