Winery SchwarzKumarod Rot
Red wine
This wine is a blend of 2 varietals which are the Zweigelt and the Merlot.
This wine generally goes well with blue cheese, pork or beef.
Wine flavors and olphactive analysis
On the nose the Kumarod Rot of Winery Schwarz in the region of Weinland often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, tree fruit or citrus fruit.
Food and wine pairings with Kumarod Rot
Pairings that work perfectly with Kumarod Rot
Original food and wine pairings with Kumarod Rot
The Kumarod Rot of Winery Schwarz matches generally quite well with dishes of beef, lamb or pork such as recipes of empanadas de carne (argentina), tajine of mutton or flammekueche (with laughing cow).
Details and technical informations about Winery Schwarz's Kumarod Rot.
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 Kumarod Rot from Winery Schwarz are 2009, 2011, 2012, 2008 and 2013.
Informations about the Winery Schwarz
The Winery Schwarz is one of of the world's greatest estates. It offers 32 wines for sale in the of Burgenland to come and discover on site or to buy online.
The wine region of Burgenland
Cradle of great Austrian reds. Signature Blaufränkisch: structured, spicy reds with black fruits (blackberry, black cherry), firm tannins and lively acidity, mineral profile. More supple Zweigelt on red fruit. Lively Welschriesling, peppery Grüner Veltliner, round Chardonnay whites.
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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
