Winery JauslinMuttenzer Zweigelt
Red wine
This wine generally goes well with blue cheese, pork or lamb.
Food and wine pairings with Muttenzer Zweigelt
Pairings that work perfectly with Muttenzer Zweigelt
Original food and wine pairings with Muttenzer Zweigelt
The Muttenzer Zweigelt of Winery Jauslin matches generally quite well with dishes of lamb, pork or mature and hard cheese such as recipes of milk-fed lamb sautéed with saffron and lemon, suckling pig leg in the oven or pasta gratin with comté cheese.
Details and technical informations about Winery Jauslin's Muttenzer 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 Jauslin
The Winery Jauslin is one of of the world's great estates. It offers 19 wines for sale in the of Eastern Switzerland to come and discover on site or to buy online.
The wine region of Eastern Switzerland
St. Gallen is a German-speaking Canton of eastern Switzerland with a corresponding AOC. Much of the winegrowing that does occur within its borders takes place in the Rheintal region (the upper Rhein Valley) whose name often appears more prominently on labels. However, even here, wine production is not the dominant land-based industry.
The word of the wine: Filling
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
