Winery VincellerSoproni Zweigelt
Red wine
This wine generally goes well with blue cheese, pork or lamb.
Food and wine pairings with Soproni Zweigelt
Pairings that work perfectly with Soproni Zweigelt
Original food and wine pairings with Soproni Zweigelt
The Soproni Zweigelt of Winery Vinceller matches generally quite well with dishes of lamb, pork or mature and hard cheese such as recipes of lamb tagine with honey and onions, meatloaf with lovage (perpetual celery) or pork terrine with beaufort cheese.
Details and technical informations about Winery Vinceller's Soproni Zweigelt.
Discover the grape variety: Zweigelt
Intraspecific crossing between the saint laurent and the limberger realized in 1922 and in Austria by Fritz Zweigelt (1888/1964) who named it rotburger. Very well known in Austria, it can be found in most Eastern countries, Japan, Germany, Great Britain, the Netherlands, Belgium, Switzerland, Italy, Canada, the United States, etc. In France, it is not very well known and yet this variety has interesting qualities when vinified as a single variety for both red and rosé wines. - Synonyms: rotburger, klosterneuburger, zweigelt blau, blauer-zweigelt in Germany, zweigeltrebe in Austria, Great Britain and the Czech Republic, blauer zwelgetrabe in Hungary, etc. (for all the synonyms of the grape varieties, click here !)
Informations about the Winery Vinceller
The Winery Vinceller is one of of the world's great estates. It offers 17 wines for sale in the of Sopron to come and discover on site or to buy online.
The wine region of Sopron
The wine region of Sopron of Hungary. Wineries and vineyards like the Domaine Weninger or the Domaine Weninger produce mainly wines red, white and pink. The most planted grape varieties in the region of Sopron are Merlot, Zweigelt and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Sopron often reveals types of flavors of cherry, smoke or oak and sometimes also flavors of tree fruit, spices or citrus fruit.
The word of the wine: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
