Winery EscherBergkeuper Zweigelt Trocken
Red wine
This wine generally goes well with blue cheese, pork or lamb.
Food and wine pairings with Bergkeuper Zweigelt Trocken
Pairings that work perfectly with Bergkeuper Zweigelt Trocken
Original food and wine pairings with Bergkeuper Zweigelt Trocken
The Bergkeuper Zweigelt Trocken of Winery Escher matches generally quite well with dishes of lamb, pork or mature and hard cheese such as recipes of moroccan lamb stew, alsatian sauerkraut or mini ham and cheese cakes.
Details and technical informations about Winery Escher's Bergkeuper Zweigelt Trocken.
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 !)
Last vintages of this wine
The best vintages of Bergkeuper Zweigelt Trocken from Winery Escher are 0
Informations about the Winery Escher
The Winery Escher is one of of the world's great estates. It offers 39 wines for sale in the of Baden to come and discover on site or to buy online.
The wine region of Baden
Baden is the southernmost of Germany's 13 official wine regions. It is also the warmest. Its relatively sunny, DryClimate permits the production of good-quality Spätburgunder (Pinot Noir) and ripe, relatively Full-bodied">Full-bodied examples of Grauburgunder (Pinot Gris) and Weissburgunder (Pinot Blanc). These are often made in oaked styles.
The word of the wine: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
