Winery SteindorferApetlon Rouge
Red wine
This wine generally goes well with blue cheese, pork or rich fish (salmon, tuna etc).
The Apetlon Rouge of the Winery Steindorfer is in the top 70 of wines of Burgenland.
Wine flavors and olphactive analysis
On the nose the Apetlon Rouge of Winery Steindorfer in the region of Weinland often reveals types of flavors of non oak, earth or oak and sometimes also flavors of spices, red fruit or black fruit.
Food and wine pairings with Apetlon Rouge
Pairings that work perfectly with Apetlon Rouge
Original food and wine pairings with Apetlon Rouge
The Apetlon Rouge of Winery Steindorfer matches generally quite well with dishes of lamb, pork or rich fish (salmon, tuna etc) such as recipes of lamb tagine with peppers and artichoke bottoms, white cabbage with bacon or niçoise salad.
Details and technical informations about Winery Steindorfer's Apetlon Rouge.
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 Apetlon Rouge from Winery Steindorfer are 2012, 2015, 2013, 0 and 2008.
Informations about the Winery Steindorfer
The Winery Steindorfer is one of of the world's greatest estates. It offers 23 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: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
