Winery Hans Wiesendanger Eigenkelterung Ossingen Zweigelt
Red wine
This wine generally goes well with blue cheese, pork or lamb.
Food and wine pairings with Eigenkelterung Ossingen Zweigelt
Pairings that work perfectly with Eigenkelterung Ossingen Zweigelt
Original food and wine pairings with Eigenkelterung Ossingen Zweigelt
The Eigenkelterung Ossingen Zweigelt of Winery Hans Wiesendanger matches generally quite well with dishes of lamb, pork or mature and hard cheese such as recipes of traditional lamb couscous (from algeria), sauerkraut of the sea in casserole or auvergne fondue with ceps.
Details and technical informations about Winery Hans Wiesendanger's Eigenkelterung Ossingen 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 Hans Wiesendanger
The Winery Hans Wiesendanger is one of of the world's greatest estates. It offers 9 wines for sale in the of Zürich to come and discover on site or to buy online.
The wine region of Zürich
Zurich is a Swiss cantonal wine region covering all winegrowing sub-regions and vineyards within the borders of the Zurich canton. It is one of the more productive cantonal appellations in the German-speaking Northern Part of Switzerland">Switzerland. The main viticultural area here arches to the north, above the city of Winterthur, stretching up to Schaffhausen and even crossing the Rhine briefly around Eglisau, Rafz, Rudlingen, Wil and Huntwagen. This area is generally known as Zurcher Weinland, although as an area it is not precisely demarcated.
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The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
