Winery Josef IglerClassic
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or pasta.
The Classic of the Winery Josef Igler is in the top 60 of wines of Mittelburgenland.
Taste structure of the Classic from the Winery Josef Igler
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Classic of Winery Josef Igler in the region of Weinland is a powerful with a nice balance between acidity and tannins.
Wine flavors and olphactive analysis
On the nose the Classic of Winery Josef Igler in the region of Weinland often reveals types of flavors of cherry, non oak or oak and sometimes also flavors of spices, red fruit.
Food and wine pairings with Classic
Pairings that work perfectly with Classic
Original food and wine pairings with Classic
The Classic of Winery Josef Igler matches generally quite well with dishes of beef, pasta or poultry such as recipes of shepherd's pie (quebec!), chinese soy and chicken noodles (wok style) or pasta with chicken and curry.
Details and technical informations about Winery Josef Igler's Classic.
Discover the grape variety: Zweigelt
Supple and fruity reds with a vivid ruby colour, soft tannins and snappy acidity, with aromas of sour cherry, raspberry, red plum and gentle spices. Made as easy-drinking young reds and as more structured, oak-aged cellar wines. The most planted red variety in Austria (Burgenland, Carnuntum, Neusiedlersee), created in 1922 by Friedrich Zweigelt in Klosterneuburg, a cross of saint laurent × blaufränkisch.
Last vintages of this wine
The best vintages of Classic from Winery Josef Igler are 2014, 2013, 2016, 2017 and 2015.
Informations about the Winery Josef Igler
The Winery Josef Igler is one of of the world's greatest estates. It offers 5 wines for sale in the of Mittelburgenland to come and discover on site or to buy online.
The wine region of Mittelburgenland
Austrian region of 'Blaufränkischland' south of Lake Neusiedl (Burgenland): Blaufränkisch signature exclusive king red (DAC 2005) — deep purple robe with signature notes of black cherry, wild blackberry, raspberry, spice, tobacco, leather and peppery touch, firm tannins, vivid acidity and fleshy finish, velvety reserves with integrated oak. Heavy clay-loam soils, hot dry Pannonian continental climate (300 sunny days), 2,100 ha protected by three massifs.
The wine region of Weinland
Vast German-speaking region in north-eastern Switzerland, the country's largest production area. Signature Pinot Noir (Blauburgunder): fine, fresh reds with notes of cherry, raspberry, undergrowth and sweet spices, silky tannins. Elegant, delicate style, often barrel-aged. Also light, floral Müller-Thurgau (Riesling-Sylvaner), lively, lemony native Räuschling, ample Pinot Gris.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
