Winery Hecher - Thermenregion Soosser Alte Reben Trocken Zweigelt

Winery HecherThermenregion Soosser Alte Reben Trocken Zweigelt

3.9
Note - 1Note - 1Note - 1Note - 1Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Thermenregion Soosser Alte Reben Trocken Zweigelt of Winery Hecher is a red wine from the region of Thermenregion of Weinland.
In the mouth this red wine is a with a nice balance between acidity and tannins.
This wine generally goes well with beef, game (deer, venison) or lamb.

Taste structure of the Thermenregion Soosser Alte Reben Trocken Zweigelt from the Winery Hecher

Light
Bold
Smooth
Tannic
Dry
Sweet
Soft
Acidic

In the mouth the Thermenregion Soosser Alte Reben Trocken Zweigelt of Winery Hecher in the region of Weinland is a with a nice balance between acidity and tannins.

Food and wine pairings with Thermenregion Soosser Alte Reben Trocken Zweigelt

Pairings that work perfectly with Thermenregion Soosser Alte Reben Trocken Zweigelt

Original food and wine pairings with Thermenregion Soosser Alte Reben Trocken Zweigelt

The Thermenregion Soosser Alte Reben Trocken Zweigelt of Winery Hecher matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of oxtail with seed sauce, lamb mouse with onions and red wine or canned duck confit.

Details and technical informations about Winery Hecher's Thermenregion Soosser Alte Reben Trocken Zweigelt.

Grape varieties
Region/Great wine region
Great wine region
Country
Style of wine
Allergens
Contains sulfites

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

Thermenregion Soosser Alte Reben Trocken Zweigelt - 0
In the top 100 of of Thermenregion wines
Average rating: 3.911110

The best vintages of Thermenregion Soosser Alte Reben Trocken Zweigelt from Winery Hecher are 0

Informations about the Winery Hecher

The winery offers 29 different wines.
Its wines get an average rating of 3.9.
It is in the top 3 of the best estates in the region
It is located in Thermenregion in the region of Weinland

The Winery Hecher is one of of the world's greatest estates. It offers 10 wines for sale in the of Thermenregion to come and discover on site or to buy online.

Top wine Weinland
In the top 8000 of of Austria wines
In the top 150 of of Thermenregion wines
In the top 250000 of red wines
In the top 450000 wines of the world

The wine region of Thermenregion

The wine region of Thermenregion is located in the region of Niederösterreich of Weinland of Austria. We currently count 74 estates and châteaux in the of Thermenregion, producing 505 different wines in conventional, organic and biodynamic agriculture. The wines of Thermenregion go well with generally quite well with dishes .


The wine region of Weinland

Weinviertel DAC – whose name translates as "wine quarter" – is an appellation in Niederösterreich (Lower Austria). It is by far the largest Districtus Austriae Controllatus wine region in Austria. It was also the first Austrian wine region to be given that title, in 2002, with a DAC Reserve designation added in 2009. The designation applies only to white wines from the Grüner Veltliner Grape variety.

The word of the wine: Lies

A deposit formed by dead yeast after fermentation. Some white wines are aged on their lees, which makes their aromas and structure more complex and richer.

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